Happy Skin Cinnamon Rolls (GF SF)
I love baking, but too much sugar wreaks havoc on my skin, sleep, mood…everything! Thanks to advances in science we don’t have to sacrifice anything to enjoy the foods we love while simultaneously look out for our future selves. These cinnamon rolls are not only easy to make, but gluten-free and sugar-free as well. They're fluffy and gooey, with cream cheese or vanilla frosting on top. You can also make them ahead of time by either refrigerating overnight or freezing for later.
Prep Time: 15 minutes
Cook Time: 25 minutes
Dough Rising Time: 40 minutes
Total Recipe Time: 1 hour 10 minutes
Yields: 9 cinnamon rolls
Ingredients
Gluten-Free Dough
1 tablespoon granulated sugar, honey, or maple syrup (this is just to make up the yeast)
1 cup unsweetened almond, cashew or macadamia milk, warmed to 110°-115°F.
1 tablespoon instant yeast/rapid yeastI like Fleischmann's RapidRise yeast or Red Star Quick·Rise instant yeast.
¼ cup unsalted butter, melted and cooled You can substitute with dairy-free/vegan butter.
1/8 cup coconut oil melted and cooled
2 large eggs, room temperature Bring whole eggs to room temperature by placing the eggs (not cracked) in a bowl with warm water for about 5 minutes. You can substitute with Bob's Red Mill gluten-free egg replacer.
1 teaspoon apple cider vinegar You can substitute with lemon juice.
3 cups all-purpose gluten-free flour with xanthan gum. I test baked with Better Batter , and Bob's Red Mill 1:1 Gluten Free Flour.
1/4 cup of flour for the rolling pin and rolling surface
2 teaspoons gluten-free baking powder
¼ teaspoon salt
½ cup of coconut cream, coconut milk, or unsweetened nut milk.
Cinnamon Filling
¼ cup unsalted butter, softened You can substitute with dairy-free or vegan butter. I like Smart Balance.
½ teaspoon pure vanilla extract
1 cup brown sugar, packed
1 ½ tablespoons ground cinnamon
Cream Cheese Frosting
6 ounces dairy free cream cheese, softened at room temperature. I like Violife vegan cream cheese.
⅓ cup unsalted butter, softened You can substitute with dairy-free/vegan butter.
2 cups powdered or granulated monk fruit sugar alternative. I used Lakanto.
1 teaspoon pure vanilla extract
⅛ teaspoon salt
Vanilla Icing
2 cups powdered or granulated monk fruit sugar alternative. I used Lakanto.
5 tablespoons nut milk or water.
1 teaspoon pure vanilla extract
Instructions
For the dough:
To bring the eggs to room temperature: Place the whole eggs (not cracked) in a small bowl with warm water for 5 minutes.
Warm the milk to 110°-115°F. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot, it will kill the yeast. The milk should feel like warm but not hot. Pour the warm milk into a large mixing bowl.
Add the granulated sugar to the warm milk and stir to combine.
Pour the instant yeast over the milk mixture, cover with a kitchen towel, and allow it to bubble up for 1-2 minutes.
Melt the butter in a glass measuring cup or small bowl. Allow the butter to cool.
Whisk the room temperature eggs in a small bowl or prepare the egg alternative. Add the whisked eggs and the apple cider vinegar into the mixing bowl along with the yeast milk. Mix until the ingredients are combined.
Add the gluten-free flour, gluten-free baking powder, and salt to the mixing bowl.
Add the melted butter and coconut oil to the flour mixture and mix for 1-2 minutes, or until the ingredients are fully combined. I used the paddle attachment to my KitchenAid stand-up mixer. Scrape down the sides of the bowl.
Change the paddle attachment to the dough hook and mix on medium speed for 3-5 minutes. Your dough will start to pull away from the sides of the bowl while remaining tacky and soft. If it’s too dry then add mire milk and if it’s too wet then add more flour. Gluten-free yeast dough is softer than traditional yeast dough.
Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl). Wet your hands with warm water and rub the dough ball to make it smooth. This step also adds moisture for the rise. Cover the bowl with plastic wrap.
In a small bowl, mix together the softened butter and the pure vanilla extract until combined and smooth.
In another small bowl, mix together the brown sugar and cinnamon.
Spray a piece of parchment paper with gluten-free cooking spray or grease with oil/butter. Place the risen dough on top of the greased parchment paper, dust the top of the dough with 1 tablespoon of gluten-free flour and shape the dough into a rectangle. Dust your rolling pin with gluten-free flour and roll out the dough to about 1/3 - 1/2 inch thick and 12x14-inch rectangle.
Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges.
Sprinkle the brown sugar mixture over the butter. Pat down with your hands.
Using the edge of the parchment paper, fold the longest edge up to start the roll. Slowly roll the dough, keeping it tight, to form a log shape.
Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough.
Place the rolls in a greased 9×13-inch baking dish.
Cover with plastic wrap and leave in a warm area for an hour to let the dough rise
Heat the cream or milk in the microwave for 30 seconds. brush or pour it over the cinnamon rolls.
Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake the rolls for 20-30 minutes until light golden brown. Please check your rolls at the 20-minute mark.
Make the cream cheese or vanilla frosting. See below for recipe.
Allow the cinnamon rolls to cool for a few minutes before frosting them.
Store leftovers in an air-tight container. Reheat in the oven at 350°F for 10-15 minutes or individually microwave for 20-30 seconds.
For the cream cheese frosting:
In a medium-sized bowl, beat together cream cheese, butter, pure vanilla extract, and salt until smooth. Add the powdered sugar one cup at a time and mix until smooth .If you are using granulated sugar then mix, microwave for 60 seconds then use an emersion blender or whisk until smooth. If you're using powdered sugar alternative then you can simply whisk to combine and add more milk or water to your desired consistency. Do not chill the frosting. Keep it at room temperature until the cinnamon rolls are baked. Spread the cream cheese frosting on the warm cinnamon rolls.
For the vanilla icing:
In a medium-sized bowl, stir together all of the ingredients until smooth. Spread the icing over the warm cinnamon rolls. If you are using granulated sugar then mix, microwave for 60 seconds then mix with a milk or emersion blender until smooth. If you're using powdered sugar alternative then you can singly whisk to combine and add more milk or water to your desired consistency.
Overnight Cinnamon Rolls
Cover the cinnamon rolls with plastic wrap, and then place them in the refrigerator overnight. When you are ready to bake, bring the cinnamon rolls to room temperature- this can take an hour to place them in a warm area. Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake the rolls for 20-30 minutes. Please check your rolls at the 20-minute mark.
Freezing Cinnamon Rolls
To freeze before baking: The dough should be frozen after it is rolled up with the filling and the rolls are cut. Cover the pan with foil, then place in freezer. When you are ready to bake, let the dough thaw in the refrigerator overnight, then bring to room temperature. Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake rolls for 15-20 minutes. Please check your rolls at the 15-minute mark.
To freeze after baking: Allow the cinnamon rolls to completely cool. Wrap the rolls with foil and then place them in a plastic freezer bag or in a freezer-safe container. When ready to eat, defrost the cinnamon rolls to room temperature. Warm the rolls in the oven at 350°F for 10-15 minutes or individually in the microwave for 20-30 seconds.
