Gluten-free Cinnamon Rolls
Yield
9 Rolls
prep time
10 Min
cook time
35 Min
Protein
4 g
Fat
7 g
Carbohydrates
28 g
Ingredients
- 1/2 warm milk plant-based or dairy milk
- 1 tsp active dry yeast
- 1/2 cup oat flour
- 1/3 cup roasted finger millet flour
- 1/3 cup buckwheat flour
- 1/3 cup quinoa flour
- 1 tsp baking powder
- 1/4 cup ground flaxseeds
- 1/4 cup brown sugar
- 2 pinch salt
- 2 tbsp extra virgin coconut oil
Filling
- 1/2 cup sugar for filling
- 1/4 cup chopped walnuts
- 2 spoons cinnamon powder
- 2 tbsp melted coconut oil
Optional Icing Topping
- 1/4 cup icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Step 1
Preheat the oven to 180 C (350 F)
Step 2
Add yeast in warm milk and let sit for 5 minutes.
Step 3
While yeast is resting, combine flours, flax meal, baking powder, sugar, and salt.
Step 4
When yeast mixture is foamy, add to the flour mixture along with melted coconut oil and form a smooth dough. Cover and let it rest for 30 min to 1 hour.
Step 5
Combine sugar, chopped walnuts, and cinnamon for filling.
Step 6
Place dough onto a floured surface and dust with more flour. Use a rolling pin to roll evenly in a rectangular shape.
Step 7
Apply melted coconut oil onto the rolled dough. Top with sugar and walnut mixture.
Step 8
Gently roll up and cut into nine rolls. Place each roll into a greased baking dish (8*8), cover with a cloth, and let rest for 30 minutes.
Step 9
Pour some milk on top of each roll, and bake for 35 minutes.
Step 10
While rolls are baking, whisk a quick icing by combining the icing sugar, milk, and vanilla extract.
Notes
- Flours variation: Use any one or two varieties of flour.
- Substitute walnuts with almonds, choco chips, raisins, or cranberries.
- Storage: Store in the fridge in an airtight container for up to 5 days.
Phone
+91 9718618530
familydietplan@gmail.com