Cinnamon Rolls

CALORIES:

157

PROTEIN:

3.6g

PREP TIME:

15 mins

COOK TIME:

30 mins

SERVINGS:

8

Amazing, fluffy, gluten, yeast, grain and soy free cinnamon rolls. No rising time!

Recipe by Vegan Richa

Dry:

1 cup (112 g) almond flour
3 tablespoons coconut flour
2 tablespoons potato starch
2 tablespoons tapioca starch
1.5 teaspoons baking powder
1/4 teaspoons salt
1/2 teaspoons cinnamon
2 tablespoons sugar, fine or powdered

Wet:

1 tablespoon oil plus a spray for coating the dough
1/3 cup (78.86 ml) unsweetened plant-based milk such as almond or coconut
A few drops of vanilla extract
1 teaspoon lemon juice

Cinnamon Filling:

2.5 tablespoons sugar (coconut sugar, fine brown sugar, or fine cane sugar all work--or a mixture of them)
1 teaspoon cinnamon

Mix the dry ingredients in a bowl until well combined.
Add the oil to the bowl. Mix lemon juice and vanilla into non dairy milk. Let sit for a few seconds then add to the bowl.
Mix well to make a soft dough. Press and mix to combine. If too dry, then add 1-2 teaspoons more milk. (If the dough is a bit too sticky add potato starch and coconut flour 1 teaspoon at a time.)
Press and shape the dough between 2 parchments into a square shape. (You don't need a rolling pin, just press with your palms to even it out.)
Remove the top parchment. Lightly spray a little oil on the rolled out dough. Mix the cinnamon and sugar and sprinkle all over.
Roll the dough from one end carefully using the parchment to roll it and reduce sticking to your hands. The first turn might break the dough which is ok - just stick it back. Slowly peel parchment away while rolling.
Use a thread or floss to slice. The dough is soft so it might tend to break off. Handle delicately and transfer to a lightly greased stoneware dish. (6 inch or larger)
Steam for 17 mins in a steamer or instant pot.
Instant Pot: Add 1.5 cups water and start saute. Once the water gets hot, just about boiling, switch off saute. Place a trivet in the pot in the hot water. Place the cinnamon roll dish on the trivet. Close the lid. Now you can cook them 2 ways.
Option 1: Press "Steam" on "low Pressure" with the vent on "Sealing", add time for 17 minutes. When the time is up, quick release.
Option 2: Press "Steam" on high pressure, with the vent on "venting". The timer will not work, so use an external timer to count to 17 mins. Quick release.
Carefully remove the dish. Cool for 5 mins, then add an icing of choice and serve.
Simple icing: Add a few tsp of non dairy milk to 1/4 cup powdered sugar to make a thin icing. Thin icing with these rolls keeps the rolls moist.

Nutrition FactsAmount Per Serving

Calories:

157

Protein:

3.6g

Total Fat:

9.3g

Sat. fat:

1.17g

Trans fat:

Cholesterol:

0mg

Total Carbohydrate:

16.9g

Dietary Fiber:

2.8g

Total Sugars:

7.76g

Added Sugars:

3.12g

Sodium:

85.3g

These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor.
To store, refrigerate in a covered container for up to 3 days.
Steaming: can be done in any regular steamer. You can also make one with any large saucepan which has a lid with a hole. Add water and bring to a boil. Then place the baking dish in the saucepan. Close the lid and continue to cook over medium heat for 17 mins. Switch off heat, remove lid and let cool for 2 mins before removing the rolls dish.
Baking: These rolls have best texture when steamed. If you want to bake them, then cover the baking dish with a baking sheet or parchment and bake for 18 to 20 mins.

Nutrition FactsAmount Per Serving

Calories:

157

Protein:

3.6g

Total Fat:

9.3g

Sat. fat:

1.17g

Trans fat:

Cholesterol:

0mg

Total Carbohydrate:

16.9g

Dietary Fiber:

2.8g

Total Sugars:

7.76g

Added Sugars:

3.12g

Sodium:

85.3g

157

3.6g

15 mins

30 mins

8

Nutrition FactsAmount Per Serving

Nutrition FactsAmount Per Serving

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