The Easiest Oat Flour Cinnamon Rolls Gluten Free Food

OAT FLOUR CINNAMON ROLLS

Steps:

• Preheat oven to 350F.
• In a bowl, add the yogurt and apple cider vinegar and stir until combined. Then add in the oat flour, baking powder, baking soda and salt and mix until just combined.
• Flour your working surface with more oat flour and transfer the dough on top. Sprinkle a bit more oat flour on top and then use your hands or a wooden roller and roll the dough into a long rectangle, about 4-5 inches in width about 1/4 of an inch in thickness.
• Spread the cashew butter on the dough and then sprinkle on the coconut sugar and cinnamon. Slice the dough into 4 even strips and then roll each one individually. Place into a small baking dish and bake for 19-22 minutes or until tops are lightly golden brown.
• Drizzle with maple cashew cream or icing and enjoy!

THE EASIEST OAT FLOUR CINNAMON ROLLS (GLUTEN FREE)

Steps:

• Preheat your oven to 350 degrees and grease a 9 inch circle pan with cooking spray.
• In a small bowl, prepare your filling by combining the coconut sugar and cinnamon. Set aside.
• Now make the dough. In a medium bowl combine the dry ingredients: oat flour, coconut sugar, baking powder and salt. Mix and set aside.
• In a large bowl, whisk together the almond milk, butter, and vanilla. Make sure the almond milk is at room temperature (or you can microwave it for 20 seconds) before adding in the butter. This will prevent the butter from solidifying. Whisk until fully combined.
• Now, fold in the dry flour ingredients into the wet ingredients. Mix just until combined and the dough forms into a ball. Let the dough sit for a minute or two to thicken.
• Place the dough onto a lightly floured surface (I like using parchment paper and adding about a tablespoon of oat flour). The dough will be a tad bit sticky and thats ok! Add a tablespoon of oat flour on top of the dough so it is easy to shape and work with. Using your hands, press the dough and shape it into a rectangle, about 12x8 inches or 1/4 inch thick.
• Now, brush the flattened dough with melted butter or coconut oil and sprinkle the filling on top in an even layer.
• Start to roll the dough into a log form. Slowly roll the dough from the short side. It's ok if the dough starts to crack. Carefully pinch the dough together with your hands to keep it from cracking. Continue this process until fully rolled up.
• Using a sharp knife, cut the dough into 8 rolls. The dough will be a little bit sticky as you cut it. Place the rolls in the prepared circle pan. Top each roll with a small sliver of butter (optional) and bake for 25 minutes.
• While the cinnamon rolls are baking, make your icing! Combine all the icing ingredients in a small bowl until fully combined. If the icing is too dry, add in another tbsp of almond milk.
• Top each cinnamon roll with icing and enjoy!

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!