Cinnamon Rolls
ROLLING OUT OF BED ON SUNDAY MORNING LIKE…
Synonym rolls, just like grammar used to make… Admittedly, this is one of the hardest recipes I’ve had to come up with. 10 trials later and we ended up with these soft and fluffy and mildly sweet cinnamon rolls. They have a similar texture to your traditional gluten free cinnamon rolls, stretchy like bread but vegan, gluten free and refined sugar free of course. Let’s get ROLLIN onto the recipe…
TIME
- PREP TIME 90 min
- COOK TIME 35 min
- TOTAL TIME 125 min
- SERVES 2 People
INGREDIENTS – PASTRY
- 190g cassava flour
- 120ml warm water
- 1 tbsp psyllium husk
- 2 tbsp creamed coconut (melted)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp instant yeast
- 120ml plant milk
FILLING
- 8 tbsp apple sauce
- 3-4 tbsp coconut sugar
- 1 1/2 tbsp cinnamon powder
FROSTING (optional)
- 2 bananas
- 10 tbsp coconut oil
- 1 tbsp coconut flour
METHOD
- Preheat the oven to 180c
- Proof the yeast in warm water for 5-10 minutes until frothy on top
- Mix together all the dry ingredients for the pastry, then pour in the yeast mixture, followed by wet ingredients
- Stir until a dough forms and then cover with a kitchen towel and leave to rise in a warm area for 1 hour
- Roll the dough out using additional flour into a 25 x 10cm rectangle (use your hands if sticky)
- Combine filling ingredients and spread over the pastry evenly
- Roll the dough away from you by starting with the short edge closest to you, and roll into a log carefully
- Cut the log into 3.5-4cm pieces and place into a lined baking tray, swirls up
- Bake for 30-40 minutes until the dough is spongy to the touch
- Leave the rolls to cool whilst you make the frosting (optional)
- Combine frosting ingredients in a blender until smooth and then top cinnamon rolls as desired
BLOG
- Cinnamon rolls are my all time favourite breakfast pastry. Try this one warm, freshly baked and out of the oven, broke up over your nicecream bowl or cooled, frosted and on the go with a morning chai latte
- HOW TO SLICE YOUR CINNAMON ROLLS. If you find it difficult to slice cinnamon roll dough with a knife, try this trick. Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals
- Don’t skip on the psyllium husk as this is what gives the dough a stretchy texture, similar to bread or croissants. You can find it in speciality stores and also asian or middle eastern grocery stores