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Finally, a cinnamon roll recipe my whole family can enjoy! Free of all top 8 allergens, one would wonder how anything so delicious and wholesome could exist: but they do and it IS possible!
A beautiful thing about gluten free cinnamon rolls is that there is no double rising or kneading as in gluten-filled yeasted breads…so having these for breakfast in a timely manner without making them ahead of time is possible! You could also make the rolls (without letting them rise) the night before, cover them and store them in the fridge for morning rising and baking.
These rolls are sure to please a crowd…soft, slightly crunchy on the exterior and bursting with cinnamon flavor. You have many options to make these your own: adding raisins or chopped nuts to the the filling is always an option, and here are an assortment of frostings you could choose to top them with:
- Maple Frosting – from yours truly
- Paleo Frosting @ Guilty Kitchen
- Cream Cheese Frosting@ This Chick Cooks
- Sweet Potato Frosting @ The Whole Life Nutrition
- Salted Caramel Frosting @ Deliciously Organic (sub any allowed butter and full fat coconut milk for the cream)
- ¾ cup any milk, warmed
- 1 package or 2½ teaspoons yeast
- 1 cup teff flour
- 1 cup tapioca flour
- ½ cup millet flour
- ½ cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon guar gum
- 1 cup pumpkin puree
- 6 tablespoons melted coconut oil (or other)
- 6 tablespoons palm sugar
- 2 tablespoons chia meal
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- ¼ teaspoon liquid stevia (optional, I make the rolls slightly sweeter and use less frosting)
- FILLING: ⅓-1/2 cup preferred, softened fat: coconut oil, allowed butter or ghee & ¼-1/2 cup palm sugar & 2T ground cinnamon
- Proof the yeast. Pour yeast into warm milk (not too hot or you will kill it! You should be able to comfortably leave your finger in the liquid, or 110 degrees). Set aside 10 minutes to get foamy.
- Meanwhile, whisk together all the dry ingredients in large bowl: the teff flour through the guar gum.
- When the yeast is proofed, mix in the remaining ingredients: the pumpkin through the stevia.
- Combine the wet and dry mixtures and mix to incorporate. If the dough seems overly soft and sticky, add some more flour (the water content of pumpkin purees varies widely).
- Gather the dough into a ball, and dust all sides with flour.
- Prepare your rolling station: lay out two non-stick baking mats, or waxed paper, or plastic wrap, or any combo of these. If using plastic wrap, tape the bottom piece down onto the counter.
- Flour this bottom piece well, and plop you dough ball down into the center. Lat the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thickness
- Gently peel the top layer off.
- Spread your chosen fat over the entire surface.
- Sprinkle with the palm sugar, and then the cinnamon.
- Using the bottom mat or paper as an assist, gently lift the mat up, starting to roll the dough. Because the dough is soft, you will have to assist in the rolling process: lift, tuck with fingers and roll.
- Cut the roll into roughly 1-1¼” pieces, about 11-12 rolls.
- Place the rolls into a greased, round cake pan. You will need to use two pans, and one may not be full. Allow room for rising, meaning do not have the rolls touching each other, just barely apart. When they rise, they will fill in and touch each other plenty!
- Let rolls rise in a warm place until roughly double in size. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.
- Bake in a 350 degree oven for about 30 minutes until turning golden and no doughiness is felt.
- Top with your preferred frosting (see above for links!)
This recipe was shared on Tasty Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Hearth & Soul, GF Wednesday, Frugal Days Sustainable Ways, Wheat Free Wednesday, GF Monday, Monday Mania, Natural Living Monday, Make Your Own Monday, Traditional Tuesday, Whole Foods Wednesday, Real Food Wednesday, Healthy2Day Wednesday, Thank Your Body Thursday, Tasty Traditions, Pennywise Platter, Keep It Real Thursdays, Wellness Weekend, GF Fridays, Healthy Vegan Fridays, Whole Foods Friday, Simple Meals Friday, Fight Back Friday, Allergy Friendly Friday, Seasonal Celebration Sunday, Sugar Free Sunday, Monday Mania, Made From Scratch Monday, My Meatless Monday,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
This is the most amazing recipe I’ve seen in a while- healthy and decadent and perfect for the holidays
Sweet words gabby, thank you!
