HOT CINNAMON ROLL PASTRIES FRESH

HOT CINNAMON ROLL PASTRIES FRESH

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

Base

130g gluten free self raising flour (1 cup)
1/2 tsp (heaped) baking powder
25g coconut sugar (1/8 cup)
Pinch of salt
57ml plant milk (1/4 cup)
1.5 tbsp coconut oil (softened)
1.5 tbsp aquafaba (water in Chickpea can)

FILLING

3 tbsp coconut oil (softened)
1 tbsp cinnamon
50g coconut sugar

GLAZE (optional)

250g powdered monkfruit sugar or icing sugar
60ml plant milk

Warning, they're soft, cakey, cinnamony and delicious served warm / DRIPPING in glaze.

METHOD

  • Preheat the oven to 175C/350F
  • Mix the dry ingredients in a large mixing bowl
  • Add in the plant milk coconut oil and aquafaba and mix well. The dough will be a little sticky, add 1 tbsp of flour if too sticky
  • Split into 3 equal sized balls and roll each into a small log between your hands. Roll out 30cm long on a flat board. Pat to flatten to 2.5cm wide
  • Brush the melted coconut oil on each log of dough, and sprinkle the cinnamon and sugar filling.
  • Roll each log of dough into a wheel, place in a lined baking tray, and bake for 30 minutes until golden
  • Drizzle in glaze, leave to set and indulge. Best served warm.
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