Are cinnamon rolls a breakfast item or a dessert? These are the perfect grab and go size for the morning, but I catch myself snacking on them after dinner as a sweet end to my day. Guess they are perfect for any time of day!
Learn from our mistakes…make sure you roll your cinnamon roll tight enough. You don’t want them to fall apart before you even get them in the muffin tin. Also you want it a good size to actually fit in your muffin tin. If you don’t want to use a muffin tin, you can put the rolls in a greased pan as well. Just keep in mind that if you do this, you will have to bake a little bit longer.
For your glaze, do not chill your coconut milk first! This will make your frosting chunky in the blender. Chunky frosting is super unappealing, so just don’t do it. Some people may want a little more than a drizzle and this recipe makes plenty of frosting, so feel free to cover your whole roll in that glaze.
Keep your cinnamon in your rolls, not the floor,
Your favorite alternative chefs, K & T
Cinnamon Rolls
Ingredients
Dough
- 3½ - 4 cups all purpose gluten free flour
- 2 ½ tsps baking powder
- ¼ tsp kosher salt
- ½ cup honey
- 6 tbsps coconut oil melted
- 2 eggs
- 1 cup almond milk
Filling
- ¾ cup coconut sugar
- 2 tbsps ground cinnamon
- ⅛ tsp kosher salt
- 4 tbsps coconut oil melted at room temp
Glaze
- Coconut cream off the top of a can of coconut milk
- ½ cup coconut oil NOT melted
- ¼ cup honey
- 3 tsp coconut flour
- 1 tsp vanilla
Instructions
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Preheat oven to 350 degrees. Grease a muffin tin with coconut oil.
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In a large bowl, combine flour, baking powder, and salt. Add melted coconut oil, eggs, honey, and milk to the mix until it starts to form a dough. If your dough is too wet, add more flour.
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Pour your dough onto lightly floured parchment paper and roll into a 12 in x 15 in rectangle.
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In a medium sized bowl, combine all the filling ingredients, then spread an even layer of the filling over your dough.
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From the short side roll the dough into a tightly formed roll. Slice roll into 12 equal pieces. Place each roll into muffin tin.
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Bake for 20-25 minutes, then remove and cool for 10 minutes before moving them to a wire rack.
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As you wait for your rolls to cool, combine all ingredients for the glaze in the blender and blend until smooth. Chill until ready to use.
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Drizzle the glaze over your cooled cinnamon rolls.