Recipe by Lindsay Schoenrock | @pinchofpaleo_

(Gluten and Dairy Free)

Ingredients

• 1 cup warm almond milk, 110°-115°F
• 1 packet rapid yeast/instant yeast
• 1/2 cup coconut sugar
• 1/2 cup Earth Balance soy free vegan butter, melted
• 2 eggs whisked, room temperature
• 1 teaspoon apple cider vinegar
• 3 1/2 cups all-purpose gluten-free flour
• 2 teaspoons gluten-free baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons xanthan gum, omit if your flour already has it in it
• 1/2 cup MUIR Energy Cacao Almond energy gel
• 1 cup powdered sugar
• 1 tablespoon almond milk
• 1 teaspoon vanilla extract

Instructions

1. Set your oven on the bread setting proofing (or 100°F). 
2. Add the coconut sugar into a large mixing bowl. 
3. Warm the almond milk to 110°-115°F (use a thermometer if possible). If the milk is too hot it will kill the yeast. Pour warm milk over the sugar and stir to combine.
4. Sprinkle the yeast over the milk and sugar mix and allow to it to bubble up for a few minutes.
5. Melt the butter. Make sure the temperature of the butter is not over 115°F, then add it to the milk and yeast mixture.
6. Add the eggs and the apple cider vinegar and mix until fully combined.
7. Add the flour, baking powder, salt, and xanthan gum (if needed). MIx on a medium speed until a sticky dough forms. The dough will be tacky and soft, but hold together in a ball - It should not completely stick all over your hands. 
8. Cover the bowl of dough with plastic wrap and place in the oven for 1 hour to rise.
9. Remove the dough from the oven and preheat the oven to 350° F. Place the dough on top of parchment paper or a clean counter top, sprinkled with flour, and shape it into a rectangle. Dust a rolling pin with flour and roll out to about 1/2 inch thick.
10. Warm up 1/2 cup MUIR Energy Cacao Almond energy gel in the microwave for 30 seconds. Carefully smooth the energy gel over the top of your dough. Leave a 1/2 inch bare space along one of the long edges. 
11. Using the edge of the parchment paper, fold the long edge with filling up towards the edge that is bare. Slowly roll the dough to form a log shape. Cut the log into 10-12 equal rolls.
12. Place the rolls in a greased 9×13 or round baking dish. Bake for 25-30 minutes until they are light golden brown on top. 
13. Remove rolls from the oven and allow to cool. Then mix the powdered sugar, vanilla extract, and 1  tablespoon almond milk to form an icing. It should be somewhat runny but not watery - adjust milk as needed. Drizzle the icing all over the top of the rolls. Serve warm 

Enjoy!