Out of everything I cook and bake, gluten-free bread recipes are always my favorite recipes to create. They are challenging and cause me to think outside of the box. Most often, they frustrate me to no end, but the perfectionist in me always has to work at something until I get it just right.
These Gluten-Free Vegan Raspberry Sweet Rolls have been on my mind for the past year, ever since I posted my Gluten-Free Cinnamon Rolls recipe.
Once I developed the cinnamon roll dough, I knew it could handle many different types of filling because it rolls out beautifully.
Raspberry just happens to be one of my favorite flavors, so I finally tried experimenting with a raspberry filling a few weeks ago. The final result was superb - friends and family love them! The tartness of the raspberries goes perfectly with the sweet dough and sugary glaze. They are delicious.
This time I made and tested these rolls as a vegan recipe. Even without the structure and protein of the eggs, the dough did exceptional. It did rip a bit more when I was rolling out the dough, but I could still easily pinch it back together and form the rolls. This is great news for those of you who are vegan, or can't have eggs because of allergies!
I have not tried replacing the gluten-free flours listed (4 cups total) with an all-purpose mix, but I think it would work fine as long it was a mix with a high starch content and didn't include any xanthan gum.
This recipe is written specifically for using psyllium husk powder in place of xanthan gum. Substituting xanthan gum for the psyllium husk powder is not recommended.
I hope you all have an amazing week!
All my love,
- 2 teaspoons organic cane sugar
- 1 ⅓ cup warm water (between 105-115 degrees F)
- 2 ¼ teaspoons dry active yeast
- 2 tablespoons ground chia seeds
- ½ cup canned coconut milk (full fat)
- 6 tablespoons vegan butter, melted and cooled (or ghee for non-vegan)
- 1 tablespoon pure maple syrup (or honey for non-vegan)
- 2 teaspoons apple cider vinegar
- 1 ½ cups tapioca starch
- 1 cup millet flour
- 1 cup sorghum flour
- ½ cup brown rice flour
- 4 tablespoons psyllium husk powder (NOT whole psyllium husks)
- 5 tablespoons organic cane sugar, divided
- 1 ½ teaspoons sea salt
- ½ cup organic cane sugar
- 12 ounces frozen raspberries
- 1 ½ cups organic powdered sugar
- 2-3 tablespoons water
- In a small mixing bowl, combine the 2 teaspoons of organic cane sugar with the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 8-10 minutes, until the yeast is nice and foamy. Make sure you have the other ingredients mixed and ready to go when the proofing time is up.
- In a small mixing bowl, make the chia seed slurry. Whisk together the 2 tablespoons of chia seed meal with 6 tablespoons hot water. Set aside for 10 minutes. (If you are using eggs, skip this step.)
- In the bowl of an electric mixer, use the paddle attachment to stir together the tapioca starch, millet flour, sorghum flour, brown rice flour, psyllium husk powder, 3 tablespoons of organic cane sugar and sea salt.
- In a separate mixing bowl, whisk together the chia seed mixture (or eggs), canned coconut milk, vegan butter, maple syrup, and apple cider vinegar.
- When the yeast is done proofing, add the wet mixture into the dry ingredients. Stir until the mixture is paste-like, and then slowly pour in the yeast mixture. Stir for 30 seconds on low. Use a spatula to scrape down the sides of the bowl and then mix for an additional 3 minutes at medium speed. The dough will be sticky and shaggy.
- Place the dough in a well-oiled large mixing bowl and push the dough down into the bowl with oiled hands or an oiled spatula, so it’s spread out evenly. Cover the bowl with a clean kitchen towel. Place in a warm spot to rise for an hour.
- Now get the raspberries out from the freezer (yes, keep them frozen, otherwise they will be too juicy to roll) and divide them evenly between 2 bowls.
- Use a large sharp knife to cut the dough evenly in half while it is still in the bowl (the idea is not to disturb it too much).
- Lightly mist a large work surface with oil or water (I prefer to use oil) and then carefully lay down a 20-22” long piece of plastic wrap. Sprinkle the plastic wrap with 1 tablespoon of organic cane sugar.
- Place one of the dough portions on the plastic wrap and roll the dough into a 16”x10” rectangle. (Don’t use any additional flour for rolling. This dough is relatively easy to work with and shape. If you do struggle with rolling it out, cover the dough with an additional piece of 20-22” long piece of plastic wrap, and roll the dough out between the layers.) If your dough tears, simply push/pinch it back together with your hands.
- Sprinkle ¼ cup of organic cane sugar out evenly on to the rolled out dough, leaving an inch of raw dough along the top edge - the 16” edge furthest from you. This raw edge is where the rolls will seal shut. Now sprinkle one of the bowls of raspberries out evenly on top of where you sprinkled the sugar.
- Starting at the 16” edge closest to you, gently lift the plastic wrap and use it to carefully roll the dough away from you into a cylinder. While you roll the dough, use your hands to gently squeeze the cylinder to ensure it is rolled tightly. Use the opposite side of the plastic wrap, the side furthest from you, to roll the cylinder back towards you, so the cylinder is sitting in the middle of the plastic wrap with the seam at the bottom. Blunt or pinch the ends of the cylinder closed so raspberries don’t spill out (if you get a few falling out, shove them back in and continue to pinch the end of the cylinder closed.
- Use a very sharp knife to cut 8 equal sized rolls.
- Repeat steps 10-13 to finish rolling out and forming the second half of remaining dough.
- Place the rolls cut side up in a well-greased 9"x13” baking dish. Cover the baking dish with a clean kitchen towel or plastic wrap and rise in a warm place for 2 hours. After 2 hours, the rolls will look relaxed, but will not appear to have risen much. This is okay, as they will rise while baking. Also expect to see raspberry juice on the bottom of the pan; this is okay.
- Preheat oven to 350 degrees (F). Bake for 40-45 minutes, or until the tops of the rolls are golden brown.
- Frost the rolls with the glaze while they are still slightly warm. Consume within 2-3 days.
I have not tried replacing the gluten-free flours listed (4 cups total) with an all-purpose mix, but I think it would work fine as long it was a mix with a high starch content and didn’t include any xanthan gum. This recipe is written specifically for using psyllium husk powder in place of xanthan gum. Substituting xanthan gum for the psyllium husk powder is not recommended.
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