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Cinnamon Rolls

I went through an obsession where I wanted to make cinnamon rolls. Wanted is the key word there. No matter how good of a recipe, no gluten free cinnamon roll will be made with ease. I am positive of that. I cringe at the thought of making pie dough gluten free, let alone a dough that needs to be covered in goodness and ROLLED raw. And that doesn’t even include the cutting of smaller pieces! So I pinned a lot of recipes on Pinterest and I sort of came to terms with the fact that I’d never achieve this easily.

Then my family went paleo (albeit me who still enjoys cupcakes and dairy products and GF mac & cheese). I decided to give the paleo cinnamon rolls a whirl. First off, they’re naturally gluten free, so I could still eat them. Secondly, all of the pictures, the dough looked like it held together really well. I was sort of in shock.

I don’t know why us gluten free folk haven’t discovered paleo baking at mass because I’m going to let you in on a secret: this dough holds up. Furthermore, you’re eating something that’s good for you, not just empty calories. Two of these small cinnamon rolls keep me full for four hours. I know, crazy right? They’re protein packed, delicious and good for you (in  moderation).

Here’s what you need:

  • 3 cups of almond flour or meal (I used the Trader Joe’s brand and the Bob’s Red Mill brand both with success)
  • 2 tbsp coconut flour
  • 1/2 tsp of salt
  • 1/4 tsp of baking soda
  • 1/4 cup of coconut oil, melted
  • 2 tbsp honey
  • 2 eggs

Preheat the oven for 350 F.

In a large bowl, combine the almond flour, coconut flour, salt and baking soda. Sometimes I add 1/4 tsp of cinnamon to the dough, sometimes I don’t. Up to you. In a smaller bowl, whisk the eggs and honey together, then add the oil and mix to combine. Add the wet ingredients to the dry ingredients and mix well.

If your dough is sticky dust lightly with coconut flour. Roll between two pieces of parchment paper or waxed paper. You should have a rectangle that’s about 9 X13 or something that would fit in a lasagna baking dish. Pop into the fridge for 5 – 10 minutes (optional).

While your dough is firming up in the fridge, collect your filling. I use:

  • 1/3 cup honey
  • 1 – 2 tbsp ground cinnamon
  • 1/4 – 1/2 cup raisins
  • 1/4 cup of almonds, chopped
  • 2 tbsp pepitas, chopped

Remove the top layer of wax paper, replace it and flip over. Remove the other side of wax paper. Spread 1/3 cup of honey over the dough to almost the edges. Sprinkle cinnamon on top, then raisins, then nuts and seeds. Using the wax paper as a guide, roll the long way (so you have a 13 inch tube). Place in the fridge again to let firm up for five minutes (optional).

Cut into 1 1/2 – 2 inch chunks and place in a baking dish. Bake for 10 – 15 minutes in the oven. Remove, let cool slightly and enjoy.

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3 Comments

  1. Hey Sister-in-GF, this paleo baking is new to me and I am excited! Came for the tasty looking cinnamon rolls, stayed for the many many recipes. Maybe you could give me photography tips 🙂 x

    • I’m glad you like the recipes! I’m not paleo by any means, but the baking is SO easy and I found better tasting than any gluten free recipe out there. Enjoy!

  2. Pingback: Gluten Free Cinnamon Buns | Chompzone

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