CINNAMON ROLLS – WITHOUT THE NASTIES

Hello again!

Okay, so, generally I LOVE to eat well and I rarely get tempted by chocolate bags open on the kitchen counter because if I fancy something sweet (which isn’t unusual) I love to know that what I’m eating is at least a healthy version of what I’m craving. So, my own stuff for example or coconut yogurt with homemade granola, raspberries and of course PEANUT BUTTER. Quite the mouthful, but such a sweet (dreamy) dish!

Saying that, on this VERY rare days where the sugar monster seems to take over, cinnamon rolls are SUCH a favourite of mine. An unhealthy obsession. And if I was super tired (and hungover), I could definitely more than one… Crazy right?

So when I asked you guys on Instagram if you wanted to see more savoury or sweet recipes and of course the majority of you said sweet, I thought WHY THE HELL NOT. Get those baking mits on peve, and make something that you’ll find so HARD to walk past when left on the kitchen table.
(Yeah it’s been a pretty hard week since making them).
edited.jpg
Cinnamon bloody buns/rolls.
Anyone else who has a crush on ground cinnamon will understand my obsession and excitement when making these.

GLUTEN FREE – EGG FREE – DAIRY FREE – VEGAN CINNAMON ROLLS

Ingredients needed:

650g GF plain flour
150g warm almond/coconut milk
150g dairy free and gluten free (vegan) butter
100g coconut oil (melted)
150g of caster sugar
14g   fast action yeast
200g buckwheat wholemeal flour
½  tsp. Cinnamon

Filling:

150g soft brown sugar
150g dairy free and gluten free (vegan) butter
6 tsp. Cinnamon

Topping:

200g Icing sugar
3 Tbsp. water

Method

  1. In a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then add in 35ml of coconut oil!
  2. Sift together the flours, cinnamon and a small pinch of sea salt and add the butter, using your hands to crumble it.
  3. Add everything to the milk mixture with the sugar. Add in another 35g of coconut oil, stirring to form a dough.My mother tips : keep stirring until the dough comes cleanly from the edge of the bowl and knead on a floured surface for about 5 minutes, or until smooth.
    edited 2.jpg
  4. Return it to the bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 30 minutes (if you’re impatient like me, this is so annoying)
  5. In a separate bowl, mix the filling ingredients with a spoon so it is all combined and smelling delicious.
  6. Once the dough has risen, divide it in half, place each one on a lightly floured surface and roll it out to a 30cm x 40cm rectangle. Then spread the filling evenly on both.
    edited 3
  7. Once the filling has been spread. Roll both sheets of dough to make a long sausage looking thing 😊. And then cut into 2cm slices!
  8. Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly.
  9. Cover with oiled clingfilm and leave to rise for 20 minutes (Apparently this is what you have to keep doing with dough…).
  10. Preheat the oven to 180 degrees.
  11. Beat the remaining coconut oil and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar.
  12. Bake in the oven for 15 to 18 minutes, until golden brown, then leave to cool on a wire rack.
  13. Whisk the icing sugar and water together till it forms a thick paste! Get your  artist head on and get creative with your icing decoration!
  14. Serve warm or cold!

EDITED PHOTOS

I like to have mine warmed up with a splash of almond milk. Now this makes around 20 rolls – so if you don’t want that many, do the obvious and half the mixture 😊

Enjoy these beauties and tag me if you make them!!

Much love,

Evie Xx

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