Allergen-free Cinnamon Rolls

cinnamon rolls - title

We hope everyone had a great Valentine’s Day weekend! Just because the holiday of sweet treats has passed doesn’t mean that you shouldn’t have something fun and indulgent on your breakfast table. Imagine biting into a delicious, doughy, spongy cinnamon roll. These are a little more difficult than most of the recipes on this blog, but are definitely worth the extra effort.

Yield: 12 rolls
Prep time: 45 minutes
Rising time: one hour
Baking time: 20 minutes

Scrumptious Allergen-free Cinnamon Rolls

Ingredients:

  • 2 ¼ teaspoons yeast
  • 2 tablespoons warm water
  • ¾ cup So Do Delicious cultured coconut milk or buttermilk if you can eat dairy
  • ¼ cup organic canola oil
  • 2 tablespoons organic evaporated cane juice
  • ¼ teaspoon baking soda
  • 2 cups plus 2 tablespoons or 303 grams Pamela’s Bread Mix and Flour Blend. Shake bag very well before measuring
  • ¼ cup Earth Balance buttery spread soy-free
  • ¾ cup organic brown sugar
  • ¾ teaspoon organic cinnamon
  • ½ cup organic pecans, chopped and toasted
  • Sweet rice flour

Directions:

  1. In large bowl of stand mixer using balloon whisk attachment mix warm water with yeast and let stand 5 minutes until creamy.
  2. Add cultured coconut milk, oil, evaporated cane juice, ¼ teaspoon baking soda and 2 cups plus 2 tablespoons
  3. Pamela’s bread mix that you shook very well before measuring. Mix on medium to high speed for 3 minutes.
  4. Line a long narrow loaf pan, 3 ½ inch by 12 inch with parchment paper. Oil the parchment paper.
  5. Place another sheet of parchment paper on counter and dust well with sweet rice flour. Turn dough out and used hands and rolling pin that had been dusted with sweet rice flour shape dough into a rectangle that is about ¾ inch thick and measures roughly 12 inches by 9 inches. You will need to roll gently and pat with your hands to get dough into this shape. The dough is very nice to work with.
  6. Prepare filling by mixing the melted margarine, brown sugar and cinnamon and stirring well.
  7. Spread this mixture onto dough covering entire surface.
  8. Sprinkle nuts over the sugar mixture.
  9. Using the parchment paper to assist you, roll the dough from the long side, rolling tightly. (This is done just like rolling up a jelly roll.) Once the dough is in a cylinder, use your hands to form into a nice solid log. You will have a 12 inch long cylinder.
  10. Slice into 1 or 1 ½ inch thick slices. Place slices cut side down into prepared pan, cover pan with plastic wrap and allow to rest for about one hour in a warm place.
  11. Bake in 350 degree over for 20 to 30 minutes or until internal temperature is 200 degrees with an insta-read thermometer.
  12. Remove from oven and while still hot turn rolls out onto platter so that all of the sticky goo oozes onto the rolls.

cinnamon rolls - rolling the dough

 

cinnamon rolls - all in the pan

As always, let us know if you try these out!

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3 thoughts on “Allergen-free Cinnamon Rolls

  1. Shari~I just made these this morning, they are to die for!! Thank you, cinnamon rolls have been on our disaster list of trying to make for a long time, these are delicious!!!!!

  2. hi Laurie, I’m so glad these worked for you and that you enjoyed them. Comments from our followers are what keep me motivated to create so I really appreciate you taking the time to post yours!!

  3. Pingback: Allergen-free Monkey Bread | positive kitchen

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