Cinnamon Rolls

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 INGREDIENTS:

WET

· 3/4 cup unsweetened vanilla almond milk

· 2 Tblsp RAW stevia or coconut sugar

· 1 Tblsp vegan butter 

· 1 packet active dry yeast (I used Fleischmann’s active dry original)

DRY

· 2 cups 1:1 GF flour. Make sure to get a kind with xanthan gum

· 3/4 cup super fine almond flour 

· 2 Tblsp RAW stevia or coconut sugar

· 2 1/2 teasp baking powder

· 1/2 teasp sea salt

· 4 Tblsp cold vegan butter

FILLING

· 3 Tblsp melted vegan butter

· 2/3 cup coconut sugar

· 1 Tblsp ground cinnamon

1. Preheat oven to 350 and get out nonstick round baking dish.

2. Heat almond milk in the microwave for about 30/40 seconds. To the temperature of warm bath water. Be careful not to exceed that temperature or it can kill the yeast.

3. Add in the vegan butter and sugar and stir melt. Now add yeast and stir once more. Set aside, uncovered to proof for 10 minutes, or until it appears puffy on the surface. After 10mins If it hasn’t poofed, your yeast was expired or the liquid was too hot or not hot enough. Repeat steps above if this unfortunately happened 

4. In another bowl, whisk together gluten free flour, almond flour, cane sugar, baking powder, and sea salt. Then add cold vegan butter and use a fork or pastry cutter to mix or “cut” into the dry mixture. 

5. To the dry ingredients, add the almond milk-yeast mixture a little at a time and stir. A dough that resembles moist (not crumbly) cookie dough should form. Add more of the wet mixture as needed. If it gets too wet and tacky (you should be able to form it into a ball when rolled), add more almond flour or GF flour blend. Set aside.

6. Get a large cutting board and wrap with plastic wrap (tuck the wrap down around the edges so it stays in place). Then dust the surface of the plastic wrap generously with gluten-free flour.

7. Add the dough in the center of the board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place). Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.

8. Carefully remove the top layer of plastic wrap and brush on the vegan butter. Then sprinkle with coconut sugar and cinnamon.  Spread gently with basting brush. Now untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a log like shape. Use a sharp knife to gently cut into even rolls. Then carefully transfer to round dish

9. Cover with plastic wrap and a towel and set on top of the warm oven and let rise for about 30 minutes, or until the rolls have risen slightly and are touching/close to touching

10. Remove towel/plastic wrap and place rolls on the center rack of your oven and bake for 30-35 minutes, or until tops are golden brown!

11. Let the rolls cool at least 20 minutes before frosting! Enjoy!

VEGAN CREAM CHEESE ICING

· 1/2 cup vegan butter, softened to room temperature. Not melted!

· 1 8-ounce container vegan cream cheese. Left out at room temperature for 1hr

· 1 cup organic monk fruit sweetener 

· 3teasp pure vanilla extract 

· Unsweetened almond milk as you go to thin out. Tablespoon at a time

INSTRUCTIONS:

1. To a large mixing bowl, add softened butter and beat or whisk vigorously till fluffy. Then add vegan cream cheese and mix again until creamy and smooth. Now add vanilla and mix

2. Add in monk fruit sweetener slowly while continuing to mix. Test the flavor and consistency. If you think it should be thinner, add a dash or so of almond milk. If you want it to be sweeter, add more monk fruit sweetener