Gluten Free Vegan Gingerbread Cinnamon Rolls

subheading: Gluten free vegan gingerbread brioche dough:

25 g (5 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 22g.)

300 g (1¼ cups) lukewarm water

270 g (2⅓ cups) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)

225 g (1⅔ cups) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your rolls might be slightly less fluffy.)

40 g (5 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

50 g (¼ cup) caster/superfine or granulated sugar

10 g (3 tsp) instant yeast (If using active dry yeast, use 12g.)

10 g (2½ tsp) baking powder

8 g (3 tsp) xanthan gum

8 g (1½ tsp) salt

1 tsp ground cinnamon

1 tsp ground ginger

225 g (¾ cup + 3 tbsp) non-dairy milk, lukewarm (You can use almond, rice, soy or oat milk (provided that you’re not sensitive to oats), but I don’t recommend using coconut milk.)

65 g (3⅓ tbsp) unsulphured molasses (Use unsulphured, pure cane molasses - NOT blackstrap.)

70 g (½ stick + 1 tbsp) unsalted vegan butter, melted (Use a firm vegan butter block, not a soft spread.)

subheading: Gingerbread filling:

55 g (½ stick) very soft unsalted vegan butter (The ideal butter texture is somewhere in between softened and melted butter - it should be quite soft and easily spreadable, but not completely liquid.)

55 g (3 tbsp) unsulphured molasses (Use unsulphured, pure cane molasses - NOT blackstrap.)

100 g (½ cup) light brown soft sugar

2 tsp ground cinnamon

1½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground allspice

⅛ tsp ground cloves

subheading: For baking the cinnamon rolls:

½ tbsp unsalted vegan butter, softened, for buttering the baking pan

75 g (⅓ cup) vegan heavy/double cream, warm (I typically use the Oatly or Elmlea brands.)

subheading: Gingerbread cream cheese frosting:

75 g (⅓ cup) vegan cream cheese, room temperature (I typically use the plant-based Philadelphia cream cheese.)

28 g (2 tbsp) unsalted vegan butter, softened

80 g (⅔ cup) powdered/icing sugar

5 g (1 tsp) unsulphured molasses (Use unsulphured, pure cane molasses - NOT blackstrap.)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

¼ to ½ tsp ground cinnamon

¼ to ½ tsp ground ginger

Directions at theloopywhisk.com

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