Ingredients
- 3/4 cup almond milk
- 1 Tbsp vegan butter
- 4 Tbsp of sugar
- 4 Tbsp cold vegan butter
- 2 cups flour gluten free
- 3/4 cup almond flour
- 2 1/2 tsp baking powder
- 1 packet active dry yeast
- 1/2 tsp sea salt
Filling
- 3 Tbsp melted vegan butter
- 2/3 cup brown sugar
- 1 Tbsp ground cinnamon
Frosting
- Cream cheese
- Powdered Sugar Glaze
Instructions:
- Preheat the oven to 350 degrees and lightly coat with butter in a standard or round baking pan.
- Heat dairy-free milk in the microwave for approximately 110 degrees. Be careful not to exceed this temperature, as this will kill the yeast.
- Add vegan butter and sugar to non-dairy milk and stir until melted. Then add the yeast and stir again. The season for 10 minutes or until it swells on the surface. If the yeast is not activated at this time, the yeast has been used up or the liquid is too hot or not hot enough.
- At the same time, put a mixture of gluten-free flour, almond flour, sugar, baking powder, and salt in a medium bowl. Then add the cold vegan butter, use a fork or dough knife to mix or “shred” the dry ingredients.
- Gradually add the almond milk and yeast mixture and stir. The result should be a batter similar to wet, rather than crumbly. Add more wet mixture to the batter if needed. If it becomes too wet and too sticky add more almond flour to the mixture.
- Wrap it in plastic wrap bend the edges to hold it in place. Then sprinkle a large amount of flour on the plastic wrap surface to prevent it from sticking.
- Place the dough in the center of the cutting board and sprinkle a lot of flour, then cover with another piece of plastic wrap and fold it over the edge of the cutting board.
- Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8 inch thick. Carefully peel off the top layer of the plastic wrap and coat with vegan oil. Then sprinkle with brown sugar and cinnamon, and gently spread with your fingers to make it evenly spread. , Remove the bottom layer of plastic wrap from the cutting board, and tightly roll the dough into a longitudinal cylinder.
- Use a knife or dental floss to cut into even rolls. Then carefully transfer it to the prepared bakeware, it may be fragile when transferred.
- Cover with plastic wrap and a towel, place in a warm oven and let it rise for about 30 minutes, or until the cakes rise, they will not appear as bulky as gluten-free muffins.
- Remove the towel and plastic wrap, place the bun on the middle shelf of the oven and bake for 30 to 35 minutes, or until the top is golden brown.
- Let the rolls cool for at least 20 minutes before the frosting (optional), then enjoy!