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 cup1 cup1 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
Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Egg Free Gluten Free Grain Free Nightshade Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 216 |
| Fat: | 5 g |
| Carbohydrates: | 39 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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