Who doesn’t love a good cinnamon roll now and then. Especially if you go all out and top it with cream cheese icing. I was extremely excited to find this recipe at The Whole Life Nutrition Kitchen. As I said before Nourishing Meals is one of my favorite healthy gluten free cookbooks, and the recipes always seem to work out well. I also like that the recipe didn’t have any “gums” in it, that I am usually trying to omit by trial and error. I did adapt it slightly, so you can make either version. Enjoy these incredible, delectable treats!
- 2 cups warm water (105 to 110 degrees)
- 2 1/4 tsp dry active yeast
- 1 tsp organic maple syrup
- 2 tbsp Nutiva Organic Coconut Oil, melted
- 1/2 cup Flax USA Organic Golden Flax Seed
- 1/4 cup whole organic pysllium husks
- 1 cup organic brown rice flour
- 1 cup organic sweet white rice flour
- 1 cup organic almond flour
- 1 cup organic sorghum flour (hold aside)
- 3/4 cup organic tapioca flour
- 1 1/4 tsp sea salt
- 1/4 cup organic butter (or Nutiva Organic Coconut Oil)
- 1/2 cup Madhava Organic Coconut Sugar, or organic brown sugar
- 1 tbsp cinnamon
- 1/4 – 1/2 cup organic raisins (optional)
(Don’t be afraid to go heavy on the filling ingredients. Cinnamon rolls always taste better with extra filling.)
Place the warm water, yeast, and teaspoon of maple syrup into a 4-cup liquid glass measure; whisk together. Let the mixture rest for a few minutes so the yeast can activate. You should see a bit of bubbling and/or foaming. Then add the ¼ cup of maple syrup, oil, ground flax, and psyllium husk; whisk together and let rest for about 2 to 3 minutes to thicken.
In a large bowl, whisk together the dry ingredients. Omit the sorghum flour to start. Pour the wet into the dry and whisk together. Then slowly add the cup of sorghum flour, kneading it in until the dough forms a ball and isn’t sticky. I used all the flour, but you may or may not need to.
Grease a large glass casserole dish with butter (or Nutiva Organic Coconut Oil )
Place the dough onto a piece of parchment paper that is lightly floured with tapioca flour (this is a fantastic tip and works beautifully). Roll out into a large rectangle. Spread the butter (or coconut oil) evenly onto the dough. Then sprinkle with coconut sugar, cinnamon and raisins. Roll the dough towards you into a long log. Use a serrated knife to cut into rolls. Place rolls into the greased casserole dish and cover and let rise in a warm spot for about an hour. I always warm my oven up, then turn it off so that I can place any rising breads into it to warm.
Preheat oven to 350 degrees. Place the cinnamon rolls into the oven and bake for about 30 to 35 minutes. Let cool for about 10 minutes then serve. You can eat them at this point however I like to cover with a cream cheese icing while the rolls are still warm.
- 1/2 cup organic creme cheese
- 1 cup of organic icing sugar
- 4 tbsp organic butter
Beat all of the ingredients together and coat the top of the cinnamon rolls while warm, so that the icing melts and pools. YuM!