Paleo Grain Free Cinnamon Rolls from Brittany Angell
- Yeast Mixture:
- 3/4 cup of Applesauce
- 1 TBSP Fast Acting Yeast
- The Rolls:
- 3/4 Packed Cups of Coconut Flour
- 1/2 Cup + 2 TBSP of Tapioca Starch (or arrowroot)
- 3/4 Cup organic Cane Sugar
- 1/4 Tsp. Salt
- 1 Tsp. Xanthan or Guar Gum
- 1 TBSP of Baking Powder (I used Bobs Red Mill Double Acting. Its mild tasting and works great!)
- 1/2 Cup + 2 TBSP of Shortening. (I use the brand Spectrum)
- 3 Large Eggs
- Cinnamon Roll Filling:
- 2 Tbsp of a Mild Flavored Oil or Melted Butter (dairy or nondairy)
- 1/2 Cup of Coconut Palm Sugar, Sucanat Sugar or Brown Sugar
- 1 1/2 Tsp. Cinnamon
Adapted from brittanyangell.com
Turn oven on to 375. Line a 7 1/2 by 7 1/2 pan (or a pan of similar size) with a sheet of parchment paper. Drizzle one Tbsp of oil or melted butter (dairy or nondairy) into the bottom of the pan. Set aside. (note: this Tbsp of butter is not listed in the ingredients list above!)
In a small bowl add the 3/4 cup of applesauce. Place it in a microwave for 10-20 seconds so that its luke warm. The yeast needs this warm temperature to activate! Once warm (but NOT HOT) stir in the tablespoon of yeast. Set aside and let it proof (aka bubble up a little) while you make the rolls.
In the bowl of a stand mixer combine the roll ingredients (except for the eggs). Turn the mixer on and mix until the shortening becomes part of the flour mix. Then dump in the eggs and the Applesauce/yeast mixture which by now should have started to bubble up a little.
Turn the mixture back on for roughly 1-2 minutes. The dough will thicken as it mixes.
Place a large sheet of parchment paper on your counter, and lightly oil it.
Place the glob of cinnamon roll dough onto the sheet of parchment. Oil your hands- and then press and shape the dough into a square that is roughly 14 inches wide by 10 inches tall. Your dough will be about a 1/2 inch thick.
Onto the dough spread the filling ingredients. First the butter, then sprinkle on the sugar and cinnamon.
Starting from the bottom using the parchment paper as your guide roll the dough up lengthwise leaving the sealed end portion on the bottom.
Using a piece of Dentil Floss (or a sharp knife- though floss gives the cleanest cut) Cut the dough into 9 cinnamon rolls. Place them into the prepared baking pan.
Pour another Tbsp of Melted Butter or Oil on top of the cinnamon rolls once they are in the pan. (note this ingredient is not in the list above)
Now its time to let the yeast rise! Turn the oven off (we will be using it as heat box!) and open the door wide open. Slide the pan of cinnamon rolls with a towel over them into the warm oven for 30 minutes. MAKE SURE IT IS TURNED OFF! We are not baking the rolls yet, just letting the yeast do its thing.
After the 30 minutes take the rolls out of the oven. Cover them with tinfoil and place on top of the stove. Turn the stove back on to 375. Once preheated place the rolls into the oven and bake for 35-40 minutes. Leave the tinfoil on the entire baking time! But you can peak under it towards the end to check on the color of the rolls/ doneness. If they are starting to look a bit brown around the edges they are done.
Allow to cool and then drizzle with Icing or cover with cream cheese frosting. (Check out the Breakfast E-book for a recipe to make your own healthier powdered sugar or use one of the cream cheese frosting recipes in the book for these rolls!)
NOTES: If you don't want to use organic cane sugar- feel free to use another granulated sugar of choice! Just know that if you select a sugar that is not white- that your rolls will be slightly darker in color. A non-glycemic sugar free- sugar will NOT work in this recipe. The yeast needs real sugar to activate properly.
DO NOT attempt to make any other substitutions to this recipe. It needs its coconut flour, eggs, yeast and xanthan /Guar Gum! If you don't wish to use the ingredients I have called for check out some of the other yeast free Cinnamon Roll recipes on the site.