This delicious recipe for gluten free yeast free cinnamon rolls is quick and easy to make.
Made without yeast there is no rising time so they are ready in less than an hour. I adapted it from a recipe I found in The Paleo Kitchen.
Cinnamon rolls are one of my favorite foods. Join me in enjoying these warm and comforting cinnamon rolls.
Easy Gluten Free Yeast Free Cinnamon Rolls
Author: Thyme and Tarragon
Recipe type: Breakfast
Cuisine: Gluten Free Yeast Free
Ingredients
- Dough:
- 3 and ¼ cups almond flour
- ½ cup tapioca flour
- ⅓ cup coconut flour
- ¼ cup xylitol - powdered
- heaping ¼ teaspoon baking soda
- pinch of sea salt
- heaping ⅓ cup coconut oil - melted
- 4 eggs
- Filling:
- ½ cup + 1 tablespoon xylitol - powdered
- ⅓ cup coconut oil - melted
- 4 and ½ tablespoons cinnamon
- ¾ cup minced pecans
- Icing:
- 1 cup xylitol - powdered
- 4 ounces goat cream cheese
- 3 tablespoons unsweetened coconut milk
- ¼ teaspoon vanilla
Instructions
- In a large bowl whisk the dry ingredients until combined and there are no lumps. Set aside.
- In small bowl whisk eggs and melted coconut oil together. Then pour over dry ingredients and mix well. Use your hands to knead the dough in the bowl until smooth. Cover and place dough in the refrigerator for 15 minutes.
- While the dough is chilling in the refrigerator make the filling. Combine the powdered xylitol and cinnamon. Add melted coconut oil and pecans and mix well. It will be the consistency of wet sand.
- Place a long piece of parchment paper on the counter. Sprinkle a little almond flour on the parchment paper. Take the dough out of the refrigerator and flatten it into a rectangle. Place it on the paper and sprinkle a little almond flour on top of the dough. Cover with another piece of parchment paper and gently roll out the dough to a 12 by 15 inch rectangle.
- Gently remove top parchment paper and trim the sides. Spread the filling evenly over the dough all the way to the edges. Using the parchment paper gently roll the dough, from the short end, away from you. Use a butter knife to cut the rolled dough into 10 equal slices.
- Cover cast iron skillet with parchment paper. Gently transfer cinnamon rolls, cut side down, into skillet.
- Bake at 350 degrees for 20 minutes until they are browned on the outside. The inside should still be soft.
- While cinnamon rolls are baking beat xylitol, vanilla, and goat cream cheese with mixer. Add coconut milk one tablespoon at a time.
- Drizzle cinnamon rolls with cream cheese icing before serving.
