Put a festive twist on classic cinnamon rolls with this gingerbread flavored filling. These are gluten-free and include a vegan option, topped with melted coconut butter or an easy powdered sugar icing.
1. Mix all of the cinnamon roll dough ingredients together (oat flour, vanilla Greek yogurt, maple syrup, baking powder, apple cider vinegar) in a bowl and let it chill for 30 minutes.
2. While the dough chills, prepare the gingerbread mixture: in a small bowl, mix the coconut sugar, cinnamon, ginger, nutmeg, and cloves.
3. After chilling, place parchment paper on a flat surface. Add extra oat flour to the surface to prevent the dough from sticking.
4. Grease a rolling pin with non-stick spray or oil. Roll out the dough to about 1/4 inch thick, trying to form it into a rectangle.
5. Sprinkle the gingerbread sugar mixture evenly over the rolled-out dough, leaving a little room on the edges.
6. Slice the dough lengthwise into about 5 equal strips.
7. Carefully roll each strip into a cinnamon roll shape.
8. Place the rolls into a small greased baking dish.
9. Bake at 350°F (175°C) for 23-25 minutes.
10. For the topping: once baked, you can add melted coconut butter on top and sprinkles. Alternatively, for a powdered sugar icing, mix 1/3 cup powdered sugar with a splash of almond milk, stirring until smooth and adding more milk as needed.
