3 Tbsp
softened Butter or Dairy Free Butter
(42 g)
2 cups
diced Apple, small dice
½ cup
Dried Cranberries
½ cup
Sliced Almonds
Icing
2 cups
Powdered Sugar
(240 g)
2 Tbsp
softened Butter or Dairy Free Butter
(28 g)
2-3 Tbsp
Vanilla Almond Milk
2 tsp
Vanilla Extract
Instructions
Place warm water, yeast and sugar in a small bowl; let sit for 5 minutes or until active and bubbly.
In the bowl of a stand mixer, whisk together flour, xanthan gum, baking powder and salt. Add yeast mixture, prepared egg replacer or eggs, and oil. Blend on medium using a dough hook. Add additional water as needed, starting with a tablespoon at a time, to create a smooth dough. Knead in the mixer for 5 minutes.
In a small bowl combine the sugar and cinnamon.
Cover a work surface with plastic wrap or silicone sheet pan liner and lightly flour. Place dough on top, then lightly flour the top of the dough. Cover with plastic wrap and roll into a rectangle about ½-¾ inch thick. Spread softened butter on the dough about ½ inch from the end. Evenly sprinkle cinnamon sugar mixture, diced apples, dried cranberries and sliced almonds over the butter.
Using the plastic wrap or silpat to guide the dough, roll the dough away from you, making sure you get a good firm roll. Pinch the edge to seal. Cut into 8 rolls and place in a parchment-lined 9 x 9-inch baking dish or 9-inch cast iron skillet. Lightly cover with plastic wrap or a light towel. Let rise until doubled in size,1-2 hours.
Bake in a preheated 350°F oven 25-30 minutes or until lightly browned, but still soft. Allow the rolls to cool for about 5 minutes while you make the icing.
In a small bowl, combine softened butter, powdered sugar, vanilla almond milk and vanilla. Mix until smooth. Spread evenly over cinnamon rolls and enjoy!