Soft & Gooey Cinnamon Rolls

These soft and gooey cinnamon rolls are gluten free and made with no refined sugar or yeast (can be made dairy free if needed). If you're looking for delicious and easy cinnamon rolls for your weekend brunch, family get-together or holiday fun, you have to make these!

What You Need:

The Dough:

• 3/4 cup non-dairy milk (any will do - personal preference; regular dairy milk will work too if you prefer that!)

• 1 Tbsp apple cider vinegar

• 4 Tbsp maple syrup

• 2 cups all purpose gluten free flour* I used Bob's Red Mills 1:1 Baking Flour

• 1 Tbsp baking powder

• 1 tsp of sea salt

• 4 Tbsp regular grass fed butter (use non-dairy if needed)

• 1 egg

The Filling:

• 2-3 tbsp maple syrup

• 2 tsp of cinnamon

• 4 Tbsp melted grass fed butter (use non-dairy if needed)

• 1/2 tsp vanilla extract

The Frosting:

• OPTION 1: Powdered Sugar Glaze (adjust if needed - if too thin, add more powdered sugar, if too dry add in more melted butter)

  • 3-4 tbsp melted grass fed butter

  • 1/2-1 cup unrefined powdered sugar

• OPTION 2: Greek Yogurt Frosting (adjust ratio as needed to fit your liking)

  • 1/2 cup vanilla greek yogurt

  • 1 tsp vanilla extract

  • 2 Tbsp maple syrup

  • 1/2 tsp cinnamon

How To Make:

1. Preheat oven to 375F. Prepare 9” round pan or square baking dish with cooking spray or oil. Set aside.

2. In a small bowl. mix together the milk, maple syrup vinegar and set aside for 5 minutes.

3. In a medium size bowl, mix together the flour, baking powder and sea salt until well combined.

4. Now cut in the butter with a fork or hands and mix until just crumbled. The butter pieces should be pea-sized and smaller. You can this by hand or in a mixture or a food processor.

5. Add in the milk mixture plus egg and mix well until a dough forms. Roll into a ball, that should be formable.

6. On a clean, flat surface - sprinkle on some extra flour. Roll your dough ball into this flour and mix a kneed a few times until it's mixed in. The texture will be similar to sticky play-doh. Can add more flour to surface or dough if too sticky.

7. Take 2 pieces of parchment paper and sprinkle the bottom piece with flour. Transfer dough ball between the two pieces and start to flatten it with your hands. With a rolling pin, roll into a large rectangle/round shape, about 9” x 12” and about 1/4” thick. It doesn’t have to be perfect on the edges.

8. Once rolled out, take off top parchment paper and then spread the filling mixture out onto the dough, leaving a little bit of dough untouched on the sides. The filling will spread to the edges when rolled up.

9. Carefully lift one edge of the dough up and start to roll it in. You may have to use your fingers to guide it up and tuck it under.

10. Once fully rolled, the dough should be in the shape of a log. Some of the filling may have come out of the edges, which you can spread on top.

11. Take a smooth knife and carefully cut into the log, in about 3/4” pieces. You may have to hold the sides to keep it from losing its shape while you cut. If it’s too soft to cut evenly, transfer to the freezer for 5-8 minutes to firm up before cutting.

12. Transfer the cut rolls to the prepared baking dish, placing them side by side. Reshape the rolls into circles once they are in the baking dish if needed.

13. Bake 30-35 minutes until just golden brown on the top. Remove from oven and place on a cooling rack.

14. While baking, prepare whatever either frosting option you want, or both. Make the frosting by combining all ingredients into small bowl and mixing together. Adjust as you need to fit your taste buds ッ

15. Spread frosting over all the tops of the warm cinnamon rolls.

16. Store on the counter for 1 day, and then transfer to the fridge in an airtight container for up to 7. Can also be stored frozen and defrosted at room temperature when ready to enjoy.

Extra Notes:

• Keep in mind, these cinnamon rolls do not have yeast or gluten - so they will not be very stretchy. They are more doughy and bready in texture, so works best to pull them apart or cut into them with a fork when eating ッ

• Will be attempting to make a grain-free recipe at some point as well - so be on the lookout for that!

ENJOY and let me know what you think by commenting below or sending me a message!

Much love,

Addison ッ
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