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Grain Free Cinnamon Rolls

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By 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

  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

7.8.1.2
304
https://www.foodiefiasco.com/grain-free-cinnamon-rolls/

Nutrition

Calories: 38 cal
Fat: 2 grams g

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Comments

  1. 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

  2. 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

  5. Looking forward to trying these recipes. Do you have a buretto shell recipe yet? Let me know. Thanks a lot!!!! :)
    Reply

  6. 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

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