Step 1

To make the dough, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

Step 2

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

Step 3

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, salt, cinnamon and ginger.Tip: If using active dry yeast instead, you need to activate it first. Mix together the active dry yeast, 1-2 tbsp of the sugar and the lukewarm non-dairy milk. Set aside for 10-15 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel, molasses and melted vegan butter.

Step 4

Make a well in the middle of the dry ingredients and add the psyllium gel, lukewarm non-dairy milk, molasses and melted vegan butter.

Step 5

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 5 minutes (if using a stand mixer) or 8-10 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free vegan cinnamon rolls.

Step 6

The final dough will be very sticky to the touch – that’s okay, you’ll be working on a floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final rolls too dense and dry.Tip: If you find the dough too sticky to easily handle (even on a generously floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will give the flours in the dough time to properly hydrate and also firm up the vegan butter in the dough – both of these factors will make the dough firmer, less sticky, and therefore easier to handle.

Step 7

In a bowl, mix together the very soft vegan butter and molasses until well combined. Set aside until needed.

Step 8

In a separate bowl, mix together the light brown sugar, cinnamon, ginger, nutmeg, allspice and cloves. Set aside until needed.

Step 9

Lightly butter a 9x13-inch (23x33cm) rectangular baking pan, and set it aside until needed.

Step 10

Turn out the dough onto a generously floured surface and shape it into a ball.

Step 11

Roll it out into an approximately 12x18-inch (30x45cm) rectangle.

Step 12

Spread the molasses-butter mixture evenly over the rolled-out dough, all the way to the edges.

Step 13

Sprinkle the sugar-spice mixture evenly over the dough.

Step 14

Cut the rectangle widthways into twelve 1½-inch (4cm) wide strips, so that they’re 12-inches (30cm) long. I like to use a pizza cutter for this, but a sharp knife will also work well.

Step 15

Roll up each individual strip into a roll – this will give you the perfect swirl.

Step 16

Arrange the cinnamon rolls in the buttered baking pan, they should only just touch each other.

Step 17

Proof the cinnamon rolls in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in size. Cover them lightly with a sheet of plastic wrap/cling film to prevent them from drying out during proofing.Tip: If your kitchen is on the cold side, you can proof them in a lukewarm oven (the ideal proofing temperature is around 79ºF/26ºC). I usually place a cup of hot water inside the oven, to maintain a fairly humid environment.

Step 18

While the rolls are proofing, adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).

Step 19

Once the cinnamon rolls have doubled in size, pour warm vegan heavy/double cream evenly all over them.Tip: The addition of cream makes these gluten free vegan cinnamon rolls extra rich and soft. It’s important that you use warm cream (not cold from the fridge).

Step 20

Cover the baking pan with a sheet of aluminium foil. Tip: You don’t need to cover it super tightly, just enough so that most of the steam generated during baking will get trapped by the foil. But arrange it so that it’s fairly easy to remove later on, without having to remove the pan from the oven, if at all possible.

Step 21

Bake the rolls at 350ºF (180ºC) covered with the aluminium foil for 15 minutes.Tip: The aluminium foil traps the steam generated during baking, which prevents a crust from forming on top of the cinnamon rolls. This allows them to expand much more during this first part of baking, so they’ll end up even softer and squishier.

Step 22

After the 15 minutes, remove the aluminium foil and continue baking until the cinnamon rolls get golden brown on top – about 20-22 minutes more.

Step 23

Allow the baked cinnamon rolls to cool until warm while you prepare the cream cheese frosting. (Don't frost the cinnamon rolls while they're still hot!)

Step 24

In a bowl, whisk together the vegan cream cheese and butter until smooth. (You can do this by hand with a balloon whisk, with a hand mixer fitted with the double beaters, or with a stand mixer fitted with the whisk attachment.)

Step 25

Add the powdered/icing sugar and whisk well until evenly combined, smooth and creamy.

Step 26

Add the vanilla, molasses, cinnamon and ginger, and whisk until well combined.

Step 27

Spread the frosting over the warm (not hot!) cinnamon rolls, and serve.

Step 28

These gluten free vegan gingerbread cinnamon rolls are best served while they’re warm.

Step 29

They're at their best on the day of baking, but you can keep them in a closed container for about 2-3 days. Just before serving, re-heat them briefly in the microwave for 15-20 seconds. This will return them to their original pillowy softness.

Step 30

Option 1: You can prepare the dough and then keep it in the fridge overnight (in a closed container or in a covered bowl). You can then roll, shape, proof and bake the cinnamon rolls the next day.

Step 31

Option 2: You can make the dough and shape the cinnamon rolls, and then keep the tightly covered baking pan in the fridge overnight. The next day, bring the rolls to room temperature. If they haven’t doubled in size by the time they’ve reached room temperature, proof them for a while longer – and then, pour over the vegan heavy/double cream and bake according to the recipe.