Cinnamon Rolls

Cinnamon rolls rank among my favourite pastry desserts, and I spent a lot of time perfecting this gluten-free interpretation. (I didn’t mind doing all the taste testing myself!) The delicious pull-apart pastry, topped with a cashew cream icing, is best enjoyed with your favourite elixir on a cold day.

Cinnamon Rolls

Yields: 7 rolls 

Prep Time: 2 hours 

Cook Time: 35 minutes 

Total Time: 2 hrs 35 mins

Ingredients
Dough

3 tablespoons whole psyllium husk

¾ cup warm water

1⅓ cups tapioca starch

1 cup millet flour (plus extra for flouring surface)

¼ cup sorghum flour

¼ cup coconut sugar

2 teaspoon instant yeast

½ teaspoon baking powder

2 teaspoon xanthan gum

1 teaspoon salt

⅓ cup + 2 tablespoon warm almond milk

1 egg

2½ tablespoons melted coconut oil

Cinnamon Filling

⅓ cup soft coconut oil

¼ cup coconut sugar

2 tablespoons ground cinnamon

Cashew Cream Icing

½ cup cashew cream (½ cup soaked cashews + ¼ cup warm water)

1 tablespoon softened coconut oil

1 tablespoon maple syrup

1 teaspoon vanilla extract

Pinch of salt

Directions

Make the Dough:

  1. In a small bowl, mix the psyllium husk with warm water. Let sit for 1 minute to form a gel.

  2. In a large bowl, whisk together the dry ingredients: tapioca, millet, sorghum, sugar, yeast, baking powder, xanthan gum, and salt.

  3. Add the psyllium gel, almond milk, egg, and coconut oil. Mix and knead until smooth—about 5 minutes. Add a little more millet flour if the dough is too sticky, but don’t overdo it.

Make the Filling:

  1. Mix coconut oil, coconut sugar, and cinnamon until a smooth paste forms.

Assemble the Rolls:
1. Oil a 10-inch cast iron pan and set aside.
2. On a floured surface, shape dough into a ball, then roll into an 11×15-inch rectangle.
3. Spread cinnamon filling evenly across the surface.
4. Slice into 7 long strips (about 1½ inches wide), roll each strip, and place into the pan with space between each.

Proof the Rolls:
1. Cover and let rise in a warm place for 1½ hours, or until doubled in size.

Bake:
1. Preheat oven to 350°F.
2.. Bake rolls for 35 minutes. Let cool for 5–10 minutes.

Make the Icing:
1. Blend all icing ingredients until smooth.
2. Spread over warm rolls and enjoy!

DessertsJessica O'Learygluten-free, dairy-freeComment