Prep Time: 45 mins
Cooking/Baking Time: 30 mins
Proof Time: 1 hr
Total Time: 2 hrs 15 mins
Ingredients
For brioche
- 12 g (1 tbsp) active dried yeast (If using instant yeast, add 10g)
- 360 g (1½ cups) warm water
- 180 g (¾ cup) non-dairy milk, warm (You can use almond, rice, soy or oat milk as your preference but avoid using coconut milk for letting its strong flavor overpower the recipe)
- 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar, divided
- 30 g (⅓ cup + 1 tbsp) whole/rough psyllium husk (If using psyllium husk powder, add only 25g.)
- 315 g (2¾ cups) tapioca starch (You can use the same weight of arrowroot starch, cornstarch or potato starch instead)
- 50 g (⅓ cup + 1 tbsp) sorghum flour (You can use the same weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you do not have oats sensitivity)
- 270 g (2 cups) millet flour, plus extra for flouring the surface (You can use the same weight of finely milled/grounded brown rice flour instead, but your cinnamon rolls might be slightly less fluffy)
- 10 g (4 tsp) xanthan gum
- 10 g (2 tsp) salt
- 12 g (1 tbsp) baking powder
- 100 g (⅓ cup) vegan condensed milk (Used sweetened condensed coconut milk, but other vegan condensed milk alternatives will also work well)
- 70 g (½ stick + 1 tbsp) vegan butter, melted
For cinnamon-sugar filling:
- 70 g (½ stick + 1 tbsp) vegan butter (used oat milk butter here), melted. Choose cream cheese for dairy alternative
- 1½ tbsp ground cinnamon
- 100 g (½ cup) caster/superfine or granulated sugar
Cooking Instructions
- Let us start with activating the yeast. In a small bowl, mix together the yeast, 15g (about 1 tablespoon) sugar and warm non-dairy milk. Set aside for 10-15 minutes, or until the mixture starts frothing. If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the milk that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel, vegan condensed milk and melted vegan butter.
- Now make the psyllium gel in a separate bowl. Mix together the psyllium husk and water. After about 30-45 seconds, a gel will form.
- Let us prepare the dough next. In a bowl (or a stand mixer if you are using one), whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder and the remaining sugar. Make a well in the middle of the dry ingredients and add the vegan condensed milk, melted vegan butter, yeast mixture and psyllium gel.
- Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 5 minutes (if using a stand mixer) or 8-10 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.
- The final dough will be soft and very slightly sticky to the touch, but if you give it a quick, gentle knead on a lightly floured surface, you’ll see that it’s very easy to work with. Just ensure that your work surface and your hands are floured as you handle it.
- The next step is to roll out the dough & shape the cinnamon rolls. Lightly brush a rectangular baking pan (9X13 inches) with some of the melted vegan butter. On a lightly floured surface, roll out the dough into a rectangle (12X18 in). Brush it generously with melted vegan butter. You will probably have some butter leftover. You can use that to brush the baked rolls once they come out of the oven for the glossy top. Mix together the cinnamon and sugar, and sprinkle the mixture evenly over the rolled-out dough.
- Now, cut the rectangle widthways into twelve 1½ inch wide strips, so that they’re 12 inches long. Use a pizza cutter or a sharp knife. Roll up each individual strip into a roll, thereby giving a perfect swirl. Arrange the cinnamon rolls in the buttered baking pan, they should only just touch each other.
- Proofing the cinnamon rolls in a warm place for about 1 hour 15 minutes or until about doubled in volume. Lightly cover them with a sheet of plastic wrap (cling film) to prevent them from drying out during proofing.
- While the rolls are proofing, adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). use a conventional/non-fan oven. If you’re using a convection/fan oven, reduce this temperature by 25ºF (20ºC).
- Once the cinnamon rolls have doubled in volume, bake them in the pre-heated oven at 350ºF (180ºC) for about 30 minutes until light golden brown on top. This gives cinnamon rolls that are perfectly baked through but are also perfectly squishy and soft.
- Immediately out of the oven, brush the cinnamon rolls with a bit of extra melted vegan butter. This makes them extra rich and ensures that they have a perfectly soft exterior.
- Allow the cinnamon rolls to cool until warm before spreading the icing on top.
Vanilla Glaze
Ingredients
- 4 tbsp vegan butter
- 2 cups confectioner’s sugar
- 1 tsp vanilla extract
- 2-4 tbsp unsweetened plant-based milk
Cooking Instructions
- In a medium-sized bowl, beat the vegan butter until creamy.
- Add the confectioner’s sugar a half cup at a time until incorporated.
- Add in the vanilla and 2 tbsp of the plant-based milk.
- Beat until all of the lumps are gone. If it’s too thick, add more plant-based milk a tbsp at a time until it reaches the desired thickness.
- Spread over the freshly-out-from-the-oven rolls. (Added extra glaze to my plate. You can always drizzle per your preference)
Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 46 g
- Fiber: 2 g
- Sugar: 21 g
- Proten: 5 g
- Fat: 16 g
- Sodium: 170 g
- Calcium: 40 g
- Iron: 2.7 g
