Sunday, December 23, 2012

Gluten-Free Cinnamon Rolls (vegan + refined sugar-free)



Happy Holidays! I created this yummy gluten-free, vegan cinnamon roll recipe about a month ago and have been looking forward to posting it here for you all! It makes a fun treat to share with family and friends around the holidays. This recipe uses a mix of a few gluten-free whole grain flours along with ground golden flax seeds to add structure and tenderness. It's actually a version of the gluten-free breadstick recipe in my new cookbook.

If you follow me on Instagram I am sure you've seen a few cinnamon roll photos already. So as promised, here it is...finally!


Gluten-Free Cinnamon Rolls

These rolls are best served the same day they are made. Top them with dairy-free cream cheese frosting for pure decadence! You can use the updated recipe  for the recipe which can be found in our new cookbook, or this one here. If you don't have millet flour on hand you can substitute brown rice flour if need be.

Wet Ingredients:
2 cups warm water (105 to 110 degrees F)
2 ¼ teaspoons dry active yeast
1 teaspoon maple syrup
¼ cup maple syrup
2 tablespoons melted coconut oil
½ cup ground golden flax seeds
¼ cup whole psyllium husks

Dry Ingredients:
2 cups sorghum flour (divided)
1 cup millet flour
1 cup almond flour
¾ cup tapioca flour or arrowroot powder
1 ¼ teaspoons sea salt

Filling:
¼ cup coconut oil (at room temperature)
½ cup coconut sugar
1 tablespoon cinnamon

Place the warm water, yeast, and teaspoon of maple syrup into a 4-cup liquid glass measure; whisk together. Let the mixture rest for a few minutes so the yeast can activate. You should see a bit of bubbling and/or foaming. Then add the ¼ cup of maple syrup, oil, ground flax, and psyllium husk; whisk together and let rest for about 2 to 3 minutes to thicken.

In a large bowl, whisk together the dry ingredients. Use only 1 cup of sorghum flour to start. Pour the wet into the dry and whisk together. Then slowly add the extra cup of sorghum flour, kneading it in until the dough forms a ball and isn’t sticky. You may only need ½ cup of the flour, it just depends, every batch is a little different for me.

My oldest daughter took this photo....and the baby just had to help too!

Use coconut oil to grease two cake pans.

Place the dough onto a piece of parchment paper that is lightly floured with tapioca flour. Roll out into a large rectangle about 12 to 14 inches by 18 to 20 inches. Spread the coconut oil evenly onto the dough. Then sprinkle with coconut sugar and cinnamon. Roll the dough towards you into a long log. Use a serrated knife to cut 10 to 12 rolls. Place rolls into the two cake pans. Cover and let rise in a warm spot for about one hour.


Preheat oven to 350 degrees F. Place the cinnamon rolls into the oven and bake for about 30 to 35 minutes. Let cool for about 10 minutes (if you can wait that long) then serve. Source: www.NourishingMeals.com

Just before rising begins.

More Healthy Holiday Treats:


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11 comments:

  1. These look delicious! What a great treat for Christmas morning! Thanks for a great recipe!

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  2. Have you tried freezing either the dough or the finished rolls ? If these are best the day they are baked ( like most GF breads ) we'd have way too many as there are only 2 of us. If I could either freeze the unbaked rolls and just pop a few in the oven when wanted - or reheat already baked rolls it would be great. And thanks for a refined sugar free recipe.

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  3. Oh the decisions! The buckwheat cinnamon rolls, or these? I was planning to make some for our family tomorrow and now we have choices! Mmmm!

    Thank you for your lovely recipes! Happy Holidays to all of you!

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  4. Perfect for tomorrow - thank you! Only one prob;em: psyllium does not work for me...could I sub chia seed?
    And I'd also like to know about freezing...Merry Christmas, Ali!

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  5. Have you been reading my mind? I have been desperate to make a cinnamon roll lately. In fact, I tried last week and failed. These look fabulous. But I don't have all the ingredients:( My Christmas Day cinnamon rolls will have to wait. I will definitely be trying this out after the holiday rush. Thanks for this recipe!

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  6. We made these for breakfast this morning. A great Christmas treat!

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  7. I have been wanting to try psyllium as the binder in a baked recipe for ages. Going to try this one as my introduction. Thanks- as always for what you do. Happy New Year!

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  8. Hi. I'm a big fan. But...did you know how "binding" psyllium husks are on the digestive system? I stopped using them in recipes because they were reeking havoc on my digestive track. My doctor confirmed my concerns. Just wanted to pass along the information.

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  9. This recipe is nothing short of amazing. I have been making gluten-free recipes for a couple of years, and have made quite a few things from this blog and your cookbook. These cinnamon buns are the best gluten-free dessert that I have come across so far! They are absolutely unbelievable!!! Just made another 4x batch, so they last awhile.

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  10. I can't do almond flour or psyllium husks - what else could I use in their places?

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  11. I need a substitute for psyllium, it doesn't agree with me at all :(

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Thanks, and as always, Happy Cooking! Ali & Tom