Low Sugar (Gluten Free) Cinnamon Rolls
I have a proper soft spot for cinnamon rolls. Especially when they are super soft and fluffy and have plenty of cinnamon flavour to them. With a sweet liquid glaze over the top, they are a truly indulgent treat.
And while I have previously happily made myself some delicious low sugar cinnamon rolls by using the filling in this recipe (or a rice syrup/xylitol mix instead of coconut sugar) along with a slightly adapted dough like this one (in which I leave out the sugar and just add a couple drops stevia to the dough), I knew I didn’t want to miss out on a personal favourite while I was having a few months off gluten, especially at this time of year when the cold sets in and a warm cinnamon bun is far far more appealing!
So I set to work testing and adapting and tweaking and came up with these.
Soft, fluffy, sweet and every inch the classic cinnamon bun, but low in sugar (we’re talking 1g – 1/4 teaspoon – per roll) and gluten free (don’t worry, for those who don’t have a need to go out and buy rice flour – you can always click the link above for the recipe I’ve also used in the past without the sugar, which it really doesn’t need).
I hope you enjoy these sweet soft cinnamon-y treats as much as I do and make a big batch to keep everyone happy this Halloween or Bonfire Night without inducing sugar highs in already excited kids. And if you’re not going to eat them all straightaway? Who are you?! Sorry, I mean, feel free to freeze them prepared, sliced but not baked, spread out on a tray, then keep in a freezer safe container until ready to eat. You can then bake them (however many you want) from frozen for an extra few minutes, until cooked through.
A really low sugar and gluten free version of cinnamon rolls, this recipe has all the flavour and indulgence of the classic recipe, but a lot less of the guilt! Perfect for fall, and a great addition to Halloween or Bonfire Night celebrations. Dairy free version included.
- 75 g (1/2 cup) fine ground white rice flour
- 60 g (1/2 cup) sweet (glutinous) rice flour
- 65 g (1/2 cup) arrowroot powder
- 50 g (1/2 cup) oat flour (ground gluten free oats are fine)
- 2 tablespoons xylitol
- 1 tablespoon (gluten free) baking powder
- 1 1/2 teaspoons xanthan gum
- pinch of sea salt
- 90 g (6 tablespoons) butter or coconut oil, cold
- 1 egg
- 2 teaspoons gluten and sugar free vanilla extract
- 100-150 ml (1/3-2/3 cup) cold milk (dairy or unsweetened non-dairy)
- 2 tablespoons butter or coconut oil, melted
- 3 tablespoons xylitol
- 2 teaspoons coconut sugar or brown sugar
- 2 teaspoons ground cinnamon
- plain full-fat yogurt (natural or Greek)
- ground cinnamon
- liquid stevia to taste, optional
-
Add all of the flours, along with the xylitol, baking powder, xanthan gum and salt to a food processor and pulse to combine. Add the cold butter and pulse for 30 seconds or so until the butter is cut into the flour and the mix resembles a mix of big and small breadcrumbs. Add the egg and vanilla extract, then slowly drizzle in the milk while the mixer is going until the dough comes together as a soft, but not sticky, dough. Wrap in cling film or foil and chill in the fridge for at least 15 minutes.
-
Preheat the oven to 180C/350F/gas 4. Grease and line a 20cm (8") round cake tin. Roll out the dough on a floured surface to a large rectangle about 25x35cm (10x14"). Brush with the melted butter or coconut oil. Mix the xylitol, coconut sugar and cinnamon and sprinkle over the rolled out dough. Roll from the shorter end into a log, then slice into 8 slices and place in concentric circles in the cake tin (they will all be touching, which is fine).
-
Brush with 1 tablespoon butter and bake for about 40 minutes, or until the dough is lightly golden and hardened on top. Allow to cool, then serve warm or cold, drizzled with a mix of yogurt and cinnamon (and stevia, if you like).
