Vegan Gluten Free Cinnamon Rolls with Chocolate Gourmesso Glaze
 
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Easy to make, Fluffy, vegan and gluten free Cinnamon Rolls with Chocolate Gourmesso Glaze. Vegan Gluten Free Chocolate Cinnamon Rolls with Chocolate Gourmesso Glaze
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • Dough:
  • ⅔ C non-dairy milk (I use unsweetened vanilla coconut milk)
  • 1 T non-dairy margarine (I use Earth Balance)
  • 1 (7g) package active yeast
  • ¼ C granulated sugar
  • ½ C Corn Starch
  • ½ C Brown Rice Flour
  • ¼ C Finely Ground Almond Flour
  • ¼ C tapioca starch, plus more for dusting surface and hands
  • ½ t baking soda
  • 1½ t xanthan gum
  • 2½ t baking powder
  • ½ t pink or sea salt
  • 3 T Aquafaba
  • ¼ C Olive Oil
  • 1 t vanilla
  • Parchment paper for rolling out/up dough
  • Filling:
  • ⅓ C softened margarine
  • ½ C Brown Sugar
  • 2 T cocoa powder
  • 2 T Cinnamon
  • ½ C Vegan Mini-Chocolate Chips (I used Enjoy Life Mini Chocolate Chips)
  • Espresso Glaze:
  • 1½ C sifted confectioners sugar
  • 3 T Cocoa powder
  • 3 T brewed espresso, cold
  • pinch of salt (I use pink Himalayan Salt)
Instructions
  1. Preheat oven to 350°. Grease and flour a large cast iron skillet or pie plate.
  2. Dough:
  3. Combine yeast and sugar in large mixing bowl.
  4. Heat milk and 1 T margarine to approx. 115°. Whisk into yeast and sugar and set aside to proof.
  5. In a separate mixing bowl, combine corn starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and salt.
  6. When yeast is proofed, add in Aqaufaba, oil, and vanilla. Mix for a minute and then slowly add the flour mixture. Turn mixer up to a medium-high setting, and mix for a least 1½ minutes to fully hydrate the flours/starches. The dough will become less sticky as you mix.
  7. Make the Rolls:
  8. Lay out a long sheet of parchment paper on a cutting board. Tuck the ends under each side. Dust the surface with tapioca starch. Put the ball of dough on the paper and roll it around a little, lightly coating it with starch. Using a silicone spatula, or your (starch dusted) hands, begin to gently press the dough into a 13"x 10" rectangle. Try to make sure that the thickness is uniform across the entire surface of the dough.
  9. When the dough is flattened, spread the softened margarine over the dough, leaving about a ½" space around the edges.
  10. Filling:
  11. In a small bowl, combine brown sugar, cocoa powder, and cinnamon. Spoon evenly over dough, and then sprinkle with the mini chocolate chips.
  12. To roll the dough, gently lift up on of the shorter sides of the parchment paper, and begin to fold the dough over itself. Go slowly and try to keep the roll as tight as possible. If it gets sloppy, just keep going. Trying to undo it will not work out well.
  13. Lightly dust roll with tapioca starch. Cut roll into 8 slices. If knife becomes too sticky while slicing, just wipe down and continue. You may also dust the knife with some starch.
  14. Place the rolls into the prepared pan. Cover with parchment paper and a towel and place in a warm place to rise for about 15 minutes.
  15. Bake for 22-25 minutes, until tops are lightly browned.
  16. Glaze:
  17. In a small mixing bowl, combine the sifted confectioner's sugar with cocoa powder and a pinch of salt. With a fork, begin mixing in cold espresso, one tablespoon at a time, until mixture is smooth, adding more very sparingly if necessary.
  18. Drizzle over the rolls when they are cooled slightly.
  19. Prepare these the night before! Put your pan or pie plate of rolls in the fridge over night. Allow rolls to warm up for about 30 minutes before baking.
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/vegan-gluten-free-cinnamon-rolls-with-chocolate-gourmesso-glaze/