17.05.

2020 Gluten Free Cinnamon Rolls Recipe (vegan and low FODMAP option) - Becky Excell | Gluten Free Food Blog | Coeliac friendly + D…

YIELD: 9

Gluten Free Cinnamon Rolls Recipe (vegan and

low FODMAP option)

PREP TIME COOK TIME TOTAL TIME
15 minutes 25 minutes 40 minutes

Ingredients

For the dough

580g gluten free self raising our
600g plain yoghurt (natural, greek, lactose free and dairy free yoghurts all work)
1 tsp baking powder (optional)
1/2 tsp xanthan gum (optional)
70g caster sugar (you could use 50g of maple syrup instead and reduce the yoghurt by
35g)

For the lling

150g light brown sugar
2 tsp cinnamon
35g butter, melted (coconut oil or a dairy free spread could be used instead)

For the topping

200g icing sugar
2-3 tbsp water
1 tsp vanilla extract

Other
1 egg, for egg wash (melted butter or any milk could be used instead)

Instructions
1. Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with baking
paper (allow the paper to go over the sides to help when lifting them out).

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17.05.2020 Gluten Free Cinnamon Rolls Recipe (vegan and low FODMAP option) - Becky Excell | Gluten Free Food Blog | Coeliac friendly + D…

2. Add all your ingredients into a large bowl and mix together. I initially just do this with a
spatula and then as it starts to come together I use my hands to ensure it's all pushed into a
big ball. This is a larger amount of mixture than usual so really try to make sure it all
combines. You could also do this in two halves and then bring it together if easier.
3. Knead the dough brie y so it's smooth and combined (you might need a little our if it's a
bit sticky, it shouldn't be)
4. Lightly our your work surface (make sure you've got a decent amount of room). Flour a
rolling pin and roll out for dough into a rectangular shape (mine is usually around 30cm x
35cm ish!!). It should be between 1cm and 1.5cm in thickness ideally.
5. Brush your melted butter onto the dough all over and then sprinkle on your mixture of
light brown sugar and cinnamon. It seems like a lot but the more the better I say!
6. Carefully roll up your dough away from you on the longest of the rectangle sides. If you've
oured your worktop enough, it shouldn't stick at all. Make sure the dough is seam side
down so when yo cut your rolls they stay together.
7. Measure out about an inch per roll and with a sharp knife cut down (the very ends on each
side aren't always the best roll to look at, but still delicious). Place your cinnamon rolls into
your tin, they should be the perfect size to squash 9 into your tin.
8. Brush them with some beaten egg (or milk, melted butter etc).
9. Place in the oven for 20-25 minutes until only slightly golden.
10. Remove from the oven and allow to cool in the tin whilst you make your icing.
11. To make the icing simply mix the ingredients together until you have the right thickness. If
you think it's too thin, add a little extra icing sugar. If you think it's too thick, add a little
extra water. (Below I also have instructions for a cream cheese icing if you prefer!)
12. Drizzle and spread your icing all over your buns. Enjoy! These are best enjoyed warm and
ideally straight out of the oven. Make sure you warm them up again if you want to enjoy
them later!

Notes
If you would prefer a cream cheese icing on top of your cinnamon rolls (it is actually
incredible!) then you just need to mix the following ingredients together instead:
115g cream cheese, softened (you could use a dairy free cream cheese)
40g butter, softened (you could use a dairy free alternative)
75g icing sugar
1/2 tsp vanilla extract

You can reheat them slightly in the microwave if you want to refresh them after a day or two. I
haven't tried freezing them, but I'd imagine it's possible - I would freeze before you put the
icing on them, but if you freeze them after the icing is on, this would be ne too.

© Becky Excell
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