these berry-filled cinnamon rolls were inspired by some mouth-watering photos by veggie and the beast.
as you may or may not know, baking yeast breads with gluten free flour and no eggs is extremely tricky, and is rarely as pretty as the pictures you see on her site (you’ll see my proof below). but if you’re in the predicament of avoiding eggs, dairy, gluten, and refined sugar but still long for the occasional breakfast treat, bear with me, and try to look beyond the outward appearance — i promise their taste will overshadow any unattractiveness you see on the outside. actually, the end result is not too bad, if i do say so myself…
1 cup unsweetened almond milk
1/4 cup ghee, cut into chunks (if you unable to tolerate ghee, any butter substitute would work)
3-1/4 cup gluten free flour mix (see my post about pancakes for my recipe – double this, b/c you’ll obviously need more than the 2 cups the recipe yields)
2 tablespoons instant yeast
1/4 cup coconut sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1 flax “egg” (1 tablespoon flax meal whisked with 3 tablespoons warm water – allow to sit for 5-10 minutes)
2 tablespoons ghee, melted (or other butter substitute)
1 cup fresh raspberries
1 cup fresh strawberries
1/4 cup coconut sugar
1 heaping teaspoon cinnamon
1/2 cup water
1 tablespoon cornstarch
1/2 cup maple syrup
4 teaspoons almond butter
a few dashes of cinnamon
(glaze recipe from this no sugar cinnamon roll recipe)
warm the almond milk over medium heat until it starts to boil. remove from heat, and stir in ghee. let it sit and cool a bit while you prepare the dough mix. in a stand mixer bowl, start by whisking together all of the dry ingredients for the dough, and then add your wet ingredients, including your almond milk mixture and flax egg. add the hook attachment to your mixer, and knead on medium speed for a few minutes (3-5). if your dough is too dry and won’t come together, you should add some water, a couple of tablespoons at a time (i only had to add 2-3 tablespoons). after 3 or so minutes, your dough should hold together and be soft to the touch. cover the bowl with a towel and let it rise for a half hour.
meanwhile, mix all of the filling ingredients together (except the ghee) in a small saucepan on high heat for about 7 minutes. the mixture will boil, which helps it thicken as it should. be sure to keep stirring as it boils. if you don’t like a lot of seeds, you can then put the filling in your vitamix or other high speed blender for a minute or two to create a smooth filling.
roll out your dough into a large rectangle (about 16″ x 12″). i like to use cling wrap to roll my dough — simply tape down a large rectangle of it to your countertop, put your ball of dough on top, and then put another rectangle of cling wrap on top before rolling out with a rolling pin to your desired size. remove the top layer of cling wrap, and then spread the butter substitute (or brush melted ghee) onto the dough. add your berry filling, distributing it evenly across the dough.
roll your dough carefully, and then, using a serrated knife, slice into 8 pieces. place them into a greased (i used coconut oil spray) 8″ or 9″ round cake pan. WARNING: as you roll your dough, much of the berry filling will likely ooze its way out onto your cling wrap. my parents taught me not to waste my food, so i spooned up the excess filling and spread it on top of the cinnamon rolls.
cover, let rise for another half hour while you preheat your oven to 375.
NOTE: these gluten and egg free cinnamon rolls do not rise a whole awful lot, so don’t expect them to double in size or anything. you’ll notice they spread much closer together than in my photo above within that rise time.
bake for about 20 minutes. while they’re baking, use a small saucepan over low heat to whisk together the glaze ingredients. you can immediately drizzle the glaze onto the cinnamon rolls once you remove them from the oven.
hope you enjoy them as a special treat like i did!