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Recipe printed with expressed permission from Cara Reed and the Page Street Publishing Co.
Ingredients
Dry
- 3 cups/495 g Cara’s All Purpose Blend
- 2 tsp/7.5 g baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp/5 g xanthan gum (I used guar gum)
- 1/2 tsp salt
Wet
- 1 1/2 cup nondairy milk (I used coconut milk)
- 1 Tbsp apple cider vinegar or lemon juice (I used lemon juice)
- 6 Tbsp/84 g vegan butter, melted divide into 3
- 1 cup brown sugar, packed
- 2 Tbsp vegan butter or coconut oil melted
- 2 tsp cinnamon
- 1/8 tsp ground cloves
- 1 1/2 cups/180 g powdered sugar
- 1/4 cup/60 ml melted coconut oil
- 1/2 tsp vanilla extract
- 2 Tbsp/30 ml hot water
Directions
Preheat oven to 425 degrees. Grease an 8 inch round glass or tin pie pan.
Combine 2 1/2 cups of the flour (set 1/2 cup/83 g to the side) and the remainder of the dry ingredients until well blended. In a small bowl, whisk together the nondairy milk, vinegar/lemon juice and 2 tablespoons/28 grams of the melted butter. Add the liquid ingredients into the large bowl with the flour mixture and stir with a wooden spoon until the liquid is absorbed. The dough will look ugly at this point.
Line the counter with a piece of parchment paper and coat with a 1/4 cup/41 grams of the reserved flour mix. Transfer the dough onto the floured counter and begin kneading until the flour is incorporated. Add the remainder of the flour serve until the dough becomes less sticky and easier to work with.
To Make the Filling
Combine all the ingredients in a bowl until it’s the texture of wet sand and set aside.
With your hands, shape the dough gently into a 9 x 13-inch/ 22.5 x 32.5 cm rectangle. Spread 2 tablespoons/ 28 grams of the melted butter and evenly sprinkle the cinnamon-sugar fill onto the dough. Using the parchment paper to guide you, roll the dough from the length side over. If your dough breaks apart at the seams, just use your hands and pat the dough to correct the problem. Slice the roll into 8 even pieces.
Place each piece into the greased pan. Brush the top of the rolls with the remaining 2 tablespoons/ 28 grams of the melted vegan butter. Bake for 18-22 minutes or until golden brown. Allow to cool slightly for about 5 minutes before coating with the icing.
To Make the Icing
Combine sugar into melted oil. Add vanilla and water until thick but thin enough to stir with ease. Add more water if too thick or more powdered sugar if too thin.
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Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
Can you use Gluten Free All Purpose Flour for this recipe?
Absolutely! The author Cara Reed offered Trader Joe’s Gluten Free blend a comparable mix.
I have been scouring the internet night and day, for weeks now, for a good cinnamon roll recipe. I have had a serious craving but can’t bring myself to have a cheat day with it because I always feel so terrible after eating gluten and dairy.
I had been contemplating using the original recipe from Fork and Beans until I came across yours! I had made Cara’s blend the night before but did equal parts tapioca, brown rice and sorghum because I didn’t have any arrowroot on hand. Instead of Xantham Gum, I substituted ground golden flax at a 1:1 ratio. I wasn’t clear on what type of coconut milk- full fat canned or the drinkable stuff, so I went with canned full fat.
The dough came together and rolled out SOOOOO nice!! I seriously had my doubts because of other baking recipes I’ve used in the past and the dough was just a total flop (I know you know what I mean!). I ended up getting 10 individual rolls out of my log and they fit perfectly in my pyrex pie pan.
Can I just say how incredibly pleased and grateful I am!! The rolls puffed up super nicely, which I didn’t see many other gluten free/vegan recipes do. I wouldn’t quite say they doubled, but they filled all the gaps in between. They are golden brown with the filling bubbling. I turned the oven temp down to 420.
I will TOTALLY be using this recipe over and over!!! Thank you, thank you, THANK YOU!!