Thursday, September 19, 2013

Gluten Free Cinnamon "Rolls" (w/cinnamon maple glaze)

So, I have been so excited lately with all the activity with my blog! I have been featured on Foodgawker, Tastespotting, and RecipesUS all in one week! I have also been getting a lot of attention on Pinterest! (The legit Cuisinart Pinterest pinned my GF chocolate cupcake recipe! So fun.) You guys have been repinning and pinning my recipes from my blog and other places :D Thank you so much! It gets me really excited. I have been enjoying trying new Paleo recipes. Anyway, I just recently tried this Cinnamon Roll Recipe from Paleo Indulgences, and it tasted great, but the whole roll part, didnt quite work out. It proved to be harder to actually make the dough into a roll, because you have to do when it its hot and droopy dough. So anyway, hopefully you will have better luck in that department. BUT it still was a wonderful and amazing breakfast treat. I decided to make this Cinnamon Maple Frosting, that is also in the book. Again, the consistency was super soft and not real frosting and fluffy like, but it turned out to be the perfect cinnamon roll glaze. So I did that instead. To think that all of this is dairy free and gluten free is crazy!! I mean it tastes so good! So try this out, I'm begging you.  It's amazing.
xoxo










Cinnamon Rolls


INGREDIENTS:

Yeast Mixture:

  • 1/4 cup warm water
  • 2 tsp raw honey
  • 2 rounded tsp active dry yeast
Dry Ingredients:

  • 3/4 cup almond flour
  • 2 TBS coconut flour, sifted
  • 1/3 cup arrowroot starch
  • Pinch of sea salt
Wet Ingredients:

  • 2 TBS 100% pure maple syrup
  • 1 TBS melted coconut oil
  • 2 eggs
Filling

  • Cinnamon
  • Coconut sugar
  • 1/8 cup melted coconut oil

DIRECTIONS:
  1. Preheat oven to 350 degrees F
  2. Place the yeast ingredients in a small bowl and mix. Set aside for 5 min or until foamy
  3. Place the dry ingredients in another bowl and mix.
  4. Add the yeast mixture and the wet ingredients to the dry ingredients and blend with a mixer (works well with kitchen aid)
  5. Let dough sit for 5 min.
  6. Place the dough on parchment-lined baking sheet and spread with a rubber spatula into a rectangular shape, about 3/8 of an inch thick
  7. Bake 8-9 min
  8. Remove pan from oven
  9. Filling: Pour coconut oil over the to slowly, then sprinkle with cinnamon and coconut sugar
  10. Carefully pick up one end of the parchment paper and start rolling the dough onto itself, creating a long "roll". Make sure the roll end up back in the middle of the pan, parchment paper still underneath,
  11. Place back in oven for about 20 min or until golden brown
  12. Place on a wire rack and let cool for 3-5 min
  13. Serve with Cinnamon Maple Frosting!

Cinnamon Maple Glaze

INGREDIENTS:
  • 1/2 cup palm shortening
  • 1/3 cup pure maple syrup
  • pinch of sea salt
  • 1 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 2 TBS arrowroot starch
  • 2 tsp coconut flour sifted
  • 2 TBS melted coconut oil
DIRECTIONS:
  1. Place all ingredients except coconut oil into a bowl and mix well until combined.
  2. With mixer on low, slowly pour in coconut oil until well blended
  3. If frosting is too soft, refrigerate for 1-2 hours. 
  4. Can be stored in refrigerator for up to a week. Let it soften at room temp and blend up before use

No comments:

Post a Comment