Soft, moist, fluffy and so delicious – Gluten Free Almond Cinnamon Rolls! They are easy to make and taste so good! Everyone loves them! And they are gluten free, dairy free, vegetarian and vegan.Â
Have you ever woken up to the smell of freshly baked cinnamon rolls? If so, you must know how delicious and inviting that smell is. I remember my granny used to bake the classic cinnamon rolls from time to time and I could smell the cinnamon in the house for days afterwards. Yeah, sweet childhood memories!
Must try:Â Black Cherry Vanilla Custard Brioche
The Recipe
To make these delicious almond cinnamon rolls, in a medium bowl combine gluten free flour, cinnamon and salt. Make a hole in the middle and place the yeast, being careful it doesn’t touch the salt. Add the almond milk, maple syrup and vanilla and start kneading. Then pour the butter little by little while continuing to knead for 5-6 minutes. Cover the bowl with a cling film and allow it to rest in a warm spot until doubled in size.
While the dough is resting, in a small bowl mix 50 g melted butter, brown sugar and ground cinnamon until well combined. Leave to the side.
Preheat the oven to 180°C ~ 356°F. Then grease and line a baking tin. I used a medium rectangular tin.
Roll the dough out on some flour and form a rectangle sheet. Spread the cinnamon filling on it. Roll it gently, then cut 12 slices about 1 inch thick. Arrange these slices in the greased baking tin and leave to swell from half an hour to up to an hour at room temperature. Bake for 30-35 minutes or until golden and puffed. Serve hot or cold, with a cup of tea, coffee or on its own.
Variations
If you don’t have gluten or dairy intolerance or are not vegan, you can add 2 eggs to the dough and use ordinary self rising flour, classic unsalted butter and skimmed or semi-skimmed milk.
“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”
Daniel Handler
Gluten Free Almond Cinnamon Rolls
Ingredients
The dough
- 500 g Gluten free white flour plus extra 50g for kneading
- 1 tsp Ground cinnamon
- 1 Pinch of salt
- 15 g Yeast dry, gluten free
- 225 ml Almond milk unsweetened
- 80 ml Maple syrup substitutes: caster sugar, golden syrup or honey
- 75 g Dairy free unsalted butter vegan, melted
- 1 tbsp Vanilla extract
The filling
- 50 g Dairy free unsalted butter vegan, melted
- 100 g Brown sugar
- 2 tbsp Ground cinnamon
Instructions
- In a medium bowl combine gluten free flour, cinnamon and salt. Make a hole in the middle and place the yeast, being careful it doesn't touch the salt. Add the almond milk, maple syrup and vanilla and start kneading. Then pour the butter little by little while continuing to knead for 5-6 minutes. Cover the bowl with a cling film and allow it to rest in a warm spot until doubled in size.
- While the dough is resting, in a small bowl mix 50 g melted butter, brown sugar and ground cinnamon until well combined. Leave to the side.
- Preheat the oven to 180°C ~ 356°F. Then grease and line a baking tin. I used a medium rectangular tin.
- Roll the dough out on some flour and form a rectangle sheet. Spread the cinnamon filling on it. Roll it gently, then cut 12 slices about 1 inch thick. Arrange these slices in the greased baking tin and leave to swell from half an hour to up to an hour at room temperature. Bake for 30-35 minutes or until golden and puffed. Serve hot or cold, with a cup of tea, coffee or on its own.
- Bon Appetit!