Sunday Cinnamon Rolls

Gluten Free & Dairy Free Cinnamon Rolls

*Makes 12

For The Dough:

4 Cups of Mama’s Almond Blend Flour  (plus more flour for rolling)

4 teaspoons of Xanthan Gum

4 teaspoons of Double Acting Baking Powder

2 teaspoons of Baking Soda

1 1/4 teaspoons of Sea Salt

1 3/4 Tablespoons of SAF Instant Yeast

6 Tablespoons of Earth Balance Soy Free Dairy Free Butter

1/2 Cup Sugar (I used granulated white sugar but you can use coconut sugar – it will change the color of the rolls)

1 Cup of Full Fat Coconut Milk (I use Arroy-D)

1/2 Cup of Avocado Oil

2 teaspoons of Pure Vanilla Extract

2 Eggs

Whisk the dry ingredients together in a bowl and set aside. In a stand mixer, cream the butter and sugar. Scrape down the bowl and add the coconut milk, oil, vanilla, and eggs. Mix on medium until incorporated. It make look a little curdled, that is OK.  Add the dry ingredients and mix on medium for about 1 minute until fully incorporated.

Place a large sheet (or multiple sheets if you use the pre cut sheets – I use 4) of parchment on the counter and sprinkle with flour. Turn the dough out onto the floured parchment and pat lightly into a rectangle. Flour the top of the dough and your rolling pin and roll out to about a 25×17 (approximately) rectangle. Top with filling below.

For The Filling:

1/2 Cup of Earth Balance Soy Free Dairy Free Butter (mash with fork to soften)

1 1/2 Cups of Dark Brown Sugar

2 3/4 Tablespoons of Ceylon Cinnamon

Couple Pinches of Sea Salt

Gently spread the softened but not melted butter across the entire top of the dough with the back of a large soup or serving spoon being careful not to tear the dough. (Once you soften it with a fork, it will be easy to spread with the back of a spoon) Sprinkle the brown sugar all over the top, spreading it out with your hand. Evenly sprinkle the cinnamon across the top and then sprinkle with the sea salt.

Take the edge of the parchment closest to you and use it to roll up the edge of the dough. Continue rolling the dough using the parchment (but don’t allow the parchment to roll up into the dough!) until you have one large log. Pinch the ends of the dough shut and carefully go down the log squeezing it and making sure it’s uniform and the end edge is pinched or at least flat up against the rest of the dough.

Coat a 9×13 inch pan with non-stick spray. Slice the rolls (starting in the middle) into 12 somewhat even pieces. Place them in the treated pan and top each one with a little (about 1/4 teaspoon) dollop of dairy free butter.

Set the oven to 350 degrees.

Spray a piece of plastic wrap and lay the sprayed side lightly over the top of the rolls. Cover with a light towel and set the rolls on top of the stove to rest for 45 minutes.

Remove the towel and plastic wrap. Don’t panic if they don’t look like they have risen, they will rise in the oven. Place on the middle rack and bake (I use convection) for about 35 minutes. Remove from the oven and cool on a wire rack for 30 minutes.

For The Frosting:

5 Cups of Powdered Sugar

1/2 Cup of Earth Balance Soy Free Dairy Free Butter

3 1/2 Tablespoons of Pure Almond Extract

A Little Water for Spreading Consistency

This is just your typical powdered sugar frosting but flavored with almond extract rather than vanilla, very easy! Melt the butter and add it and the almond extract to the powdered sugar. Whisk to combine and add a little amount of water at a time (2 Tablespoons at a time) until the frosting whips smooth but spreadable and not too thin.

Top the rolls with the frosting. Let set for 30 minutes. You can serve them right away or they will stay fresh and delicious on the counter very lightly covered for up to 24 hours.