CINNAMON ROLLS

These cinnamon rolls would be great for a weekend morning breakfast. As is, they aren't very sweet. You can up the sugar between the layers to 1/2-3/4 cup if you want or you can whip up your favorite icing to put on top if you want to make it a real treat.

Makes 8

Ingredients for dough

• 1 ¼ cup warm water + 1 tsp. coconut sugar + 1 packet yeast (mix and let sit 10 minutes)
• 2 ¼ cups brown rice flour
• ½ cup tapioca flour
• ¼ cup cornstarch
• 1 ½ scoops vanilla protein blend
• 3 tsp. xanthan gum
• Pinch salt
• 5 tsp. coconut sugar
• 1/3 cup melted coconut oil
• ½ cup warm unsweetened vanilla almond milk
• ¼ cup cornstarch or brown rice flour+more for dusting

Filling/Topping

• 1 Tbsp. melted coconut oil
• ¼ cup coconut sugar
• 1 Tbsp. cinnamon
• ½ cup almond meal
• 2 tsp. melted coconut oil

Directions

• Mix all the dough ingredients together (it will be quite sticky).
• Turn out onto floured surface. Knead in lightly another ¼ c or so of cornstarch or brown rice flour (just until it doesn’t stick to your fingers anymore).
• Roll out into rectangle.
• Brush the rolled out dough with 1 tbsp. melted coconut oil.
• Sprinkle with coconut sugar, cinnamon, and almond meal.
• Carefully roll into a log and cut into 8 equal pieces.
• Arrange in a baking dish.
• Brush the top of the cinnamon rolls with remaining 2 tsp. melted coconut oil.
• Cover and let rise.

Bake at 176 Celcius for 20-22 minutes.