Cinnamon Rolls: Egg, Dairy, Soy & Nut FREE!

  

Cinnamon buns are my family’s tradition for birthdays. They have been for as long as I can remember! This year is a little different due to my strict elimination diet while breastfeeding my baby girl! I ABSOUTELY refused to miss out on cinnamon rolls. That left me with little to no choice but to come up with a recipe of my own that we ALL could enjoy! 

I already knew quite a bit about what substitutions could be used for certain food groups. But this elimination diet is a whole new world to me that I am learning SO much about. I geared up my past & new knowledge of food substitutions to create this DAIRY FREE, EGG FREE, SOY FREE & NUT FREE recipe of cinnamon rolls THAT I KID YOU NOT IS BETTER THAN CINNABUN!!!!! 

I generally like to keep my recipes easy and quick, but sometimes it’s not always possible when achieving this level of perfection! This recipe is detailed & involves quite a few ingredients but is 100% worth it! 

Ingredients for Dough: 

· 1 cup warm coconut milk 

· 3 tsp active yeast 

· 2 flax eggs (6 TBSP water & 2 TBSP ground flax combined) 

· 3 TBSP olive oil 

· ½ cup coconut sugar 

· 4 cups flour 

Directions for Dough: YOU WILL NEED A MIXER OR BREAD MACHINE! 

1. Make flax eggs. Let sit for 5 minutes until you have a thick consistency. 

2. Warm milk. Make sure milk is not too cold or too hot. Once warm, combine milk and yeast. 

3. Add in flax eggs and oil (to milk and yeast mixture).

4. In a separate bowl, combine your dry ingredients (flour, coconut sugar).

5. In your mixer, slowly combine dry ingredients with your wet ingredients. 

6. Attach your dough hook and turn mixer onto slow speed to combine ingredients and form your dough. This will take about 5-7 minutes.

7. Once dough is in a giant ball and wrapped around your dough hook, turn off your mixer, remove dough from the hook and let your dough rise! 

8. You will need to cover your bowl with plastic and cover with a dark towel. 

9. Let your dough rise for 1 hour. After one hour, your dough should appear to be double in size. 

Ingredients for filling: 

· 1 cup coconut sugar 

· 2 TBSP ground cinnamon 

· 3 TBSP coconut oil 

Directions for Filling: 

1. Heat coconut oil until it is a liquid base. 

2. Combine your coconut sugar, cinnamon and oil and mix well until combined.

3. Let sit until your dough is done rising and you are ready to start your rolls! 

Directions for Rolls: 

1. Set oven to 325. 

2. Once your dough has risen, remove from your mixed bowl and roll out dough onto a floured surface. Roll into a giant rectangle. 

3. Add your filling evenly to entire portion of dough. 

4. Slowly begin to roll your dough (long-ways) into a log. Try to keep it as tight as possible when rolling. This will help keep your cinnamon rolls together! 

5. Once completely rolled use a knife to cut in half. Then cut each half into 7 pieces. Try to keep each piece as even as possible so they cook evenly! SUGGESTION: I used a bread knife to slice my rolls and it made a perfect cut! 

6. Add rolls to an ungreased pan and cook for 15-20 minutes. 15 minutes will keep your rolls a little undercooked (doughy—my preference:)) 20 minutes will give you a little more crisp! 

7. Once finished cooking, you are ready to add your icing! 

Ingredients for Icing: 

· 3 TBSP coconut milk 

· 1 cup confectioners’ sugar 

· 1 TBSP coconut oil 

Directions for Icing: 

1. Heat coconut oil until it is a liquid. 

2. Combine sugar and milk with your oil and mix well.

3. Spread on top of your rolls immediately once removed from the oven!