The Ultimate Gluten Free Vegan Cinnamon Rolls

subheading: Gluten free vegan enriched dough:

12 g (1 tbsp) active dried yeast (If using instant yeast, use 10g.)

75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar, divided

180 g (¾ cup) non-dairy milk, warm (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.)

30 g (⅓ cup + 1 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 25g.)

360 g (1½ cups) warm water

315 g (2¾ cups) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch or potato starch instead.)

270 g (2 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 cinnamon rolls might be slightly less fluffy.)

50 g (⅓ cup + 1 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.)

10 g (4 tsp) xanthan gum

10 g (2 tsp) salt

12 g (1 tbsp) baking powder

100 g (⅓ cup) vegan condensed milk (I used Nature’s Charm sweetened condensed coconut milk, but other vegan condensed milk alternatives will also work well.)

70 g (½ stick + 1 tbsp) vegan butter, melted (I used the Stork baking block, but other firm vegan butter blocks will also work well.)

subheading: Cinnamon-sugar filling:

70 g (½ stick + 1 tbsp) vegan butter, melted (I used the Stork baking block, but other firm vegan butter blocks will also work well.)

100 g (½ cup) caster/superfine or granulated sugar

1½ tbsp ground cinnamon

subheading: Simple vanilla icing:

180 g (1½ cups) powdered/icing sugar, sifted

30 g (2 tbsp) non-dairy milk (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.)

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Directions at theloopywhisk.com

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