These gluten and dairy free cinnamon rolls are absolutely delicious. Fluffy, gooey and cinnamony, drizzled with a vanilla bean glaze. They are a bit time consuming to make, but you can prepare them the night before and store them in the refrigerator. Just pop in the oven in the morning and enjoy with a cup of hot chocolate. This recipe is from ambitiouskitchen.com
- 1 cup almond milk (warmed to 110•F)
- 1/3 cup granulated sugar
- 2 1/4 tsp dry active yeast (use the fast rising kind)
- 2 eggs
- 1/4 cup melted coconut oil
- 4 cups Pamela’s gluten free bread mix
- 1 2/3 cups Pamela’s gluten free all purpose flour artisan blend, plus more for dusting
- 1/2 tsp salt
- 3/4 cup dark brown sugar
- 1/3 cup coconut oil (softened)
- 1 1/2 tablespoons ground cinnamon
For The Glaze
- 1 cup confectioners sugar
- 1 tablespoon unsweetened almond milk
- 1/2 tsp vanilla extract
- Seeds from one vanilla bean
- Add milk, sugar and yeast to the large bowl of an electric mixer. It’s important to make sure the milk isn’t too hot or it will kill the yeast. On the other hand, if the milk is too cool, the yeast will not activate. Let the yeast with the milk for 5 minutes, do not touch or stir. You will know if the yeast activated properly if by the end of 5 minutes, it has started to bubble or foam a bit.
- In a separate medium bowl, whisk together both flours and salt; set aside.
- Once the milk is a bit foamy, add in the eggs, coconut oil and half of the flour mixture; stir until just combined. Then add in the rest of the flour, 1/2 cup at a time, and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes. The dough should be elastic like but not sticky. Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for a little over 1 hour or until doubled in size. If you want bigger rolls, let it rise for up to 2 hours!
- Tip: I usually turn my oven to 200 degrees then immediately turn it off to create a little heat. After that I place my bowl of dough in the oven to help it rise. Works every single time!
- Grease a 9×13 inch baking pan with nonstick cooking spray or coconut oil. Once the dough is doubled in size, punch it down! Sprinkle a little gluten free flour on your rolling surface, then roll out the dough into a 15×9 inch rectangle. Spread 1/3 cup of coconut oil all over dough (you’ll want it to be easily spreadable so it’s okay if it’s a little melty). Mix the cinnamon and brown sugar together then sprinkle all over dough. Use your hands to rub sugar/cinnamon mixture into the dough a little bit. Beginning at the larger end, tightly roll up the dough and pinch the edges together to seal. Use a serrated knife or unflavored dental floss to cut the dough into roughly 2 inch sections so that you have 12 rolls total; place rolls in pan. Cover with plastic wrap and place on top of oven to rise again for 30 minutes.
- Once you are ready to bake the rolls, preheat the oven to 350 degrees F. Bake rolls in oven for 20-25 minutes or until a tiny bit golden brown on the edges. Mine were perfect around 23 minutes. Remember you don’t want to over bake them or they’ll turn rock solid. Once rolls are finished baking, set aside to cool for 5-10 minutes while you make the glaze.
- In a small bowl whisk together powdered sugar, almond milk, vanilla and vanilla bean. Add more almond milk if you want a thinner glaze. Drizzle over warm cinnamon rolls and serve immediately! Makes 12 rolls.
To make these into overnight cinnamon rolls: Do not let dough rise the second time, instead place rolls in pan (after the first rising), cover with plastic wrap, then immediately place in the fridge. The dough will rise overnight again. The next morning take rolls out of the fridge and let them sit at room temperature or in a warm spot for 30-45 minutes, then bake as directed!