Gluten-Free Cinnamon Rolls (Yum! Yum! Yum!)

These cinnamon rolls would be great for a weekend morning breakfast. As is, they aren't very sweet. You can up the sugar between the layers to 1/2-3/4 cup if you want or you can whip up your favorite icing to put on top if you want to make it a real treat.

Makes 8

Ingredients for dough

  • 1 ¼ cup warm water + 1 tsp. coconut sugar + 1 packet yeast (mix and let sit 10 minutes)
  • 2 ¼ cups brown rice flour
  • ½ cup tapioca flour
  • ¼ cup cornstarch
  • 1 ½ scoops vanilla protein blend
  • 3 tsp. xanthan gum
  • Pinch salt
  • 5 tsp. coconut sugar
  • 1/3 cup melted coconut oil
  • ½ cup warm unsweetened vanilla almond milk
  • ¼ cup cornstarch or brown rice flour+more for dusting

Filling/Topping

  • 1 Tbsp. melted coconut oil
  • ¼ cup coconut sugar
  • 1 Tbsp. cinnamon
  • ½ cup almond meal
  • 2 tsp. melted coconut oil

Directions

Mix all the dough ingredients together (it will be quite sticky).

Turn out onto floured surface. Knead in lightly another ¼ c or so of cornstarch or brown rice flour (just until it doesn’t stick to your fingers anymore).

Roll out into rectangle.

Brush the rolled out dough with 1 tbsp. melted coconut oil.

Sprinkle with coconut sugar, cinnamon, and almond meal.

Carefully roll into a log and cut into 8 equal pieces.

Arrange in a baking dish.

Brush the top of the cinnamon rolls with remaining 2 tsp. melted coconut oil.

Cover and let rise.

Bake at 350 Fahrenheit for 20-22 minutes.

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

Related Posts

Sites We Love

Functional Nutrition Webinar

Learn How To Eat Right For Your Brain

Sign up for mbg's FREE Functional Nutrition Webinar hosted by Dr. Mark Hyman

Get Free Access Now Loading next article...
Sign up for mbg's FREE Functional Nutrition Webinar

Your article and new folder have been saved!