Grain Free Cinnamon Rolls
These maple syrup sweetened cinnamon rolls are gluten free, dairy free and grain free. A sweet coconut vanilla frosting is drizzled on top for a delicious Christmas morning breakfast
Servings: 9 rolls
Ingredients
For the cinnamon rolls
- 1 ¼ cup tapioca starch
- 2 tbsp coconut flour, sifted
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup + 1 tbsp coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 2 eggs
For the filling
- 2 tbsp maple syrup
- 2 tbsp ground cinnamon
For the coconut frosting
- the coconut cream from a full-fat can of coconut milk (the thick part on top of the coconut milk)
- ¼ vanilla bean, scraped (or ½ tsp vanilla extract
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 350 degrees and then place the canned coconut milk in the refrigerator upside down to chill while making the cinnamon rolls. The cream will be used later on for the frosting.
- In a medium sized bowl, add the tapioca starch, sifted coconut flour, baking powder, baking soda, and salt and mix well. Add the maple syrup, melted coconut oil, vanilla extract and stir until about half way combined. Then add the two eggs and mix well. The dough will start to become smooth and slightly runny and then will be more firm within a few minutes.
- Place the dough on top of a large piece of parchment paper and then lay another piece on top of the dough. Roll the dough to about ⅓ of an inch thick and into a 12 x 10 sheet. Do not roll out too thin or it will stick to the parchment paper. Place the dough on a baking tray and place in the fridge for ten minutes to harden slightly.
- While the dough is chilling, combine the filling ingridents in a small bowl and mix until combined. Remove the dough sheet from the fridge. Pour the cinnamon and maple syrup filling mixture onto the sheet of dough and spread out with a pastry brush making sure to get right up to the edge.
- Once the filling is spread out over the dough, start on one edge and gently roll the dough. If the dough sticks to the parchment paper, use a butter knife to peel off. Don't worry about making the roll pretty-it will bake and any rips will be hidden. Keep rolling until you form a long sinnamon roll log. Place the log on the baking tray and chill for twenty minutes. Firming up the dough in the fridge will help you cut it into rolls.
- After it has chilled, unroll from the parchment paper and cut 9 cinnamon rolls. Place in an 8x8 baking pan and place in the preheated oven. Bake for about thirty minutes or until golden brown. While the rolls are baking, mix together the cream from the canned coconut milk (the thick white part), the vanilla and the maple syrup. Once the rolls have cooled, drizzle with the coconut vanilla frosting and enjoy!