I do not have guar gum. Can xanthum gum (sp.) be used?
of course Charlotte, they are always interchangeable (xanthumn is derived from corn so we avoid it), thanks for your question!
Did you meant millet or millet flour? I’m guessing cooked millet if you meant millet (not flour)? Can’t wait to try these!
oops..millet flour, thank you for catching that! and now you can test them Jessica and be my recipe tester too!
Doesn’t oat flour contain gluten? I know oats do! Please clarify … Thanks. Looks great, I’d love to try it, but don’t want any gluten.
Hi Marna! I take certain things for granted anymore, so thanks for your question! Oats do NOT contain gluten, but are processed in the same facilities on the same machines, so cross contamination is almost inevitable. You want certified gluten free oats…these have been processed in a gluten-clean facility, and these are what I use, gluten free oats and oat flour. It is also worth noting that some people do still have a problem with oats and the protein is similar to wheat’s, even without the gluten…everyone has to find out with a bit of experimentation. If you would prefer to avoid oats altogether, please refer to my baking tips page where I break gluten free flours down by protein ‘weight’. Oat is a medium, and can be subbed with any of those other medium gf flours! Hopefully that helps marna, let me know if you need more info!
Wowsers, I bet these went over ridiculously well. They look amazing!
We loved them…of course! My kids of course look for the frosting first…..kids will be kids France!
I made Kale chips from your recipe the other day…again ; ) The whole batch is always gone within 5 minutes! I’ve been passing your blog around to several friends who are gluten/dairy free. We are dairy free (most of the time – we still slip up when we go out) and I’d like to try gluten free for a while and see if my oldest behavior changes. She also has problems with rashes on her bottom which I think would also clear up. I’ll be on you blog a lot!
Those kale chips certainly are like crack for us too Amber! Going out is always tricky, especially the more tings you are avoiding! How old is you daughter? What sort of behavior are you seeing? Taking gluten out of your diet can change so many things….it’s a learning curve in the beginning, but it’s gets to be just part of your routine. I can;t tell you how many people around me who have tried paleo or gluten free and noticed huge changes in their health…things they didn’t even know were issues until those symptoms were gone! You can do it…and I am here to help!
Holy moly, Tessa! You inspire me again with your amazing recipes! I might just have to make these for tomorrow morning!
Angie@ConciousEatery
Thank you Angie, enjoy these!
These look delicious Tessa! Thanks for sharing on Natural Living Monday!
Your Pumpkin Cinnamon Rolls sound so delicious with such lovely seasonal flavours. It’s excellent that they are so allergy friendly – what a great recipe!
I’m pretty sure I say this every time I comment on one of your recipes, but they always look SO AMAZING. Can’t wait to try this one.
Thanks for linking up to Thank Your Body Thursday! Hope you’ll come back this week and share some more great posts! http://www.thankyourbody.com
OMG! Now, you are talking my language! I can’t wait to try this one out. Thanks for sharing with us
Tessa, these look great! Seriously, I think you do everything well! WOW, all of your recipes are just amazing! Keep up the great work!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
I hope to see you again this week!
This week is sponsored by Sugar and Spice Market! They are giving away a package of their gluten free sugar cookie mix and a package of their gluten free pancake/waffle mix! It is just in time for the holidays!
Link up starts tomorrow (thursday) at 7:05pm eastern time! Cindy from vegetarianmamma.com
Oh my-Tessa you have surpassed yourself here, these look de-l-i-c-i-o-u-s!! I am printing this off as I write.. Thank you so much for sharing this with us at Seasonal Celebration Sunday! Rebecca x
Hey Tessa! I am thinking about making these for Christmas morning. Eek – I have no yeast in the house. Umm…do you think I could 1/2 the starch? we are trying not to use any…….
sure Adrienne..you’ll sacrifice some texture…but it should work fine!