Gluten-Free Cinnamon Rolls (egg-free, vegan, refined sugar-free)

Happy Holidays! I created this yummy gluten-free, vegan cinnamon roll recipe about a month ago and have been looking forward to posting it here for you all! It makes a fun treat to share with family and friends around the holidays. This recipe uses a mix of a few gluten-free whole grain flours along with ground golden flax seeds to add structure and tenderness. It's actually a version of the gluten-free breadstick recipe in my new cookbook.

If you follow me on Instagram I am sure you've seen a few cinnamon roll photos already. So as promised, here it is...finally!

Gluten-Free Cinnamon Rolls

These rolls are best served the same day they are made. Top them with dairy-free cream cheese frosting for pure decadence! You can use the updated recipe which can be found in my Nourishing Meals cookbook, or use this one here. If you don't have millet flour on hand you can substitute brown rice flour if need be.

Wet Ingredients:

2 cups warm water (105 to 110 degrees F)

2 ¼ teaspoons dry active yeast

1 teaspoon maple syrup

¼ cup maple syrup

2 tablespoons melted coconut oil

½ cup ground golden flax seeds

¼ cup whole psyllium husks

Dry Ingredients:

2 cups sorghum flour (divided)

1 cup millet flour

1 cup almond flour

¾ cup tapioca flour or arrowroot powder

1 ¼ teaspoons sea salt

Filling:

¼ cup coconut oil (at room temperature)

½ cup coconut sugar

1 tablespoon cinnamon

Place the warm water, yeast, and teaspoon of maple syrup into a 4-cup liquid glass measure; whisk together. Let the mixture rest for a few minutes so the yeast can activate. You should see a bit of bubbling and/or foaming. Then add the ¼ cup of maple syrup, oil, ground flax, and psyllium husk; whisk together and let rest for about 2 to 3 minutes to thicken.

In a large bowl, whisk together the dry ingredients. Use only 1 cup of sorghum flour to start. Pour the wet into the dry and whisk together. Then slowly add the extra cup of sorghum flour, kneading it in until the dough forms a ball and isn’t sticky. You may only need ½ cup of the flour, it just depends, every batch is a little different for me.

My oldest daughter took this photo....and the baby just had to help too!

Use coconut oil to grease two cake pans.

Place the dough onto a piece of parchment paper that is lightly floured with tapioca flour. Roll out into a large rectangle about 12 to 14 inches by 18 to 20 inches. Spread the coconut oil evenly onto the dough. Then sprinkle with coconut sugar and cinnamon. Roll the dough towards you into a long log. Use a serrated knife to cut 10 to 12 rolls. Place rolls into the two cake pans. Cover and let rise in a warm spot for about one hour.

Preheat oven to 350 degrees F. Place the cinnamon rolls into the oven and bake for about 30 to 35 minutes. Let cool for about 10 minutes (if you can wait that long) then serve. Source: www.NourishingMeals.com

Just before rising begins.

More Healthy Holiday Treats:

Gingerbread Teff Muffins

Candied Walnuts

Sugar-Free Sugar Cookies (grain-free)

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