Tag Archives: coconut flour


28 May

this picture placed conveniently at the top so you are inspired to continue on

This morning when I woke up, I decided that I wanted to make (gluten-free) cinnamon rolls. Why? Because I can. And just as the yeast was proofing, I learned that my mom’s darling pug had two seizures last night.

the prince of pugs

I had to move away from the flour so as to not get tears in it and instead proceeded to cry on Brandon (after googling pugs and seizures–not a good idea) for a while before returning to what then became therapeutic baking (I am totally obsessed with dogs, and I do not want this one going anywhere any time soon). This made delicious cinnamon rolls all the more necessary!  Before I get any more gooey (pun intended) I will just get on with the recipe.

gluten-free army ready for battle

Gluten-Free Cinnamon Rolls

For the dough:

1/4 cup coconut flour

3/4 cup oat flour

1 cup tapioca starch

1 Tbsp xanthan gum

1 1/2 tsp salt

2 1/4 tsp quick rising yeast

1 cup flax milk (or milk-like product of your choice)

1/8 cup agave nectar

1 Tbsp vegetable oil

2 tsp vanilla

2 eggs

Heat the flax milk, oil, and agave nectar in a small saucepan over medium heat. Bring to a light simmer and immediately remove from the stove to cool. You want the mixture to be around 110 degrees to activate the yeast. For me, that’s about as hot as the water gets straight out of my tap. When the mixture is the right temperature, mix in the yeast and let it sit until it gets nice and foamy.

Mix together the coconut flour, oat flour, tapioca starch, xanthan gum, and salt.

dry ingredients ready to be whisked together into one!

Once the yeast is proofed, add it to the flour mixture, along with the eggs and vanilla extract. The dough will be pretty sticky. If it seems too wet, add about 1 tsp at a time of tapioca starch until it holds together. Cover this bowl lightly and leave it to rise for about an hour (I stick mine in the microwave for safe keeping–with the microwave OFF!).

fluffy dough ready for rolling!

Okay, here comes a shameless plug for one of my favorite baking tools. THE SILPAT! A silpat is a non-stick baking sheet cover that I use when making any baked good that gets cooked on a baking sheet. Or, in this case, rolling out my cinnamon roll dough. Trust me when I say you need this. But if you don’t have one and are currently dying for cinnamon rolls (I know it’s hard to look at food blogs and not immediately be able to taste the food), you can grease up a piece of parchment paper and dust it with cornstarch.

Roll your dough into a large rectangle on the silpat or parchment paper. This may require dusting your rolling pin with cornstarch as the dough will likely try to stick at least a bit. Now onto the good part!

For the filling:

3 Tbsp butter

about 1/2 to 3/4 cup brown sugar (I just sprinkled mine on til I felt satisfied with the coverage so I’m guessing how much I used)

about a tablespoon cinnamon (again, guessing since I just dusted with it)

a handful of raisins (optional)

a handful of finely chopped walnuts (optional)

Melt the butter and spread it evenly over the dough’s now flat surface. Then, sprinkle it with brown sugar, cinnamon, and dried fruit or nuts if you so desire.

ready to roll

To roll up your cinnamon goodness, gently lift one side of the silpat or parchment to help you begin rolling the dough tightly (but not so much that it busts apart) into a big cinnamon log. Make sure you close the seam when you finish.


a cinn-ful log

Ready to learn a trick? Cut your cinnamon log into 1″ rolls using dental floss!

log bits

ta da!

Finally, grease a pie pan or baking pan with butter and tuck your fledgling rolls in to nap again (let them rise for about 45 more minutes).

Preheat the oven to 350°. When ready, bake for 15-20 minutes or until just turning brown. Check ’em at 15 minutes to be on the safe side.

ready to bake!

While they’re baking, prepare the frosting. I used leftover coconut milk frosting I had in the fridge from “Cake Is Beautiful.” You can either halve that recipe and use it, or do something like:

1/2 lb confectioners sugar

2 Tbsp flax milk

1 1/2 Tbsp butter (softened)

1 tsp vanilla extract (or almond extract, or maple syrup)

Whisk this jazz together and pour it over the buns when they’re fresh out of the oven.

And, drum roll please….

in all their gooey glory

Hope you like these as much as we did! Here’s a shot of Brandon torn between eating his salad and diving into a sugary surprise:

Brandon: What percentage do you want to eat another one of these?
Me: 150%


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