Gluten and Dairy-Free Cinnamon Rolls
2 hours and 10 minutes
Rolls: ¾ can (13.5 fl.oz.) full fat coconut milk 1 Tablespoon apple cider vinegar 2 cups Anthony’s Organic Cassava Flour Sprinkle of salt 1 package of active dry yeast ¼ cup gluten free flour blend ¼ cup Anthony’s Organic Coconut Oil 1 egg ¼ cup Anthony’s Cane Sugar Filling: ½ cup Anthony’s Coconut Oil ½ cup Anthony’s Coconut Sugar 3 Tablespoons Anthony’s Ceylon Cinnamon
In a small bowl mix together the coconut milk and apple cider vinegar and allow it to sit for 10 minutes In another large bowl, add the cassava flour, salt, yeast, gluten free flour, coconut oil, egg, and sugar cane Add the coconut milk mixture to the large bowl and stir all ingredients together until a dough has formed. Let the dough rest for 30 minutes. Preheat the oven to 400 degrees Fahrenheit Place rested dough onto a surface dusted with cassava flour Fold the dough with more cassava flour until it is no longer sticky Roll out dough into a rectangle that is about 1/2 inch thick In a smaller bowl, mix together the filling ingredients - coconut oil, coconut sugar, and cinnamon. Spread this filling mixture on top of the rectangle dough Roll the dough and cut into 14 rolls Place the rolls in a greased 9x13 baking pan and bake for 20-25 minutes or until the rolls are golden on top. Remove the rolls from the oven and let them cool Top them with Anthony's Creamy Coconut Cashew Frosting Enjoy!