I’ve always had a sweet tooth and it was too hard for me cut products and desserts containing sugar. These cinnamon rolls are my first vegan try as I feel that I need a little change. It’s been just a few weeks since I cut meat products and replaced them with plant products. It’s really interesting to see things differently and actually it’s not too easy to replaced everything as my fridge is full of animal products mostly butter, eggs, yogurts.
You can try this recipe with me. It’s tasty, vegan and without sugar, so also suitable for everyone on the low-carb diet. I think it’s a perfect treat on Sunday. It’s taking a long time to make it but it’s worth!
Preparing
The biggest challenge could be yeast as it always depends on the temperature and quality of yeats. Make sure the milk is not too hot as it’s killing yeast process. I used xylitol so I could to see that the process of rising was different than with using sugar. The dought wasn’t too rising and the final texture of rolls was different. If you are not on a low-carb diet and you are fine to consume sugar, definitely use sugar as the rolls will be more rise.
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Buy ingredients
Cinnamon rolls/VEGAN/LOW-CARB
Ingredients
Yeast
- 2 1/5 tsp Active dry yeast
- 1 cup Non-diary milk
- 1 tbsp Sweetener (I used Xylitol)
Dough
- 1/4 cup Sweetener (I used Xylitol)
- 4 tbsp Vegan butter
- 1 tsp Salt
- 3 cups Gluten-free plain flour
Filling
- 1/4 cup Sweetener (I used Xylitol)
- 1 1/4 cups Cinnamon
- 2 tbsp Vegan butter (melted)
Icing
- 1 cup Powdered sweetener
- 3 tbsp Non-diary milk
Instructions
- Gently warm milk in the saucepan. Make sure that milk is not too hot or boiling! The milk should be warm on the touch not hot as very hot mil would kill yeast process.
- Add sugar into the milk.
- Sprinkle yeast into the mixture and stir gently.
- Leave the yeast in a warm place for 10 - 15 minutes. If the yeast is not working it's because of hot milk or old yeast.
Dough
- in the large bowl mix all dry ingredients and stir together. If the dough is sticky use a little bit more flour.
- Melt the butter and add it into the dry mixture. Don't leave the butter to be too hot.
- Add the butter and yeast mixture into the dry ingredients.
- Stir everything together until the dough is soft and easy to process by your hands. Keep kneading the dough for a few minutes
- Leave the dough rest for 1 hour (can be longer) in the warm and dark place. You can cover it with a foil or towel.
Cinnamon filling
- Mix cinnamon and sweetener together
- Take the dough after one hour rest and roll out into a rectangle. It doesn't need to be really thin, but make sure than the longest edges are vertical.
- On the rolled dough spread butter, but leave dough's borders without butter
- Spread cinnamon mixture over the dough and gently roll it away from you.
- When the rolling is done, take the knife for separating. Cut the roll on 8- 10 pieces.
- Put the rolls on the pan. ( I used a pie form but feel free to use any nonstick pan or form).
- Preheat the oven on 170 C° and put the rolls into the oven. Bake it for 30 minutes or until you will see the rolls are nicely gold.
Icing
- I used Xylitol but I am sure you can use any sugar or sweetener. I blended Xylitol with cashew milk. (For the glaze you will need powdered sugar so blander was the great solution).
- Pour the icing over the rolls and it's done!
Can i use almond flour/and or coconut flour insted of gluten free plain flour? 🙂
Hi Camila, I am sure you can use almond/coconut flour. It will be a low-carb version. I would be a little bit careful with adding coconut flour as it has got different consistency, but let’s try it and let me know If the rolls were tasty. 🙂
I’m sorry but what is the exact quantity for yeast? 2 cups and 1/5?!?