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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.
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