Cinnamon rolls

Updated at: Thu, 17 Aug 2023 02:43:54 GMT

Step 1

Activate the yeast: In a small bowl, mix together the yeast, 15g (about 1 tablespoon) sugar and warm non-dairy milk. Set aside for 10-15 minutes, or until the mixture starts frothing.

Step 2

Make the psyllium gel: In a separate bowl, mix together the psyllium husk and water. After about 30-45 seconds, a gel will form.

Step 3

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder and the remaining sugar.

Step 4

Make a well in the middle of the dry ingredients and add the vegan condensed milk, melted vegan butter, yeast mixture and psyllium gel.

Step 5

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 5 minutes (if using a stand mixer) or 8-10 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

Step 6

Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to perfect gluten free vegan cinnamon rolls.

Step 7

The final dough will be soft and very slightly sticky to the touch, but if you give it a quick, gentle knead on a lightly floured surface, you’ll see that it’s very easy to work with. Just make sure that your work surface and your hands are floured as you handle it.

Step 8

Lightly brush a 9x13 inch (23x33cm) rectangular baking pan with some of the melted vegan butter.

Step 9

On a lightly floured surface, roll out the dough into an approximately 12x18 inch (30x45cm) rectangle.

Step 10

Brush it generously with melted vegan butter. You will probably have some butter leftover – you can use that to brush the baked rolls once they come out of the oven (see below).

Step 11

Mix together the cinnamon and sugar, and sprinkle the mixture evenly over the rolled-out dough.

Step 12

Cut the rectangle widthways into twelve 1½ inch (3.8cm) wide strips, so that they’re 12 inches (30cm) long. I like to use a pizza cutter for this, but a sharp knife will also work well.

Step 13

Roll up each individual strip into a roll – this will give you the perfect swirl.

Step 14

Arrange the cinnamon rolls in the buttered baking pan, they should only just touch each other.

Step 15

Proof the cinnamon rolls in a warm place for about 1 hour – 1 hour 15 minutes or until about doubled in volume. Lightly cover them with a sheet of plastic wrap (cling film) to prevent them from drying out during proofing.

Step 16

While the rolls are proofing, adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).

Step 17

Once the cinnamon rolls have doubled in volume, bake them in the pre-heated oven at 350ºF (180ºC) for about 30 minutes until light golden brown on top. This gives cinnamon rolls that are perfectly baked through but are also perfectly squishy and soft.

Step 18

Immediately out of the oven, brush the cinnamon rolls with a bit of extra melted vegan butter. This makes them extra rich and ensures that they have a perfectly soft exterior.

Step 19

Allow the cinnamon rolls to cool until warm before spreading the icing on top

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