Vegan Cinnamon Rolls
Amazing gluten-free, dairy-free, egg-free vegan cinnamon rolls loaded with pecans and maple for an amazing breakfast!
Servings: 12 Cinnamon Rolls
Calories: 230kcal
Ingredients
- 1 ¼ cups full-fat canned coconut milk
- 2 Tbsp pure maple syrup
- 2 ¼ tsp active dry yeast ¼-oz packet
- ¼ cup avocado oil
- 3 cups gluten-free all-purpose baking flour
- ⅓ cup brown sugar coconut sugar or maple sugar
- 2 tsp baking powder
- 11/2 tsp ground cinnamon or pumpkin pie spice
- ½ tsp sea salt
For the Filling:
- 1/3 cup softened coconut oil or vegan butter spread
- 1 cup raw pecans chopped
- 1/2 cup brown sugar
- 2 Tbsp pure maple syrup
- 2 Tbsp cinnamon
- ¼ tsp sea salt
For the Glaze:
- 1/4 cup coconut butter melted
- 1/4 cup full-fat canned coconut milk
- 1 1/2 Tbsp pure maple syrup
- ¼ tsp pumpkin pie spice or ground cinnamon
- ½ tsp pure vanilla extract
- Pinch sea salt
Instructions
Prepare the Vegan Gluten-Free Cinnamon Roll Dough:
- Heat the coconut milk and pure maple syrup to about 110 to 115 degrees F in a large mixing bowl (I do this in the microwave and check the temperature using a meat thermometer). Sprinkle the yeast on top and whisk well until incorporated into the coconut milk. Allow this mixture to sit for 8 to 10 minutes, until the yeast is very fragrant and the mixture appears foamy.
- While the yeast is blooming, add the gluten-free flour, brown sugar, baking powder, cinnamon, and sea salt to a separate bowl and stir until well-combined.
- Whisk the avocado oil into the mixing bowl with the coconut milk-yeast mixture and mix until well incorporated.
- Stir in the flour mixture and mix until a thick dough forms. The dough should feel moist but not be overly sticky.
- Form the dough into a ball and place it back into the mixing bowl. Cover with plastic wrap then a damp kitchen towel and place in a warm part of your house for 1 to 2 hours, or until the dough has about doubled in size.
Roll Out the Dough:
- Lay a sheet of parchment paper on your counter and sprinkle it lightly with gluten-free flour.
- Transfer the cinnamon roll dough to the center of the parchment paper, and press or roll it into a rectangle that is about ¼-inch thick (I press the dough using my hands but a rolling pin works too!)
Prepare the Filling:
- Measure out ⅓ cup of coconut oil - if it is not very soft, place it in your microwave and hit the defrost button and set the timer for 15 seconds. Keep repeating this until the coconut oil is very soft but not melted.
- In a mixing bowl or measuring cup, stir together the brown sugar, pure maple syrup, chopped pecans, sea salt and cinnamon.
- Spread the coconut oil evenly over the cinnamon roll dough. Sprinkle all of the cinnamon-maple-pecan-sugar mixture over the dough, leaving about ½-inch around the edges. Press the cinnamon-pecan mixture into the dough gently with your hands.
Roll the Cinnamon Roll Dough:
- Roll the dough into a log shape. The easiest way to do this is to use the parchment paper to help roll the dough onto itself, then gently pressing the dough over the parchment paper to ensure it holds together. Note: you may need to press the dough together if it begins to break apart in any areas.
- Once you have your log of dough, use a serrated knife to cut it into equal-sized pieces, about 1 to 2 inches wide each (I like making them thick).
- Grease a 9-inch round or 9-inch square baking pan with a generous amount of coconut oil (or butter if using).
- Transfer the raw cinnamon rolls to the greased pan. Cover and allow rolls to sit and rise another 30 to 40 minutes.
- Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 20 to 25 minutes, until they barely begin to turn golden brown. Remove the cinnamon rolls from the oven and prepare the frosting/glaze.
Make the Glaze:
- While the cinnamon rolls are baking, prepare the glaze. To do so, melt the coconut butter in the microwave until it is liquidy - about 20 to 40 seconds. Add the rest of the ingredients for the glaze to the coconut butter and stir well until combined. Microwave for 20 to 30 second intervals as needed until the glaze is very gooey.
- Drizzle the glaze over the cinnamon rolls and serve.
Nutrition
Serving: 1of 12 | Calories: 230kcal | Carbohydrates: 45g | Protein: 3g | Fat: 4g | Fiber: 1g | Sugar: 15g