Inspired by the Minimalist Baker gluten free cinnamon rolls recipe
2 cups of gluten free flour
1/2 cup of tapioca flour
2 Tbsp cane sugar
2 1/2 tsp baking powder
1/2 tsp sea salt
4 Tbsp cold vegan butter
3/4 cup of vanilla almond milk
2 Tbsp organic cane sugar
1 Tbsp vegan butter
1 packet active dry yeast (~2 1/4 tsp // I like Fleischmann’s active dry original)
3 Tbsp melted vegan butter
2/3 cup organic brown sugar (light or dark)
1 Tbsp ground cinnamon
1 cup powdered sugar
4 tbsp of maple syrup
4 tbsp almond milk
1 tbsp vanilla
Organic red dye
Heat oven to 350 degrees. In a saucepan add in the almond milk, and sugar, butter. Bring it to a simmer and make sure everything is melted and then turn off the heat. You want the temperature to be lukewarm. Then add in the active yeast and stir. Then let it sit until the top of the mix becomes puffy.
While your almond milk mix is becoming frothy add in the dry ingredients to a mixing bowl, except for butter. Stir the dry ingredients and then cut in the butter to the flour mixture. The dough should be crumble at this point. Once the almond milk looks frothy add it to the flour and stir. If the dough is not wet enough add in water by 1 tbsp and knead the dough. You want the dough moist but not too tacky. If the dough has cracks in it then it is not wet enough.
In a bowl add in the all of the filling ingredients. Mix it up until its all combined.
Sprinkle gluten free flour on the counter top and place the dough on it. Use a rolling pin or your hands spread out the dough into a rectangle. Pour the filling mix onto the dough and spread it out. Then roll the dough up.
Grease a pie dish and set aside. Roll out Saran wrap and sprinkle gluten free flour on it. Then place the dough on it and roll the Saran Wrap up. Put the dough on a cutting board and with a serrated knife cut up the dough into small to medium sized pieces. Then place the cut up cinnamon rolls into the pie dish. Do this until all of the dough is placed into the dish. Cover the dish with a towel and let rise for 30 minutes.
Bake in the oven for 35 minutes. Remove from the oven and set aside. While the cinnamon rolls are cooling make the frosting in a small bowl, but not the red dye. Once you stir everything together then drop in the red dye and slowly stir it. You don't want the dye completely mixed just swirled. . The cinnamon rolls should be cooled down to where they are warm to the touch but not hot. Using a spoon drizzle the frosting on top of the cinnamon rolls and serve!