Quick Gluten Free Cinnamon Rolls

So Sunday morning I was looking for a quick Gluten-Free Cinnamon roll recipe, I didn’t want to wait for the yeast to rise. So I stumbled upon this one, of course, it wasn’t gluten-free so I adapted it 🙂

The original recipe can be found here.

These were pretty good…the key is to make sure your dough is wet enough, mine was a little dry but they were still delicious!

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Quick Gluten Free Cinnamon Rolls


Ingredients

Units Scale
  • –Filling
  • 4 tablespoons butter
  • 1 cup brown sugar
  • 3 teaspoons cinnamon
  • –Dough
  • 1/2 cup Brown Rice Flour
  • 1/2 cup coconut Four
  • 1/2 cup Sweet Rice Flour
  • 1/2 cup Tapioca Flour
  • 2 tsp Xanthan Gum
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 3/4 cup coconut milk
  • –Glaze
  • 1/2 cup powdered sugar
  • 1/4 cup coconut cup milk
  • 12 tsp vanilla extract

Instructions

  1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
  2. Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
  3. In a large bowl mix together flour, sugar, baking powder, and salt.
  4. Cut in softened butter.
  5. Stir in milk to form a soft dough.
  6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
  7. Spread the remaining filling on the rolled out dough.
  8. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
  9. Bake for 20-25 min at 400°F.
  10. For the glaze, combine powdered sugar, vanilla, and milk in a small bowl and stir until smooth.
  11. Once rolls are finished, drizzle on glaze and serve warm.

 

Quick Gluten Free Cinnamon Rolls

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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Vanilla Peach Muffins


  • Total Time: 35 minutes

Ingredients

Units Scale
  • 1 medium peach (chopped)

Dry Ingredients:

  • 1 1/2 cups 140g ground almonds
  • 2 1/2 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Wet ingredients:

  • 2 eggs ( beaten)
  • 4 tbsp. honey
  • 2 tbsp. coconut oil (melted)
  • 2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
  2. In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
  4. Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
  5. Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Fat: 10
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 4
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1 Comment

  1. Veronica Lee on April 25, 2014 at 10:29 am

    Mmmmm! Looks delish!
    Hi! Stopping by from Mom Bloggers Club. Great blog!
    Have a nice day!

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