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
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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.
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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).
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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).