Ooey Gooey Vegan Cinnamon Rolls

gluten free - vegan - yeast free - soy free - corn free

---

​Can everyday be Sunday?

There's something slower, something sweeter, simpler and more divine about Sundays.

Thankful God gave us this day of rest and holiness and beauty. We slept in (thank you Grey!) and made our way slowly,but hungrily, into the kitchen where my little one helped make fluffy, warm and sweet ooey gooey vegan cinnamon rolls from scratch.

More laborious than most of my other recipes, but so worth it. I would definitely mark them down in the treat column because it's one of the very, very few recipes where I used cane sugar, but they are gluten free, soy free, yeast free, corn free and completely vegan!

The trick to making buttermilk cinnamon rolls without the buttermilk? Lemon juice in coconut or almond cream! A trick I'm SO glad I learned early on. Have a blessed and happy Sunday with those you love.  
​

Ooey Gooey Vegan Cinnamon Rolls

INGREDIENTS

For the dough:

• 2 1/2 cups gluten free AP flour (I use Bob's Red Mill)
• 3 tablespoons organic cane sugar
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon sea salt
• 1 cup almond or coconut cream
• 1 TBSP. lemon juice
• 7 tablespoons unsalted vegan butter, melted and divided
• 1 teaspoon vanilla extract

For the cinnamon filling:

• 3/4 cup dark brown sugar, packed
• 1/4 cup organic cane sugar
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted vegan butter, melted

For the icing:

• 4 oz vegan cream cheese, softened (I use GoVeggie or Kite Hill)
• 3-4 tablespoons coconut or almond cream
• 3/4 cup corn free powdered sugar (Trader Joe's brand is corn free)

DIRECTIONS

• Preheat oven to 425°F and grease an 8×11-inch baking dish with vegan butter. Set aside.
• In a small bowl, combine the filling ingredients: brown sugar, organic cane sugar, cinnamon, salt, and melted butter. Mix until well blended and set aside.
• In a large bowl, whisk together the flour, sugar, cream of tartar, and baking soda. In a separate container, mix together the cream, lemon juice, 4 tablespoons of the melted butter, and vanilla extract and pour over the flour mixture. Using a wooden spoon, stir together. Knead with your hands until dough is smooth and divide into two equal lumps.
• Flour your surface and press or roll out the first portion of dough into an 8×12-inch rectangle. Sprinkle the cinnamon filling evenly over each piece of dough, leaving a 1/4-inch border. 
• Starting with the longest side nearest you, roll the dough into a log. Pinch the ends closed and cut each log into 6-8 equal rounds, for a total of 12-16 rolls.
• Arrange the rolls in the prepared baking dish and brush tops with butter. Bake for 18-20 minutes.

• While rolls bake...
  
• In a medium bowl, mix together the cream cheese and powdered sugar. Add cream until desired consistency is reached.
• After removing the rolls from the oven, let rolls cool in the pan on wire rack for 5-10 minutes. Drizzle icing over cinnamon rolls and serve while warm.