One recipe I skipped during last year’s #50NewGFRecipes challenge was cinnamon rolls. Today I felt up to the challenge… but a few hours in I remember why I held off. Some recipes are best left to the professional bakeries.
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I found a recipe from @runningonrealfood for some vegan cinnamon rolls and thought I’d just swap in GF all-purpose flour. Looking back, I definitely should have added extra xanthan to the mix because damn did this dough need it during the rolling process.
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It did roll out well, but after rolling it into my very dodgy looking log and cutting two slices, I opted to transfer them from the baking sheet to my jumbo square muffin pan to keep their shape. Total bake time was about 32 minutes.
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Besides the flour, I subbed almond milk in place of the cashew milk and (no surprise) added extra cinnamon to the filling.
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The cashew icing is not very sweet so if I were to use that recipe again, I think I’d sub in some honey for thickness in place of the pure maple syrup.
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All-in-all, they look okay (if you look from afar or just at the middle) and they taste pretty good. They’re not too sweet which some cinnamon rolls can tend to be. Definitely would make these again.
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CLICK HERE for the Running on Real Food recipe!
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