Step 1

First, dissolve the yeast and a teaspoon of sugar in a small bowl with the lukewarm milk (about 95 °F/35 °C). Then set it aside for 10 minutes to activate. During this time, it should rise and become frothy/foamy. If it doesn’t, either your temperatures were off, or you need new yeast.

Step 2

Transfer all the flours and starches to a large mixing bowl. Add the psyllium husk powder, sugar, and salt. Whisk until well combined.

Step 3

Add the softened butter and yeast mixture, then knead the dough with your hands for 5-10 minutes until smooth.

Step 4

Cover the bowl with a damp kitchen towel or plastic wrap and leave it to rest in a warm place (like an off oven with the light on) for at least 45 minutes. This wheat-free dough won’t double in size. However, it should still rise a little (see video).

Step 5

Meanwhile, rinse and dry the apples, finely chop them, and transfer them to a medium bowl.

Step 6

Add all the remaining filling ingredients and stir it well, then set aside.

Step 7

Once the dough has risen, transfer it to lightly floured parchment paper and roll it out into a large rectangle, 1 cm thick (1/2 inch).

Step 8

Spread the cinnamon apple filling over the dough, leaving 10 cm at the top.

Step 9

Then, starting at the bottom, carefully roll the dough (with the help of the parchment paper). Egg-free and gluten-free dough is generally trickier to work with and can be brittle/ crack easily. So be slow and careful doing this step, lifting the parchment paper to help with the process rather than using your fingers too much (see video).

Step 10

Once fully rolled, use a sharp knife to cut the log into 9 equal-sized buns and transfer them to a lightly greased baking dish (8 or 9-inch square).

Step 11

Bake the cinnamon rolls in a 356 °F/180 °C oven for about 25 minutes. Then remove them from the oven and allow them to cool until just ‘warm,’ soft, and delicious!

Step 12

If you want to add a delicious frosting, simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little plant-based milk until you have a runny paste. Frost the rolls and enjoy!

Step 13

These vegan cinnamon rolls are best enjoyed immediately after baking or within the first few hours. However, store any leftovers in an airtight container for 2-3 days. I recommend popping them back into the oven, air fryer, or microwave before enjoying the leftovers.