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BAM Cake converter 
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Ingredients:
- 1 packet of active dry rapid-rise yeast
- 240 ml warm vegetable milk
- 3 tablespoons sugar
- 55 g vegan butter
- pinch of salt
- 370 g gluten-free flour
- 65 g brown sugar
- 2 teaspoons ground cinnamon
- 4 teaspoons vegan butter
- 180 g powdered sugar
- 2 tablespoons vegan cream cheese
- 2 tablespoons vegan butter
- a pinch of salt
- 1 tablespoon BAM vanilla paste
- 1 1/2 tablespoons vegetable milk
Instructions:
1
Mix the milk, sugar and yeast. Leave to rest for a good five minutes to make the yeast. The mixture should foam, which means the yeast is active. Add the melted butter, 120 g of gluten-free flour and the salt. Stir until the ingredients are combined. Add the remaining flour and stir until the dough forms a ball and works to bring all the ingredients together into a single mixture. Turn the dough out onto a heavily floured surface and knead for 15 minutes or until the dough is mostly smooth.
2
Coat a large bowl with oil and place the dough in it. Cover with plastic wrap and place in a warm place to rise for at least one hour. In a small bowl, mix together the brown sugar and cinnamon. Lightly grease a 22 cm round baking tray. After 1 hour, look at the dough. The dough should have doubled in volume. Turn the dough out onto a generously floured work surface. Roll out the dough into a rectangle 33 x 23 cm. Brush the dough evenly with melted butter, all the way to the edge. Sprinkle the brown sugar/cinnamon mixture over the dough and rub into the butter to ensure it is well absorbed.
3
Roll the dough into a cylinder and squeeze the ends to prevent the mixture from flowing out of the cylinder. Using a serrated knife or dental floss (even better!), cut the dough into eight equal rolls. Place the rolls in the prepared baking tin and leave to rise once more. Cover the baking tray with a cloth and leave to rest in a warm place for an hour. Preheat the oven to 200 °C. Bake for 20 to 30 minutes, until the cinnamon rolls are lightly browned.
4
While the cinnamon rolls are baking, make the cream cheese icing. In a bowl, combine all the ingredients for the icing and stir until combined. When the cinnamon rolls come out of the oven, chill them for at least 10 minutes. Heat the glaze in the microwave for 10-15 seconds to thin it slightly, then spread it over the warm cinnamon rolls and serve!
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