These may not be the most stunning and decadent cinnamon rolls you've ever had, but I bet they are the healthiest. And I promise they taste amazing, even without any grain at all! These AIP-friendly grain-free vegan cinnamon rolls are perfection for breakfast, snack or dessert and they won't give you a massive sugar spike or a belly ache like their traditional counterparts.
Share these this holiday season with anyone looking to trim down for the season or those avoiding common allergens and inflammatory foods!
Cinnamon Roll Dough:
1 cup mashed white fleshed sweet potatoes (simply peel, dice, boil til tender & mash)
1 TBSP coconut oil
1 ripe banana
3 TBSP organic coconut flour
3 TBSP arrowroot starch*
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
12 ounces (1 bag) fresh cranberries
1/3 cup maple syrup maple syrup
½ cup filtered water
1 tsp fresh orange zest (little clementine zest works too)
1/4 tsp cinnamon
1/4 cup full fat coconut milk
1 TBSP maple syrup
1 tsp organic coconut flour
1/4 tsp vanilla extract (optional)
-OR- (non-AIP) vegan vanilla protein powder whisked with water to form a glaze
Directions for filling:
1. In a medium saucepan, combine the cranberries, sweetener of choice and water. Bring to a boil over med-high heat, then reduce heat to medium-low and cook stirring occasionally, until the cranberries have "popped" and the mix has thickened (about 5 to 10 min).
2. Remove from heat and stir in the zest and cinnamon. Taste and, if the mixture is too tart, add more sweetener to taste. It will thicken as it cools. Once cooled, leftovers will keep in the refrigerator in an airtight container for 10-14 days.
* Arrowroot powder/starch is must-have in your pantry if you are baking grain and gluten-fee and looking to cut down on inflammation! It lends a great texture to baked goods.
Directions for dough:
1. Bake, roast or boil white-fleshed sweet potatoes, puree and let cool.
2. Mix the wet ingredients (potatoes, banana and melted coconut oil) and set aside.
3. Mix dry ingredients (coconut flour, arrowroot, spices, baking soda and salt) then mix the dry ingredients into wet until they form a dough. Chill in the fridge for several minutes.
4. Preheat oven to 385F. While it is heating, get out a piece of parchment paper.
Roll/press the dough out to a large rectangle, then spread cranberry sauce filling onto the dough using the back of a spoon. Carefully roll up the dough as tight as you can (use the parchment paper to help you; that's what I do!).
5. Once it is rolled up, place the freezer for several minutes for the dough to firm up for slicing. Slice the roll into 8 or so pieces.
6. Place on a cookie sheet lined with parchment paper/greased with coconut oil with some space between rolls.
7. Bake for 30-35 minutes or until rolls are brown on the bottom and slightly firm but not overdone.
8. While rolls are baking, mix together the glaze ingredients. Cool the baked rolls for about 15-20 minutes (still on the pan on top of a wire rack), then drizzle with glaze.
Leftovers if you have them, will keep for several days in an airtight container at room temperature.