Vegan & Gluten-Free Cinnamon Rolls with Cashew-Maple Icing

Preheat your oven to 350 degrees, and grease a 9” cake pan with coconut oil. In a large bowl, whisk together the oat flour, almond flour, cinnamon, baking powder, and salt. Once incorporated, add in the coconut sugar and mix again. Set aside.

In a medium bowl, whisk together the almond milk and apple cider vinegar. Then add your melted and cooled coconut oil, vegan butter, and vanilla extract.

Combine the wet and dry ingredients until a sticky dough is achieved. Place the dough between two pieces of parchment paper and roll it out using a rolling pin or bottle until it’s about 1/2 an inch thick - you don’t want it to be too thin, otherwise it will break when you roll it up. Remove the top piece of parchment paper.

Using a pastry brush, brush the dough with the vegan butter. Then sprinkle on the coconut sugar and cinnamon.

Gently roll the dough into a log, being very delicate as you roll it tightly. Cut the log into slices and place each slice into your greased pan. Once all of the cinnamon rolls have been placed in the pan, transfer to your oven and bake for 25-30 minutes until the filling is bubbling, and the rolls are golden brown.

Combine the soaked cashews (soak overnight or flash-soak in hot water for at least 1 hour), oat milk, and maple syrup. Pour over the cinnamon rolls. Serve immediately!