VIBRANT & PURE

Quick & Healthy Cinnamon Rolls (GF + Vegan)

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When you’re craving sweet buttery doughy glutinous cinnamon rolls smothered in frosting (me everyday lately), but you want to eat something a little more nutritious that won’t leave you feeling super blah afterwards— these are your new go-to. I wanted to create a dough made out of a few simple healthy ingredients that still worked in a cinnamon roll recipe and turned out fluffy. They were also so easy to make— they took less than 30 minutes overall. I’m quite happy with the way these turned out!

PS I know the flour measurements seem *very random* (7 tablespoons?) but they ended up needing 1/3 cup + 1 tablespoon, which = 7 tbsp. OK! Here’s how you make them:

PPS. I’ve been working on finding the perfect ratio of gluten free flours for a while, I had a previous recipe with just oat flour but they turned out a little gummy/not fluffy enough. The combination of almond flour, tapioca flour, and oat flour makes for a perfectly fluffy result— so I wouldn’t recommend switching this up.

PPPS. you can sub the mashed banana for pumpkin puree, sweet potato puree, even dairy free yogurt should work— I liked using banana here because it added some natural sweetness.

INGREDIENTS:

for the dough:

1 large ripe banana, mashed (1/2 cup worth)

7 tablespoons oat flour

7 tablespoons almond flour

7 tablespoons tapioca flour or arrowroot flour

1 teaspoon baking powder

pinch of sea salt

for the cinnamon sugar filling:

3 tablespoons softened coconut oil or butter

1/4 cup coconut sugar or brown sugar

2 teaspoons cinnamon

for the cream cheese frosting:

6 oz dairy free cream cheese

3-4 tablespoons maple syrup or honey

DIRECTIONS:

Add all of the dough ingredients together in a mixing bowl, mix using a spoon, and then using your hands to create a nice smooth dough. Set aside.

In another bowl, mix together coconut oil or butter, coconut sugar, and cinnamon, until a smooth paste forms.

Place the ball of dough between two pieces of parchment paper and roll out into a rectangle shape. Spread on the coconut oil sugar cinnamon mixture until evenly distributed, then pick up the dough on one end and carefully roll into a round log shape. Slice into equal pieces and add to a greased baking dish.

Bake at 350 degrees F. for 15 minutes. I like to flip them over to serve, because the bottoms get nice and caramelized/saucy. Top with cream cheese frosting (simply mix the cream cheese and liquid sweetener together until a frosting forms), and enjoy!

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