Ingredients
Yeast Mixture:
2 1/4 tsp active dry yeast
1 cup dairy free milk, warmed (I used silk almond milk)
1 tbs sugar
Dough:
2 1/2 Â cups of chickpea flourÂ
2 scoops Arbonne Cinnamon Roll Protein PowderÂ
1/4 cup sugar
5 tbs vegan butter, melted (I used Earth Balance)
1 tsp salt
Filling:
1/4 cup brown sugar
1 1/2 tbs cinnamon
2 tbs vegan butter, melted
Icing:
1 cup powdered sugar
1-3 tbs dairy free milk
Instructions
Yeast Mixture:
Warm 1 cup of milk on the stove or in the microwave (make sure it is not too hot, or the you'll kill the yeast; the milk should feel warm to the touch)
Add 1 tbs sugar and stir into milk
Sprinkle yeast onto milk and sugar and stir
Allow to sit for about 10 minutes. If the mixture gets frothy and grows, you're good to go.
Making the Dough:
In a large bowl, add all dry ingredients (flour, salt and sugar) and stir together.
Gently melt the butter and add to flour mixture
Pour in your milk/sugar/yeast to the flour and butter
Slowly stir everything together until your dough starts forming
When you have a reasonably formed ball of dough, turn out onto a floured surface and gently kneed several times, or use the hook attachment on your stand mixer to kneed the dough
Oil a bowl and place your dough ball into it. Place dough in a dark, warm place to rise for 1 hour. I like to set my oven to it's lowest setting and place the bowl on top of the stove (not inside the oven!), covering with a towel
Filling:
In a small bowl, combine brown sugar and cinnamon
Take your newly risen dough ball and kneed a couple times on a well floured surface
Roll out into a rectangle. The size will depend on how thick you want the dough to be and how wide you ultimately want the rolls to be. I roll mine out until the rectangle is roughly 12" or so by 15" or 16", with the longer edges laying horizontal and the shorter edges laying vertical
Spread the melted vegan butter onto the rectangle. Leave about an inch border of each edge butterless, except for the edge closest to you
Spread sugar and cinnamon mixture all over your buttered dough. Use your rolling pin to gently press the filling down onto the butter
Starting with the edge closest to you, gently begin rolling the dough away from you
When finished, orient the roll so that the seam is facing down on your surface
Using a serrated knife, cut off about 1 inch from each side (this is where there is no filling)
Cut the roll into 10 sections of about 1 - 1 1/2 inches in thickness
Place rolls into a nonstick baking pan (I used a 9" round, an 8"x8" square would also work). If you're not using a nonstick pan, grease or spray your pan! I didn't need to grease my pan, but I did spritz the top of the rolls with a little coconut oil spray to get a little browning
Preheat oven to 350 °F
While the oven is preheating, place the pan of rolls onto the stovetop and cover with a towel again (this is a little mini rise - just for a few minutes while the oven preheats!)
When the oven is warm bake rolls for 25 minutes, or until they are golden and feel firm to the touch
Glaze:
Whisk together powdered sugar and dairy free milk in a bowl - start with 1 tbs of milk and add 1 tbs at a time if you prefer a thinner glaze
Pour glaze over warm cinnamon rolls
Enjoy!