Description
You will never believe these fluffy cinnamon rolls are gluten-free, grain-free, dairy-free, and made with no nasties! The frosting makes them!
Ingredients
- FOR THE DOUGH:
- 1-½ cup Almond Flour (150g, See Note)
- 1 cup Tapioca Starch (132g)
- ¼ cups Flax Meal
- 1 teaspoon Sea Salt
- 1 (7g Size) Package Red Star Platinum Yeast
- ¾ teaspoons Baking Soda
- 3 Tablespoons Honey
- 2 Tablespoons Water
- 1 Tablespoon Ghee, Plus More To Grease Bowl
- 2 Tablespoons Unsweetened Applesauce, At Room Temperature
- 1 Egg, At Room Temperature
- FOR THE FILLING:
- 3 Tablespoons Ghee, At Room Temperature
- 5 Tablespoons Coconut Sugar
- 1 Tablespoon Cinnamon
- FOR THE FROSTING:
- ½ cups Raw Cashews, Soaked In Water Overnight (75g)
- 3 Tablespoons Unsweetened Vanilla Almond Milk
- 2 Tablespoons Honey
- ½ teaspoons Vanilla Extract
- 1 pinch Sea Salt
Preparation
Turn oven to 200ºF. Once preheated, turn it off. This is going to be where you let your cinnamon rolls rise.
In a large bowl, stir almond flour, tapioca, flax meal, salt, yeast and baking soda until well mixed.
In a microwave-safe measuring cup, add honey, water and ghee. Microwave slowly (10–15 seconds at a time) until ghee is melted and mixture is 110-120ºF. You do not want it warmer than that or it will kill the yeast. If you get it warmer, just let it sit until it gets down to that temperature.
Add honey mixture, applesauce and egg into flour mixture and stir until a sticky dough forms.
Lightly flour counter with tapioca starch and turn dough onto it. Knead until dough just comes together, only 30 seconds to a minute. Don’t over-knead it or you’ll kill the fluffiness of the rolls.
Rub the bowl the dough was in with ghee and place the dough back into it to rest for 5 minutes.
Once dough has rested, roll it on a lightly tapioca-starched surface to a 14×8 inch rectangle. Spread the ghee from the filling all over it.
In a small bowl, mix coconut sugar and cinnamon. Spread all over the dough, leaving a small strip at one long end free from sugar so you can seal the rolls. Use your fingers to really rub the sugar mixture into the ghee.
Tightly roll the dough up and cut into 13 small buns. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
Rub a 9-inch circular baking dish (I used a pie dish) with ghee and place the rolls inside. Cover lightly with tinfoil and let the buns rise in the heated oven for 3 hours.
Once risen (they won’t rise much, but they will rise a little and be softer), remove buns from oven and heat oven to 375°F. Bake rolls for 15 minutes, until lightly golden brown. Then lightly cover with tinfoil to prevent too much browning, and bake for an additional 3–4 minutes.
While the buns bake, prepare frosting. Drain cashews and place in a small food processor (mine is 3 cups.) Add milk, honey, vanilla and a pinch of salt and process until smooth and creamy. You will need to stop your food processor a lot and scrape down the sides. It will take a good 5–6 minutes to make the mixture creamy, so be patient!
Spread frosting over buns and devour!
Note: As with all gluten-free baking, please weigh your flour to ensure accurate results!
