Description
I have good news for those looking for no yeast cinnamon rolls as I’ve finally nailed it. Furthermore, my vegan gluten free cinnamon rolls are also suitable for those on vegan Candida diet, so definitely keep reading!
Ingredients
Scale
DRY
- 130g (4.6oz, about a cup) of brown rice flour
- 140g (4.9oz, about a cup) of raw buckwheat flour
- 40g (1.4oz, about ½ cup) of oat flour
- 40g (1.4oz, about ½ cup) of oat flour (add later)
- Some more flour for rolling
- 3 tsps. (11g, 0.4oz) psyllium powder
- 3 tsps. of aluminium free baking powder
- ½ tsp. baking soda
- ½ tsp. Himalayan salt
WET
- 1 ½ cup (375g, 3.2oz) unsweetened soymilk
- 1 tbsp. apple cider vinegar
- 4 tbsps. of plain soy yogurt
- Stevia drops to taste
FILLING
- 3 tbsps. of additive-free peanut butter
- 4 tbsps. of birch xylitol
- 4 tsps. of cinnamon
- 3 tbsps. of coconut sugar
- Pinch of Himalayan salt
Instructions
- First, add lukewarm soymilk to a bowl and mix in 1 tablespoon of organic apple cider vinegar. Let sit until you need it (but at least 5-7 minutes).
- Then, make the filling by mixing all the ingredients together. It’s the easiest to use a fork. Set aside.
- Next, measure rice, buckwheat and 40 grams of oat flour and out in a bigger bowl.
- Add the remaining dry ingredients to the flour (except the flour to be added later) and mix well.
- By now, your soymilk looks like buttermilk. Add soy yogurt and stevia to it and stir. I used about 15 drops of liquid stevia.
- Pour the buttermilk into the bowl of dry ingredients and mix with spatula until homogeneous batter forms. It’s supposed to be quite sticky at this point.
- Next, prepare a surface for rolling or use a silicone rolling mat. Add the reminder of flour in the middle of the mat and spread it out a bit.
- With the help of the spatula, transfer the batter onto the spread flour. Gently flip it around and start kneading the flour into the dough.
- Sprinkle the mat with some extra flour before you start to roll it out. Now, flour the pin as well and try to roll the dough into a rectangle following the biggest circle on your rolling mat (16”, 40cm). Try to lift the dough every now and then to make sure it doesn’t stick to the mat. If necessary, throw some more flour under the batter.
- Next, spread the filling evenly onto the batter leaving about 2cm edge uncovered.
- Now, start rolling a tube towards the uncovered edge. If it sticks, use a round-tip knife to get it loose.
- Use a very sharp knife to cut the dough tube into 17-18 pieces and place them onto a baking sheet covered with parchment paper.
- Finally, bake the rolls at 200°C (390°F) for 20-22 minutes until golden.
Notes
You can leave the rolls as they are or you can glaze them with my vegan caramel sauce or vegan Royal icing.
One piece has 9.6 GL points.
- Cook Time: 75 minutes
- Method: Baking
Nutrition
- Serving Size: 1/18 of recipe
- Calories: 96.3 kcal
- Fat: 2.51g
- Carbohydrates: 17.5g
- Fiber: 2.57g
- Protein: 3.82g
