Oat Flour Cinnamon Rolls

Dough

• 2/3 cup non-dairy thick coconut yogurt* (166g // + 1-2 tbsp as needed)
• 1 ½ tsp apple cider vinegar (7g)
• 1 cup oat flour (125g)
• 1 ½ tsp baking powder (7g)
• ½ tsp baking soda, optional
• pinch of salt, optional

Filling

• 3 tbsp drippy cashew butter (48g)
• 3 tbsp coconut sugar (36g)
• 1 ½ tsp cinnamon (7g)

Icing (optional)

• 1/4 cup vegan icing sugar (25g)
• 2 tbsp non-dairy milk

1. 1

   Preheat oven to 350F.

2. 2

   In a bowl, add the yogurt and apple cider vinegar and stir until combined. Then add in the oat flour, baking powder, baking soda and salt and mix until just combined.

3. 3

   Flour your working surface with more oat flour and transfer the dough on top. Sprinkle a bit more oat flour on top and then use your hands or a wooden roller and roll the dough into a long rectangle, about 4-5 inches in width about 1/4 of an inch in thickness.

4. 4

   Spread the cashew butter on the dough and then sprinkle on the coconut sugar and cinnamon. Slice the dough into 4 even strips and then roll each one individually. Place into a small baking dish and bake for 19-22 minutes or until tops are lightly golden brown.

5. 5

   Drizzle with maple cashew cream or icing and enjoy!