salted caramel grain-free cinnamon rolls
okay, not going to lie - these aren't as easy as popping open a can on a sunday morning, BUT I think this are 9 billion times better! these are grain-free, refined-sugar free, boosted with protein & fiber, & most importantly, the BEST DAMN OOEY GOOEY HOMEMADE CINNAMON ROLLS!!! they are most certainly a labor of love to make & a little messy, but a super fun breakfast, brunch, or dessert recipe for a special occasion.
PREP TIME
3 hours
COOK TIME
45 minutes
INGREDIENTS
23
Serves: 8
Ingredients
cinnamon roll dough
- 1 cup1 cup1 cup Almond Flour
- 1.25 cup1.25 cup1.25 cup Arrowroot Flour, +2-4 T when rolling out dough
- 0.333 cup0.333 cup0.333 cup Coconut Flour
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 1.25 cups1.25 cups1.25 cups Water
- 2 tsp2 tsp2 tsp Pure Maple Syrup
- 2 tsp2 tsp2 tsp Active Dry Yeast
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Psyllium Husk, Ground
salted cinnamon sugar caramel
- 0.5 cup0.5 cup0.5 cup Medjool Dates
- 0.25 cup0.25 cup0.25 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Finishing Salt - Texas Salt Co.
protein frosting
- 0.5 cup0.5 cup0.5 cup Cottage Cheese
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder - Be Well by Kelly
- 0.25 cup0.25 cup0.25 cup Powdered Monkfruit Sweetener - Lakanto
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- in a large bowl, whisk together almond flour, arrowroot flour, coconut flour, & salt.
- in a separate bowl, add hot water that has been heated to 105-110 degrees.
- add maple syrup & active dry yeast to water; sit for 10 minutes.
- whisk greek yogurt, apple cider vinegar, & psyllium husk into yeast mixture; make sure to whisk until psyllium husk is fully combined, then let sit for 1-2 minutes to thicken.
- mix yeast mixture to flour mixture with a wooden spoon.
- knead the dough for 8-10 minutes, then place back into a bowl & cover with a damp cloth for 1.5-2 hours.
- to a food processor, combine all salted cinnamon sugar caramel ingredients; refrigerate until ready to add to dough.
- first dust a clean surface & rolling pin with a little arrowroot starch, then roll out dough into a rectangle that is ~¼” thick.
- spread caramel in an even layer over dough.
- using a knife or pizza cutter, cut dough into 8 long rectangles.
- carefully roll up each rectangle into a cinnamon roll & place on a baking dish; once added to dish, i like to smash them down to spread a little bit.
- cover baking dish with damp cloth & let sit another 30-60 minutes OR refrigerate overnight.
- once ready to bake (allow to come to room temperature if refrigerating overnight), preheat oven to 375.
- bake for 40-45 minutes (i covered with aluminum foil ~30 minute) or until starts to turn golden brown & reaches an internal temperature between 190 & 200.
- once rolls are done, allow to cool for 10-15 minutes before frosting.
- in a food processor, combine all frosting ingredient.
- once cinnamon rolls are slightly cooled, add frosting on top & enjoy (will probably have leftover frosting, so reserve for when serving).
- to reheat, microwave for 45-75 seconds.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Desserts Egg Free Gluten Free Grain Free Nightshade Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 230 |
| Fat: | 5 g |
| Carbohydrates: | 43 g |
| Protein: | 8 g |
| Cholesterol: | 5 g |
| Sodium: | 327 mg |
| Fiber: | 4 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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