The BEST Gooey Cinnamon Rolls--Vegan and Sugar-Free!
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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
Recipe by DessertedPlanet.com at https://dessertedplanet.com/the-best-gooey-cinnamon-rolls-vegan-and-sugar-free/