Jay Pelc - Recipes - GF Vegan Cinnamon Rolls

Prep Time:

6 Hours

Cook Time:

25-30 Minutes

6-8

Servings

Breads

Dessert

Vegan

Gluten Free

Updated:

March 18, 2024

Published:

October 25, 2023

Credit:

Prepare Ahead

Ingredients

Dough

12g (2.5 tsp) Active Dry Yeast

635g (5 1/2 -6c) Gluten Free Flour

75g (1/3c) Oat Milk Powder (or 50g (3tbs)Vegan Condensed Milk)

75g (1/4c) Granulated Sugar

30g (1/3c) Psyllium Husk (Whole/rough)

12g Baking Powder

10g Xanthin Gum

10g Salt

180g Warm Non-Dairy Milk (100F)

360g warm Water (100F)

70g (5tbs) Vegan Butter at room temperature

Filling

70g (5tbs) Vegan Butter

100g (1/2c) Brown Sugar

1 1/2 tbsp Ground Cinnamon

Cream Cheese Frosting

180g (1 1/2c) Powdered Sugar

30g (2tbsp) Non-Dairy Cream Cheese (Recommend Violife)

2 tsp Vanilla Bean Paste or Vanilla Extract

1/8 tsp Salt

Directions

In a bowl or stand mixer fitted with a dough hook, add yeast, flour, milk powder, sugar, psyllium husk, baking powder, xanthin gum, and salt. Combine the dry ingredients.
Add the warm water and milk, and combine the mix into a rough dough
Once well combined, start adding the butter 2 tbsp at a time making sure to incorporate the butter into the dough before adding the next. Continue until all the butter is incorporated.
Place the dough into a greased bowl using a neutral oil and cover. Let rise on the counter or in a warm place for about 1 hour or until doubled in size.
Once doubled, punch the dough back down and knead for about a minute before placing the dough back in the bowl, and place in the fridge covered for about 5 hours.
In the meantime, make your filling by combining all ingredients into a bowl, and with a mixing spoon or hand mixer, blend until the filling is very light and fluffy.
Make the cream cheese frosting by also combining all ingredients into a bowl and combine until smooth.
Once the dough is fully chilled, prepare a well floured surface and start pressing the dough into the center. The dough will be quite tender and slightly hard to work with when it warms up, so the faster you work the dough the better. Begin rolling the dough out into a rectangle that is roughly 14"in by 10"in and about 1/4"in thick.
After rolling out the dough, spread as much filling as desired onto the dough covering all but 1" inch of space on one of the shorter ends. This empty space will be used to seal the dough into a log shape.
From the other short end, start rolling the dough tightly, forming a log. Once you reach the empty end, pull the empty dough over the log and pinch it along the log sealing the dough into a perfect log.
Once the log is formed, start cutting the log into rolls roughly 1.5"in thick, or equally divide the dough into 6-8 pieces or desired size. Remember that these rolls will double in size.
Place each cut cinnamon roll on 1-2 baking pans about 1"inch apart. Let rise in a warm place for about 1 hour. while the oven preheats to 350F and continues to heat for the duration of the proofing time.
Bake the rolls for 25-30 minutes until the dough is lightly browned, but still soft. Or to desired doneness.
Serve warm with frosting.