Cinnamon rolls

January 26, 2022

Advanced
21/2 hours including proofing and baking
Makes about 20 rolls

Categories:
Baking, Breakfast, Cake, Dessert, Easy to pack, Gluten free, Kids friendly, Low GI value, Pastry, Refined sugars free, Vegan, Vegetarian

Here is one dish that’s very emotional for me; cinnamon rolls. I am keeping a strict gluten free diet for many years now, and am not craving or missing any of the bread and baked goods, apart from…. that’s right, cinnamon rolls. I’ve been literally dreaming about and craving these indulging, sticky, fragrant puffy little things. For me they bring back nostalgic memories of childhood, of home, of sitting in cafֳés with loving people over steaming tea cups and so on. So, I was a woman on a mission, for over a year I was reading up on gluten free cinnamon rolls recipes like musicians read scores and I finally narrowed it down to two and tried my own version that was a combination of both. To the joy of my family and friends, I tried the recipe again and again, perfected and simplified it as much as possible.

So, ladies and gentlemen, here is my own version of gluten free, dairy free, refined sugar free, absolutely wholesome and scrumptious cinnamon rolls.
An important note: bake with joy and share with the people you love the most. This is emotional eating at its best!

Use the cling film as a sushi mat to roll the dough

Cinnamon rolls cut and ready for oven — Second proving, just before baking

 5/5

Ingregients

Fibre husk mixture:
350 ml water
4 tbsp fibre husk

Dry ingredients:
1 cup tapioca flour
1 cup millet flour
11/2 cups sorghum flour
1/2 cup brown rice flour
1 tbsp dried yeasts
2 tbsp coconut sugar
A pinch of salt

Wet ingredients:
1 large organic, free range egg
200ml coconut milk
6 tbsp mild olive oil
2 tbsp maple syrup
2 tbsp apple cider vinegar

Filling:
1/2 cup coconut sugar
2 tbsp ground cinnamon
1/2 tsp ground cardamon
2 tbsp coconut oil, melted

Glazing
2 tbsp coconut oil, melted
2 tbsp maple syrup

Instructions

Whisk the fibre husk into the water, it will quickly form a gel so make sure there are no lumps. Set aside.
Combine all the dry ingredients in a stand mixer bowl.
In a separate bowl whisk together all the wet ingredients.
Add both the fibre husk gel and the wet ingredients mixture to the flour mixture. Use the kneading hook to combine it all to a smooth and soft dough. Keep kneading for about 5 minutes to get an extra flexible dough that separates from the sides of the bowl.
Remove from the mixer, cover with a clean tea towel and let it proof in a warm place for at least an hour to an hour and a half until it’s doubled in size.
Use a wet cloth or sponge to dampen your work surface and lay/ stretch a piece of cling film (60 cm) on it so it sticks to the wet surface.
Transfer your dough to the covered work surface and use a rolling pin to roll out the dough to a rectangle approximately the size 50×30 cm.
Brush the dough with the melted coconut oil. Combine the coconut sugar with the spices and sprinkle the mixture evenly on the oiled dough.
Use the cling film to roll the dough like you would use a sushi rolling mat to roll sushi, work from the long side so you’ll get a 50cm long roll. Remove the cling film. (See photo below)
Use a very sharp knife to cut slices, 2.5cm thick, and lay them gently on a lined baking tray. Cover with the tea towel and set aside for another half an hour for the second proofing. In the meantime, preheat your oven to 180 c. degrees.
Bake the cinnamon rolls for 16 minutes then take them out of the oven and brush with the maple syrup mixed with melted coconut oil, return to the oven for the final baking for another 7-8 minutes till golden brown.

Notes
Tip: Best eaten warm so if you have somehow managed to save some for the next day, don’t forget to warm them up before serving. Tip 2: for me, this amount of sweetness is enough but if you like it even sweeter, melt 1 tbsp of honey and brush the rolls as they come out of the oven.

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