Grain Free & Dairy Free Cinnamon Rolls

Grain Free & Dairy Free Cinnamon Rolls

*Makes 15 cinnamon rolls

For the dough:

2/3 Cup Arrowroot (plus more for rolling)

1 1/2 Cups Sweet Potato Flour

3/4 Cup Coconut Flour

4 teaspoons Xanthan Gum

4 teaspoons Double Acting Baking Powder

3/4 teaspoon Sea Salt

3 Tablespoons Yeast

3 Tablespoons Coconut Sugar

2/3 Cup Dairy Free Butter

6 Eggs Separated

3 Tablespoons Grass Fed Gelatin

1 Cup Cool Water

3 Tablespoons Apple Cider Vinegar

For the filling:

About 3/4 Cup Dairy Free Butter (room temperature)

About 3/4 Cup Coconut Sugar

Ground Cinnamon

For the Frosting:

Powdered Sugar

Dairy Free Butter

Pure Almond Extract

Water

Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, salt, yeast, and sugar into a medium bowl and whisk well to combine. Measure in the dairy free butter and work lightly through the dough with your fingers until the butter is about the size of small peas and distributed throughout the flour mixture (or use a pastry cutter). Set aside.

Next, separate the eggs. Place the egg whites in a stand mixer with a whisk attachment and beat until stiff peak.

In a glass measuring cup filled to 1 cup with cool water, add the 3 Tablespoons of gelatin and quickly whisk with a fork. Place in the microwave and heat for 25 seconds. Add the egg yolks to the beaten egg whites, add the apple cider vinegar, and turn the mixter on low. Slowly drizzle the gelatin mixture into the egg mixture. Beat on medium for 15 seconds.

Switch the whisk attachement to the paddle attachement and with the mixer on low, slowly add the flour and butter mixture. Once it’s all been added, turn the mixture on medium and beat for one minute. It will be very wet.

Place a piece of parchment paper on your counter and flour it with arrowroot or sweet potato flour (arrowroot is much less expensive). Spray a 13x9x2 baking dish with coconut oil and set aside. Turn the oven to 375 degrees.

Scrape the dough onto the floured parchment paper and sprinkle with more flour. Pat into a rectangle with floured hands and roll dough out with a floured rolling pin to about the size of a baking sheet.

Dot the dough all over with the room temperature dairy free butter. Spread with a spatula. Sprinkle with the coconut sugar and spread out a little if necessary with your hands, and then sprinkle generously (very) with the ground cinnamon.

Using the parchment, carefully roll up the dough into a cylinder, pressing the dough down a little as you go to seal. Pinch the ends and squish them in a little. Cut into about 2 inch sections and place in rows in the baking dish. Cover loosely with sprayed plastic wrap and a kitchen towel and place on top of the oven to rise for 45 minutes.

Remove the plastic and towel and bake for 25 minutes.

Cool for 10 minutes and frost. The frosting is a personal preference depending on how much you like. Just make a basic powdered sugar frosting flavored with pure almond extract.