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 toast bites! 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!