Grain Free Cinnamon Rolls

Name: Grain Free Cinnamon Rolls
Prep time: 10 min
Cook time: 20 min
Yield: 10 rolls
Ingredients: 3 tablespoons Ener-g egg replacer mixed with 12 tablespoons water, or 6 eggs; 1/3 cup unsweetened applesauce; 1/2 cup coconut flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup plus 3 tablespoons erythritol or sugar, divided; 2 1/4 teaspoons cinnamon, divided; 1 tablespoon melted Earth Balance or butter

Filed Under: Uncategorized

By Kelly M 13 Comments Jump to Recipe

This is the grain free version of Healthy 30 Minute Cinnamon Rolls. Please see the full post here.

Yield: 10 rolls

Grain Free Cinnamon Rolls

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

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Ingredients

3 tablespoons Ener-g egg replacer mixed with 12 tablespoons water, or 6 eggs
1/3 cup unsweetened applesauce
1/2 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup plus 3 tablespoons erythritol or sugar, divided
2 1/4 teaspoons cinnamon, divided
1 tablespoon melted Earth Balance or butter

Instructions

Preheat oven to 400F.
Mix together egg replacer or egg, applesauce, and salt. Add in coconut flour, baking powder, 1/4 cup erythritol or sugar,, and 1/4 teaspoon of cinnamon. The batter should look somewhat like unkneaded dough.
On parchment paper or a silicone mate, turn out the dough and knead until it comes together, about 1-2 minutes. (This is not intimidating at all!) Now, you can either top it with another piece of parchment paper and roll it flat, or smoosh it down to a uniform thin-ness like I did. You should have a big, thin square of evenly thin dough.
Combine the remaining 3 tablespoons erythritol or sugar with the remaining 2 teaspoons of cinnamon. Brush the melted Earth Balance or butter over the dough, and evenly sprinkle the cinnamon mixture over the Earth Balance. Roll the long side up to the other long side, until you have a long, thin log. Be really really really careful when rolling the dough. It is delicate and cracks easily. If cracks do form, don’t worry. Just pinch them closed with your fingers. Cut the log widthwise into 8-10 rolls.
Place the rolls in a greased baking dish, and bake for 15-20 minutes, or until the filling is slightly bubbly and the dough is firm and slightly browned. Let cool before eating. Or just inhale them all over the cooling rack. Either way, devour.

Notes

I have not tried this recipe with eggs!! I have only tested it with egg replacer. I just thought you should know. If you want a recipe that will definitely work with eggs, please see the full recipe (link above).

Nutritional information calculated with egg replacer and erythritol.

https://www.foodiefiasco.com/grain-free-cinnamon-rolls/

Nutrition

Calories: 38 cal

Fat: 2 grams g

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Comments

Nicole says
February 18, 2014 at 7:10 pm
I tried this recipe and the dough came out soggy and unusable with 6 eggs. I added more coconut flour, but had to just scrap it and throw out the dough ball.
Reply
- Kelly M says
  June 16, 2014 at 4:34 pm
  I am so sorry Nicole! I've updated the recipe to reflect that it clearly doesn't work with eggs. So sorry again.
  Reply
Karisa Hodge says
February 27, 2014 at 2:37 pm
I tried this recipe and even though it was very tasty, it was a disaster to make. I tried 6 eggs and it turned out like batter instead of dough. I ended up having to put nearly 1.5 cups of flour (1 C. coconut, 1/2 C. almond) to get it even anywhere near dough. Even then, it was still very wet and almost impossible to get into a log or moved to a pan without falling apart. Next time, I'd probably start out with 3 eggs and maybe 1 C. flour.
Reply
tara says
March 23, 2014 at 10:02 am
i tried making this but the dough does not hold together at all....
Reply
- tara says
  March 23, 2014 at 10:33 am
  you need to use tapicoa flour to bind it
  Reply
- Kelly M says
  March 28, 2014 at 10:12 pm
  I am so sorry Tara! Can I help troubleshoot?
  Reply
Kirsten says
March 23, 2014 at 8:04 pm
Hi, I'm just checking ... That seems like a lot of egg for 1/2 a cup of flour??? Is that right??
Reply
- Kelly M says
  March 27, 2014 at 9:10 pm
  Good question! I know it seems like a lot of liquid, but coconut flour is VERY absorbent.
  Reply
Lisa says
March 28, 2014 at 9:21 am
Looking forward to trying these recipes. Do you have a buretto shell recipe yet? Let me know. Thanks a lot!!!! :)
Reply
- Kelly M says
  March 28, 2014 at 9:50 pm
  No shell recipe yet, but I'll have to get working on it. ;) Perhaps this tortilla recipe will be of some help in the meantime?
  Reply
Jen says
December 27, 2014 at 7:04 pm
Hi, My sister and I just tried this recipe with egg replacer and we found that we had to let the dough sit for about 10 minutes and add an extra 2 1/2 tablespoons of coconut flour before it was kneed-able. Once we did so we were able to follow the rest of the recipe without a problem.
Reply
- Dulcie de Kock says
  January 7, 2015 at 8:27 am
  Thank you so much for these helpful tips, Jen! You guys are cinnamon roll superheroes:-)
  Reply