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The Best Cinnamon Rolls {GF, DF, EF & SF}

The Best Cinnamon Rolls {GF, DF, EF & SF}

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NO GLUTEN, DAIRY, EGG or SOY (as always)

This is an absolute favorite at our house. When I first found out I had food allergies, I immediately thought about all the foods I would miss. Learning to make the foods I loved allergy-friendly has been really important on my journey. I want my kids to experience homemade cinnamon rolls, especially on holidays, like Christmas morning and Easter. Let the tradition continue!

Ingredients

Dough

Filling

Frosting

  • 1 cup powdered sugar
  • 1/4 cup melted coconut oil
  • 2 Tbsps almond milk
  • 1/2 Tsp vanilla extract

Instructions

    Dough

    1. Preheat the oven to 375°F.
    2. Add 1 Tbsp of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the vegan butter and sugar. Add flax eggs, one at a time, making sure to blend in completely.
    3. Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a 2-foot long sheet of wax paper with rice flour or any gluten-free flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.

    Filling

    1. Combine the cinnamon, vegan butter and sugar and then spread mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 1/2 inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.
    2. Let the rolls rise in a warm place for 30 minutes. Bake for 20 - 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Make 8 cinnamon rolls.

    Frosting

    1. Combine all ingredients in a bowl, mix well. Spread over top of cinnamon rolls once they have cooled for about 5-10 minutes.

    Recipe modified from Bob's Red Mill

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