Description
Delight in these soft and fluffy gluten-free cinnamon rolls, made with tapioca and almond flours for a naturally grain-free treat. Sweetened with coconut sugar and drizzled with a creamy vanilla glaze, these rolls offer a perfect balance of warm cinnamon flavors and tender texture without gluten.
Ingredients
Dough
- 1 ⅔ cups tapioca flour, plus more for rolling out
- ⅔ cup superfine blanched almond flour
- 2 tbsp psyllium husk powder
- 1 tbsp baking powder
- ⅛ tsp fine salt
- 2 large eggs, room temperature
- 3 tbsp maple syrup (or sugar-free maple syrup or any sticky liquid sweetener)
- 1 tsp apple cider vinegar
- ¼ cup melted ghee (or melted butter, vegan butter, or refined coconut oil)
- 1 ½ tbsp warm water
Filling
- ½ cup coconut sugar (or brown sugar substitute)
- 2 tbsp ground cinnamon
- ⅓ cup melted ghee (or melted butter, vegan butter, or refined coconut oil) for brushing
Glaze
- 1 cup powdered maple sugar (or powdered Swerve or preferred powdered sweetener)
- 1-2 tbsp melted ghee (or vegan butter)
- 2-3 tbsp unsweetened almond milk (or any milk)
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a small rectangular casserole dish (approximately 8x6 inches) or a small pie pan (6-7 inches) using coconut oil or a suitable oil spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the tapioca flour, superfine almond flour, psyllium husk powder, baking powder, and fine salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the two large eggs, maple syrup, apple cider vinegar, melted coconut oil (or chosen fat), and 1 ½ tsp vanilla extract thoroughly.
- Make Dough: Pour the wet mixture into the bowl with dry ingredients. Stir thoroughly until fully combined. Add 1 ½ tablespoons of warm water and mix well. Let the dough rest for about 8 minutes to allow it to firm up, improving the texture.
- Shape and Roll Dough: Place a large piece of parchment paper on a flat surface or baking sheet and sprinkle 1 tablespoon of tapioca flour over it. Dust your hands and the dough’s surface with tapioca flour to prevent sticking. Form the dough into a ball, then shape it into a rectangle and use a rolling pin to roll it out evenly into an 8x12 inch flat rectangle.
- Prepare Filling and Apply: In a small bowl, mix the coconut sugar with ground cinnamon thoroughly. Brush the melted ghee evenly all over the dough surface, then generously sprinkle the cinnamon sugar mixture over the top, getting as close to the edges as possible for full flavor coverage.
- Form Rolls: Starting from the 8-inch short side, carefully roll the dough into a tight log, using the parchment paper to assist in rolling evenly and firmly. Slice the rolled log into nine equal pieces with a sharp knife.
- Arrange and Bake: Place each cinnamon roll flat side down into the prepared baking pan. Bake in the preheated oven for 18-20 minutes, or until the edges are lightly browned and the rolls are cooked through.
- Cool Slightly: Remove the cinnamon rolls from the oven and allow them to cool slightly so they are warm but not hot, perfect for glazing.
- Make Glaze: In a bowl, whisk together the powdered maple sugar, unsweetened almond milk, and vanilla extract. Adjust the milk and sweetener quantity for a thick but pourable glaze consistency.
- Glaze and Serve: Drizzle the glaze evenly over the warm cinnamon rolls. Serve immediately for a soft, gooey, and flavorful gluten-free treat.
Notes
- For a dairy-free option, use vegan butter or refined coconut oil instead of ghee or butter.
- Psyllium husk powder is essential for texture and binding in gluten-free baking; do not omit.
- Use superfine almond flour for the best texture and to avoid grittiness.
- The dough is sticky; sprinkling tapioca flour on hands and surface helps with rolling and shaping.
- Use parchment paper to help roll the dough tightly and evenly.
- Adjust sweetness and glaze thickness to preference by varying powdered sweetener and milk quantities.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and warmed before serving.
