INGREDIENTS
Dough
3½ cup Paleo gluten free flour
2 Tbsp coconut sugar
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cup Three Trees almond milk
4 Tbsp unsalted vegan butter, melted
¼ cup unsalted vegan butter, softened
Filling
1 cup brown coconut sugar, packed
1 Tbsp cinnamon
Icing
2 cup date sugar
1 tsp vanilla
3 Tbsp almond milk
4 Tbsp unsalted vegan butter, melted
4 oz Violife Vegan cream cheese
PROCESS
Preheat the oven to 425º.
Grease a 9-inch cake pan. In a large bowl combine all dry ingredients. Using a wooden spoon, stir in almond milk, and 2 Tbsp melted vegan butter until combined.
Knead the dough for 30 seconds in the bowl. Really wet dough. Add more flour if you need.
Generously flour your counter and roll out the dough to a rectangle that is roughly 12×10″.
Spread the softened butter across your rectangle of dough.
In a small bowl combine the brown sugar and cinnamon. Generously spoon the filling all over the dough and press it in lightly. Gently roll and nudge the long end of the dough until it is one log. Cut the roll into 8 equal parts. Place 1 roll in the center and the remaining 7 around it in a circle. I failed miserably here and ended up balling these up. So we made bombs instead of rolls.
Brush the remaining 2 Tbsp melted butter on the top of the rolls once they are in place.
Bake for 15 minutes at 425º then reduce the heat to 350º for 10 minutes.
While the cinnamon rolls cool, combine all ingredients for the icing. While the cinnamon rolls are in the pan pour the icing on top of the rolls until they are coated.