Aren’t cinnamon rolls just a classic treat that everyone loves? And there’s nothing wrong with having one as a treat from time to time. However, it’s not the greatest idea to have it for breakfast, as eating just one cinnamon bun gets you your daily overdose on sugar and fat intake. And that’s not what we need! I created these free of refined sugar, vegan and gluten free cinnamon rolls so you can enjoy them anytime you’d like. They are filled with a naturally derived from dates – date sugar, cinnamon, and drizzled with sugar-free glaze. Doesn’t that sound just too perfect to be true? Well, that’s the truth!
I have never attempted a yeast dough with using gluten-free flours but I am so glad I finally did! Obviously, they don’t spread that much and don’t equal the fluffiness to traditional wheat cinnamon buns, but I honestly don’t care, since the flavor hits the spot! They are perfectly sweet and tender in texture too.
These Gluten Free Cinnamon Rolls are just perfect as an indulgent snack, dessert or breakfast. After you eat them, you’ll still feel good and have the energy to go throughout your day. No sugar strikes! It’s not the quickest treat to make, but I promise you that this recipe is pretty straight forward and not hard to make at all!
MAIN INGREDIENTS YOU’LL NEED TO MAKE THESE GLUTEN FREE CINNAMON ROLLS:
- Almond flour
- Arrowroot flour
- Oatmeal flour
- Dry yeast
- Almond milk (it’s important to use warm milk (not hot!) to activate the yeast)
- Coconut oil
Don’t forget to drizzle it with this unbelievable sugar-free glaze. To make it, I used my favorite non-GMO birch xylitol.
Ingredients
- 2 1/2 cup almond flour
- 1 1/2 cup arrowroot flour
- 1 cup + 1/4 cup oatmeal flour if too sticky
- 1 cup almond milk
- 2 1/4 tsp yeast (1 packet)
- 3 tsp birch xylitol
- 1/4 cup coconut oil
- 1/4 tsp himalayan salt
- 1 tbsp coconut oil, melted
- 1/2 cup date sugar (or coconut sugar)
- 1 tbsp cinnamon
- 1/3 cup non-GMO birch xylitol, powdered in a blender
- 2.5 tbsp almond milk
Instructions
- Heat almond milk on the stovetop until warm (but not too hot - it will kill the yeast).
- Add yeast, sweetener and coconut oil. Stir briefly and set aside to proof for 10 minutes in warm place.
- Meanwhile, in a medium bowl, combine flours and salt. Add the yeast mixture. Stir well together (add more flour if needed).
- Use your hands to knead the dough a few times and form into a sticky ball. Cover it up with a dishtowel and let it rise for 2-3 hours.
- In a meantime grease an iron pan with coconut oil. Tear out a piece of plastic wrap, place it on a wooden boards, and tuck it under on the sides. Sprinkle with good amount of any flour.
- In a small bowl, mix together the cinnamon and date sugar. Melt the coconut oil.
- Place the dough on the wooden board and knead a couple times. Use a rolling pin to roll the dough out into a large rectangle.
- Brush dough with melted coconut oil (leave a little extra to brush rolls), spread cinnamon mixture evenly.
- Start rolling the dough tightly making a few rotations. Lift up the plastic wrap to help get the dough up.
- Use a sharp knife to cut it into even pieces. Transfer rolls to the cast iron, briefly brush with coconut oil, cover with dish towel, set on top of the oven, and let rise while oven preheats.
- Preheat oven to 350 degrees. Bake for around 25 min.
- Let it cool.
- For the glaze, whisk almond milk with birch xylitol until well combined and pour over the rolls.
