Ingredients

The following ingredients have 19 Servings
  • 2 cup unsweetened almond milk
  • 6 tablespoons non-dairy butter substitute, or regular butter
  • 2 (1/4) ounce packages rapid-rise instant yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 – 4 1/2 cups Bob’s Red Mill 1:1 Gluten Free Baking Flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 2 cups sifted powdered sugar
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 4 tablespoons cranberry jelly, roughly measured

Instruction

  • Place the almond milk and butter in a medium saucepan and heat until butter is melted. Transfer the mixture to a large bowl and let cool to about 110 degrees (approximately the temperature of bath water). Once cooled, add in the yeast, stir and let sit for 10 minutes. Then add in the sugar, vanilla and salt. Mix and let sit for another minute.
  • Add the flour to the milk mixture 1/2 cup at a time, stirring well between each addition. Add flour until dough is no longer sticky and can be formed into a ball. You may not need the entire 4 cups or you may need to add in as much as another 1/2 cup. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour.
  • Pre-heat oven to 350 degrees Fahrenheit. Mix together the brown sugar and cinnamon in a small bowl. Using your hands, evenly mix the brown sugar and cinnamon mixture into the dough. If the dough seems a little sticky you can always throw a little more flour in or dust your hands with it.
  • Line a large baking sheet with parchment paper. Use your hands to form the dough into medium sized cookies. You don’t want them to be too large or they won’t cook through. Bake cookies until firm and cooked through, about 15 minutes. Let cookies cool on a wire rack.
  • While cookies are cooling, make the glaze. Add all ingredients except for the cranberry jelly into a medium sized bowl and whisk until combined. Place the cranberry jelly in a small bowl and used a spoon to mash it up a little bit. Add the cranberry to the glaze and mix again until everything is combined. Spoon large spoonfuls of glaze over each cookie. Cinnamon roll cookies are best when served warm.