1 packet active dry yeast (2 1/4 tsp)
1 cup warm water
1/4 cup sugar
3 cups Cup4cup gluten free flour (plus some for rolling the dough)
1 tsp salt
1/4 cup coconut oil (melted)
2 tbsp melted vegan butter
1/4 cup sugar
1 tbsp cinnamon
1 cup powdered sugar
1 tbsp melted vegan butter
1 tbsp almond milk (unsweetened original flavor)
1/2 tsp vanilla extract
for the dough-
mix the yeast, sugar, and warm water, make sure the water is just cooler than boiling and let it sit for about 10 minutes.
combine the flour and salt in a large bowl then fold the coconut oil and yeast/water mixture in it. Once it combines, knead it a few times with your hands.
grease another bowl, place the ball of dough in it, and cover with plastic wrap and a towel and let it rise in a warm dry place for about 2 hours or until its double in size.
once it's risen, flour a clean surface and roll out the dough to a large square. brush the filling on top, (melted sugar mixed with cinnamon and sugar), leaving an inch around the edges.
roll up the dough into a log and cut 12 equal rolls with a very sharp knife.
put the rolls in a pan, cover with plastic wrap and a towel and let sit for another two hours.
**if making these the night before: this is where you put the rolls in the fridge overnight!!**
preheat the oven to 350º and bake the rolls for 25-30 minutes.
make the icing by mixing the sugar, milk, butter, and vanilla until smooth.
drizzle the icing over the cinnamon rolls and serve warm!