Ingredients:
Dough:
Dough:
- 1 & 1/2 cups hot water {as hot as you can get it out of the tap - not boiling.}
- 1 Tbsp. active dry yeast
- 1&1/2 Tbsp. coconut sugar
- 1 tsp. salt
- 2 Tbsp. canola oil
- 3 & 1/2 to 4 cups special flour *
- 3/4 cup coconut sugar
- 1 Tbsp. cinnamon
- 1/2 cup Earth Balance soy free butter, melted
icing:
- 1 cup powdered sugar
- 2-3 Tbsp. almond milk
- 2 Tbsp. Earth Balance soy free butter, melted
- 1/2 tsp. vanilla
Directions:
- In a small bowl, combine water, yeast and sugar and let sit until frothy. {about 5 minutes}
- Add the salt and canola oil and mix well.
- In a large bowl, yeast mixture and about 2 cups of flour.
- Stir in the remaining flour, 1/2 cup at a time, until dough starts to pull away from sides and is no longer sticky.
- Place the dough in a greased bowl and cover with plastic wrap.
- Let rise for one hour, until doubled in size. {Or if you're doing this the night before, just place it in the refrigerator and go to bed.}
- Preheat oven to 375°F.
- In a small bowl, combine sugars and cinnamon.
- Place butter in another small bowl.
- Rip off small pieces of dough {I used like a quarter size} and roll into a ball.
- Dip the ball in the butter and then roll it around in the sugar mixture; place on a cookie sheet.
- Repeat steps 12 & 13 until you fill your cookie sheet up and then bake for 10-12 minutes.
- Do this until all the dough is gone.
- Meanwhile, in a small bowl, combine powdered sugar, milk, butter, and vanilla until smooth.
- Use a spoon to drizzle your frosting over the cinnamon roll bites.
- Serve warm.
*1cup rice flour, 1/2 sweet rice flour, 1/2 potato starch, 1/4 tapioca starch and 1&1/2 tsp. xanthan gum
