The BEST Gooey Cinnamon Rolls–Vegan and Sugar-Free!

I’ve been wanting to try Minimalist Baker’s cinnamon rolls forever but never had a great reason to take time away from my normal cooking to make them. Until last weekend! My daughter’s school was having a geography banquet and her state was Arkansas and it just so happens that cinnamon rolls supposedly are a big deal in Arkansas so I got the recipe and went to work.

I modified the recipe a bit to be sugar free, used coconut milk and a slightly different flour. Even with changes they turned out super yummy…hubby said the best cinnamon roll he’s ever had. My daughter liked them all right but surprisingly said they were too sweet and she liked the ones I have done before much better which are actually much healthier than these! Hah! Ok?!

They were good…yeasty, soft, tender and delicious. Put them on your must-make list!

The BEST Gooey Cinnamon Rolls--Vegan and Sugar-Free!
Author: 
 
Ingredients
Rolls
  • 8 T. Vegan Butter (I used Earth Balance)
  • 2 c. Lite Coconut Milk (canned)
  • 3 T. Xylitol
  • 2 Pkgs (1 pkg=2 ¼ t.) Instant Yeast
  • ¾ t. Sea Salt
  • 6 c. Unbleached Fine Pastry Flour
Filling
  • 8 T. Vegan Butter, melted (I used Earth Balance)
  • ½ c. Lakanto Powdered Monkfruit Sweetener
  • ¼ c. Xylitol
  • 3 T. Cinnamon (or to taste)
Frosting
  • 8 T. Vegan Butter, softened (I used Earth Balance)
  • ¾-1 c. Lakanto Powdered Monkfruit Sweetener
  • 1 Pkg (5.25 oz.) Coconut Milk Powder (I used Native Forest)
  • ¼-⅓ c. Pure Vanilla Extract
  • 2-3 t. Almond Extract
  • Chopped, Toasted Pecans for topping (optional)
Instructions
For the Rolls
  1. In a medium saucepan, heat the coconut milk and butter over medium heat until warm and melted. Transfer mixture to a mixing bowl of an electric mixer and let cool to 110 degrees.
  2. Whisk in the xylitol then sprinkle on the yeast and let it activate for 15 minutes.
  3. Add the salt and stir.
  4. With a dough hook, beat in the flour 1 cup at a time on low speed until dough forms a loose ball and starts to pull away from the sides of the mixing bowl. Dough will be slightly sticky but still able to be handled.
  5. Coat a large bowl with oil and place your dough ball in the bowl and turn over once. Cover with plastic wrap and let rise for one hour until doubled in size.
For the Filling
  1. While the dough is rising, make the filling.
  2. In a medium bowl whisk together the butter, powdered monkfruit, xylitol and cinnamon. Set aside until ready to use.
  3. Once the dough has risen, roll the dough out into a large, thin rectangle on a lightly floured surface.
  4. Spread filling to about ½ an inch from each edge of the rectangle. Don't use too much or it will leak out the edges. Starting with the side closest to you, roll the dough away from your body until you get about 1 ½” from the other side and then take the edge of the opposite side and fold it over the side you rolled up. Slice into 16 rolls.
  5. Spray two, 9x9 pans with non-stick spray or lightly oil. Place 8 rolls in each pan and bake for 25 minutes.
  6. Let rolls cool completely before frosting.
For the Frosting
  1. In the bowl of an electric mixer, beat the butter until smooth and creamy.
  2. Add the monkfruit, coconut milk powder, vanilla and almond extract.
  3. Beat on medium speed until smooth and creamy and no lumps remain.
  4. Spread evenly over cinnamon rolls and sprinkle with pecans (if using).
Notes
Makes 15 cinnamon rolls

 

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Strawberry Muffins-Vegan AND Keto!

I whipped these muffins up randomly the other night when I needed something super quick for the kids to eat the next morning. The kids lost their minds over them…to put it mildly…and ate three before the night was even over.

They are a super moist, almond flour muffin…so no gluten (obviously) but also no sugar, no oil, no dairy…100% vegan/plant-based AND Keto AND out-of-this-world yummy! I used freeze-dried strawberries to avoid the issue of too much moisture in the batter and love the little bits of chewy strawberry in every bite. And the almond extract sends it over the top.

So get your weekend baking on and make you family suuuuuper happy with these little muffin gems fresh out of the oven! Do it!

Strawberry Muffins-Vegan AND Keto!
Author: 
 
Ingredients
  • 4 c. Almond Flour
  • ½ t. Sea Salt
  • 1 t. Baking Soda
  • ½ c. Lakanto Classic Monkfruit Sweetener (or sucanat, xylitol, swerve, stevia, etc)
  • ¼ c. Unsweetened Applesauce
  • ¼ c. Ground Flaxseed, mixed with 6 T. Water (this will be your "egg")
  • ½ t. Pure Vanilla Extract
  • 1 T. Almond Extract (or use more vanilla if not an almond fan)
  • ¾ c. Plain, Unsweetened Almond Milk
  • 2 c. Freeze Dried Strawberries
Instructions
  1. Preheat oven to 350 degrees. Line a muffin tin with 12 muffin liners or spray with coconut oil non-stick spray.
  2. In the bowl of an electric mixer, whisk together almond flour, salt, baking soda and sweetener.
  3. On low speed with the paddle attachment, beat in applesauce, flax "egg", vanilla, almond extract and almond milk. Beat in freeze dried strawberries.
  4. Bake for 25-28 minutes until tester comes out clean. They stay very moist in the middle and never really get completely dry and that's ok!
  5. Let them cool COMPLETELY in the pan before removing. Run a sharp knife around the edges then carefully get under with a spatula and nudge out. Mine tend to stick just a bit to the bottom of the pan but that issue may be avoided with liners.
Notes
Makes 12

 

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