Wahoo it’s Friyay! As I alluded to earlier this week has a been a bit crazy and I am SO happy to see the weekend. We’ve come to love slow Friday evenings with grain free pizza as a family and a special breakfast Saturday morning. I try to have something really yummy and grain-free for Saturday morning.
Sally Clarkson, who I adore, recommends having simple routines in our lives that our children can cling to as guideposts. Bill and I have found that we love these simple traditions/ routines as much as the kids. I’ve started her book The Lifegiving Home: Creating a Place of Belonging and Becoming and can’t wait to get more ideas!
Last Saturday these Cinnamon Rolls were our special treat and I think it’s safe to say they will frequent our kitchen table. We ate every last bite.
Frankly, I was dubious. I am still new to developing grain free recipes and I’ve yet to try a gluten-free cinnamon roll recipe that that was a win. Henry, my four-year-old, would quickly clue me in, “Hey, these aren’t real cinnamon rolls!”
That certainly didn’t happen with these cinnamon rolls! They were melt in your mouth perfect and shockingly refined sugar-free. They were also Henry approved. We all fought over the last one 😉 If you need help finding these flours check out my Grain Free Pizza post where I point you in the right direction.
P.S. I made the grain free pizza on Friday and while the pizza cooked I whipped up the dough for these. Then while Bill gave the kiddos their bath, I rolled them up and put them in the refrigerator for the next day.
- 1 cup of warm water
- 2 tablespoons of avocado oil (or refined coconut oil)
- 1 package of fast acting dry yeast
- 1/2 cup of coconut flour
- 1 cup of almond flour (finely ground or blanched)
- 1 cup of tapioca flour
- 2 tablespoons of arrow root
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of honey
- 1/4 teaspoon of salt
- 3 tablespoons of butter
- 1/4 cup of coconut sugar
- 1/2 teaspoon of cinnamon
- 1 teaspoon of vanilla
- Butter for greasing the pan
- 2 tablespoons of melted butter
- 1/4 cup of orange juice
- 14 cup of coconut sugar
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of vanilla
- Dash of nutmeg and salt
- Mix water, yeast, and oil in an electric mixer.
- Add in the rest of the ingredients blending on medium high for five minutes with a paddle or dough hook.
- Cover dough with a cloth and let rise for an hour in a warm space.
- Grease a circular baking dish.
- Place a sheet of plastic wrap on top of a cutting board.
- Place the ball of dough on top.
- Use another piece of plastic wrap to spread out the dough entirely.
- Remove the top layer of plastic wrap.
- Using the under layer of plastic wrap gently roll the bites together. See picture.
- Slice into 1 in bites and place into greased pan arranging in a circular motion leaving a 1/2 in between each bite.
- You can either cover and refrigerate for the next day or bake them.
- Preheat oven to 350.
- Bake for 20 minutes.
- Combine all of the icing ingredients in a small sauce pan.
- Cook on medium heat and stir until it comes to a boil.
- Remove from heat.
- Cover baked bites and serve!