Happy Easter weekend! Holiday weekends = cinnamon rolls. They just go together. Billy and I aren't going back to Kansas City for Easter this year, so I decided I needed to keep the tradition alive. To be honest, I went to the store with the intent to buy pre-made GF pie dough. But, by being the impulsive person I am, we ended up here. I knew I wanted them to be yeast free and gluten free (for personal gut health reasons) but didn't think they could be this easy! The dough is only flour, xanthan gum (if not already in your flour), salt, sugar, baking powder, unsalted butter, eggs, and milk. The filling is even simpler- butter, coconut sugar, cinnamon, and salt. Since there is not yeast, you won't have to wait for them to rise. That being said, you can literally whip these up in 30 minutes. I couldn't believe they worked out so perfectly, but I cannot wait to use this recipe and even bring it home for my family to try over the next holiday. I hope everyone has an amazing Easter weekend!
Ingredients:
Dough
-3.5 cups GF, all purpose flour
-2 tsp xanthan gum, if not in flour already
-2 tsp baking powder
-pinch of salt
-1/2 cup granulated sugar (or a little less if using a substitute like monk fruit/ stevia)
-6 tbsp unsalted butter, room temp
-2 eggs, room temp
-1 cup coconut milk, unsweetened
Filling:
-4 tsp unsalted butter, melted
-1 cup coconut sugar (or brown sugar)
-2 tbsp cinnamon
-1 tsp vanilla extract
-pinch of salt
Icing
-1 cup powdered sugar
-1 tbsp coconut milk, +1/2 tsp as you need more
Directions
Preheat your oven to 350 degrees and spray a muffin tin/circle pan with avocado oil.
Mix GF flour, xanthan gum, baking powder, sugar, salt into a large bowl and whisk together. Add the butter, eggs, and milk and combine well.
Roll dough out on parchment paper. I like to either layer my dough in between parchment paper, or sprinkle with extra flour to keep the dough from sticking. Make the dough into a large rectangle, about 12 x 15 inches. Trim the edges to be even.
Make the cinnamon filling. In a medium bowl, combine all filling ingredients and mix well. Then, layer the filling onto the rectangle dough. Spread it out evenly.
Starting on one of the shorter edges, start rolling the dough away from you into a tight roll. Then slice that roll into twelve pieces, each about one inch thick.
Place the sliced pieces in the prepared muffin tins and bake for 20-25 minutes, until the edges start turning golden brown.
Let them cool. I used a silicon muffin tin so they did not stick to the sides, but you may have to transfer them to a cooling rack if your cinnamon rolls are sticking to the pan.
Make the icing. Combine powdered sugar and milk and whisk together/ add more sugar or milk until it's the consistency you want. Again, make sure the cinnamon rolls have cooled before dressing them.
Enjoy warm, or meal prep a day ahead of time and store in the fridge (in a tight roll still) until baking!
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