Gluten free Apple Cinnamon Rolls (Vegan, Yeast free)
These gluten free apple cinnamon rolls are soft and flavorful! They are dairy free, eggless and yeast free, for a perfect, quick vegan treat!
Servings 8 rolls
Equipment
- kitchen scale
- 2 bowls
- 1 large bowl
- parchment paper
- Rolling Pin
- baking dish
Ingredients
For the dough
- 5 teaspoons psyllium husk
- 200 grams water (to mix with the psyllium)
- 240 grams gluten free brown rice flour
- 100 grams almond flour or finely ground blanched almonds
- 200 grams potato starch, or other gluten free starch
- 1 teaspoon xanthan gum
- 3 teaspoons (homemade) baking powder
- 70 grams light brown sugar
- 1 tablespoon grated lemon zest
- 100 grams gluten free, plant based milk (soy, rice, nut)
- 3 tablespoons apple sauce
- 30 grams melted vegan butter or margarine
- white rice flour to flour the worktop and to add when kneading if the dough is too sticky
For the fillling
- 1 tablespoon brown or white sugar
- 1 teaspoon cinnamon powder
- 50 grams margarine or vegan butter
- 1 large apple, chopped into small pieces
For the glaze
- Icing sugar
- Gluten free, plant based milk
Instructions
- Pre-heat oven at 180 C / 360 F
- In a bowl mix psyllium husk and water and let rest a few minutes until it becomes gelatinous
- In a large bowl mix brown rice flour, almond flour, potato starch, sugar, lemon zest, baking powder and xantan gum and mix well
- In another bowl mix plant based milk, apple sauce and melted margarine
- Add the psyllium husk gel and milk to the dry ingredients and mix with a fork
- Move the mix to a worktop and work the dough with your hands, squeezing the ingredients together
- Knead the dough for a few minutes, until you get a smooth ball of dough (add a couple tablespoons of white rice flour if the dough is too sticky)
- Dust the worktop (or a piece of parchment paper) with rice flour and place the dough on it
- Flatten the dough with your hands, dust it with more rice flour and place a piece of parchment paper on top
- Roll the dough out with a rolling pin and shape it into half inch thick rectangle
- Mix cinnamon powder, margarine and sugar into a creamy mixture and spread it evenly on the rolled out dough
- Evenly scatter the diced apple on top (add chopped pecans for a crunchy touch!)
- Roll the dough on the long side and cut it into 8 even rolls (start by slicing in half, then half the 2 halves and so on)
- Place the 8 rolls in a baking pan (greased or lined with parchment paper)
- Bake for 30 to 40 minutes, until the rolls are lightly browned
- Let cool down for 15 minutes
- If desired, drizzle with a sugar glaze: mix 4-5 tablespoons of icing sugar with 1-2 teaspoons vegan milk. Add more sugar or milk until you reach the desired consistency (more or less liquid glaze)
- Stored in an airtight container, these rolls keep soft for 2-3 days.
- Heat them up in the microwave for 30 seconds to have your cinnamon rolls as soft and warm as freshly baked.