As many of you know, an amazing gourmet vegan cinnamon roll shop called Cinnaholic recently opened in Berkeley, CA. I’ve been going there almost every weekend and have become thoroughly addicted to the warm, delicious and customizable rolls. That’s right–you can choose your own flavor frosting (maple, coffee, pumpkin spice, and blackberry just to name a few) and toppings such as Oreo cookies, peanut butter, cookie dough chunks, peaches, almonds and more.
If you’re ever in the Bay Area, you should definitely pay a visit to Cinnaholic. But for all of you that can’t make it there, in this episode Brigitte Fortin is joining us again to reveal her own method of making scrumptious gluten-free cinnamon buns. We had lots of fun making this video…I hope you enjoy it!
The recipe below makes about a dozen small rolls.
- One package (16 oz) of Bob’s Red Mill All-Purpose Gluten-Free “Homemade Wonderful Bread Mix”
- 3/4 cup of Ener-G egg replacer and water (instead of eggs)
- 1 tsp. Cider Vinegar
- 1 and 2/3 cups warm soy milk
- 1/4 cup melted Earth Balance butter
- 1/4 cup ground cinnamon
- 1/4 cup brown sugar
- Approximately 1/4 cup of room temperature Earth Balance butter (enough to make a paste with the sugar and cinnamon)
- Preheat the oven to 350 degrees
- Prepare the cinnamon-sugar paste. Add the brown sugar and cinnamon to a mixing bowl and blend with butter until it forms a paste.
- Prepare the dough according to the directions on Bob’s bread mix package and let rise. Use egg replacer instead of eggs.
- Pick up a small handful of dough and work it into a ball in the palm of your hands. Roll it out on a cutting board until each piece it is approximately 8 inches long. Smear cinnamon-sugar paste along the dough strips and roll them in the form of a bun, as demonstrated in the video.
- Once they are all rolled and placed in a pan, put them in the oven at 350 degrees for approximately 30 minutes or until they smell delicious and look cooked and slightly browned on top.
- Let cool and enjoy!