Gluten-Free, Vegan Serves 12
- 2 1/2 tsp Dry Yeast
- 3/4 Cup warm Full Fat Coconut Milk
- 2 Tbsp Maple Syrup
- 3 Cups Oat Flour
- 1 Cup Almond Flour
- 1/4 tsp Cardamom
- 1/2 tsp Sea Salt
- 2 Flaxseed Eggs (2 Tbsp ground flax with 2 Tbsp water)
- 1/4 Cup Applesauce
- 1/2 Cup Vegan Butter melted
- 2-3 Tbsp Lemon Zest
- 3/4 Cup Coconut Sugar
- 6 Tbsp Vegan Butter room temp
- 8 oz Vegan Cream Cheese room temp
- 4 Tbsp Vegan Butter room temp
- 1/2-1 cup Powdered Coconut Sugar
- 2 tsp Pure Vanilla
To make the dough, combine milk, yeast, and syrup in a bowl. Let sit for 5-10 minutes, once bubbles start to form on top add in flour, cardamom, salt, flaxseed eggs, applesauce, melted butter, and 1 Tbsp lemon zest. Using a standing mixer with the hook attachment, mix until the flour is completely incorporated. If the dough seems sticky you can add in more flour in 1/4 cup increments until it is less sticky. Cover the bowl and let sit at room temp for 1 hour or until it doubles in size.
To make the filling, in a small bowl, combine sugar and zest. Prep a 9×13 inch baking dish with a non-stick option of choice. Lightly dust your work surface with flour. Roll dough into a rectangle about 10×16 inches. Spread 6 Tbsp softened butter over the dough. Sprinkle sugar zest over butter. Carefully roll the dough into a log keeping it fairly tight as you go. When you reach the edge pinch to seal. Using a sharp knife cut the log into 12-16 rolls. Place the rolls into the baking dish, cover, and let rise 20-30 minutes (or overnight remembering to let rolls come back to room temp prior to baking).
Preheat the oven to 375 degrees F. Bake rolls until golden brown about 20-25 minutes. To make the icing, combine all ingredients into a bowl and blend together until light and creamy. Spread icing over rolls while still warm.