Blog | GLUTEN FREE VEGAN Strawberry Rose Sweet Rolls
GLUTEN FREE VEGAN Strawberry Rose Sweet Rolls

GLUTEN FREE VEGAN Strawberry Rose Sweet Rolls

Behold! Gluten free, refined sugar free, collagen-boosting Cinnamon Rolls drizzled with a creamy rose glaze 🤩 Enhanced with our dirty rose chai collagen, these pillowy plush rolls look, taste, and feel GOOD, without all the extra refined stuff. Not to mention, they are easy to make, fun, and gorgeous to behold. Brittany from The Banana Diaries made this one as an alternative using rice and millet as flour, if you’d like to use all purpose wheat flour here is an excellent tutorial on how to make them ((https://thebananadiaries.com/gooey-vegan-cinnamon-rolls/) Everyone will love these secretly vegan & gluten free cinnamon rolls. 

Gluten Free Vegan Strawberry Sweet Rolls

Serves: 10-12 
Prep: 20 minutes 
Rise: 1 hour 
Bake: 30 minutes
Ingredients:
Dough:
● 3 cups (390 g) tapioca flour or starch
● 2 cups (275 g) millet flour*
● 1/3 cup (53 g) sweet rice flour (NOTE: this is NOT rice flour nor brown rice flour)
● 1/2 cup + 1 tbsp (115 g) coconut sugar
● 1/3 cup (30 g) psyllium husk powder
● 2 tbsp arrowroot starch (or cornstarch)
● 1 tbsp baking powder
● 4 1/2 tsp (2 packets or 14 g) instant yeast (quick rise yeast)
● 1 3/4 cups (400 mL) coconut milk or oat milk, lukewarm
● 1/2 cup (143 g) dairy free yogurt of choice, room temperature
● 1/3 cup (75 g) vegan butter or coconut oil, melted but not hot
● 1 tbsp (15 mL) apple cider vinegar
Strawberry Filling
● 450 g (1 1⁄2 1lb containers) diced strawberries
● 2 tbsp arrowroot starch
● 2 tbsp lemon juice
● 3 tbsp melted vegan butter or coconut oil

Rose Glaze:

● 1 cup coconut butter, melted
Directions:
1. Prep: Line a 9x13" baking dish with parchment paper, and set aside. Measure out all ingredients before beginning.
2. Make the strawberry filling: In a medium bowl, mix together the strawberry filling ingredients, and set aside.
3. Whisk: In the bowl of your Kitchenaid stand mixer or in a large bowl if making these by hand, whisk together the tapioca starch, millet flour, and sweet rice flour. Then add in the granulated sugar, psyllium husk powder, arrowroot starch, baking powder, and instant yeast. Whisk vigorously to ensure that everything is evenly distributed throughout the flour.
4. Make the dough: Attach your bowl to your stand mixer if using, along with the dough attachment. Create a crater in the flour, and add in the soy milk, dairy free yogurt, vegan butter, apple cider vinegar, and vanilla extract. Turn the stand mixer on to medium speed (or mix with a wooden spoon and then your hands) until a smooth dough forms (about 7 minutes by stand mixer, or 15 minutes by hand), kneading the dough until smooth. The dough should not really be sticky or tacky at all. The psyllium husk takes a few minutes to activate, which will help make this dough feel more like traditional dough. If the dough is still sticky after 7 minutes of mixing in your stand mixer, you can safely add in 20 g more of millet flour.
5. Roll the dough: On a clean surface or using a large silicone baking mat like I have, lightly dust the surface in tapioca starch, and place the dough in the middle. Gently shape the dough into a small rectangle with your hands, then roll the dough out with a rolling pin to be 12x18".
6. Spread the filling: Onto the rolled dough, brush the entire dough with the melted vegan butter. Sprinkle on the strawberry filling, and spread the diced strawberries to the edges of the dough.
7. Roll the sweet rolls: On the 18" side (length side), make a slice every 1 1/2 inches. You'll yield 12 sweet rolls then. After you've marked the dough, you can take a pizza cutter or large kitchen knife, and slice one sweet roll lengthwise (see photos in blog post). Then roll the sweet roll tightly, starting from either end of the strip (see photos in blog post). Transfer the sweet roll to your prepared baking pan and repeat. I recommend slicing and rolling each sweet roll individually (so make a slice, then roll a sweet roll, make a slice, roll a sweet roll, etc.; instead of making 12 slices at once, then rolling 12 sweet rolls at once). This is because the dough rises quite fast, and will stick together as it waits for you to roll each sweet roll, causing you to re-slice the dough anyways.
8. Allow the sweet rolls to rise: Cover the baking pan with a clean kitchen towel, and place the rolls in a warm area to rise for about 30 minutes, until doubled in size. While the rolls are rising, preheat the oven to 350F.
9. Bake the sweet rolls: After the sweet rolls have doubled in size, place the baking pan into the oven to bake for 30-32 minutes, or until the tops are just lightly golden. Remove the sweet rolls from the oven.
10. Make the icing: Over the stovetop, gently heat the coconut butter on medium-low heat until it’s melted and dripping. Be careful not to caramelize the coconut butter. Remove the coconut butter from the heat, and pour into a bowl. Stir in the rose powder and vanilla powder.
11. Serve and enjoy! Drizzle the rose glaze over the sweet rolls, serve, and enjoy!
Recipe by the lovely @bananadiaries