We love cinnamon rolls around here. Getting a soft cinnamon roll is not so easy if you have food allergies.
This recipe is super easy and does not require yeast! I hope you try these out. Enjoy 🙂
I’ve been so busy lately trying out products and making Christmas gifts that I have been slacking on sharing the recipes. I am so sorry!
I have had so much bad experience with yeast not acting how it should. It’s not me, it’s the dead yeast I keep getting! Driving me crazy. So, I resort to good ole aluminum-free baking soda and eggs to get my rise.
I am happy to make and share gluten-free cinnamon rolls with you all. May these end up on your holiday morning breakfast plate!
Cinnamon Rolls (Gluten-Free)
1-1/4 cup tapioca flour (Living NOW Foods)
1 cup coconut flour
1 Tbsp organic sugar
1 1/2 tsp xanthan gum
5 tsp baking soda (aluminum-free)
1/2 cup coconut oil, melted
1/4 cup water
1 Tbsp coconut nectar (Coconut Secret)
2 Tbsp syrup (can be honey or use more coconut nectar)
2 Tbsp Olivio coconut spread (or softened butter)
2 Tbsp sugar
2 Tbsp cinnamon
You will need:
Wax paper or plastic wrap
Extra tapioca flour for dusting
1) Mix the tapioca & coconut flour in a large bowl (you can use unsweetened coconut flakes in a processor). Add the other dry ingredients and mix well.
2) In separate bowl, whip the eggs well. Add the oil and water and mix.
3) Pour the liquids into the dry ingredients and mix until makes sticky dough. Set aside in fridge to allow coconut to absorb liquids and oil to thicken to make dough more pliable.
4) For the filling, mix all liquid sweeteners and oils first, then blend in cinnamon and more sugar to your liking. Set aside.
5) Preheat oven to 350°
6) Spread out the wax paper of plastic wrap. Sprinkle with flour to prevent dough from sticking.
7) Place dough in the center of the workspace. Flatten slightly with hands. Sprinkle flour on top to make dough a little less sticky.
8) Apply flour to rolling pin and roll out dough to a rectangular shape.
9) Spread the filling to the top of the flattened dough. Roll the dough carefully from one side to the other, using the wax paper to help lift and the coating flour to help separate. Spoon off excess filling and reserve for a topping before baking.
10) Now that you have a cinnamon roll log, cut it in half. Each half, cut in half again until you have 8 pieces.
11) Lightly dust a tall edged baking pan with flour, not oil. (I made that mistake with the first batch!) The flour helps the sugar not to burn and make bottoms crispy. Place rolls gently on baking pan and put in oven for 25-30 minutes. You can check the doneness by inserting a toothpick to see if it comes out clean.
12) Let the rolls cool for at least 5 minutes. You can apply a simple icing, mix icing with coconut flakes and pecan pieces or syrup with butter or eat them plain. (Icing is made from mixing powdered sugar and milk/water).
PS – I have a giveaway going on for Living NOW Foods Allergen-Free Line, including tapioca flour! Ends 01/09.