A friend of mine posted something about cinnamon rolls, and that was it. I had a hankering for them. I realised I’ve never made them before and wanted to find a way to use a traditional, easy recipe and make it free from refined sugar and gluten.
I used this recipe as a base and amended a few things. It worked really well and they were surprisingly quick to make.
I did use organic eggs for this one, but I may try it with flax eggs at some point to see if it works.
My husband’s grandfather used to own a very well-known London patisserie for many years so he’s a big dessert fan. I dropped some off for them to have with tea, and he called to ask where I got them, even though he knows that anything I take to them I make myself. I made them, I told him. You made them? Are you sure? They melted in the mouth, such a perfect consistency, I was sure you bought them!
This really was the biggest compliment for me! My challenge is always to take traditional recipes and make them healthier without Daniel’s grandpa being able to tell the difference! There are some recipes this doesn’t work for, of course, but I’m so glad it worked for these.
In short, I’d highly recommend making them!
2.5 cups gluten free flour
1 tsp baking powder
2 tbsp coconut palm sugar
1 tsp ground cinnamon
1 cup milk of choice (I used oat)
1/2 cup butter, melted (use butter of choice, dairy free etc)
2 egg yolks
1/2 cup coconut palm sugar
2 tbsp ground cinnamon
4 tbsp butter, melted
Preheat oven to 180*.
In a large bowl, mix the flour, baking powder, salt, sugar and cinnamon.
In a smaller bowl, mix the egg yolks, milk and butter until combined.
Mix the dry ingredients into the wet and whisk or mix with your hands until lump-free and dough like. If it’s too sticky, add more flour until you feel it can be rolled out.
Roll it out on a lightly floured, clean surface in the shape of a sheet.
Spread the filling evenly, then roll it up tightly.
Cut it until you’ve cut all the rolls, then place them on a lined oven tray and bake for around 30 minutes.
Love & health,
Disclosure: I used this recipe and amended it to not include gluten or refined sugar