I've always loved cinnamon rolls, they are so yummy!! They're fluffy, buttery, and sugary- what's better?! Of course, they are usually not that healthy or gluten free. I use banana flour and other gluten free flours to replace wheat all-purpose flour; the result is amazing! Banana flour makes everything amazing. It's the perfect wheat flour replacement!!
Instead of using processed white sugar in these cinnamon rolls, I use coconut sugar!! Coconut sugar is a low glycemic sugar.
These cinnamon rolls do take time to make, but the end result is totally worth it! Make them this weekend for a special breakfast treat, Christmas morning, or anytime!! They are so scrumptious, everyone will love them!
Onto the recipe!
Banana Flour Cinnamon Rolls
- 1/4 cup wedo banana flour
- 1/2 cup potato starch
- 1/4 cup almond flour
- 1/4 cup tapioca starch (plus more for rolling out dough)
- 1/2 teaspoon baking soda
- 1 1/2 xanthan gum
- 2 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 2/3 cup almond milk
- 1 packet instant yeast
- 1 tablespoon grass-fed butter
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup grass-fed butter, melted
- 1/2 cup coconut sugar
- 3 tablespoons cinnamon
- 1/2 cup coconut butter
- 4 tablespoons raw honey
- 1/4 teaspoon vanilla extract
Preheat oven to 325 degrees on bake. Grease a pie pan with coconut oil and lightly flour a pie plate (using tapioca, arrowroot, etc.) Combine yeast packet and coconut sugar in a bowl. Then microwave almond milk and butter. Combine into yeast/sugar mixture and set aside to proof. Then whisk together potato starch, banana flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and salt in a separate bowl.
Add egg, oil, and vanilla into the yeast/sugar mixture. Mix in a mixer for a couple of seconds until well combined and then add in the flour mixture (slowly!) After the mixture is combined, turn the mixer up to medium-high and beat for 2 minutes or so.
Combine softened butter, coconut sugar, and cinnamon in a small bowl.
Place a sheet of plastic wrap on your table and sprinkle with tapioca starch. Roll out dough into a rectangle shape. Spread the filling evenly over the dough. Roll your dough into a log form. Cut the cinnamon roll into about 8 slices, then place cut side down in the greased pie pan. Cover the rolls with a towel in a warm spot and let them rise for roughly 15-20 minutes. Bake for 20-25 minutes until tops are golden-brown and look delicious!
*Optional Sweet Glaze*
Combine coconut butter, vanilla, and honey in a bowl and microwave for 40 seconds until melted. Stir, and pour onto cinnamon rolls immediately after you take them out of the oven.