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Vegan cinnamon rolls
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Flip vegan gluten-free cinnamon rolls for maximum syrupy goodness, and top with dairy-free icing before serving.
Ingredients:
  • 60.00 gm water
  • 20.00 ml golden flax meal
  • 1125.00 ml all-purpose gluten free flour
  • 2 1/2 tsp active yeast
  • 250.00 gm plus 2 tbsp warm water
  • 80.00 gm coconut sugar
  • 82.50 gm Nuttelex spread
  • 2.40 gm Himalayan pink salt
  • 120.00 gm plus 2 tbsp coconut sugar
  • 62.50 gm Nuttelex spread, room temperature
  • 54.00 gm maple syrup
  • 6.25 gm cinnamon
  • 28.75 gm walnuts, roughly chopped
  • 62.50 ml raisins
  • 125g cream cheese
  • 1/4 tub Nuttelex spread, room temperature
  • 150.00 gm pure icing sugar
  • 4.40 gm pure vanilla extract
Instructions:
  • Combine water and flax meal in a small bowl until blended. In a medium mixing bowl, whisk together all-purpose gluten free flour and yeast.
  • In a medium mixing bowl, combine all remaining ingredients until well mixed. Then add the flax meal mixture and whisk everything together until fully combined.
  • Combine wet ingredients with dry ingredients in a bowl and mix with a wooden spoon. Transfer the dough to a lightly floured surface and knead for 5 to 10 minutes until smooth. Return dough to a greased bowl, cover, and let it rise in a warm place for 1 hour. Knead for 30 seconds after the rise and rest for 10 more minutes.
  • Combine the filling ingredients in a small bowl and let them sit aside.
  • Roll out the rested dough into a spacious 40cm x 50cm rectangle on a lightly floured surface. Evenly spread the filling over the dough with a spatula. Roll the dough lengthwise and slice into 4cm pieces using a sharp knife.
  • Preheat the oven to 200°C (180°C fan).
  • Arrange the rolls snugly in a lightly greased 20cm x 30cm baking tray, cut side up. Sprinkle with walnuts and raisins, then cover with plastic wrap and let rise for another hour.
  • Combine all the components for the luscious vanilla icing and blend until velvety, then set aside.
  • Bake the rolls for around 15 minutes or until golden brown, rotating halfway through to ensure even baking. Brush the top of the scrolls with the syrup in the tray. Once done, immediately pour icing over the warm rolls before serving.

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