Maple Butter Pecan Gluten-free Vegan Cinnamon Rolls
These Maple & Butter Pecan Gluten-free Vegan Cinnamon Rolls are the ultimate comfort food. They are fluffy, sticky, and oh so ooey-gooey.
Servings 8
Equipment
- Baking pan 9x13" with high edges
Ingredients
Topping Ingredients
- 4 tbsp Vegan butter
- ½ cup Brown sugar packed
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
- 2 tbsp Coconut cream
- ½ cup Pecans (optional)
- Pinch of salt
Filling Ingredients
- 2 tbsp Vegan butter softened - left outside a few hours
- ½ cup Brown sugar packed
- 2 tbsp Ground cinnamon
Dough Ingredients
- 2¼ tsp Rapid rise yeast or 1 packet
- ⅓ cup Sugar
- 1 tsp Apple cider vinegar
- 1 cup Almond milk Luke warm - microwave 30 sec - Should be no hotter than body temperature
- 1 tsp Vanilla extract
- ¼ cup Vegan butter (melted) + extra 2 tbsp for brushing microwaved 15 sec
- ¾ cup Tapioca Starch
- 2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 tbsp Psyllium husks
- ½ tsp Salt
- 1 tsp Baking powder
Instructions
Topping
- Preheat oven to 350˚F. In a small saucepan over medium-low heat, add vegan butter, brown sugar, and maple syrup, stir until everything is dissolved. Add coconut cream, vanilla extract, and a pinch of salt and stir till incorporated. Remove from heat and pour into a greased 9x13" pan with high sides and sprinkle pecans.
Filling
- In a bowl, combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside.
Dough
- In a bowl, mix all dry ingredients except sugar and yeast and mix until combined.
- In a separate bowl, mix your wet ingredients with sugar, yeast, and ½ cup of the dry ingredients and mix till well incorporated. Set aside for 10 minutes or until a foamy film forms on the top.
- With the stand mixer, using the paddle attachment or by hand, pour the dry ingredients a ½ cup at a time into wet ingredients until well combined. You should have a uniform dry dough but that is slightly tacky. If too wet to roll out, add more flour or if it is not sticky, add a little almond milk 1 tbsp at a time.
- Take a piece of plastic wrap and lay it on a flat surface to cover an area larger than 8 x 16. To the best of your ability, use your hands to spread out the dough into a 10x13 rectangle. Then take another piece of plastic wrap and lay it on top and roll out your dough so that it is even and approximately ½ inch thick.
- Remove plastic wrap and spread filling mixture evenly across dough's surface. Leave 1" along one short end without any filling, this is where your cinnamon rolls will be sealed.
- Starting along the other short end (the one with filling), use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls. Roll around a few times to ensure that the edge is well closed.
- Carefully cut the ends to even out the edges then cut them 1" wide and place them onto your baking pan. Cover your buns with a wet towel and place your baking pan in a warm, draft-free place for about 1 hr.
- Once they have risen (see image), brush them with the 2 tbsp of melted butter and bake at 350˚F for 20-25 minutes, or until golden brown.
- Allow to cool for about 5 minutes before serving. Flip over and drizzle left over syrup and pecans. Serve warm or microwave for 15 seconds. Keeps for 2-3 days.
