Before food allergies we had cinnamon rolls at least every other week in my house. Of course they were always the kind you get out of a tube at the store. I didn’t really cook or bake much back then so homemade cinnamon rolls weren’t even in my vocabulary.
After I had my daughter and realized I was allergic to everything under the sun, cinnamon rolls were out. All of my go to canned dough had to go. Glorious canned crescent rolls, delicious and oh so convenient canned biscuits, and the always tasty canned cookie dough were no more. What kind of life could I live without all of those things?!
Turns out, a great one!! Have you all ever looked at the ingredients listed in canned dough? Yikes! As you all probably have already guessed from my other posts (or just the first paragraph of this post), I used to be extremely unhealthy.
My relationship with food was awful and it wasn’t until my food allergies came along that I was finally forced to start caring about what I put in my body. What I’ve learned is that you can still have the things you enjoyed before, but there are smarter and healthier ways to go about making them. It’s all about balance.
Now these cinnamon rolls are definitely still on the splurge list for me. They are refined sugar free, but they are still made with gluten free flours, coconut sugar, and vegan butter. So we limit ourselves to only making these for special occasions (or when I just really need a cinnamon roll!).
Let me tell you what though, these cinnamon rolls are what make the occasion special! I had tried SOOO many homemade cinnamon roll recipes when I found out I had allergies and I was disappointed every single time! Too gummy, hard as a rock, no rise, the results were infuriating.
It wasn’t until I came across a gluten free and vegan bakery in Portland that I knew soft and delicious cinnamon rolls were possible. When we got home I was determined to find a recipe that would work.
So after a lot of research, I came across a cinnamon roll recipe from ForkAndBeans.com. It had good reviews but I was initially turned off by them wanting me to make their special flour blend. Not only that, but the flour blend they wanted me to make was in bulk. My trust had been fractured from previous attempts at cinnamon rolls, was I really going to trust this flour blend recipe??
So I thought of a happy medium, I decided to do the math and come up with the flour blend recipe just for the amount of flour needed for the cinnamon rolls. That way I didn’t have extra flour in case they didn’t turn out well. A couple other problems with this flour blend recipe was that I didn’t have all the flours on hand. I knew of some substitutions that I did have on hand so I gave it a try.
Insert angelic singing ‘here’! REAL cinnamon rolls people, real ones! They looked like cinnamon rolls, they smelled like cinnamon rolls, they were soft like cinnamon rolls, and by golly they tasted like cinnamon rolls.
A miracle had just happened in my kitchen and I was ecstatic! These are absolutely worth putting together your own flour blend and really I think that was the whole trick. This flour blend is magical. I’m so happy I decided to take a risk on this recipe and am so thankful to the recipe creators at ForkAndBeans.com for the inspiration.
What are some recipes you all didn’t think would be possible with food allergies that you have figured out now? I’m always looking for new recipe adventures so I can’t wait to hear about it. I hope these cinnamon rolls are as amazing for your family as they were for mine!Print
For the Filling
- 3/4 cup coconut sugar
- 2 tsp cinnamon
- 1/8 tsp. salt
- 2 tbsp butter, melted (I use Earth Balance Soy Free Vegan Buttery Sticks)
Flour Blend Ingredients
- 1 1/4 cup brown rice flour
- 1 1/4 cup millet flour
- 1/2 cup arrowroot flour
Remaining Dough Ingredients
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 tbsp vegan butter, melted (I use Earth Balance Soy Free Vegan Buttery Sticks)
- 1 1/2 c. dairy free milk of choice (I use So Delicious Unsweetened Coconut Milk)
- 1 tbsp apple cider vinegar
- Preheat oven to 425°F and lightly grease a round pan or 9×13 pan.
- Combine all filling ingredients and set aside.
- In a small bowl, mix milk and apple cider vinegar together and set aside
- In a large bowl, add flour blend ingredients and whisk together.
- Set a piece of parchment paper onto the counter, measure 1/2 cup of the flour mixture, and place onto of the parchment paper.
- Add baking powder, baking soda, xanthan gum, and salt to the large bowl of flour and whisk together.
- Add 2 tbsp of melted butter to the milk and apple cider vinegar mixture.
- Pour the milk mixture into the dry ingredients and stir until a sticky dough forms.
- Transfer dough to the floured parchment paper and knead the remaining flour into the dough.
- Using your hands and a rolling pin, press and roll the dough into a 9×13 rectangle.
- Spread the remaining 2 tbsp of butter onto the dough and cover in the coconut sugar filling.
- Use the parchment paper to roll the dough.
- Using a very sharp knife, slice the dough roll into 8 pieces.
- Place the cinnamon rolls into the prepared pan and bake for 22-25 minutes.
- When you serve the cinnamon rolls, flip them over to reveal the gooey delicious filling that filled the pan while they baked. You can also spoon the excess filling in the pan onto the cinnamon rolls or drizzle with maple syrup for an even sweeter taste.
For This Recipe, I Recommend:
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