When I made those cinnamon rolls at the weekend I wanted them to be the star of this blog post. Amazing cinnamon rolls without gluten, filled with heaps of freshly ground cinnamon from India and walnuts from my grandma’s garden. But the show stopper was the homemade yoghurt. I figured it was so good it deserved its own post. So click here if you are still looking for THE plant-based easy yoghurt. In case you are still interested in the Cinnamon Rolls, read on! Plus I will share a recipe for an easy, quick sugarfree fig jam below!
Glutenfree Cinnamon Rolls (2 People, makes 3-4 big Rolls)
- 200g buckwheat flour
- 1 packet dried yeast (or 1 tbsp. yeast)
- 1/2 tsp baking powder
- 1 tsp coconut sugar
- 50 – 100g extra flour to knead and roll out the dough
- 1/2 cup lukewarm plant based milk
- 1 cup lukewarm water
- 1/2 cup coconut oil melted
- 1 tbsp apple cider vinegar
Mix the milk, coconut oil and water and gently heat until lukewarm. The coconut oil should melt during the heating process too. Mix in the dried yeast and add the coconut sugar. Let it sit for 10 minutes. In a seperate bowl mix the buckwheat flour with the baking powder. Add the mixture to the water/yeast/milk mixture. The task is now to create a soft kneadable dough that is not sticky! You will most likely need some more water if the dough is too dry or add some more flour if it is too wet. If you add water make sure it is lukewarm as well – this will help the yeast to rise. You should be able to easily knead the dough without it sticking to your hands.
Transfer the dough into a clean bowl, cover with a towel and let it rise for an hour in a warm place. Roll out the dough on a well floured surface and spread the filling on the dough. Then roll the dough so you end up with one long roll which you then cut with a sharp knife into 4-5 rolls depending on how thick you want the individual rolls to be. Transfer the rolls into a greased baking dish – I used a rectangular bread loaf tin. Cover with a towel and let it rise for another 20minutes. Perfect cinnamon rolls are all about time and letting it rise twice – don’t skip that step it is crucial. Bake the rolls for an hour at 180 degrees.
Cinnamon Roll – Filling
- handful of walnuts
- 8 dates (soaked in water)
- freshly ground cinnamon
Roughly chop the walnuts with help your blender (or a knife). Drain the dates and add them to the walnuts (in the blender) and blend again. Transfer the mix into a clean bowl and add the cinnamon. Mix well with a spoon.
Sugarfree fig jam (makes a good sizes small jar)
- 4 dried figs (soaked in warm water for an hour)
- 1 cup water
Drain the figs and blend with a cup of fresh water. No extra sugar needed. Add some cinnamon if you like. So easy right?