Tips & Tricks to make the BEST Gluten Free/ Vegan Cinnamon Rolls!

Typically I will not duplicate a recipe and its info in both membership tiers. BUT for this recipe it felt like It would be helpful to have the recipe & all its notes and details right in the same post as the class!

This class is longer than what I aim to post. (Usually I prefer 10-15 minutes tops!) So that you can watch in shorter spurts. This recipe is a masterpiece and I really wanted to walk you through every single step in great detail. Following the directions will give you a life changing recipe that will become your go to for many years to come.

This is the greatest recipe I have EVER created.

These buns are the result of a decade of learning, trial and error and making easily 100 batches of cinnamon buns for every diet- including Paleo & Vegan. Each time I set out to work on them in ended up making them on repeat. This time was no different..except that this time I created MAGIC. Not to say I didn’t before- I NEVER post a recipe unless its tested to perfection.

But these.. are just on their own level. They don’t taste gluten free OR vegan whatsoever. Not when they are hot, not when they cool down.. they stay SOFT & tender.

They have every texture a cinnamon roll should have. Fluffiness, tenderness, chewiness, gooeyness. My husband really thinks they taste just like cinnabon.

I am going to do my very best to give directions that are as detailed as possible- however I would like to recommend for this recipe in particular that you consider switching up your subscription to the plus level… even if just for this recipe for one month.

Making these cinnamon rolls is not hard at all- but there are some tips and tricks that are a bit hard to explain in writing. Watching me make them and explain every little detail will make this recipe foolproof.

Changing your member level is really easy- its all located in your little member area when you first log in. If you choose to try out the plus level- and want to switch back the system will automatically pro-rate the remaining leftover balance towards your future payments.

OK- so lets get to it. I AM NOT filling this post with a bunch of nonsense filler about my life - everything that I write going forward should be read! All the details make a BIG difference in how these turn out.

First thing first let’s talk about supplies & ingredients needed.

For the pan- I tried out EVERY SINGLE kind of baking pan under the sun. Im not kidding, spring form, casserole dishes, deep cake pans. Hands down the best performing pan was my 13.25 inch cast iron skillet. This is one of those BIG - 15-20 lb pans. If you can get your hands one of those please get one. The way that it retains its heat really helps these buns explode in size.

This is not a standard size recipe. DO NOT use a 8x8 or even 9x9 pan. You’ll end up with caramel bubbling out in the oven. (Yes I made that mistake).

You need a pan that holds roughly 3.5 quarts. I purchased several options to test out. It also needs to be a deep pan as the caramel and the rolls rise and bubble up quite a bit. 3-4 inches in height is ideal. 2 inches or less will not suffice.

Lodge 13.25 inch cast iron skillet: https://amzn.to/3Asmeks (The best option!). Don’t stress is its not perfectly seasoned and broken in. The cinnamon rolls don’t stick to the pan.

Fat Daddio's Anodized Aluminum Square Cake Pan, 10 x 3 Inch
https://amzn.to/3lRTvzt (This pan is great as its deep!)

Pyrex 7x11 pan. Look for the pan that is 50% deeper and holds 3.1 quarts. This one is sold at target!

12 inch Springform Pan should work. As long as the edges are a good 2.5-3 inches tall (or taller). https://amzn.to/2VOFnha

Oven thermometer https://amzn.to/3zmTfgu

(My favorite scale) Escali baking scale. https://amzn.to/3Ex0DcM

INGREDIENTS

Most of the ingredients you will be familiar with. I wanted to link to some of the ones that might be harder to find. It’s important that NO substitutions are to be made.

King Arthur Measure for Measure Flour https://amzn.to/3hJQpMl

Potato starch https://amzn.to/2Z8JZ37 (most grocery stores carry this and for a better price)

Judee’s Expandex (This i have only seen on amazon) https://amzn.to/3hLIs9I . This flour is VERY important to this recipe. Its a non gmo modified form of tapioca starch- however it works nothing like tapioca starch.

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Double acting baking powder https://amzn.to/3CfkOtY (Bob’s red mill double acting baking powder is also a good choice.

Yeast: https://amzn.to/39dvFIt (This is available in most grocery stores from various brands).

Xanthan Gum: I usually just stick with bobs red mill. Guar gum works in the same amount as well.

Applesauce: Unsweetened or sweetened..or even with cinnamon. It does not matter. As long as its smooth you can use it.

