These no yeast cinnamon rolls make a perfect lazy breakfast, snack, or even a dessert. You can make a bigger batch and store the rolls in the freezer. Whenever needed, take one out, give it a minute in the microwave (or heat up in the oven) and you’ve got yourself an easy and filling bite.
No Yeast Cinnamon Rolls [Vegan, Gluten-Free]
For the Dry Ingredients:
- 1 cup brown rice flour
- 1 cup raw buckwheat flour
- 1 cup oat flour (divided into 2)
- Gluten-free flour for rolling
- 3 teaspoons psyllium powder
- 3 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
For the Wet Ingredients:
- 1 1/2 cup soymilk
- 1 tablespoon apple cider vinegar
- 4 tablespoons plain soy yogurt
- Stevia drops to taste
To Make the Filling:
- 3 tablespoons peanut butter
- 4 tablespoons xylitol
- 4 teaspoons cinnamon
- 3 tablespoons coconut sugar
- Pinch of Himalayan salt
- First, add lukewarm soymilk to a bowl and mix in 1 tablespoon of organic apple cider vinegar. Let sit until you need it (but at least 5-7 minutes).
- Then, make the filling by mixing all the ingredients together. It’s the easiest to use a fork. Set aside.
- Next, measure rice, buckwheat and 1/2 cup of oat flour and out in a bigger bowl.
- Add the remaining dry ingredients to the flour (except the flour to be added later) and mix well.
- By now, your soymilk looks like buttermilk. Add soy yogurt and stevia to it and stir. About 15 drops of liquid stevia will do the trick.
- Pour the buttermilk into the bowl of dry ingredients and mix a with spatula until homogeneous batter forms. It’s supposed to be quite sticky at this point.
- Next, prepare a surface for rolling or use a silicone rolling mat. Add the reminder of flour in the middle of the mat and spread it out a bit.
- With the help of the spatula, transfer the batter onto the spread flour. Gently flip it around and start kneading the flour into the dough.
- Sprinkle the mat with some extra flour before you start to roll it out. Now, flour the pin as well and try to roll the dough into a rectangle following the biggest circle on your rolling mat (16-inches). Try to lift the dough every now and then to make sure it doesn’t stick to the mat. If necessary, throw some more flour under the batter.
- Next, spread the filling evenly onto the batter leaving about 1-inch of the edge uncovered.
- Now, start rolling a tube towards the uncovered edge. If it sticks, use a round-tip knife to get it loose.
- Use a very sharp knife to cut the dough tube into 17-18 pieces and place them onto a baking sheet covered with parchment paper.
- Finally, bake the rolls at 390°F for 20-22 minutes until golden.