Updated: Feb 16
Gluten Free Dairy Free Sugar Free
Cinnamon Rolls are such an iconic comfort food. Gluten free rolls are notoriously not as fluffy and soft and chewy as typical gluten rolls, but these should fulfill being soft, chewy and full of the cinnamon and sugar taste that we all love. The recipe also doubles easily!
DOUGH 1 cup unsweetened vanilla almond milk (or other unsweetened dairy-free milk) 4 Tbsp ghee or vegan butter 1 Tbsp organic cane sugar, optional (helps rolls rise more) 1 packet active dry yeast (~2 1/4 tsp) 2 cups gluten-free flour blend (with xanthan gum) I like Bob's Red Mill 1-1 gf flour 3/4 cup almond flour (not almond meal) 2 Tbsp classic monk fruit 2 1/2 tsp baking powder 1/2 tsp sea salt
FILLING 3 Tbsp melted ghee or vegan butter 1/2 heaping cup classic monk fruit or golden monk fruit 1 1/2 Tbsp ground cinnamon
FROSTING optional 4 oz Dairy free cream cheese frosting 3 Tbsp Maple syrup
Instructions Use coconut oil to lightly coat an 8 x 8 baking dish. Set aside. Heat dairy-free milk and ghee (or vegan butter) on the stovetop to the temperature of warm bath water - approximately 110 degrees F (43 C). Be careful not to bring to boil, or allow it to become too hot.
To the warmed mixture, add sugar and stir. Then add yeast and stir once more. Set aside (uncovered) to proof for 10 minutes.
Meanwhile in a medium mixing bowl whisk together gluten free flour blend, almond flour, monk fruit, baking powder, and sea salt.
To the dry ingredients, add the almond milk mixture and stir. A dough that resembles moist (not crumbly) cookie dough should form. Set aside.
Get a large cutting board and wrap with plastic wrap (tuck the wrap down around the edges so it stays in place). Add the dough in the center of the board and then top with another sheet of plastic wrap. Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8 inch thick.
Carefully remove the top layer of plastic wrap and brush on melted ghee or vegan butter. Then sprinkle with monk fruit and cinnamon and spread gently with fingers to evenly distribute. Then, untuck the bottom layer of plastic wrap from the cutting board and use it to roll the dough lengthwise into a cylinder (see photo)
Use a serrated knife to cut into even rolls (about 8 or 9). Then carefully transfer to the prepared square pan (they can be fragile to transfer).
Preheat oven to 350°F
Cover rolls with plastic wrap and a towel and set on top of the oven and let rise for about 30 minutes, or until the rolls have risen slightly and are touching (or close to touching) - they won’t get as voluminous as gluten-containing rolls, but they will puff up a bit!
Remove towel and plastic wrap and place rolls on the center rack of your oven and bake for 30 - 35 minutes, or until tops are golden brown and the rolls have expanded a bit.
Let the rolls cool at least 20 minutes before frosting if desired, then enjoy! Store leftover cinnamon rolls covered at room temperature up to 3 - 4 days or in the freezer up to 1 month.
Blend together maple syrup and dairy free cream cheese till smooth. Add more syrup if desired based on taste preference.
29 grams net carbs per roll