Created in the midst of a blizzard here in New England, these cinnamon rolls were just the ticket.
Moist and delicious with gooey filling and rich icing, but not overly sweet and still full of nourishing ingredients, these rolls are baked next to each other in a cozy nest, similar to a coffee cake or monkey bread, but they will come apart individually, especially once cooled.
Don’t let the long list of ingredients or steps fool you, they really go together quite easily.
Gluten Free Cinnamon Rolls
by Amy Love, Real Food Whole Health
This recipe is done in three parts- dough, filling and icing. Prepare the dough and filling first, then the icing can be prepared about 5 minutes before the cinnamon rolls are done baking.
1 cup blanched almond flour
1 cup brown rice flour (sprouted, preferably)
¼ cup finely ground coconut flour
1 TBL arrowroot powder (or non-GMO cornstarch)
1/4 cup sucanat or coconut/maple sugar
Scant ¼ tsp unrefined sea salt
2 tsp aluminum free baking powder
1 TBL ground cinnamon
1 cup raw, grassfed cream (or coconut milk)
2 pasture-raised, organic eggs
1 tsp organic vanilla extract
3 TBL organic, grassfed butter, melted and cooled slightly
Mix your dry ingredients first- put flours, arrowroot, sugar, salt, baking powder and cinnamon in a large glass mixing bowl. In a separate bowl, mix together cream, eggs, vanilla and melted butter. Add the wet ingredients to the dry ingredients and mix well to incorporate. Set aside while you prepare your filling.
2 TBL organic, grassfed butter
2 TBL sucanat or coconut/maple sugar
1 TBL pure maple syrup
½ tsp cinnamon
1 TBL arrowroot powder
1/4 cup chopped nuts- I chose pecans (soaked/dehydrated nuts are best)
In a medium saucepan (NOT non-stick) melt the butter slightly over low heat. When melted, add sucanat, syrup and cinnamon. Mix well. Add arrowroot powder, stir well, and then add the nuts. Remove from heat and stir to mix. The filling mixture should be fairly thick, like a very soft paste.
To prepare the cinnamon rolls:
Preheat oven to 350 F.
Take a large spoonful of dough into your hand and flatten into a disc shape roughly the size of your palm. Take a spoonful of filling and spread it over the disc. Then roll up the edges of the disc around the filling (sort of like a little pouch or purse). There is really not a wrong way to do this, you are just making a small pouch/pocket of dough with filling inside. You could also roll like a tortilla. Place in prepared dish and continue until all the dough and filling is gone.
If your dish is round, make a ring of rolls around the outside with one or two in the middle. You want them to touch slightly. Bake for approximately 20-25 minutes or until slightly browned on top and solid.
When cinnamon rolls are about 5 minutes away from being done baking, you can prepare your icing:
The icing is basically the same process as the filling, although we are looking for a smooth pourable consistency. In a medium saucepan (NOT non-stick) melt the butter slightly over low heat. When melted, add sucanat, syrup and cinnamon. Mix well. Remove from heat. Add cream to thin to desired consistency. If it gets too thin or won’t thicken, heat slightly, stirring constantly (it won’t take long) to desired thickness. Remember you want to be able to drizzle it on.
On top of finished/baked cinnamon rolls, drizzle warm icing to your liking.