Uber-Delish GF Vegan Cinnamon Rolls

paleo-cinnamon-rollsHappy Holidays! Hope you’re enjoying this festive season. I’ve been making my cinnamon-vanilla-coconut sugar scrub for holiday gifts, which has my whole boat smelling like cinnamon. Yum!! (I’ll share that recipe in another post.)

That got my taste buds thinking that some cinnamon rolls would sure taste good…but where to find a GF vegan recipe that would actually work, AND taste good? I’ve never tried that before. I searched online and found a recipe for Paleo Cinnamon Rolls. Because I have an egg allergy, I used egg replacer instead of eggs, which worked just fine.

I made these Uber-Delish GF Vegan Cinnamon Rolls for breakfast this morning, and my husband Kirk, who never eats sweets, has been raving about them all morning!

Kirk said they don’t taste “gluten-free” at all, and asked me to make them again!? Coming from him that a big stamp of approval. He’s right, these are so good you can easily serve them to friends and family and not tell them they are gluten-free or vegan, and they would never know.

As you know I’m not a big sugar fan (other than for in my sugar scrubs!) These are not too sweet, calling for only 4 TBSP honey (I used honey instead of maple syrup), but you could probably half that amount and they would still be fine. I also substituted 1/2 the cinnamon for cardamom for a nice addition to the flavor. Magdalena, that idea came from you, so thanks for that Swedish twist on cinnamon rolls.

Uber-Delish GF Vegan Cinnamon Rolls*

Ingredients
Dough
½ cup of coconut oil
½ cup of water
½ tsp sea salt
1 cup of Tapioca Flour
½ cup of coconut flour
2 TBSP of maple syrup or honey
1 large egg (I use egg replacer)

Filling
½ cup of unsweetened flaked coconut
½ cup of chopped nuts (I used pecans)
⅓ cup of raisins
1 TBSP of maple syrup or honey
1 TBSP of water
½ tsp of cinnamon

Frosting
¼ cup of coconut oil
1 TBSP of coconut milk
1 TBSP of maple syrup or honey
½ tsp of cinnamon

Directions
Dough
Place the coconut oil, water and sea salt, maple syrup/honey in a small pan and bring to a boil. Let boil for 30 seconds.

Remove from the stove and add the tapioca flour in to the pan and mix with a spoon until you have a sticky dough. This is the trickiest part of the whole recipe. Mix in the tapioca flour slowly and thoroughly for best results.

Let this cool for 3-4 minutes and then add in the coconut flour and egg (I used egg replacer and it worked OK but would increase the amount to 2-eggs if using replacer.)

Mix with a spoon until you have a soft dough and then remove from the pan and place on a piece of parchment paper. (At this point it was a bit flakey, but after some kneading, the dough formed together just fine.) Knead for 1 minute.

Place a second piece of parchment paper over the top and then roll the dough into roughly a 7″ x 11″ rectangle that is ¼ thick.

Filling
Combine the maple syrup/honey, cinnamon and water in a small bowl. Toss in the coconut flakes, nuts and raisins until well coated. Spoon this mixture evenly over the dough leaving a ½” board from the sides.

Roll the dough into log and lightly press to pinch the seam. Cut ¼” off the ends of and then slice into 1″ pieces.

Place the slices and ends flat side down on to a piece of parchment paper and bake at 350 for 30 – 35 minutes. (I greased the cookie sheet and didn’t use parchment here.)

Frosting
Mix the coconut oil, coconut milk, maple syrup, and cinnamon with a hand blender.

Remove the cinnamon rolls from the oven and let cool for 3 – 5 minutes. Frost with the frosting and enjoy!!

Serves 6 (makes 12)

*Adapted from a recipe for Paleo Cinnamon Rolls. She notes that some people had problems making the dough, so you may want to read through the comments on her blog for suggestions first. I didn’t have any problems but I think adding an extra “egg” of egg replacer would make a big difference, and I plan to do that next time.

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