Grain Free Cinnamon Date Rolls

Living a grain free life is not an easy row to hoe. Existing on just meat, fish, vegetables, and fruit is fabulously anti inflammatory and healthy, but every now and then we need a little treat. Something that says comfort and makes the house smell amazing. So I’ve made it my mission for the fall and winter to try to come up with more grain free recipes that we can have on Sunday mornings, with company, on holidays, or just when we need a special little something. And while I don’t recommend eating any type of sugar on a regular basis, or even grain or gluten free baked items on a regular basis, it’s nice to have a treat now and then that feels extra special.

Cinnamon Date Rolls

*8 Large Servings

For the Filling:

1/2 Cup of Dairy Free Soy Free Butter

1/2 Cup of Coconut Sugar

2 teaspoons of Cinnamon

Pinch of Sea Salt

For The Crumble Topping:

1/2 Cup of Coconut Flour

4 Tablespoons of Sweet Potato Flour

2 Tablespoons of Arrowroot

1/2 Cup of Coconut Sugar

2 teaspoons of Cinnamon

3/4 Cup of Dairy Free Soy Free Butter

1/2 Cup of Pecans, chopped

For the Rolls:

12 Medjool Dates, seeded and chopped

2/3 Cup of Arrowroot

1 1/2 Cups of Sweet Potato Flour

1 Cup of Coconut Flour

4 teaspoons of Xanthan Gum

4 teaspoons of Double Acting Baking Powder

1 teaspoon of Sea Salt

3 teaspoons of Cinnamon

2/3 Cup of Dairy Free Soy Free Butter

3 Tablespoons of Yeast

2 1/2 Tablespoons of Coconut Sugar

1/2 Cup of Warm Water

6 Eggs, separated

3 Tablespoons of Apple Cinder Vinegar

3 Tablespoons of Grass Fed Gelatin

1/2 Cup of Cool Water

Extra arrowroot for hands

*Turn the oven to 375 degrees.

For the filling: Mix all ingredients together in a bowl until smooth and fully incorporated with the butter. Set aside.

For the topping: Whisk all the dry ingredients and chopped nuts together. Cut in the butter. Set aside.

For the rolls:

Spray an 8 1/2 x 11 pan and line bottom with parchment. Set aside.

Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, salt, and cinnamon into a medium bowl. Whisk to combine and cut in butter. Set aside.

In measuring cup, combine the warm water, yeast, and coconut sugar, whisk and set aside.

In a stand mixer, whisk the egg whites to soft peak. Add the egg yolks and quickly whisk to combine. Turn off mixer and add yeast mixture.

In a microwavable measuring cup, add the 1/2 cup water and gelatin and whisk. Heat for 20 seconds and remove. With the mixer on low, slowly drizzle the gelatin mixture into the egg mixture. Add the apple cider vinegar and mix to combine.

Switch out the whisk for a paddle piece. Add the flour and butter mixture in three parts, mixing on medium. Add the dates.

The dough will be wet. Scoop dough out onto a piece of parchment floured with arrowroot. Flour your hands. Do NOT knead the dough. Separate the dough into 8 similar sized portions.

Taking one portion at a time, pat out into an oblong shape. Don’t overwork it or try to make it smooth. Take a small spoonful of the filling and spread along the length. Pinch both long sides together so that it looks like a fat, short, snake. Take both ends and bring them together forming a circle and pinch together. Place in the pan and repeat until finished. If you have leftover filling, place a dollop on the top of each roll.

Sprinkle the crumble topping over the rolls, cover lightly with sprayed plastic wrap and a light kitchen towel. Set on top of the stove (while the oven is heating) and let rise for 35 minutes.

Remove the towel and plastic and bake for about 30-35 minutes. I use convection which cooks faster. If you’re using conventional, start checking the rolls at 30 minutes and go from there. You want then “just done”, if they are over baked they will be dry.

They can be served room temperature or warm with a dollop of dairy free butter on top.