- 3/4 cup unsweetened plain almond milk (or other dairy free milk)
- 1 Tbsp coconut oil
- 2 Tbsp organic cane sugar
- 1 packet active dry yeast (2 1/4 tsp )
- 1 3/4 cup Cannelle Boulangerie Gluten Free All purpose flour
- 1/2 cup almond flour
- 2 1/2 tsp Cannelle Boulangerie Baking Powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp cold (scoopable, not melted) coconut oil
- 3 Tbsp melted coconut oil
- 1/3 cup organic cane sugar
- 1 Tbsp ground cinnamon
- Simple Powdered Sugar Glaze
- Preheat oven to 350 degrees f and use coconut oil or vegan butter to very lightly coat a standard pie plate or round baking. Set aside.
- Heat almond milk in the microwave or on the stovetop to the temperature of warm bath water – approximately 110 degrees F. Be careful not to exceed that temperature or it can kill the yeast.
- To the almond milk, add 1 Tbsp coconut oil and stir melt. Then add yeast and sugar. Stir briefly to mix. Then set aside (uncovered) to proof for 10 minutes or until it appears puffy on the surface (this indicates that the yeast is activating. If it hasn’t activated at this point, either your yeast was expired or the liquid was too hot or not hot enough).
- Meanwhile, in a medium mixing bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, and sea salt until well combined.
- Add scoopable (not melted) coconut oil or vegan butter and use a fork to mix into the dry mixture. It should resemble the texture of wet sand.
- To the dry ingredients, add the almond milk-yeast mixture and stir. It should form a dough that resembles cookie dough. Set aside.
- Get a large cutting board and cover the surface with plastic wrap or parchemin paper Then dust generously with gluten-free flour.
- Place the dough on the center of the cutting board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place).
- Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.
- Carefully remove the top layer of plastic wrap and brush on 3 Tbsp melted coconut oil. Then sprinkle with organic cane sugar and cinnamon. Then untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a cylinder (see photo).
- Use a serrated knife or floss to cut into 8 even pieces. Then carefully transfer to the prepared pie dish or cake pan.
- Cover with plastic wrap anda towel, set on top of the warm oven, and let rise for 15-30 minutes or until the rolls have risen slightly and are almost touching – they won’t get as voluminous as gluten-containing rolls, but they will expand a bit!
- Place rolls in prepared dish on the center rack of your oven and bake for 25-30 minutes or until tops are golden brown and the rolls have risen/expanded quite a bit.
While the rolls bake, you can prepare a frosting. . (1 ¼ cup powdered sugar + 2-3 c. hot water)
Store leftover cinnamon rolls at room temperature up to 3-4 days or in the freezer up to 1 month.