CINNAMON ROLLS

Don't be scared off by the long instructions on these babies. They are easy once you get going and are worth every gooey bite!

Makes approx 8 Sweetness - 2/3 Difficulty - 3/3 3 cups Bob's Red Mill All Purpose Gluten Free Flour, plus extra for rolling 2 teaspoons xanthan gum 1/4 cup organic cane sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/4 cup vegan milk of choice 1/2 cup + 1/4 cup melted virgin coconut oil 1 teaspoon natural vanilla extract

Preheat the oven to 400. Lightly grease a 9-inch round cake pan. In a large bowl, combine the dry ingredients and sift. Add the 1/2 cup of coconut oil, vegan milk and vanilla and mix again. Use your hands to mash together and form into a large ball. Put in the fridge for approximately 10 - 20 minutes, or until it is no longer sticky and easier to work with. Make the icing and filling while you wait.

FILLING 1 cup organic cane sugar 3 teaspoons cinnamon 2 tablespoons virgin coconut oil Add the cane sugar and cinnamon to a small bowl and sift. Add the coconut oil and mix again until coarse. ICING 1/4 cup melted virgin coconut oil 1/4 cup non-dairy milk 2 cups organic confectioners sugar Add the coconut oil and milk to a bowl and mix together. Add the icing sugar. To make a thicker icing, add more sugar, to make a thinner one, add more milk.

When the dough is ready, take a large piece of parchment paper and roll it out on your counter. Lightly sprinkle some flour on it to coat the surface. Remove the dough from the fridge and use a rolling pin, or your hands to shape it into a large rectangle, approximately 9" x 13". Sprinkle more flour on the dough or rolling pin if it is sticking at all. Brush the surface of the dough with part of the 1/4 cup of coconut oil, saving some for later. Take the filling and evenly distribute it on the dough, leaving a small space around the edges. Using a spatula or the back of a spoon, press the filling into the dough. With the longer side of the dough facing you, take the bottom of the parchment paper, and use it to start curling the dough inwards. Keep rolling, removing the paper each time so just the dough is rolled into shape. When finished, press and pinch the end of the dough to hold it together. Turn the dough with the seam side facing up, and cut it into 8 equal pieces. Place each piece in the 9" pan, and brush the remaining coconut oil over top. If any of the filling fell out, sprinkle it on top. Bake for 23 minutes, or until they are golden brown on top. Allow to cool for 10 minutes in the pan, then gently remove each roll and transfer to a cooling rack for another 10 minutes. Drizzle with icing and serve warm or cool.

Click to enlarge

Follow us on Instagram!