Who doesn’t love cinnamon rolls? Okay, there might be a handful of people who don’t like cinnamon rolls… I guess they’re just crazy. Aside from those few weirdos, we can agree cinnamon rolls are delicious. I used to love those mini cinnamon rolls that came in a big plastic tub, they were sweet, fluffy and, mini (how cute). The main problem with these pre-made rolls was that they really weren’t great for you, with a ton of processed sugar and an ingredient list as long and confusing as an encyclopedia, they didn’t seem like the best option. These cinnamon rolls are the perfect replacement, they’re moist, fluffy, and with ten simple ingredients, you’ll look forward to eating these!
While cinnamon rolls are more dessert-like, I still look forward to having them for breakfast on special occasions, I always look forward to the warm and fluffy roll paired with the delicious frosting that makes them so moist. Unlike pre-made cinnamon rolls filled with refined sugar, these rolls are filled with whole ingredients that will provide nutrients and energize you instead of making you feel bad. Coconut oil has vitamins K and E while almonds have calcium, magnesium, copper, and vitamin K. I could list the vitamins for every ingredient but, this post would end up being way too long. You know, even my dessert recipes are healthy enough that you can have them for breakfast, cookies for breakfast sounds delicious!
While seems intimidating to make something with different components, cinnamon rolls are actually a lot easier than you think, if you break it down and manage your time well, you’ll find it a lot of fun to make. There are three main components, the dough, the filling, and the frosting. The dough takes the longest but it is still a simple recipe, once you have the dough made and rolled out, you just spread the filling on top and roll.
Please don’t skip the step of chilling your dough, because the rolls are so fluffy, the dough is more mushy and moist, meaning it needs time in the fridge so your rolls stay round when slicing, I found if you skip the chilling process, the rolls turn more into blobs and the filling mixes with the dough- it just becomes a disaster. Another key thing to make your life way easier is to roll your dough between two sheets of parchment or wax paper, you won’t have to dust the counter and rolling pin with flour (and if you’re grain-free, almond flour only sticks to the dough). Not only will you avoid having to clean a counter and rolling pin but, it’ll make rolling your dough into a log and transporting it to the fridge much easier. I think you’ve read enough about them to want to have some, happy baking! 🙂
Vegan and SCD Cinnamon Rolls
Ingredients
For the Dough:
- 2 Tbsp Vegan Butter (sub raw butter if SCD)
- ½ Cup Coconut milk (or sub dairy-free milk of choice)
- 7 Tbsp Maple syrup (sub honey if SCD)
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Vanilla
- ¾ Cup Almond flour
- 3 ½ Tbsp Coconut flour
- ¾ Tsp Baking Soda
- 1 Pinch Salt
For the Filling:
- 6 Tbsp Vegan butter (sub raw butter if SCD)
- 6 Tbsp Maple syrup (sub honey if SCD)
- 4 Tsp Cinnamon
For the Frosting:
- ⅓ Cup Coconut cream
- 5 Tbsp Maple syrup
Instructions
For the filling:
- Combine softened vegan butter, maple syrup and cinnamon
- Stir until combined
For the Dough:
- Combine the almond flour, coconut flour and baking soda in a small bowl, mix until combined
- In a seperate bowl, combine the vegan butter, coconut milk, maple syrup and the vinegar, mix until combined
- Slowly add the dry ingredients into the wet, stir until a dough forms
- Roll out dough into rectangle between parchment paper
- Spread filling over dough and roll into a log
- Chill log in refrigerator for 30 minutes*
- Preheat oven to 375° and grease two 8-inch round pans
- Afte log has chilled, slice into 1 inch rolls
- Place rolls in greased pan and cover pan with foil
- Bake the rolls at 375° for 55-60 minutes
- Allow rolls to cool, then pour the frosting on top
- Enjoy!
For the Frosting:
- Melt the coconut cream with the maple syrup
- Stir until combined**