In a small bowl, mix together dry yeast, maple syrup, and warm almond milk. Let the mixture sit for 5 minutes. Meanwhile, in a large bowl, combine together all-purpose flour, buckwheat flour, salt, cinnamon, and psyllium husk powder. Using a hand whisker, mix well and set aside.
Now, in a small bowl, combine together ground flaxseed and water. Let the mixture sit for 2-3 minutes. Add the yeast mixture, soaked ground flaxseed, and coconut oil to the dry ingredients. Using a hand mixer with a dough hook attachments on, beat well until a smooth dough has been formed.
Transfer the dough to a lightly floured work surface and knead for a couple of minutes. Shape a large ball and cover with a kitchen towel. Let it rise for 1 hour. Meanwhile, preheat the oven to 350°F. Grease a medium springform pan with cooking spray and line with parchment paper. Set aside.
After about an hour, roll out the dough to approximately ¼ inch thick. Brush with some melted coconut oil and sprinkle with cinnamon sugar to taste. Roll the dough in to create a firm log. Cut the log into 8 equal slices and transfer to the prepared springform pan.
Roll the dough in to create a firm log. Cut the log into 8 equal slices and transfer to the prepared springform pan. Bake for 30 minutes. When done, remove from the oven and cool to room temperature.
Finally, prepare the glaze. In a medium bowl, combine together the icing sugar and about two tablespoons of unsweetened almond milk. Using a hand mixer with whisking attachments on, beat well on medium-high speed until completely smooth. Drizzle icing over chilled cinnamon rolls and serve.
We’re simply addicted to cinnamon rolls! Their super soft and gooey texture combined with an amazing cinnamon aroma and creamy icing is something you can’t easily say no to.
This is a somewhat improved and definitely healthier version of your favorite cinnamon rolls. It comes in a completely gluten-free and vegan-friendly version with fiber-rich buckwheat flour and Zen Spirit Psyllium Husk Powder. Instead of eggs that would help the dough stick together, you can use some common substitutes such as flaxseed egg or chia egg.
This particular recipe uses ground flaxseed combined with water to replace one egg that this recipe would use. But any other egg replacement you usually use will do the trick.
As with most baking recipes that require a nice and fluffy dough, you will have to add some dry yeast and activate it with a warm liquid and some sugar.
Most recipes would normally use warm water to activate the yeast but you can use some almond milk instead to improve the flavor. Also, two tablespoons of maple syrup will be a great option to enhance the overall flavor and to replace your regular sugar.
Once you have your dough ready, it’s time to roll it out to approximately ¼ inch thick.
Brush the dough with some melted coconut oil and sprinkle with a traditional cinnamon sugar. Roll the dough in to create a firm log which you will then cut into 8 delicious cinnamon rolls. You can bake the rolls immediately but you can also leave them for another 30 minutes to rise before baking – it will take some more time but the rolls will be perfectly soft.
Finally, add a generous amount of glaze and enjoy this lovely gluten-free cinnamon rolls!
Nutrition information per serving: Calories: 238, Protein: 5g, Total Carb: 49g, Dietary Fiber: 3.9g, Total Fat: 3.1g