Mild flavored oil: I would use Avocado, Vegetable or Canola. Technically melted butter, ghee or coconut oil would work too- but they cant be hot or they could kill the yeast. I prefer an oil that doesn’t require any melting for maximum rise and fluffiness.

Condensed Sweetened coconut milk https://amzn.to/2Xsphds

Whole Foods sells a condensed oat milk form as well- in larger smaller cans. Check there first as you’ll save some money! If you are not dairy free regular sweetened condensed milk can be used. You only need 4-5 ounces so a small can is all you need.

You will also need a spray oil- ANY kind is fine. Parchment Paper , Dentil floss or a tightly woven string to cut the cinnamon rolls & a measuring stick or tape.

Tips & Tricks (PLEASE READ)

• DO NOT make this recipe without using a baking scale. JUST DON’T DO IT. The details are important here. Your flour and liquid amounts need to be exactly the same as mine.

• This dough is stickier, softer and thinner than traditional cinnamon roll dough. DO NOT assume that it cant be right because its different than dough you have worked with before and start adding flour. Trust the process. As long as you have used my gram measurements and the correct ingredients you are golden.

• Using a can of condensed sweetened milk is optional but it is AMAZING. The idea came to me thanks to a instagram friend named Teresa. I found at Whole Foods an oat milk and coconut milk version. They are both great. You really only need about 4-5 ounces total. Typically I can the milk is pretty thick- too thick to drizzle. So I pour it in a small bowl and microwave it for 30 seconds or so until its a thinner texture. It has two jobs- it keeps the cinnamon rolls moist allowing them to get nice and big & when it cooks in the pan with the butter and oil spilling a little bit out of the rolls it turns into caramel!

• If you are not using the condensed milk- opt for a heavy cream or heavy cream sub like full fat coconut milk or cream. Heck you could even use a dairy free coffee creamer. If you go this route the rolls need to be brushed before they rise AND before they bake - every side. Gluten free dough needs all the moisture to rise. SO give it moisture we will.

• You may use ANY kind of dairy free milk in this recipe. I used full fat oat milk. Heck you can even use regular milk if thats what you keep in the house.

• You can use any kind of applesauce as long as it’s smooth. Sweetened, unsweetened even cinnamon applesauce is fine.

• DON’T try to make these sugar free. They are meant to be indulgent - keep them that way.

• If you want to make a glaze for the top- go for it. It’s optional. I’m not including a recipe for that because its easy peasy. I made a bourbon glaze in my class & it really took these buns to the next level.

• The temperature for your milk should be luke warm. If it’s hot it will kill the yeast, if its cold you wont be able to tell if it is alive and will work in the bread for you.

• Make sure your butter for the filling is a soft easy to spread consistency. If its melted it may just run off the dough.

• I recommend investing in a little $10 oven thermometer that hangs on the rack so that you can make sure your temperature is what it is supposed to be. Oven temp can make or break how bread recipes turn out.

STORAGE

Do not under any condition put these in the fridge. It will dry them out and that would be a tragedy. Store them room temperature in a sealed container or you can freeze them after they have baked.

Making Ahead

Can this be done? probably. I wouldn’t though. The baking powder is the most potent right after it gets mixed in.. the longer it sits the less power it has. Baking powder and soda begin to activate the moment they come into contact with any liquid (especially an acid). So its always best to get your baked goods right into the oven so that the baking soda/powder works it magic when you want it to.

You could prep your dry ingredients a day in advance if you wanted. But thats personally as far as I would take it. But, feel free to experiment. The truth is that I think the yeast does most of the work so putting them in the fridge overnight until you are ready to proof them might work. I just don’t know for sure as I have not tried it. I do suspect they might turn out a bit less fluffy.

Cleaning your pan/baking dish.

The caramel that ends up in the pan/dish sticks to all pans like its life depends on it. Don’t kill yourself trying to scrub it off. Simply run it under hot water and it’ll melt right off.

This is what they look like prior to their proofing!

This is the same pan & the photo is about the same distance away as the last picture. This shows you just how much they blow up in size when they are baked.

Worlds Best Gluten Free + Vegan Cinnamon Rolls

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Yield: 8-9 Large Cinnamon Rolls

Author: Brittany Angell

Prep time: 25 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 15 M

Do not use the cup measurements. I ONLY included them to give you an idea on the quantity when purchasing ingredients. Everyone fills a cup of flour differently - even every single time you bake. Using the grams will make sure that your cinnamon rolls turn out exactly like mine! Don't even bother until you grab a baking scale.

