GF Cinnamon Pecan Rolls
Made in muffin cups, these delicious gluten-free treats are rich and flavourful. Everyone deserves to indulge once in a while! Enjoy!
| Servings | Prep Time |
| 8large muffins | 30minutes |
| Cook Time | Passive Time |
| 20-25minutes | 2hours |
|
|
Ingredients
Dough
- 2 3/4cups all purpose gluten free flour
- 3Tablespoons sugar
- 1teaspoon salt
- 2teaspoons xanthan gum
- 2 1/4teaspoons instant /fast-rising yeastor one package
- 4Tablespoons vegan butter
- 2Tablespoons oil
- 1cup oat milk, or other unsweetened, unflavoured plant milkwarm to the touch
- 1 flax eggCombine 1 Tablespoon of ground flax seed with 3 Tablespoons of warm water and let sit for a few minutes.
- 1teaspoon vanilla
Filling
- 1/4cup vegan buttermelted
- 3/4cup brown sugar
- 4teaspoons cinnamon
- 1/2cup pecanslightly roasted and roughly chopped
- 1/2cup organic raisinsoptional but adds a rich flavour and some iron!
Cream Cheeze Icing
- 1/2cup vegan cream cheeze
- 1/4cup vegan butter
- 1 +cup icing sugar
- 1/2teaspoon vanilla
Instructions
- Combine all the dry ingredients in the bowl of your mixer. Add the butter and mix until coarse crumbs form.
- Combine the oil, the warm milk, the flax egg and the vanilla.
- Beat together the warm liquids and then add them to the mixing bowl with the dry ingredients. Beat on medium for a full 4 minutes. Your dough will be like a very thick cake batter, not a regular yeast dough. Cover and let rise for an hour until puffy.
- While dough is rising, cut eight paper circles from parchment paper to line eight muffin cups. The paper should create a two-inch rim of extra paper to provide extra support for the gluten-free dough.
- Prepare filling materials while the dough is rising. Mix together the cinnamon and brown sugar in a small bowl. Melt butter in a small bowl. Chop your pecans.
- Prepare a work surface with a large piece or parchment paper lightly sprayed with oil. This is an important step with this dough.
- Once the dough has risen, gently turn it out onto the oiled parchment paper and pat it into a 16 inch by 8 inch rectangle.
- Brush the surface with the 1/4 cup melted butter and then sprinkle the cinnamon/brown sugar mixture. Sprinkle on the chopped pecans and the raisins and disperse evenly.
- Now, rolling with the long side, lift the parchment paper and let the dough roll itself into a loose log. It will be very soft and does not handle like regular yeast dough.
- Using a sharp knife, cut the dough log into eight even pieces. Gently lift each section and fit it into a muffin tin lined with parchment paper. Repeat for all eight rolls.
- Let rolls rise for about an hour. Heat oven to 350 degrees F. near the end of the rise. Bake the rolls for about 20-25 minutes. Let the rolls sit in paper cups for a few minutes to set, then move the rolls to a cooling rack and remove the paper cups.
- While rolls are baking, make the icing by beating the cream cheeze and butter together. Add the icing sugar and vanilla and beat until you have a smooth, thick icing. Drizzle some of the icing over the warm rolls while they are still in the paper cups. Drizzle the rest over the rolls once they are out on the cooling rack.
- These are best warm and drizzled! Enjoy!
Recipe Notes
I was looking for a gluten-free recipe that didn’t have any “strange” flavour or texture and this is it! The cream cheeze frosting is a tasty addition! Enjoy!
