Vegan & Gluten-Free Cinnamon Rolls with a Maple-Cashew Icing

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Vegan & Gluten-Free Cinnamon Rolls with a Maple-Cashew Icing

By Dada Eats by Samah
Samah Dada @dadaeats

(gluten-free // vegan)

The most delicious cinnamon rolls that are gluten-free AND vegan, paired with a Maple-Cashew frosting you'll want to eat straight up with a spoon.

Dry Ingredients

• 2 1/4 cups Happy Day Brands Oat Flour
• 1 1/2 cup Happy Day Brands Almond Flour
• 1 1/2 tsp cinnamon
• 2 tsp baking powder
• pinch salt
• 1/3 cup coconut sugar

Wet Ingredients:

• 1 cup oat milk (sub favorite non-dairy milk)
• 1 1/2 tsp apple cider vinegar
• 2 tbsp coconut oil, melted & cooled
• 1 tbsp vegan butter, melted & cooled
• 1 1/2 tsp vanilla extract

Filling:

• 2 tbsp vegan butter, melted
• 1/2 cup coconut sugar
• 1 tsp cinnamon

• 1/2 cup cashews, soaked
• 1/4 cup oat milk (sub favorite non-dairy milk)
• 1/4 cup maple syrup Pinch salt

Directions

Preheat your oven to 350 degrees, and grease a 9” cake pan with coconut oil. In a large bowl, whisk together the oat flour, almond flour, cinnamon, baking powder, and salt. Once incorporated, add in the coconut sugar and mix again. Set aside.

In a medium bowl, whisk together the almond milk and apple cider vinegar. Then add your melted and cooled coconut oil, vegan butter, and vanilla extract. 
Combine the wet and dry ingredients until a sticky dough is achieved. Place the dough between two pieces of parchment paper and roll it out using a rolling pin or bottle until it’s about 1/2 an inch thick - you don’t want it to be too thin, otherwise it will break when you roll it up. Remove the top piece of parchment paper.

Using a pastry brush, brush the dough with the vegan butter. Then sprinkle on the coconut sugar and cinnamon.

Gently roll the dough into a log, being very delicate as you roll it tightly. Cut the log into slices and place each slice into your greased pan. Once all of the cinnamon rolls have been placed in the pan, transfer to your oven and bake for 25-30 minutes until the filling is bubbling, and the rolls are golden brown.

Combine the soaked cashews (soak overnight or flash-soak in hot water for at least 1 hour), oat milk, and maple syrup. Pour over the cinnamon rolls. Serve immediately!

Meet Dada Eats:

I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.

Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.