Gluten Free Cinnamon Rolls
When I think of Christmas, I think of Cinnamon Rolls. When I went grain free a few months ago I noticed there was a shortage of recipes. I even had people tell me that it would be impossible to make these rolls without the use of any starches. I was very excited when I figured out just how possible it was. When I bit into one of these my excitement increased tenfold. They are incredibly delicious. Soft, Moist and everything one could pine for in a cinnamon roll. I brought this recipe plus my Gluten Free Grain Based Cinnamon Roll Recipe (going into my book) to Thanksgiving Dinner. I was quite surprised when this recipe was finished off first. I heard Ooh's and Ahh's all around the table from many that do eat Gluten. They were a hit!
This recipe contains Blanched Almond Flour, and Eggs. Both ingredients which I know are bothersome to some. I suspect this recipe would work egg free, but I did not get that far in my testing. Iris and I are in the last leg of our book writing and things are a little busy. SO, if you want to make these egg free please feel free to experiment. At this point I don't really have any suggestions otherwise. I can tell you that the eggs in this recipe help bind, add some moisture and fluffiness.
As far as the almond flour goes. If you are sensitive I suspect most other nut flours may work if you would like to experiment. I used Almond flour from my favorite company NutsOnline.com. They have a huge assortment of amazing flours. Cashew Flour, Peanut Flour, Pistachio Flour, and so many more. Its pretty amazing. I like to refer to the site as Disney World for bakers. Plus, they have same day shipping. Love them! Check out their site.
Another Ingredient in this recipe to mention is Sugar. Feel free to use any type of unrefined granulated sugar (Palm Sugar, Sucanat etc). White sugar works too for those not concerned. For those looking for a low glycemic option try using Xylitol. If you would like to use a liquid variety of sugar try replacing the 1/4 cup of milk in the recipe with Honey, Brown Rice Syrup, Agave Nectar, Coconut Nectar etc and then omitting the granulated sugar from the filling. If you do this you will need to warm the liquid sugar up just slightly and mix is with the flax meal to create "flax eggs". You could also use a liquid sugar in place of the filling for the rolls.
I used a golden flax meal in this recipe. I prefer it as it adds less color to the Cinnamon Rolls. If you cannot track down golden, regular will work just fine!
- 3 Cups Blanched Almond Flour
- 4 TBS Flax Meal
- 1/2 Cup Granulated Sugar (see note above)
- 1 3/4 Tsp. Baking Soda
- 1/4 Tsp. Salt
- 1/4 Cup of Flax Meal + 1/4 Cup Warm Milk (dairy or nondairy)
- 3 Large Eggs
- 1-2 TBS Oil or Melted Butter (dairy or nondairy)
- 1/2 Cup Granulated Sugar (see note above)
- 1-2 TBS Cinnamon.
- Preheat oven to 350 Degrees. Prepare a 7 x 7 Pan- add the melted butter and sugar to the bottom of the pan. (Note: If you do not have a 7 x 7 pan a larger one may be used- the rolls just may not fill the pan)
- In a bowl combine the Almond Flour, 4 TBS Flax Meal, Granulated Sugar, Baking Soda and Salt. make flax eggs by combining the warm milk with remaining 1/4 Cup Flax Meal. Add the "flax eggs" and the 3 eggs to the dough. Mix it well. The dough will be like a thick, sticky cookie dough. I like to mix this dough by hand (despite the fact that its sticky).
- Wash your hands. Place on the counter a sheet of parchment paper. Oil it and then heavily oil your hands. Place the glob of dough onto the oiled parchment. Oiling your hands more as needed (to prevent sticking) press the dough into a rectangle (between 1/2- 1 inch thick.. this thickness is up to you!).
- On the dough place the 1-2 TBS of melted butter or oil, Sugar and then Cinnamon. Sprinkling it on evenly. Roll the dough up (the long way) using the parchment paper.
- Using a sharp knife or a string of dental floss (I think the floss works best for a nice clean cut). Slice the rolls. The thickness of the rolls is up to you.
- Place the rolls into the prepared pan side by side. Brush on a little more melted butter or oil on to the tops. Place into the oven and bake 30 minutes. Cover with tinfoil (if they are getting too brown) and bake another 10-15 minutes.
- Remove from oven and let cool 30 minutes. (When they come out of the oven they are a little on the soft side, as they cool they gain the perfect texture). Frost and serve.
These should be stored covered at room temp. They stay really nice and soft as long as they are covered for several days. They can also be frozen for a later date.