Apple Cinnamon
Rolls
These
vegan & gluten-free apple cinnamon rolls are soft, fluffy, and
delicious.The apple cinnamon filling tastes and smells heavenly and keeps the
cinnamon buns moist. This is a
great vegan dessert, snack or breakfast.
Prep
Time25 mins
Cook
Time25 mins
Resting
time1 hr
Total
Time50 mins
Course: Breakfast,
Dessert
Servings: 9 rolls
Ingredients
Yeast
Dough
·
3/4 cup white rice flour (120 g)
·
3/4 cup brown rice flour (120 g)
·
3/4 cup cornstarch or potato starch (90 g)
·
3/4 cup tapioca flour (90 g)
·
3 tsp psyllium husk powder (*see recipe notes)
·
2 tsp dry instant yeast
·
1 cup plant-based milk, lukewarm (240 ml)
·
3 1/2 tbsp vegan butter (margarine), softened (50
g)
·
6 tbsp coconut sugar or brown sugar (60 g)
·
1/2 tsp salt
Apple Filling
·
2 medium-sized apples, finely chopped
·
2 tsp cornstarch
·
1/2 scant cup coconut sugar or brown sugar (85 g)
·
1/4 cup raisins (optional)
·
3 tsp ground cinnamon
·
1/2 tsp allspice
·
1/4 tsp cardamom (optional)
Instructions
Yeast
Dough
1.
In a small pot, dissolve the 2 tsp dry
yeast with 1 tsp of the sugar in the lukewarm milk (about 95 degrees F / 35
degrees C). Let the yeast proof for 10 minutes. It
should get frothy and rise. If this doesn't
happen you will need to buy fresh yeast.
2.
Put all flours and starches into a bowl,
add the psyllium husk powder, the coconut sugar, salt and stir with a whisk.
3.
Now add the softened vegan butter + yeast
mixture and knead the dough with your hands for about 5-10 minutes.
4.
Cover the bowl with a damp kitchen towel
and let it rest at a warm place for about 45 minutes.
Filling
1.
Meanwhile, you can prepare the filling. Chop the apples and put them to a bowl. Add all other filling ingredients and stir. Set aside.
Assemble
1.
Once the dough has risen, put it on a
floured parchment paper. Roll out the dough with a
rolling pin to a rectangle, about 1 cm thick.
2.
Spread the apple filling over the dough but
leave about 10 cm on the top blank.
3.
Carefully roll up the dough with the help
of the parchment paper. Since the dough is gluten-free
and egg-free it can be a little bit tricky to roll it up. Gluten-free doughs always tend to be a little bit brittle and can
burst easily so roll it up carefully.
4.
Cut the dough into 9 equal pieces and put
them into a greased baking dish.
5.
Bake in the oven at 180 degrees C (356
degrees F) for about 25 minutes.
6.
If you want to add a delicious frosting,
simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little
bit of plant-based milk until you have a runny paste.
7.
Let the apple cinnamon rolls cool a little
bit, then add the frosting and enjoy!
8.
The cinnamon rolls taste best right out of
the oven when they are still warm, soft and fluffy. You can store leftovers in the fridge but they will become a bit
drier after a while. That's why you should put
them again in the oven for a few minutes when you eat leftovers the next day. Please read the text of the blog post to find out how to freeze
them.
Notes
·
Do not omit the psyllium husk powder. It's very useful in gluten-free yeast doughs. Psyllium husk is a fiber which soaks up a lot of liquid. Ground chia seeds are similar (soaking up some liquid), however,
psyllium husk adds some elasticity and bounce to the dough, and furthermore
also acts like a gum replacer.
·
I had the best result with the flour
mixture stated in this recipe. If you use a
different flour mixture the result will be different since different gluten-free flours absorb a different
amount of liquid. You might have a similarly good
result with another flour mixture but at the same time it can also end up in a
failure. Unfortunately, I cannot tell you which
other flour mixes might or might not work in this recipe.
·
If you are not gluten-free you can use
regular all purpose flour, however, you will most likely need a little bit less
plant-based milk. Just add enough until you have an elastic dough.
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