VEGAN, SUGAR-FREE CINNAMON ROLLS WITH MAPLE GLAZE

This easy vegan cinnamon bun recipe uses ingredients you probably already have in your cupboard and is sugar-free, eggless, and dairy-free. Just roll out, bake, and prove. They turn out golden brown, with a bubbling, caramelized sweet cinnamon delight prepared with our brand-new Brown Sweetener. Your home is filled with an amazing aroma. Simple instructions and sugar-free.

INGREDIENTS FOR VEGAN, SUGAR-FREE CINNAMON ROLLS:

DOUGH

• 3 T vegan butter
• 1 packet instant yeast
• 1 cup unsweetened almond milk
• 1 T Lakanto Classic Monkfruit Sweetener
• 1 tsp organic cane sugar or honey (to help the yeast grow)
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 3 cups unbleached all-purpose flour (can sub gluten-free all-purpose flour for slightly less fluffy dough)

FILLING

• 3 T vegan butter
• 1/4 cup Lakanto Brown Sweetener
• 1 T ground cinnamon

INSTRUCTIONS FOR VEGAN, SUGAR-FREE CINNAMON ROLLS:

DOUGH:

• Heat the almond milk, vegan butter, and Lakanto Classic Monkfruit Sweetener in a big saucepan until they are melted and warm but not boiling. Take off the heat and allow it to cool to 110 degrees F, or around the temperature of bath water. Be careful not to let it get too hot as this can kill the yeast.

• Pour the yeast into the mixture after transferring it to a big basin. Allow to run for ten minutes. Next, whisk in the salt and 1 tsp sugar.

• Then, add the flour, 1/2 cup at a time, stirring after each addition. It will be sticky dough. When too thick to stir, turn out onto a surface dusted with flour and knead until a ball forms, about 1 minute, being careful not to overmix.
• Filling: Roll out the dough into a thin, 1/4-inch-thick rectangle on a floured board. Drizzle with melted vegan butter, then sprinkle cinnamon and Lakanto Brown Sweetener over top.

• Roll the dough tightly, seam side down, starting with one end. Next, using a serrated knife, slice the dough into 1.5-inch pieces and transfer it to an 8-by-8-inch square pan or a 9-inch circular pan that has been buttered or oiled. Stop here, cover the pan, and refrigerate overnight if making the cinnamon rolls the night before, and then continue with the next step in the morning.

• Cover with plastic wrap and brush with melted vegan butter. Place over the oven to allow it to rise once more as you heat the oven to 350 degrees Fahrenheit.

• Bake the rolls for 25 to 30 minutes, or until they are starting to become golden brown.

• Prepare the Sugar-Free Maple Glaze while the rolls are baking. (recipe follows)

• After letting the rolls cool for a few minutes, pour the glaze over them, and serve right away.

While the rolls are delicious without a glaze, our Sugar-Free Glaze made with our Powdered Monkfruit Sweetener and Maple Flavored Syrup is a simple, last-minute touch that will make them even better.

Maple Sugar-Free Glaze

INGREDIENTS FOR MAPLE SUGAR-FREE GLAZE

• 1/3 cup Lakanto Powdered Sweetener
• 1-2 tsp almond milk
• 1 T. Lakanto Maple Flavored Syrup

INSTRUCTIONS FOR MAPLE SUGAR-FREE GLAZE

1.In a dish, blend together Lakanto Maple Flavored Syrup and Powdered Sweetener using an electric mixer or whisk until smooth. Add milk to reach the right consistency.

2.Over slightly warm cinnamon rolls, drizzle.

These vegan cinnamon rolls are sugar-free and may be kept in the refrigerator for up to 48 hours if you have any leftovers.

Nutrition Facts: Serving Size 1 cinnamon roll, servings 12

• Calories 220
• Total Fat 14g
• Saturated Fat 5g
• Sodium 160mg
• Fiber: 4g
• Total Carbs: 36 g
• Sugar Alcohols: 11g
• Net Carbs: 18g