Gluten free & Vegan Peach Cobbler Cinnamon Rolls

I have been wanting to create this recipe for 3 years!! To me peaches are the perfect summer to fall transitional ingredient! They pair so perfectly with all my favorite warm fall spices & flavors. And yet- are still distinctly a part of summer! As a result every august I like to bake with them for the club :)

If you haven’t had my famous cinnamon roll recipe- you are missing out!! Its been made in so many households!! I tested them on repeat for weeks and they truly are perfect. The dough isn’t difficult to work with and they rise so beautifully! Most importantly they are gluten free / vegan. So I made absolute sure this recipe also fit within those parameters as well.

These rolls are soft and fluffy, yet also just the right amount of gooey. I filled them with fresh cut peaches along with a butter, cinnamon and sugar crumble.

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.

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

• 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.

• 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. I have also had people use pear sauce due to an apple allergy.

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

• 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.

• 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.

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.

Gluten Free Vegan Peach Cobbler Cinnamon Rolls

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Yield: 12 Cinnamon Rolls

Author: Brittany Angell

Prep time: 25 MinCook time: 20 MinInactive time: 9 MinTotal time: 54 Min

Ingredients

• 296 grams King Arthur Gluten Free Measure for Measure Flour.
• 116 grams Potato Starch
• 58 grams Expandex
• 116 grams Organic Cane Sugar
• 86 grams Mild Flavored Oil
• 1 1/4 Tsp Double Acting Baking Powder
• 2 1/4 tsp Xanthan or Guar Gum
• 3/4 Tsp salt
• 4.5 ounces applesauce

Milk/Yeast Mixture

• 188 grams lukewarm Milk (Any Variety- Dairy or Nondairy)
• 2 1/2 Tsp Fast Acting/Instant Yeast
• 1 Tbsp Organic Cane Sugar

Crumb Filling

• 195 grams Brown Sugar
• 1 1/2 Tsp Cinnamon
• 5 Tbsp King Arthur Measure for Measure Gluten Free Flour
• 5 Tbsp Butter (dairy or nondairy) Melted.
• 1/8 Tsp Salt
• For the bottom of the Pan: 4 Tbsp Melted Butter (Dairy or nondairy)

Peach Filling

• 195 grams Fresh Or Frozen (then thawed) Peaches. Cut into bite sized pieces (with or without the peel!)
• 3 Tbsp Organic Cane Sugar
• 2 Tbsp Starch (Tapioca, potato, corn or arrowroot).

Instructions

1. Prepare the peach and crumb filling. Slice peaches (with or without skin) and mix in a small bowl with sugar and starch. Set aside. Make the crumb filling: Add to another bowl the brown sugar, cinnamon, King Arthur and salt. Stir in the melted butter until clumps form. Set aside.
2. Turn on your oven to 200 degrees. Add 4 tbsp melted butter to 12 x 10 inch casserole dish (or similar sized pan) and set aside.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. Use your hands to press the dough out evenly into a rectangle that is 10 X 16 inches (about 1/4 inch thick) .
9. Cover the surface of the dough with the peaches - evenly spreading them around- leaving about 1/2 -1 inch boarder. Then sprinkle the crumb filling over the peaches- doing the same thing- leaving a boarder.
10. 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.
11. Place the roll seam down again- and pull out your measuring stick again. Cut Each roll 1 1/2 inches thick. (You should end up with 12 rolls).
12. 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 1 1/2 inches over.
13. Place them into the prepared pan. spacing them apart evenly.
14. Spray the tops of the rolls with oil- to prevent sticking then cover with a ceran wrap then 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.
15. 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.
16. When the oven reaches 375- remove the ceran wrap and 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.
17. 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.)

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