Gluten-Free Cinnamon Rolls Recipe

Gluten-Free Cinnamon Rolls

Gluten Free

Seed Free

Vegetarian

9

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Description

Fluffy and tender, with a perfectly sweet filling made of dates and almond butter, and a decadent maple-coconut butter glaze, these are the cinnamon rolls of your gluten-free dreams! Don’t let the long ingredient list intimidate you—these cinnamon rolls are actually easy to make, can be made ahead of time and baked just before serving, and much of the time is hands-off!

Serves

Makes 12 rolls

Total Time

2 hours and 20 minutes

Ingredients

Dough

1 cup warm water (105-110°F), plus more for soaking dates

1 teaspoon + ¼ cup Natural Grocers® Brand Bulk Organic Coconut Sugar, divided

1 tablespoon Natural Grocers Brand Bulk Baking Yeast

3 tablespoons Natural Grocers Brand Bulk Organic Whole Psyllium Husk (this is critical for the structure of the dough—don’t leave it out)

2 1⁄2 cups gluten-free one-to-one flour

1⁄2 cup Natural Grocers Brand Bulk Almond Flour

2 teaspoons Natural Grocers Brand Bulk Baking Powder

Pinch of Natural Grocers Brand Bulk Real Salt

2 Natural Grocers Brand Organic Pasture-Based Eggs, at room temperature

6 tablespoons organic butter, melted

Date Almond Filling

1 cup pitted Natural Grocers Brand Bulk Organic Dates

3 tablespoons Natural Grocers Brand Bulk Almond Butter

2 teaspoons Natural Grocers Brand Bulk Organic Ground Cinnamon

1 teaspoon organic vanilla extract

Pinch of Natural Grocers Brand Bulk Real Salt

2⁄3 cup Natural Grocers Brand Bulk Organic Pecan Pieces, roughly chopped (optional)

Maple Coconut Butter Glaze

4 tablespoons organic raw coconut butter (not coconut oil)

2 tablespoons organic butter

3 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup

1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon

1⁄8 teaspoon Natural Grocers Brand Bulk Real Salt

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.

Directions

Make the dough: Dissolve one teaspoon coconut sugar in one cup of warm water. Add the yeast and gently mix. Set aside in a warm spot to proof for 5-10 minutes.
While the yeast proofs, pour the remaining warm water over the pitted dates and set aside. Mix the flour, almond flour, baking powder, salt, and 1/4 cup coconut sugar in the bowl of a stand mixer (or a large bowl). Melt the butter over low heat.
Once the yeast and water mixture has a nice layer of bubbles on top, add the psyllium and gently whisk to evenly combine. Set aside for 2 minutes. If the yeast does not bubble, toss it out and start again making sure the water is the right temperature.
Stir the water and yeast mixture again to make sure the psyllium is equally distributed and the water has thickened considerably. Make a well in the center of the flour mixture and add the eggs and whisk a little with a fork, then add the melted butter and yeast mixture. Blend on low to medium speed with the flat beater until all the flour is incorporated. Switch to the dough hook attachment and blend a little longer, until the dough starts to stick together. Alternatively, use a wooden spoon to mix the dough together well. Scrape the dough into a ball and set the bowl aside.
Make the filling: Drain the dates, reserving the soak water. In the bowl of a food processor, process the filling ingredients until smooth, stopping to scrape down the sides as necessary. If the filling is not a spreadable consistency, add soaking water by the teaspoonful, mixing between each addition, until it is smooth and spreadable, but not runny.
Cut two pieces of parchment paper into 13 x 19-inch pieces. Grease a 9 x 13-inch glass baking dish with butter.
Place the dough ball on one sheet of parchment and cover with the other sheet. Roll the dough out into a rectangle approximately 12 x 18-inches and ¼-inch thick. The dough will be sticky but workable. Spread the filling evenly over all but ½-inch along the edge of the longest side. Sprinkle with the pecans if using.
Use the parchment to roll the dough into an 18-inch long log so the edge without filling is the last part to roll and can act as a seal to hold the roll together.
Wet a sharp serrated knife with water and using a sawing motion, slice the log into 1½-inch pieces, wiping and rewetting the knife between each cut. Gently transfer the rolls to the prepared baking pan spreading them out equally so there is space between them for the rolls to rise.
To bake now, cover the rolls with a clean kitchen towel and let rise in a warm spot for one hour. If your kitchen is cool or drafty you can let the dough rise in an oven that has been preheated to warm or 150°F and then turned off once you add the rolls.
To bake later, cover tightly with plastic wrap or beeswax wrap and transfer to the refrigerator for up to 12 hours. Remove the rolls from the oven and let rest at room temperature for 1½ to 2 hours.
Preheat the oven 350°F (be sure to remove the rolls if you let them rise in the oven). Once preheated, bake for 25-28 minutes, or until the rolls are lightly browned on top and an instant-read thermometer inserted into the center reads 190-200°F. Remove from the oven and let cool for about five minutes before making the glaze.
Make the glaze: Melt all the glaze ingredients in a small saucepan over low heat, stirring frequently until everything is just melted and combined. Do not let the mixture bubble. Drizzle the glaze over the rolls and serve warm.
While rolls are best the day they are made, you can store any leftovers in an airtight container at room temperature for up to three days, or freeze for up to a month. Gently reheat before serving.

Nutrition Information

per one roll without optional pecans

Calories	Carbs	Protein	Fat	Fiber
341 kcal	45 g	6 g	17 g	5 g

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