Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1/2 cup tapioca starch
- 1/4 cup almond milk (or dairy-free milk of choice)
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tablespoon active dry yeast
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Combine the gluten-free flour blend and tapioca starch in a bowl. Sift to remove lumps.
- In a separate bowl, warm the almond milk and add the melted coconut oil, maple syrup, and yeast. Let it activate for 5-10 minutes.
- Combine wet and dry ingredients, mixing until a soft dough forms. Let the dough rest for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the dough between parchment paper into a rectangle.
- Spread a thin layer of coconut oil and sprinkle with cinnamon and sugar.
- Carefully roll the dough into a log and slice into rounds.
- Place cinnamon roll rounds in a greased baking dish and cover to rise for an additional 30 minutes.
- Bake for 25-30 minutes or until golden brown.
- Let cool before serving.
Notes
Best served fresh. Leftovers can be wrapped and stored in the fridge. Reheat in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free