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

  1. Flours variation: Use any one or two varieties of flour. 
  2. Substitute walnuts with almonds, choco chips, raisins, or cranberries.  
  3. Storage: Store in the fridge in an airtight container for up to 5 days. 

Phone

+91 9718618530

Email

familydietplan@gmail.com