I've been wanting to make gluten-free, vegan cinnamon rolls for a few weeks now, and the time finally came! They turned out amazing, but I will say, they are not your typical huge, fluffy and chewy cinnamon roll. These are small, cute, pillows of warm, sweet, maple-filled goodness! And my FAVORITE part? There's no refined sugar in these sweet peas! YUM! Needless to say, jimmy & I shared 3... Or maybe 4 ;)
Without further ado, please meet my new best friends. And make sure you take this adventure when you are not in a hurry. They do take a few hours. But my oh my they are so worth the wait!!
P.S. the following recipe is exactly how I made it, but please substitute if you do not have or do not want to buy a certain ingredient (aka, coconut sugar or soy milk) or if you don't want them to be vegan or sugar-free.
For the rolls:
1/2 c. warm water
2 tbsp. honey
3 tsp. yeast
2 tbsp. flax meal (optional)
1.5 c. Bobs red mill all-purpose flour
1/2 c. almond flour
1 c. brown rice flour
1 tsp. Celtic sea salt
1 tsp. baking powder
1.5 tsp. xanthan gum
1/2 c. soy milk (or your choice)
4 tbsp. coconut oil
4 tbsp. coconut sugar
1/4-1/2 c. GF oat flour (add this once you've combined the dry & wet ingredients for the rolls and only add if the dough is too sticky to roll out - it was for me, so I just kept adding a little at a time)
For inside the rolls:
4 tbsp. coconut oil
2/3 c. maple sugar (I used combo of maple & coconut sugar)
4 tbsp. cinnamon
For the icing:
1/2 c. maple sugar
2 tsp. coconut oil
2 tsp. soy milk
2 tsp. maple syrup
In a large bowl, mix together warm water, honey, yeast & flax meal. Let sit 5 min. Then in a separate bowl, mix together all-purpose flour, almond flour, brown rice flour, sea salt and baking powder. Add the flour mixture to the yeast mixture and add the soy milk, oil & sugar. Then begin to add more oat flour, as needed. You want the dough to be dry enough to hold & form into a ball, but still have some stickiness.
Let the dough sit while you mix together the filling ingredients.
Liberally flour a work surface & your hands, split dough in half & roll it out to about 1/8 in. Spread filling mixture across the dough covering it. 
Roll up that bad boy and pinch together the ends so you don't lose the cinnamon mixture!
Then slice into about 1 in. pieces. Put the pieces into a well greased 8 in. cake pan with just enough room for them to expand (this whole batch should fit into 2 pans). Repeat for the second ball of dough.
Sprinkle the rolls with a little water, cover with a clean dish towel, then let the two little cake pans filled with yumminess sit for 1 hour! I know, so hard to do!
While you're waiting ever so patiently, mix together the icing ingredients.
Bake @375 for 20 min!
Slather them in icing - mmmmm!!!
They should keep on counter without icing for 2 days, but good luck - they'll probably disappear before that!
Let me know what you think!
