Glazed Cinnamon Rolls


A warm, gooey cinnamon roll sounds amazing just about any time of day, any season of the year. A while back, I received a request for a lighter, grain-free version of a Cinnabon bun. I have never tried a Cinnabon roll, but the smell I get when I walk past the kiosk at the mall is enough to tell me it's bloody delicious. 

These cinnamon rolls are much cleaner, with no grains or refined sugars, and can be enjoyed for breakfast or at tea time. They have also been taste-tested (and highly approved) by kids, big win. 

Cinnamon Rolls (Grain-free, GF, DF, Refined Sugar-Free)

Ingredients:
For the crust:
1 cup tapioca flour
1/2 cup coconut flour
1/2 cup coconut oil
1/2 cup water
1 egg
2 tablespoons raw honey
pinch of salt

For the filling:
1/2 cup chopped and pitted dates
3/4 cup pecan pieces
2 tablespoons cinnamon
3 tablespoons melted coconut oil

For the glaze:
1/4 cup coconut butter, melted
1/4 cup coconut oil, melted
2 tablespoons raw honey, melted

Method:

1) Preheat oven to 400 degrees and grease a baking dish with coconut oil.
2) Start to make the crust by melting the coconut oil, water, and salt in a saucepan. Boil for 30 seconds.
3) Remove from the heat and add the tapioca flour. Mix well and let cool before adding your coconut flour and egg.
4) Get a 2- foot measure of cellophane and dust with coconut flour. Place the dough on the dusted cellophane and smooth the surface before dusting more flour over the top of the dough followed by another piece of cellophane on top of this.
5) Using a rolling pin, roll the dough until it is about 3/8-inch thick and roughly the shape of a rectangle. Then transfer to the freezer for 10 minutes
6) Meanwhile, prepare the filling by placing the pecans and dates in a food processor and blend until the pecans and dates are finely chopped. Add the cinnamon and blend again until combined
7) Remove dough from freezer and remove the top sheet of cellophane. Brush dough with melted coconut oil and sprinkle the pecan mixture evenly over the top of the dough
8)    Start from one of the long sides of the rectangle and carefully roll the dough into a log using the bottom sheet of cellophane is helpful for pulling the roll of dough onto itself tightly. Cut the log into segments and place in baking dish.
9) Bake for 30 minutes, until golden brown, then cover loosely with foil and bake 10 minutes more until cooked.
10) Combine all glaze ingredients in a small bowl and drizzle over your cinnamon rolls!


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2 comments

  1. Wow! I can't wait to try these! Do you think it would work with a vegan egg substitute? I might try a flax egg. Thank you so much for this recipe, I haven't had a cinnamon roll in a long time since going GF. You are brilliant! <3

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