Normally I eat healthy but at a time like this I thought it would be okay to make something completely indulgent and different. With all the stress of last week I just wanted to bake some new and delicious. Baking/cooking is my passion aside from running but with my busy schedule I haven’t had time to experiment. Taking the day off to relax and rest I woke up this morning ready to bake!
This recipe was inspired by a recent pinterest find but the recipe I pinned was certainly not gluten-free so I accepted the challenge to make it gluten-free! The picture above was the successful result! I wish you could smell the wonderful aroma that filled my kitchen as this beauty baked. The sweet smell of cinnamon radiated through the biscuit like dough and I could see filling bubbling up on the inside. Upon removing the rolls from the oven I couldn’t wait to pour the vanilla glaze over the steamy rolls. Have I convinced you to make these yet?! See y recipe below and enjoy for yourself!
- ½ cup potato starch
- ½ cup brown rice flour
- ¼ cup almond flour
- ¼ cup tapioca starch
- ¼ cup coconut flour
- ¼ cup tapioca starch or all-purpose gluten-free flour (plus extra for rolling)
- 2 tsp xanthan gum
- ½ tsp baking soda
- 2.5 tsp baking powder
- ½ tsp salt
*if you don’t want to buy all of these different types of flours just use 2 cups of a gluten-free all-purpose flour in place of all the potato starch, rice flour, almond flour, coconut flour and tapioca starch. If you do not have xanthan gum buy a mix that already contains it.
- ¾ cup vanilla almond milk light
- 1 tbsp butter (melted)**
- 1 packet yeast
- ¼ cup granulated sugar
- Flour mix above or 2 cups all-purpose
- 1 large egg (room temp)
- ¼ cup grapeseed oil
- ½ tsp vanilla
- Extra tapioca flour or all-purpose flour for rolling
- 2 large sheets of parchment paper
- ¼ cup butter, softened**
- ½ cup brown sugar
- 2 tbsp cinnamon
- 3 tbsp. melted butter or coconut oil **
- 1 1/2 tbsp. coconut milk
- 3/4 tsp. vanilla extract
- 1/2 tbsp. + 1/2 tsp .raw honey
- 3/4 cup + 2 tbsp. almond flour
- 3 tbsp. mini dark chocolate chips
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 tbsp almond milk (any variety you like I used vanilla almond milk light)
- Preheat oven to 350 and lightly grease a 9” circular cake pan.
- Mix dry ingredients together and set aside.
- Dough: Combine yeast and sugar in a bowl. Microwave milk and 1 tbsp. of butter for 30 seconds (want milk to be approximately 110-115 degrees). Whisk into yeast mixture and set aside to proof.
- While yeast is proofing mix all of the cookie dough ingredients together and refrigerate.
- Once yeast is proofed and is foamy (takes about 10 min) add in the oil, egg and vanilla and whisk.
- Place the flour in the bowl of a stand mixer or a large bowl and add yeast mixture above. Mix on low until ingredients are combined and then mix on high about 3 minutes. If using a stand mixer use paddle attachment otherwise a hand mixer will work fine.
- The dough will be sticky so generously flour 1 of the sheets of parchment paper. Place the dough on the sheet of parchment paper and with floured hands work the dough a bit (may want to sprinkle some flour on the dough). Flatten the dough with your hands and then using the sheet of parchment paper, fold the dough over itself. At this point it may be sticking to the parchment paper so keep folding it over itself adding more flour to the parchment surface as well as the top of the dough. Once the dough is ready to work with, meaning that it is not sticking to the parchment paper, form the dough into a rectangle add a little bit of flour on top and top with the 2nd sheet of parchment. Roll the dough out to about ¼” thick 10” x 14” rectangle (doesn’t have to be perfect by any means!)
- Filling: Now combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the dough and top with the brown sugar cinnamon mixture. If the butter is not spreading easily just mix it in with the brown sugar and cinnamon and then spread it out over the dough. I did this with my hands and they got a little messy so be warned. Drop tsp. sized balls of cookie dough evenly over top.
- To make several smaller rolls roll the long side toward you using the parchment paper to help you. To make larger rolls, roll from the short side. Now cut the rolls making each about 1” high.
- Cover with plastic wrap and let them rise in a warm spot for about 15 min. Then place in the preheated oven for 20-25 minutes until golden brown.
- Icing: While the cinnamon rolls are baking whisk the icing ingredients together. Once the cinnamon rolls are done baking top with the icing while they are still warm.
*If you want to make these ahead of time you can always have the rolls fully prepared and refrigerated overnight. Just place the rolls in the cake pan, cover with plastic wrap and place in the fridge. In the morning set then out for at least 25 min before baking.
** I used smart balance dairy free butter to make these dairy free. To avoid soy I used the soy-free variety.