Mix together all the ingredients for the filling in a bowl.
For the rolls:
Make sure to check the instructions and use the amount of yeast required for 300g (2 ½ cups) flour.
Prepare the yeast according to the instructions on the packet – I dissolved my yeast in 2 tablespoons lukewarm water.
Place the salt, maple syrup, ground almonds, gluten-free flour, baking powder, xanthan gum, prepared yeast and milk in a bowl.
Mix well until a firm dough forms - add the milk a small amount at a time so that you don't add too much.
Cover with a damp cloth and leave in a warm room for about 1 hour, until risen slightly – it could take longer depending on the temperature of the room and the brand of yeast you use.
Lay out some cling film on a smooth kitchen surface or chopping board and sprinkle with a generous amount of gluten-free flour - I like to lay it out the cling film on a sheet of baking paper for easier clean up.
Place the dough on the cling film and use a rolling pin sprinkled with flour to roll it out into a rectangular shape measuring 24cm (9 ½ inches) by 20cm (8 inches) – it should be about 1.5cm (½ inch thick).
Sprinkle the filling mixture over the rectangle of dough, making sure to go all the way to the edges, but leaving a 1.5cm (½ inch) margin on one side.
Lightly press the cinnamon sugar filling into the rolled-out dough, otherwise the sugar might fall out and create a mess when you roll up the dough.
Turn the dough rectangle to make it vertical with the filling-less margin at the top.
Use the cling film to very gently roll the dough away from you until you end up with a log shape – don’t squash it or stretch it out.
Remove the cling film and use a sharp knife (or a piece of string) to slice the log shape in half, then each half into half, and each quarter into half, until you end up with 8 evenly-sized rolls.
Use a spatula to place the rolls in a baking dish (I used a 21cm (8 ¼ inch) circular baking dish) - make sure to place them close together so they are touching each other, as this will help them become soft and puffy.
Cover with a damp cloth again and leave in a warm room for another 1 hour, until doubled in size – it could take longer depending on the temperature of the room and the brand of yeast you use.
Once the rolls are ready to bake, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Bake in the oven for around 25 minutes, until an inserted skewer comes out clean.
Spread over vegan cream cheese frosting once cooled, if desired.
These cinnamon rolls taste best when fresh out the oven, but keep covered in the fridge for up to a few days – best reheated in the oven, the microwave or in an oven toaster.
Video
Notes
*You can alternatively use almond flour.**There isn’t a substitute for xanthan gum, unfortunately. You can leave it out, but the texture will be more crumbly and cake-like rather than bread-like.Top tips:
You could add some raisins, chopped dates, chopped walnuts or pecans to the filling. But be very careful not to over-stuff the cinnamon rolls as this will make them harder to roll and cut!
Don't use expired yeast.
The amount of yeast you need and the way it needs to be prepared will vary on the type and brand of yeast you are using - check the instructions on the packet.
The maple syrup (or other sweetener) and salt in the dough are both essential for the yeast to be activated.
Make sure that the plant-based milk you add is heated very gently until lukewarm - this means just warmed, but definitely not hot as this will make the yeast ineffective.
Add the milk to the dough a small amount at a time so that you don't add too much.
Make sure you roll out the dough on a well-floured surface.
It's better to keep the dough on the thick side, as this is essential for creating thick, fluffy pillows of cinnamon roll rather than thin, hard and crumbly sheets of dough.
Make sure you create a perfectly neat rectangle of dough, otherwise the rolls on the ends of the log will be uneven and won't look or taste as nice.
Make sure you sprinkle the cinnamon sugar filling right to the edges of the dough to make sure it gets evenly distributed throughout each roll (but leave a little margin on one side - see recipe instructions for details).
Lightly press the cinnamon sugar filling into the rolled-out dough, otherwise the sugar might fall out and create a mess when you roll up the dough.
Use cling film to roll the dough into a log shape - it works the same way as a sushi mat!
Make sure to roll it very gently away from you - don't squash it or stretch it out.
Make sure to cut the log into evenly-sized cinnamon rolls using a sharp knife (or a piece of string) and to make sure the rolls aren't too thin otherwise they won't be fluffy!
Use a smaller baking tin than you think you need to make sure the rolls are stuck together before baking to make them rise properly and keep them soft and fluffy inside.
Once you have put the rolls into the baking dish, be patient and make sure you leave them to prove until doubled in size - this should take around 1 hour, but may take longer depending on the temperature of your room and the brand of yeast you use.