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Gluten-Free Vegan Cinnamon Rolls Recipe

In my household, with all of our food sensitivities, it can be hard to satisfy sweet tooth cravings. Vegan baked goods can often seem dry and bland, and my son has lamented a couple of times that all of the fun things have dairy. Tackling fun recipes within the framework of these limitations can seem overwhelming, especially for those of us who aren't professional vegan chefs! In the spirit of my own sweet tooth and with the hope to devise a truly yummy baked vegan treat, my partner and I experimented with this recipe using Mountain Rose Herbs ingredients until we found success.

The fun thing about this recipe is substitutions can be used for most of the ingredients. We tried it once with coconut sugar. The rolls tasted good but were a little less sweet.  If you're not vegan, you can use any milk you like best and swap out the coconut oil for butter. The filling is a fun, easy place to be creative with flavors and fruit and so is the glaze!  If you're not the creative type, however, I think you will find this version we came up with enjoyable.

These rolls are a great warm treat for a cozy weekend morning, especially paired with the harmonious, zesty flavors in our Orange Spice Tea. I hope you enjoy!


Dough ingredients

Filling ingredients

Glaze ingredients


Dough: Add warmed milk to yeast in a large bowl and let it dissolve and bubble for a few minutes. Add coconut oil, brown sugar, almond oil, egg substitute, and vanilla to yeast mixture. Stir until mixed. Slowly add flour, baking powder, and salt to the wet mixture. Stir until well combined.  Shape dough into a ball, place in a greased container, cover with a towel, and let it rest for about an hour. Preheat oven to 400 degrees Fahrenheit.

Filling: While dough is resting, combine all filling ingredients in a bowl. If you prefer something sweeter, substitute the goji berries with your preferred dried fruit.

Creating rolls:  Lay out wax or parchment paper, lightly flour, and roll dough until it's a quarter inch thick. If the dough is a bit dry, rub with a tiny bit of coconut oil. It is best to roll out the dough in a long oval shape (portrait view) rather than a circle in order to roll it into a log later. Cover rolled-out dough with filling evenly, leaving a half inch space around the edges. Rather than spreading the filling with a spatula, try spooning and leaving the mixture a bit loose when covering dough. Starting from the bottom of dough, start to tightly roll the dough into a log shape. Roll and then use parchment paper to help tighten and smooth each time you roll. If the dough breaks, smooth over with hands. Cut with a sharp knife into rolls about two inches wide. Place them in a greased dish with some space for expanding. Bake for 18-22 minutes.

Glaze:  Put sugar and orange juice into a saucepan and bring to a boil. Then reduce heat, and let simmer for five minutes. Add all other ingredients and mix. The longer you simmer, the thicker the glaze will be. Drizzle over rolls after they are done baking and enjoy.



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Topics: Culinary, Recipes


Written by Nicole on January 13, 2017

Nicole, blog contributor, is a Pacific Northwest native. She has a bachelor's degree in Spanish and is a published copywriter and professional photographer. Nicole is also a consultant for successful local herbalists. She is often trail running, photographing nature, making DIY body care projects, digging in her garden, or savoring time with her family and little rescue dog, Sage.

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