Gluten-Free Cinnamon Rolls
Ingredients
Proof the Yeast
-
1
teaspoon
active dry yeast
-
¼
cup
warm water
-
½
teaspoon
coconut sugar
Cinnamon Roll Dough
-
¾
cup
water
-
1
cup
pumpkin puree
-
¼
cup
coconut oil
-
2½
cups
Bob's Red Mill 1-to-1 Gluten Free Baking Flour
-
¼
cup
ground chia seeds
-
2
tablespoons
coconut sugar
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
1
tablespoon
apple cider vinegar
Filling
-
1-2
tablespoons
melted coconut oil
-
4-5
tablespoons
coconut sugar
-
2
teaspoons
ground cinnamon
Maple Glaze
-
¾
cup
raw cashews
-
3
tablespoons
maple syrup
-
4-6
tablespoons
water
-
½
teaspoon
vanilla extract
Powdered Sugar Glaze
-
1
cup
powdered sugar
-
1-2
tablespoons
water
-
1
teaspoon
vanilla extract
-
a pinch
salt
Instructions
- Proof the yeast by mixing it with warm water and coconut sugar; let it rest until foamy.
- Warm the water, pumpkin, and coconut oil in a saucepan without boiling.
- In a large bowl, combine flour, chia seeds, sugar, baking powder, baking soda, and salt.
- Add the warm liquid and apple cider vinegar to the dry ingredients, then stir in the yeast mixture until a dough forms.
- Roll the dough out on parchment paper into a rectangle and brush with melted coconut oil.
- Sprinkle coconut sugar and cinnamon over the dough, then roll it up tightly.
- Slice the rolled dough into 8 equal pieces and place them in a greased baking dish to rise.
- Allow the rolls to rise in a warm place for about 45 minutes.
- Bake the rolls at 350°F for about 25 minutes until cooked through.
- Prepare the icing while the rolls cool, then pour over the warm rolls before serving.
Nutrition Facts (estimated)
Servings
8
Calories
273
Total fat
11g
Total carbohydrates
41g
Total protein
5g
Sodium
237mg
Cholesterol
0mg
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