Eating cinnamon rolls while opening Christmas gifts has been a tradition in our family since my girls were little. It’s just something about those sticky, gooey, doughy, rolls of yummyness that we have always loved. Even with a change of dietary restrictions we have been able to keep the tradition alive.
Over the years I have played around with different recipes. Each one adding a little bit of this or a little bit of that. This year is no different. I decided to somewhat revamp the recipe I’ve been using for the past couple years.. again… and I think I have it nailed down to something really awesome.
First Things First – Baking without Gluten is Hard
For years I tried to master the ultimate gluten-free bread. Me not being the best of bakers doesn’t help, but I just couldn’t seem to master a good, airy bread loaf for the life of me.. so I gave up.
Baking without gluten is hard. Gluten-free breads are temperamental. Do you do two rises or one? Do you mix a little or a lot? Do you spoon the flour to measure it out or just scoop it. There are SO many different aspects of baking without gluten that I just about stopped trying.
Except for when it came to the cinnamon rolls.
As long as I can continue cook, there will always be cinnamon rolls on Christmas morning, so giving up on making them just isn’t an option.
With or Without.. It’s Your Pick
Yes, this is a tasty gluten-free and dairy-free recipe on it’s own, but with just a few adjustments, you can make it work for what your family enjoys.
Here in my home, not everyone is dairy-free and because of that, I will make two different icings. One with dairy ingredients (just use regular cream cheese) and one without. My cashew cream is pretty darn amazing, but it does taste a little different, so making two icing versions is something I will happily do.
Deliciously Gluten Free and Dairy Free Cinnamon Rolls
These delicious gluten-free and dairy-free cinnamon rolls will become a family favorite in no time.
- Prep Time: 45 minutes + 1.5 hours to rise
- Cook Time: 17 to 20 minutes
- Total Time: Around 2.5 hours
- Yield: 12 rolls 1x
- Category: Breakfast
- 1/2 cup dairy-free milk
- 1/2 cup vegan butter
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon pure vanilla
- 2 1/2 tsp active dry yeast
- 1/2 cup warm water (about 110 degrees)
- 1 Tablespoon sugar
- 4 to 5 cups gluten free flour blend* (extra flour for dusting)
- 2 1/2 teaspoon guar/xanthum gum
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup packed brown sugar
- 2 1/2 teaspoon cinnamon
- 4 tablespoon melted vegan butter
- 1/4 cup dairy-free cream cheese*
- 1 1/2 cup sifted powdered sugar
- 1 1/2 teaspoon vanilla
- In a small saucepan, combine the milk, butter, salt, and sugar over low heat until butter is melted. Remove from heat and allow to cool till temperature reaches 110 degrees.
- While milk mixture is cooling, place sugar and yeast into a medium bowl. Add in warm water (making sure it is at the 110 degree temperature). Stir for a few seconds to dissolve sugar and yeast. Set aside for about 10 minutes to allow yeast to double in size and get foamy. *
- In a medium bowl, sift together the dry ingredients. Stirring a few times to combine.
- Using a stand mixer, combine the milk mixture and the yeast mixture. Beat at medium speed for 1 minute. Stop the mixer and add half of the dry mixture. Turn mixture on, starting on low and slowly moving up to medium speed. Mix together for about 2 minutes. Stop again and add in second half of dry mixture. Mix for another 2 to 3 minutes or until well combined.
- Remove the dough from mixture and place on lightly flour dusted surface. Push down to flatten out and place a piece of wax paper (about 18 – 20 inches in length) over top the dough.
- Using a large roller, roll out the dough to about a 18 inch x 12 inch rectangle. Doesn’t have to be exact.
- In a small sauce pan, melt butter. Allow to cool a few minutes.
- Using a pastry brush, brush the butter over the dough.
- In a small bowl, combine the cinnamon and sugar. Sprinkle over the buttered dough. Coating the whole mixture.
- With the long end towards you, gently start to roll the dough away from you. Repairing the dough as needed.
- One dough is rolled evenly. With seam side down, cut roll into 12 even slices.
- Place the rolls into a lightly greased 9 x 13 inch pan.
- Move to a warm area and allow to rise for at least 1 1/2 hours. Dough should rise a bit.
- Bake, in a preheated 375 degree oven, uncovered, for 17 to 20 minutes. 17 minutes gets you gooey rolls. 20 minutes gets you perfectly baked rolls.
- While rolls are baking, prepare the icing. Mixing together cream cheese, sifted powder sugar, and vanilla. Sifting the powdered sugar keeps it from clumping.
- Once rolls are baked. Allow to cool for a few minutes. Drizzle with icing and enjoy.
- Gluten Free Flour Blend – you can used a store bought flour blend like Bob’s Red Mill or mix together 3 cups millet flour, 3 cups rice flour, 2 cups potato starch, and 1 cup tapioca starch.
- Dairy Free Cream Cheese – 1 1/2 cups soaked cashews (allow to soak for at least 2 hours), 2 teaspoons nutritional yeast, 1 1/2 teaspoon vanilla, and 2 teaspoons vanilla. Blend together until smooth. Place in refrigerator for a few hours to allow it to become thick.
- If yeast does not double in size that means your yeast is dead and or water was not at the right temperature.
From My Family To Yours
Traditions are a great thing to share with those that you love and are grateful for, so I am more then happy to share this recipe with you. I hope you enjoy making them as much as I do.
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