Now I know it's been years since I had a wheat cinnamon roll, so maybe I'm easily pleased ;-) , but my whole family thinks these cinnamon rolls absolutely rock. If you don't eat them all in one day, they are also excellent the following day. Just keep them in a covered dish on the counter.
GFCF Egg-free Cinnamon Rolls
gluten-free, casein-free, sugar-free, grain-free!
Add to bowl:
1/4 cup + 2 tbsp flaxmeal OR 3 tbsp Chia Seed meal (you can buy meal or grind the seeds yourself—I use my coffee grinder)
1.5 tsp xanthan gum
2 tbsp apple cider vinegar
2 tbsp cashew milk (or almond milk, coconut milk, etc)
2 tsp vanilla
1 cup apple sauce (no sugar added)
Mix with electric mixer.
Add:
2 tbsp honey
1/2 cup ghee (which is casein-free) or coconut oil,
liquified or softened—I use 1/4 cup of each in mine
1 cup coconut flour
1 cup tapioca flour
2 tsp baking powder (Grain-free Baking Powder Recipe)
2 tsp baking soda
Beat with electric mixer till a ball begins to form.
Roll the dough into a large ball with greased hands.
Lay the ball on lightly greased unbleached parchment paper.
Roll to approximately 1/4 or 1/2 inch thickness. -I use a slightly greased non-stick rolling pin to roll it out.
Spread filling on rolled out dough.
Filling:
1/2 cup apple sauce (no added sugar)
1 tbsp cinnamon
1/4 cup coconut sugar
Slice into 8 strips -I do this with a pizza cutter.
Use a spatula to make sure each strip isn't sticking before rolling it up.
Place in a slightly greased dish and bake at 350 degrees for about 24 minutes.
Delish!
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16 comments:
Oh my gosh. I love it when she takes the mixer - so cute =D. The buns don't sound so bad either ;D.
this is great! love the video...
can't wait to try. the girls are getting so big - how cute are they?
Looks great, Kelly! I like the way you used a pizza cutter to slice and then roll. I've always rolled and then sliced. I'll have to try your order of operations. Seems like the dough would be easier to work with and roll that way...
Cheers, Pete
Thanks Lauren!
Thanks Stephanie!
Thanks Peter! I'm kind of mortified though! I can't believe I didn't roll the entire thing up and then slice it! Can you tell I'm self-taught? Geeez! What a goof! I'll just tell myself that the dough would have been too hard to work with the correct way—since there isn't any gluten. ;-)
Oh my lord, I'm speechless. I wasn't sure I would be able to continue our yearly tradition of cinnamon rolls on Christmas morning due to my newly discovered allergies, but you have solved my problem---tradition reigns!
Thank you thank you thank you! (and your daughters are soooo cute).
So sweet!....and another wonderful grain-free creation! Yeah! Can't wait for our girls to play together this summer! -Ali :)
Thank you for the recipe! I can hardly wait to try it. Your girls are adorable.
Hi Kelly! Karin pointed me to your site. How wonderful. I was wondering (being newly gluten free) if there is a be-all end-all flour that is best to have on hand. They are so expensive, and I can't afford to keep several types around to mix (maybe 2 tops). So far I have quinoa flour. Thanks for your help! Tania
Wonderful job! I was thinking the same thing as Pete about rolling them up. I think your accidental way worked better. Self taught is good! :-) I love that they don't need any icing at the end either ... plenty yummy on their own.
Shirley
Thanks Saskia! Merry Christmas!
Thanks Ali! I can't wait either :-)
Thanks Anonymous!
Thanks Tania! I don't like quinoa flour myself. I use mostly coconut and tapioca flours. I'm also really into baking with white beans (see my vanilla bean cake and variations -super inexpensive!)
Thanks Shirley! I was thinking of adding some icing, but they're really yummy as they are :-)
Thanks for the recipe! It turned out rather well. It was difficult to roll as one big piece.....I'm thinking to cook the other half of my dough "sticky bun" style. My BF enjoyed his without topping, but I used a basic cream cheese frosting from Elana's Pantry on mine. Can't wait to serve this to the relatives this weekend!
If I wanted to do these with eggs instead of the flaxmeal, since I don't have any on hand, how could I do it? Use 3 eggs and omit the cashew milk and some of the applesauce?
Thanks Toots!
KerryAnn, Sounds like you should substitute with my braided bread recipe and just omit the rosemary and garlic. That dough needs to be refrigerated though, and I've never tried to roll it out (like for a cinnamon roll). Cheers, Kelly
This is the first recipe I have tried from your site. I am not gf/cf. I do have a 5 year old nephew that isn't supposed to eat wheat. I like trying new things and recipes that don't use sugar.
My dough wouldn't roll without breaking. I figured out that I had measured the oil wrong and added too little. I ended up making little sandwiches instead. I baked a couple and froze the rest. I used date sugar in the filling. Thanks for video. Cute girls!
Hi Kelly!
You are too creative! :)
I'm not very familiar with gluten-free baking, and don't know how all the different flours work.
Is there any way to make the cinnamon rolls without tapioca flour? Would a flour with higher protein content (say garbanzo bean/ almond flour) work in place of tapioca? I noticed that you use tapioca flour alot in your recipes- does it have a specific function?
Thanks Beth!
Thanks Christine! Tapioca comes from a root and is a starch. That's why I think it works well in GF baking. I don't know if a substitute would work, but let me know if it works out for you :-)
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