Ingredients

• 2 1/2 Cups + 2 tsp  ( 395 grams) King Arthur Gluten Free  Measure for Measure Flour.
• 1 Cup (155 g) Potato Starch
• 1/2 Cup (77g) Expandex 
• 3/4 Cup (155 g) Organic Cane Sugar 
• 1/2 Cup Mild Flavored Oil (114 g)
• 1 1/2 Tsp Double Acting Baking Powder
• 1 Tbsp Xanthan or Guar Gum
• 1 Tsp salt
• 6 ounces applesauce 
• 4-5 ounces  Sweetened Condensed coconut or Oat milk. 

Yeast + Milk Mixture

• 1 1/4 Cup Lukewarm Milk (264 g) Dairy or non. I used full fat oat milk.
• 1 Tbsp Fast Acting / Instant Yeast
• 1 Tbsp Organic Cane Sugar

Filling

• 5 Tbsp Softened Butter
• 2 Cups Brown Sugar or Palm Sugar 
• 1 Tbsp Cinnamon

Instructions

1. Turn on your oven to 200 degrees. Liberally oil a 13.25 inch skillet and set aside.
2. Place a microwave safe bowl over your scale and pour in the milk. Warm your milk up in the microwave for 30-40 seconds. Give it a stir and test to see if its luke warm. If its hot it needs to be set aside to cool down. If it is luke warm stir in your yeast and 1 tbsp of sugar.  Set aside. (on top of the preheating oven is the best spot).
3. Place the bowl of your stand mixer over the scale and measure + add the King Arthur Flour, Potato Starch, Expandex, Cane Sugar, Oil, baking powder, Xanthan gum, Salt & Applesauce. 
4. Check your yeast + milk mixture if it has started to bubble and froth you know its alive and well- and you can add it to the bowl of the stand mixer as well. 
5. Using the paddle attachment (not the dough hook) Turn the mixer on low gradually working your way up to high. Keep mixing on high for 20 seconds.  Turn off and prepare your surface for rolling the dough out.
6. Place a large sheet of parchment paper on your counter. Spray it liberally with oil.  Dump the dough on to the sprayed surface- and then give the top surface of the dough and your hands a spray of oil as well.  
7. Use your hands to press the dough out evenly into a rectangle that is 18 inches wide. Leaving about 1 inch of space at the top and bottom of the parchment sheet for the height. Double check with your measuring stick to make sure it is the correct size. 
8. Spread the softened butter across the surface using a spatula. Leave about 1/2 inch around the edges without butter. Evenly poor on the brown sugar and cinnamon.
9. Using the parchment as your guide carefully roll the dough relatively tight- making sure to end with the seam down. To make the dough a little easier to handle sprinkle some potato starch on all side- rolling is around as needed carefully with the parchment.  
10. Place the roll seam down again- and pull out your measuring stick again. Check to see if its 18 inches and if not press the ends in to make it the proper size. Using a knife gently make just a little indent every two inches which will give you 8 rolls.
11. Using dentil floss or string- carefully cut the rolls. Gently lifting the cinnamon roll end each time to slide the string under to the next spot to cut 2 inches in. 
12. Place them into the prepared cast iron skillet. spacing them apart evenly. If using the condensed milk- brush that all over their tops, sides and allow extra to cover the bottom of the pan. If using milk or cream- gently but liberally brush the tops and sides of the cinnamon rolls.
13. Cover with a towel. Turn the oven off and place the skillet in the warm oven. Leaving the door open a crack for the for 10 minutes. Th close it and give them another 25 minutes inside to continue proofing.
14. After the full 35 minutes- remove them from the oven and place them in a warm spot on top of the stove. Preheat the oven to 375. If you used cream or milk to brush them- do this again. 
15. When the oven reaches 375- remove the towel and place them in on the middle rack. Bake them for 21-22 minutes if you want them to be gooey in the center or for 22-24 minutes if you want them to be completely cooked through and a bit firmer texture. Keep in mind that depending on if you used the condensed milk, and the distance from the heat source in your oven will change how much they turn golden brown. If they don't get super golden- don't worry as long as you baked them the correct time they will be perfect.
16. Drizzle on a glaze if you wish. Allow them to cool before serving. (Or don't. If you are like me a fork is going in for a bite right away.)

Notes:

If you want to use a larger pan and don't mind your rolls being smaller you can cut them 1 1/2 inches thick instead. to yield more like 10-12 rolls.