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Gluten Free Cinnamon Rolls - Dairy Free, Grain Free, Corn Free

Posted Jan 17 2011 9:20pm
I've been trying to figure out how to make grain free cinnamon rolls for one of my sons, who is allergic to gluten, dairy, chocolate, and corn****.  I'd like to serve cinnamon rolls for breakfast sometimes, but he is noticing more and more that he is not getting the same thing as everyone else.  It's too expensive to have everyone in the household on his special diet and therein lies the dilemma.

Most grain free breads are quick breads, meaning they are super mushy and would not work for rolling out.  I tried a grain free cookie recipe for cookie cutters.  I thought it was going to work great.  Everything went well until I popped them in the oven.  The cinnamon rolls spread out as they baked.  They tasted wonderful but were not very attractive, kind of like a messy looking danish.

And then I stumbled upon a grain free bread  recipe  from The Spunky Coconut.  She calls them "Santa Lucia Day Saffron Buns".  The thing about her buns is that she shaped them into these cute "S" shapes.  If you can
shape them,  then certainly you can roll them out and re-roll them.  They have form and substance which is exactly what I need!

Preheat oven to 350.

Add 1 tsp pure stevia powder to the Saint Lucia Bun dough.  Separate the dough into two balls and roll each of them out to about 1/4" thick between two pieces of greased parchment paper.  Liberally sprinkle the rectangles with  Sucanat  and cinnamon.  To roll them back up, lift the bottom parchment paper up and around (very carefully).  Separate the top parchment paper from the dough inch by inch as you roll (very carefully).  To cut the cinnamon rolls, take a piece of dental floss and slide up under the log, cross the floss at the top and pull.  (If I cut them with a knife, they squish).

Put them on a parchment lined cookie sheet and bake for 20 minutes.

Top with Food Renegade's  Cinnamon Icing .

This makes about 18 cinnamon rolls, if you cut them to be about 1-1/2" tall.

So, how do they taste?  Pretty darn good.  These are not big fluffy cinnamon rolls.  They are a little more like those pecan rolls from the grocery store.  You know, the ones in the bread aisle that come in a tin pan inside a plastic bag.

******Note:  To make these cinnamon rolls corn free as well, use The Spunky Coconut's recipe for corn free  baking powder .  Yes, regular baking powder contains corn.  Also, replace the xanthan gum with guar gum.  They both act similarly, but xanthan gum does contain corn.

Shared at:   What's Cooking Wednesday
Hearth & Soul Hop
Real Food Wednesday

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