Deliciously Healthy and Gluten-Free Oat Flour Cinnamon Rolls
APPROXIMATE MACROS without heavy cream u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~398u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~9.8 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~57 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~15 gu003cbru003eu003cbru003eAPPROXIMATE MACROS with heavy cream u003cbru003eu003cstrongu003e425 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e10 g proteinu003c/strongu003eu003cbru003eu003cstrongu003e57 g carbsu003c/strongu003eu003cbru003eu003cstrongu003e18 g fatu003c/strongu003e
Servings 10 servings
Calories 398kcal
Ingredients
- dough 3 and 3/4 cups gluten-free oat flour 1 cup tapioca flour 1 packet quick rise yeast (2 1/4 tsp) 3/4 cup + 2 tbsp warm milk of choice (110–115°f) 1/4 cup maple syrup 3 tbsp melted butter or avocado oil 1/4 cup greek yogurt or thick dairy-free yogurt 2 large eggs, room temp 1 tsp baking powder 1 tsp vanilla extract 1/2 tsp fine sea salt filling 4 tbsp softened butter 1/2 cup coconut sugar 1 tbsp cinnamon pinch of sea salt heavy cream (gooey-roll option) 1/3 cup heavy cream, warmed until just lukewarm glaze 4 oz cream cheese, softened 1/2 cup lakanto powdered sugar (or more to taste) OR you can use a little maple syrup instead 1–2 tbsp milk of choice 1/2 tsp vanilla extract
Instructions
- activate the yeast whisk the warm milk and maple syrup. sprinkle on the quick-rise yeast and let it get foamy, about 5–7 minutes.
- mix the wet ingredients in a large bowl, whisk together the eggs, melted butter/oil, yogurt, vanilla, and salt.
- add the yeast mixture pour the foamy yeast mixture into the wet ingredients and whisk to combine.
- add the dry ingredients add the oat flour, tapioca flour, and baking powder. mix until a soft, slightly sticky dough forms.
- first rise cover and place in a warm spot for 45–60 minutes, until slightly puffy.
- roll out turn the dough onto parchment, dust lightly with tapioca flour, and roll into a 10x14-inch rectangle. add the filling spread the softened butter evenly. mix the coconut sugar, cinnamon, and pinch of salt, then sprinkle over the butter.
- roll + slice roll up the dough from the long side and slice into 10 rolls. place rolls into a greased or parchment-lined baking dish. cover and let rise 20–30 minutes.
- pour the heavy cream warm 1/3 cup heavy cream just until lukewarm. pour gently around and lightly over the rolls if desired.
- bake bake at 350°f for about 22 minutes, or until the tops are lightly golden and the rolls feel set but soft. whisk together the cream cheese, lakanto powdered sugar, vanilla, and milk. add to warm rolls.