Sweet Roll Recipe
These vegan and gluten-free sweet rolls are a delightful treat perfect for breakfast, brunch, or dessert. Made without dairy or gluten, they are soft, fluffy, and packed with flavor. The rolls are filled with a cinnamon-sugar mixture and topped with a sweet glaze, making them irresistible. They cater to various dietary needs while maintaining delicious taste and texture.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling Pin
- Baking sheet
- Parchment paper
- Kitchen scale (optional for precise measurements)
- Small saucepan
- Pastry brush
Ingredients
Dough
- 2 teaspoon active dry yeast
- 1 cup warm almond milk (110°F)
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 tbsp ground flaxseed
- 3 tbsp water
- 3 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
Filling
- 1/4 cup coconut sugar
- 2 tbsp ground cinnamon
- 1/4 cup coconut oil, melted
Glaze
- 1 cup powdered sugar
- 2 tbsp almond milk
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Dough
- In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken (this is your flax egg).
- In a large mixing bowl, whisk together warm almond milk and coconut sugar until dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
- Add the melted coconut oil and the flax egg to the yeast mixture and stir to combine.
- Gradually add the gluten-free flour and salt, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Prepare the Filling
- In a small bowl, mix the coconut sugar and ground cinnamon.
- Melt the coconut oil in a small saucepan or microwave.
Assemble the Rolls
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 1/4 inch thick.
- Brush the melted coconut oil over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Starting from one of the long edges, tightly roll the dough into a log. Cut the log into 12 equal pieces.
- Place the rolls on the prepared baking sheet, cut side up, and let them rise for another 20 minutes.
Bake the Rolls
- Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- Remove from the oven and let them cool slightly on the baking sheet.
Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
Glaze the Rolls
- Drizzle the glaze over the warm rolls using a spoon or pastry brush.
- Serve the rolls warm and enjoy!