Gluten Free Cinnamon Rolls
Gluten Free Cinnamon Rolls
Serving size: 8-10 Servings.
Okay Mommas… this might be the best recipe… EVER! However- theses cinnamon rolls are from scratch. This means, the recipe is LONG, but possible. They are SO yummy and I hope you truly do take time to make these for your family!
2 1/2 tsp dry activated yeast
1/2 c warm water
2 1/2 c almond flour
4 tbsp gluten free flour mix
1/4 tsp salt
1/4 c maple syrup
2 tbsp coconut oil
1/2 c almond milk
4 tbsp brown sugar
1 tsp vanilla extract
*Note: this combination will set overnight- more below via directions section!
1 c almond flour
1/3 c gluten free oats
1/3 c gluten free flour
4 tbsp arrowroot powder
2 tbsp brown sugar
1/4 c brown sugar
2 tbsp cinnamon
1/3 c arrow root powder
Constant arrow root powder on hands and rolling pin and when rolling log
1/2 package cream cheese
1 tsp vanilla
3 tbsp powdered sugar
1 tbsp almond milk
Under the ingredients section: combine dry yeast and warm water in large mixing bowl or kitchen aid. Let set ~5 minutes.
Next, combine remaining ingredients to yeast, and mix with mixer on medium speed or until well blended. ~2 minutes (do not over mix).
Cover bowl with saran wrap and let rise for 3 hours on counter, then transfer to fridge, and let set for at least 10 hours. (I like to make the dough at night so I can complete the process and have fresh rolls first thing in the morning!)
Take dough out of fridge. Let set at room temperature for 10 minutes.
Pound down dough with fist and add: almond flour, gluten free oats, gluten free flour, arrowroot powder, and brown sugar. Mix with hands until well blended.
Preheat oven to 375.
Line baking sheet with non-stick spray and a thin layer of arrowroot powder. Place dough ball onto baking sheet and use fingers to press out into thing dough layer. (note: dough is too sticky for rolling pin. For me anyways- give it a go if you desire and let me know on social if it worked for you )
Mix brown sugar and cinnamon in small bowl and sprinkle evenly on dough.
Begin rolling dough into “log”, constantly dipping hands into arrowroot powder in order to prevent sticking.
Once dough is rolled into “log”, let set in fridge for 10 minutes to “set”.
Finally, slice log into desired thickness for rolls and place evenly on baking sheet.
Bake for 30-40 minutes or until golden brown.
While rolls are baking, whip together using whisk: cream cheese, vanilla, sugar and milk.
Smear over hot cinnamon rolls.
We want to see your GORGEOUS creations! After making this dish and for a chance to be featured, snap a pic and upload to social! Then tag us, @blossomingmommyandbaby so we can see! XO!