Decadent Gluten-Free Cinnamon Rolls Recipe
Recipe Description:
You don't have to give up that warm and inviting aroma of cinnamon rolls fresh from the oven, filled with gooey goodness and drizzled with sweet mapley icing just because you are gluten-free. These are not overly sweet and are still full of nourishing ingredients. These rolls are baked next to each other in a cozy nest, similar to almost a coffee cake or monkey bread, but they will come apart individually, especially once cooled. Don’t let the long list of ingredients or steps fool you, they really go together quite easily. Enjoy- and let me know what you think!
NOTE:
This is done in three parts- dough, filling and icing. Prepare the dough and filling first, then the icing can be prepared about 5 minutes before the cinnamon rolls are done baking.
Recipe
Instructions:
DOUGH:
Mix your dry ingredients first- put flours, sugar, salt, baking powder, cinnamon and nutmeg in a large glass mixing bowl. In another glass bowl, mix together cream, milk, eggs, vanilla and butter. Add the wet ingredient to the dry ingredients and mix well to incorporate. Set aside while you prepare your filling.
FILLING:
In a medium saucepan (NOT non-stick) melt the butter slightly over low heat. When melted, add sucanat, syrup and cinnamon. Mix well. Add arrowroot powder, stir well, and then add HALF the nuts (1/4c. reserving the other half), remove from heat and stir to mix. The filling mixture should be fairly thick, like a very soft paste.
Make the cinnamon rolls:
Preheat oven to 350 F.
Prepare your dish. I used a glass deep dish pie plate. A Pyrex or similar would work as well. Simply grease well with butter or coconut oil to prevent any sticking. Set aside.
Take a large spoonful of dough into your hand and flatten into a disc shape roughly the size of your palm. Take a spoonful of filling and spread it over the disc. Then roll up the edges of the disc around the filling (sort of like a little pouch or purse) There is really not a wrong way to do this, you are just making a small pouch/pocket of dough with filling inside. You could also roll like a tortilla. Place in prepared dish and continue until all the dough and filling is gone. If your dish is round, make a ring of rolls around the outside with one or two in the middle. You want them to touch slightly. Sprinkle the remaining 1/4c of nuts (from making the filling) and a shake of cinnamon and/or nutmeg (if you desire) over the top and bake at 350 F for approximately 20-25 minutes or until slightly browned on top and solid. (There may be a lot of bubbling in the dish from the butter.)
When cinnamon rolls are about 5 minutes away from being done baking, you can prepare your icing.
ICING:
The icing is basically the same process as the filling, although we are looking for a smooth pourable consistency. In a medium saucepan (NOT non-stick) melt the butter slightly over low heat. When melted, add sucanat, syrup and cinnamon. Mix well. Remove from heat. Add arrowroot powder and stir well. Add a splash of whole milk or cream to thin to desired consistency. If it gets too thin or won’t thicken, heat slightly, stirring constantly (it won’t take long) to desired thickness. Remember you want to be able to drizzle it on.
On top of finished/baked cinnamon rolls, drizzle warm icing to your liking.
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