Gluten Free Cinnamon Rolls

One of my favorite treats growing up was a warm gooey cinnamon roll from Cinnabon. My grandma was a big fan as well and would spoil my sisters and I every time we went to the mall, oh g'ma! Here's a much healthier and gluten free recipe that is boyfriend (non-vegan) approved!

Ingredients

Dough

2/3 cup coconut milk (or any non dairy milk)

1/4 cup coconut sugar

2 tbsp potato starch

1 1/2 tsp instant yeast

1 1/2 cups gluten free flour (store bought OR 3/4 cup tapioca flour, 1/2 cup rice flour and 1/4 cup GF oat flour)

1/2 tsp baking soda

2 1/2 tsp baking powder

1 1/2 tsp agar agar powder

1/2 cup apple sauce

1 tbsp lemon juice 

Filling

1/4 cup coconut sugar

3 tsp cinnamon

1/4 cup apple sauce

1 tbsp pure maple syrup 

1/2 cup dried cranberries (or any dried fruit)

Icing 

1/2 cup soaked cashews 

1/4 cup coconut milk

2 tbsp coconut sugar

1 tbsp pure maple syrup

2 tbsp lemon juice

Warm milk and stir in the coconut sugar and set aside (if using active yeast NOT instant, proof it in this milk). Mix potato starch, instant yeast, gluten free flour, baking soda, baking powder and agar agar in a bowl. Place apple sauce and lemon juice in the bowl with the warm milk and mix. Pour wet mixture slowly into the dry mixture while stirring. The dough should be thick and sticky. Set the dough aside.

For the filling, mix all ingredients together and set aside. 

On a piece of parchment paper, sprinkle with tapioca starch so the dough doesn't stick (seriously it's sticky). Roll out dough to a rectangle until the dough is about 3/4 inch thick. Spread the surface with the filling mixture evenly. 

Start to roll the longer end of the dough, keeping it semi tight as you go. Roll until you've reached the edge, pressing down the seem of the dough to secure it. With a large knife, cut into 2 inch rolls. Place them in a greased baking pan (or on parchment paper) and cover with a kitchen towel. Let the rolls rest for 1 hour. 

Set oven to 350F and bake the cinnamon rolls for about 25 minutes or until golden brown. 

For the icing, mix all ingredients in a blender and blend until smooth. Cool your GF cinnamon roll for 10 minutes before applying icing.