Gluten Free Cinnamon Rolls

Do you ever just crave a GOOD cinnamon roll? Me, I do! So, I have been trying to find one that fits into my Trim Healthy and Gluten Free lifestyle, that is light and fluffy without being gooey in all the wrong ways. I’ve tried a LOT of recipes.

This was my personal celebratory food. Holidays, or any days, and I would gladly whip up a batch for my family…before our kids were diagnosed with Celiac Disease.

It is my personal belief that if you do not find a way to incorporate joy and routine into your way of eating, especially after a food boundary diagnosis, you WILL become bitter about your boundaries and be more likely to go off of your plan and eat something that you know will trigger you. So, we are going to incorporate these rolls into our weekly menu…most weeks, anyway.

IF this is that food for you, I see you and I hope it gives you all the feels of your former lifestyle. If you have not ever eaten a cinnamon roll made with gluten, I hope you try this recipe because it’s DELICIOUS!

Because we are committed to whole grain, gluten free baking, you will not find simple starches in this recipe. Please go Here to find places we source our gluten free food. I have included some specific links to the ingredients mentioned in the recipe as well.

**IF you choose to make a purchase through these links, I may receive a small commission, at no additional cost to you. This blesses my family and helps me continue to provide free content in this space.

All links provided are ingredients we have used, but I cannot guarantee that they will be free of your specific trigger foods or cross-contamination. Please, check every package, every time and connect with customer service for each specific ingredient, if you are unsure wether it may trigger you.**

Please, tag me on Facebook and Instagram, with a picture of your cinnamon rolls. I love see your baking pics, and connecting with you outside of this space.

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Recipe:

Dough –

2 Cups Oat Flour, NOT the same thing as Oat Fiber
2 Cups Millet Flour
2 Cups Sorghum Flour
2 Cups Cassava Flour
1/2 Cup ground Psyllium Husk, buy it already ground or use a blender to grind it into a powder. You can also use Flaxseed Meal or ground Chia Seed.
1/4 Cup Coconut Sugar or Organic Sugar
4 teaspoons Instant Yeast
1 Tablespoon of Mineral Salt
2 whole eggs or 1/2 Cup egg whites
4 3/4 Cup water
3/4 Cup melted butter, or coconut oil
1 Tablespoon Vanilla Extract

Cinnamon roll Filling –

1 Cup Granulated Sweetener or Coconut Sugar
1-2 Tablespoons Ceylon Cinnamon

Icing –

2 Cups Powdered Sweetener
2 teaspoons Maple Extract, or Vanilla Extract
1/4 Cup Water or Half & Half

Method:

Rolls –

Mix dry ingredients in a stand mixer and whisk together, except the coconut sugar and instant yeast. Mix wet ingredients, along with coconut sugar and yeast, with a whisk. Allow to sit for a few minutes until the yeast begins to get foamy, and then add to the dry while a paddle attachment is running. Whip well for about 2 minutes. Allow the dough to rest for 1 hour at room temperature, and the dough doubles in size.

Roll out dough on a sprayed silicone mat into a 12×20 inch rectangle, the dough should be about a 1/2in thick, if it isn’t then make it taller, but not longer than 20 inches. Brush with an additional 1/4 Cup of melted butter or coconut oil, and sprinkle with your desired amount of granulated sweetener, I have included a suggested amount in the recipe, and 1 Tablespoon of cinnamon. I used a silicone basting brush to put the butter on the dough before the cinnamon and sweetener mixture.

Cut the dough into 1 inch lengths, you should have 20 strips, and roll up into a round. You will need 2 9×13 inch dishes to place 10 rolls into, that are lined with parchment paper. Cover with plastic, or beeswax wraps, and refrigerate overnight, or at least 12 hours later. Pull out of the fridge in the morning and allow to warm up for an hour before baking.

To bake, preheat oven to 375 degrees Fahrenheit, and bake for 27-32 minutes until the bottom of the rolls are golden brown.

Mix the icing ingredients, and frost the rolls while they’re warm. Allow to cool a bit so the icing starts to harden up before you serve.

The rolls froze and defrosted well, make sure they are in freezer bags.

**If you follow the Trim Healthy lifestyle plan, 1 of these whole grain rolls fits into a crossover meal, with room for fruit or 1/2 a serving of another gentle carb source. You will also need an additional protein source, as these do not contain enough protein for a meal**

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