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Gluten-Free Cinnamon Rolls

Sharon Muse

Imagine your family waking up to the smell of freshly baked cinnamon rolls! You would be a hero right?! With this recipe, there isn't any yeast, so these delicious gluten-free rolls can be made a lot quicker than traditional ones. And if you measure out everything ahead of time, in the morning all you will have to do is mix, roll and bake!

While this recipe isn't loaded with superfoods like most of ours are, we did swap out a few ingredients for healthier ones. We replaced the refined sugar with coconut sugar and used coconut milk instead of cow's milk. We also used Swerve for the glaze instead of confectioners sugar. At Sage and Celery, we believe in balance, and balance is definitely called for on special occasions! We are making these Christmas morning and hope you will give these a try too.

Servings: 10-12 cinnamon rolls

Ingredients: 

Dough:

3 1/2 cups Gluten-Free All-Purpose Flour (we had the best results with Better Batter, see notes for more information regarding the flour)

2 tsp. xanthan gum (omit if your flour already has this in it)

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup coconut sugar

6 T butter or ghee at room temperature

2 eggs at room temperature

1 cup coconut milk at room temperature

Filling:

1 cup coconut sugar

2 T Ceylon cinnamon

1/8 salt

4 T butter or ghee, melted then allow it to cool

Glaze:

1 cup Swerve confectioners sugar or organic confectioners sugar (we used Swerve)

2 T almond milk (any milk will work), use more if you like a thinner glaze

Instructions:

1.) Preheat your oven to 350°F. Take your standard 12 cup muffin tin and grease it well with coconut oil or spray.

2.) In a large bowl, whisk together flour, xanthan gum (if using), baking powder, salt, and sugar. Crack the eggs in a small bowl and whisk lightly and add them to the flour mixture along with the butter/ghee and milk. Mix together - the dough should be smooth and easy to handle. If it is too sticky, add more flour in small increments and knead well. 

3.) On a lightly floured piece of parchment paper, place your dough and roll out to 12 inches by 15 inches. You may need to lightly flour your rolling pin as well. Work rather quickly as we found this dough to try out quickly. You can also place another piece of parchment paper on top and roll over that.

4.) With a knife or pizza cutter, trim off any rough edges. Keep dough covered while you make the filling.

Filling:

1.) In a medium-size bowl add all of the ingredients and mix well so that all the ingredients are combined well. Spread the filling over the dough. Be sure to leave about 1/4 of an inch around the edges free of the filling.

2.) Starting with the long side, tightly roll the dough away from you. Cut into 10-12 individual pieces and place in greased muffin tin. Bake for around 20-25 minutes. Take out of the oven and cool for about 10 minutes and remove the rolls and place them on a platter or plate. If the rolls cool completely in the pan, they can stick to the pan and can be difficult to remove. 

Glaze:

1.) Make the glaze while the cinnamon rolls are cooling. In a small bowl, mix together the sugar and milk. If you want a thinner glaze, add more milk one teaspoon at a time until you get the consistency you like. Drizzle or spread on each cinnamon roll and enjoy! These rolls are best enjoyed when hot.

**Notes: We tested this recipe several times and found Better Batter gave us the best results. If you cannot find that, we also used King Arthur All-Purpose Gluten-Free Flour and we got good results but better ones with Better Batter. This recipe was adapted from Gluten-Free on a Shoestring.