Remembering my Dad with pecan vegan gluten free cinnamon buns

My dad had a sweet tooth and serious love for cinnamons buns. The were eeewie googie goodness. I would take my time unraveling the cinnamon bun and eating the outside first and working my way into the buttery sugary cinnamon center. Good to the very last bite. Sometimes with raisins, sometimes with pecans, sometimes just good \naked and original. Did I mention my dad was a borderline diabetic! Yes folks the trick is moderation, it’s good not to indulge on these lovely treats, but don’t miss out on having a cinnamon bun sometimes. It makes the world go “round. We would have fresh cinnamon buns to serve with coffee or just dessert

The recipe below is a vegan option for my daughter. It was an easier substitute and they always turn out just as delicious as my dads. For you non- vegans, substitute coconut oil for butter and for those of you not concerned about gluten you can substitute almond flour for bread and pastry flour. The vegan option is a healthier option because I substitute pastry flour for almond flour. Eating sugar with a protein helps keep your glycemic index from fluctuating too much. The cinnamon also helps to keep your glycemic index in check. And the healthy fat of coconut oil for those who can have it or like it makes a great healthy fatty acid, So, you see Healthy Cinnamon Rolls is a great treat without feeling like you are cheating on yourself.

WET

• 3/4 scant cup unsweetened plain almond milk (or other dairy-free milk)
• 2 Tbsp organic cane sugar
• 1 Tbsp coconut oil
• 1 packet active dry yeast DRY
• 2 cups gluten-free flour blend
• 3/4 cup almond flour (not almond meal)
• 2 Tbsp cane sugar
• 2 1/2 tsp baking powder
• 1/2 tsp sea salt
• 4 Tbsp cold vegan butter

FILLING

• 3 Tbsp melted vegan butter
• 2/3 cup organic brown sugar (light or dark)
• 1 Tbsp ground cinnamon
• Topping (optional for for those who have nut sensitivities or allergies)

BUTTER PECANS

• 1/2 cup unsalted butter
• 3/4 cup dark brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1/3 cup coconut milk (thick cream)
• 1/4 teaspoon salt
• 1 and 1/2 cups pecan halves
• 1/2 cup pecans, roughly chopped
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (176 C) and use vegan butter oil to lightly coat the baking dish. Set aside.
2. Heat dairy-free milk in the microwave or on the stovetop to the temperature of warm bath water – approximately 110 degrees F (43 C). Be careful not to exceed that temperature or it can kill the yeast.
3. To the dairy-free milk, add the vegan butter and sugar and stir melt. Then add yeast and stir once more. Set aside (uncovered) to proof for 10 minutes, or until it appears puffy on the surface (this indicates the yeast is activating. If it hasn’t activated at this point, either your yeast has expired or the liquid was too hot or not hot enough).
4. Meanwhile in a medium mixing bowl whisk together gluten free flour blend (including xanthan gum), almond flour, cane sugar, baking powder, and sea salt. Then add cold vegan butter and use a fork or pastry cutter to mix or “cut” into the dry mixture. It should resemble the texture of wet sand (see photo).
5. To the dry ingredients, add slightly warmed almond milk-yeast mixture a little at a time and stir. A dough that resembles moist (not crumbly) cookie dough should form . Add more of the wet mixture as needed. If it gets too wet and tacky (you should be able to form it into a ball when rolled), add more almond flour or GF flour blend. Set aside.
   The dough needs to be made and then it needs to rise in a warm area for one hour. It should increase in size
   Get a large cutting board and wrap the board in plastic. If you don’t have a large cutting board you can use a large clean kitchen surface
6. Roll out the dough and spread the filling onto the center. Once it’s stuffed, you’ll roll up the dough into a tight jelly roll and slice it into 12 even pieces. Make sure you place the rolls cut side up! Then, cover set aside to rise for another 30 minutes.
7. Add the dough in the center of the board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place). Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.
8. Carefully remove the top layer of plastic wrap and the filling mixture Then spread gently with a pastry brush or your fingers to evenly distribute. I like using my fingers because it helps to work the coconut oil and cinnamon into the dough. Then, untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a cylinder.
9. Use a serrated knife or floss (my preferred method) to cut into 12 even rolls. It . Then carefully transfer to the prepared pie dish or cake pan (they can be fragile to transfer). Be sure to place cut side up.
10. Cover with plastic wrap and a towel and set on top of the warm oven and let rise for about 30 minutes – They won’t rise as much as gluten-containing rolls, but they will puff up a bit! While waiting for the cinnamon rolls to bake you can prepare to make your topping. Also a good time to preheat the oven to 350 degrees F (176 C)
11. Remove towel and plastic wrap and place rolls on the center rack of your oven and bake for 30-35 minutes, or until tops are golden brown and the rolls have risen/expanded quite a bit. While the rolls bake, you can prepare a frosting / glaze (optional).
12. Let the rolls cool at least 20 minutes before frosting (optional), then enjoy! Store leftover cinnamon rolls covered at room temperature up to 3-4 days or in the freezer up to 1 month.

FOR THE BUTTER PECANS

1. In a small saucepan over medium heat, melt the coconut oil.
2. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
3. Add in the cinnamon, coconut cream, and salt and whisk to combine.
4. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they’re completely coated. Remove from heat and stir in the vanilla.
5. Pour on top of the cinnamon rolls and serve!