Food & Fuel

Cafe Gratitude Gluten-Free Vegan Cinnamon Rolls

When one of my favourite podcasts, Mind Body Green, shared a vegan and gluten-free cinnamon roll recipe – I knew I had to bake them. Cafe Gratitude‘s cinnamon roll cult recipe is a firm-favourite in Los Angeles. These types of bakes can be daunting, so I figured I’d video myself baking them to show you how easy it can be. They also have a new cookbook out with more delicious recipes!

cafe gratitude cinnnamon rolls

A crucial part of this recipe is psyllium husk powder. It acts as a binder and lends to the texture of the dough. Also, if you don’t have your own gluten-free all-purpose flour they give you a decent recipe for one.

These only take about 20 minutes and the dough can be frozen, too.

Cafe Gratitude Cinnamon Rolls:

Ingredients

Makes 6 rolls

For the Cinnamon Filling:

  • 1 cup of coconut sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon Himalayan sea salt

For the Dough:

  • 1½ cups Gluten-Free All-Purpose Bakery Flour Blend, plus more for rolling out the dough – I used Dove’s Farm but you can make your own (below)
  • 2 tablespoons psyllium husk powder
  • 1 tablespoon coconut sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon Himalayan sea salt
  • 1½ cups of coconut milk
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • 2 tablespoons fresh orange juice

For the Glaze (optional, I prefer mine without a glaze):

  • ½ cup powdered sugar
  • 1 tablespoon coconut milk, plus more if needed

For the Gluten-Free All-Purpose Bakery Flour

This recipe makes 6 cups, so you’ll have extra for more baking. It can be stored in an airtight jar for up to 1 month, or you can store it in the freezer to extend its shelf life.

  • 2½ cups brown rice flour
  • 2½ cups white rice flour
  • 1 cup tapioca flour (sometimes called tapioca starch)
  • 2 tablespoons baking soda
  • 1 tablespoon baking powder
  • 2¼ teaspoons guar gum

Method:

  1. To make the flour blend: In a large bowl, sift the brown rice flour, white rice flour, tapioca flour, baking soda, baking powder, and guar gum together.
  2. To make the cinnamon filling: In a medium bowl, combine the coconut sugar, cinnamon, coconut oil, maple syrup, and salt, and mix well. The mixture will be dense and crumbly. Set aside.
  3. Make the dough: Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  4. In a large bowl, sift together the flour blend, baking powder, psyllium powder, coconut sugar, baking soda, and salt.
  5. In a medium bowl, whisk together the coconut milk, coconut oil, lemon juice, apple cider vinegar, and vanilla.
  6. Add the wet ingredient mixture to the sifted dry ingredients and mix to combine. After a while, the dough becomes a bit dense so you’ll want to start using your hands and begin kneading. Continue working the dough until it is smooth, 2 to 3 minutes.
  7. Preheat the oven to 160°C.
  8. To assemble the rolls: Lightly dust a board or clean surface with the flour blend. Transfer the dough to the prepared work surface. Using your hands, gently stretch and form the dough into a rectangular shape. Use a rolling pin( I used a wine bottle, lol) to roll out the dough until it is roughly 30cm by 10cm and approximately 1cm thick.
  9. Spread the cinnamon filling over the dough in a thin, even layer, pressing it lightly into the dough.
  10. Roll the dough up the long side into a long tube shape, rolling tightly to prevent the cinnamon filling from escaping. You should be able to roll the dough 2 full rotations.
  11. Cut the tube into 6 rolls. I halved it, then split the halves into three. Place each roll, swirl-side up, onto the prepared baking sheet. I then pushed my rolls down so they’re flat on top, and adjust them, if needed, to make sure they are nice and tight.
  12. Using a pastry brush (I just used a paper towel), brush each roll with the orange juice. This will give the rolls a nice golden tone when they’re baked, much like a traditional egg wash.
  13. Bake for 20 minutes. Check the cinnamon rolls at 15 minutes to see how they are doing; they should be golden but still soft to the touch when they come out of the oven. Allow the rolls to cool completely in the pan.
  14. Make the glaze: In a small bowl, whisk together the powdered sugar and the coconut milk. This will create a rather thick glaze. For a thinner glaze, you can add 1 or 2 more teaspoons of coconut milk. Drizzle over the cinnamon rolls.
cafe gratitude cinnamon roll

If you’re baking previously assembled rolls straight from the freezer, just add 3 to 5 minutes to the baking time.

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