Mini Cinnamon Cardamom Rolls (Gluten free, Dairy free)

I got some Gluten-Free 1 for 1 Superfood Baking Flour from Queen Street Bakery and it’s my first time testing it! I’ve had their gluten free superfood loaves many times and love that their products are not simply substituting wheat flour with mostly rice flour (some may say rice flour is “empty calories”) but they use beans and ancient grains instead. This flour blend is made of millet seed flour, sorghum flour, tapioca starch and xanthan gum, so it’s got loads of fibre and minerals! It has a subtle nutty flavour and the consistency is quite similar to regular wheat flour (superfine!), though the colour is a bit darker as expected.

This recipe is adapted from the mama knows gluten free blog.

Makes a 9 inch pan of 16 mini cinnamon-cardamom rolls or 9 regular sized rolls.

Ingredients

Dough

  • 1/2 cup plant based milk (I used oat milk)
  • 1 tsp instant dry yeast
  • 1/4 cup vegan butter or coconut oil (56g), melted and cooled
  • 1 egg, beaten
  • 1/2 tsp apple cider vinegar
  • 3 tbsp honey or sugar
  • 1 3/4 cup gluten free flour blend (for the Queen Street Bakery flour that’s 262g)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp xanthan gum (leave out if your gluten free flour blend contains it)

Filling

  • 1/4 cup vegan butter, softened (liquid oil with a neutral flavour also works)
  • 1/2 cup brown sugar or coconut sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Methods

  1. To make the dough, dissolve yeast with plant based milk in a large bowl, add the rest of the ingredients and mix well using the paddle attachment in an electric stand mixer. The mixture consistency is similar to a thick cookie batter so don’t be tempted to add more flour!
  2. Cover the bowl with a wet towel and let rise in a warm place for 1 hour.
  3. Meanwhile, prepare the filling by simply blending all ingredients together. If you use liquid oil instead of softened vegan butter, you may need to adjust the amount of oil to make the mixture “spreadable”.
  4. After the first fermentation, preheat the oven to 350F.
  5. Place the dough onto a lightly floured parchment paper or plastic film – this makes rolling the dough out much easier as it’s quite soft and sticky. Lightly flour the top of the dough, and place another sheet of parchment paper on top before rolling the dough out to a rectangle sheet of roughly 1/2″ thick, remove the top parchment paper.
  6. Carefully spread the filling onto the dough evenly, leaving 1/2″ bare on all edges, and roll the dough from the long end into a log shape, using the parchment paper underneath to help with the rolling (as if it’s a sushi mat!)
  7. Cut the log into 16 rolls (roughly 1″ thick) and place the rolls into a 9″ square pan lined with parchment paper.
  8. Bake at 350F for 20 – 25 minutes or until the rolls are golden brown.
  9. Optional: drizzle a cardamom icing sugar glaze for garnish (simply mix 1 tbsp water with about 1/2 cup icing sugar and 1/4 tsp ground cardamom, adjust water or sugar until you reach a “pourable” consistency).

Always fun to make anything mini size – these rolls are two-bite goodies πŸ™‚

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