Ingredients

Method

1. 1

   Set out the vegan butter and place 2 eggs in lukewarm water to bring to room temp

2. 2

   Place the bowl of your stand mixer (or large mixing bowl) on a food weighing scale. Add 347 g GF pizza flour, 7 g instant yeast, 40g coconut sugar and 1/2 tsp salt and mix lightly with a spatula. Make a well in the center and set aside (Note: Instant yeast can be mixed directly into the flour — no blooming needed)

3. 3

   Make the psyllium gel: in a small bowl mix 2 tbsp psyllium husk with 110 ml (7 1/2 tbsp) warm water 30–45 s until a thick gel forms. Add it to the well.

4. 4

   Place a small bowl with 45 g vegan butter and 120 ml almond milk (in a separate vessel) in the microwave for 20s at the same time. Take the milk out and check temp - you want it like lukewarm bath water not hot. Add it to the well.

5. 5

   Continue to melt vegan butter in 10 second increments then add to well when it’s lukewarm not hot.

6. 6

   Add the ½ tsp apple cider vinegar, the whole egg, and 1 egg yolk to the well

7. 7

   Place bowl onto stand fitted with the bread hook and mix on low-medium 3–4 min until dough comes together, scraping sides and bottom as needed.

8. 8

   Knead another 5 min (or 8–10 min by hand). Dough will become slightly stickier - this is good!

9. 9

   Cover bowl with plastic wrap

10. 10

    Chill in fridge 20 mins

11. 11

    While the dough chills, prepare:

12. 12

    cinnamon sugar: in a small bowl, mix 60 g coconut sugar with 2 tbsp cinnamon

13. 13

    Place a piece of parchment on counter and lightly flour it

14. 14

    On another piece of parchment draw around the base of a 9 x 9 pan with a pencil then cut out the shape. Set aside for later

15. 15

    Turn chilled dough onto the floured parchment and roll into ¼-inch thick rectangle, about 10×14 in

16. 16

    Pat 3 tbsp softened vegan butter onto dough, edge to edge

17. 17

    Use excess butter from hands to lightly grease the pan

18. 18

    Sprinkle cinnamon sugar over butter

19. 19

    Use fingers to rub the cinnamon sugar gently into the butter and dough

20. 20

    Place the pre-cut parchment paper into the bottom of the greased pan

21. 21

    Use a pizza cutter to slice prepared dough lengthways into 9 equal strips around 1 inch wide

22. 22

    Roll each strip tightly towards you to create the perfect spiral roll

23. 23

    Place rolls in greased and lined pan

24. 24

    Cover pan with plastic wrap. Proof in a warm place. I turn the oven on to the lowest setting then turn off and leave door open for 5 mins till mildly warm (around 80F). Turn oven light on and place rolls on middle rack with door shut

25. 25

    Let rise until puffy, touching each other (60 min)

26. 26

    Take rolls out and preheat oven to 350 °F / 175 °C

27. 27

    Bake 18 min, rotating halfway at 9 mins. Tops should be lightly golden and spring back when touched

28. 28

    Cool 10 min

29. 29

    While the rolls cool - in a small bowl, whisk 50 g powdered sugar, 1 tbsp almond milk, ¼ tsp vanilla, and pinch of salt. Drizzle over rolls