Shaylee Cinnamon Rolls

Grain Free, gluten free, kid approved, yummy

These cinnamon rolls are named after my granddaughter because after her detox I asked her what the one food she missed the most after being diagnosed with Celiac at age 6. Her answer: Cinnamon rolls. I told her that was an easy one because I could make them. Even my husband didn’t believe I could make them taste like real cinnamon rolls. I proved him wrong and now they’re a family favorite!

We cook with no grains or eggs. This recipe is vegetarian and not vegan because of the honey. I think you could substitute maple syrup and make it vegan but I haven’t tried.

(I double this recipe and freeze batches for easy prep later)

1 ½ cup finely blanched almond flour

¾ cup potato starch

½ cup arrowroot starch

¼ cup tapioca starch

1 tablespoon cinnamon

½ teaspoon salt

1 tablespoon honey

1 teaspoon apple cider vinegar

1 tablespoon olive oil

4 teaspoons yeast in ½ cup warm water prepare at the beginning and set aside

3 tablespoons flax seed & 9 tablespoons water mixed and set aside (replaces 3 eggs. You can use eggs if they don’t bother you). My husband can eat eggs with no problem but he prefers to bake with flax replacement too because he says it tastes better. Give it a try.

Directions: Mix dry ingredients well. Add wet ingredients (I add the honey to the warm yeast mixture so it pours easily into the batter. Mix thoroughly. Cover bowl with a thin cloth and set in a warm place for an hour. If you have rapid rise yeast follow the directions on the package. After one hour, punch down and allow to rise for 30 more minutes.

Cover your prep surface with a sprinkling of tapioca flour or arrowroot flour. Press out the dough (add more flour to the dough if it’s sticking. I’ve added as much as a ½ cup on the outside to get it dry enough for rolling). Once the dough is pressed out and you’re able to roll it, sprinkle cinnamon liberally over the top then roll up the dough so you have a log.

I cut the dough in 1-inch sections and place in our air fryer on 350 with foil lining the bottom for 15 minutes. You can also make in the oven on a cookie sheet after lining with a bit of olive oil. Cooking time may vary.

Icing:

¼ cup natural maple syrup

1 tablespoon butter

Directions: Warm on stove-top or in the microwave and pour lavishly over cooked cinnamon rolls. ENJOY!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s