The Universe will always figure out ways to maneuver lessons to be learned into your life. If you are open to it, you will find that those lessons can be found in some of the most daily tasks. Maybe even in these yeast free cinnamon rolls….
For me currently, it is coming through the way of my job. As more responsibility is placed upon my plate, the more room for error occurs. We are human after all, error is inevitable. But for those of you who have been following me for a while know that I strive for perfection (which, as we all know, is never good for the soul).
I make it my daily task to remind myself that when I feel defensive about the mistakes I have made, or better yet when someone points out said mistakes, that is my ego wanting to fight and make an excuse for it. It takes everything in me to swallow my pride and accept the feedback, all the while reminding myself that my mistakes do not make me unlovable.
It’s trying on my soul at times but I *have* to find the humor in it and laugh when I make a mistake because if not, I become bitter and angry…and I have grown to understand that bitterness and anger get me nowhere. Neither does being perfect.
Yeast Free Cinnamon RollsPrint
For the filling:
- 3/4 c. brown sugar, packed
- 1/4 c. granulated sugar
- 2 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. salt
- 2 Tbsp. nondairy butter, melted
For the Dough:
- 2 1/2 c. + 1/2 c. Cara’s gluten-free flour blend
- 2 tsp baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 Tbsp. nondairy butter
- 1 Tbsp. lemon juice + 1 1/2 c. room temp nondairy milk, set for 5-7 minutes.
For the Icing:
- 1 1/3 c. powdered sugar
- 1/4 c. melted coconut oil, refined for no coconut flavor
- 2 Tbsp. hot water
- 1/2 tsp vanilla extract
- For the filling, combine everything together in a bowl until like wet sand texture and set aside.
- Preheat the over to 425 degrees. Grease a round glass pan with oil spray.
- Combine the 2 1/2 c. flour, baking soda, baking powder, salt, and xanthan gum until well blended.
- In a smaller bowl, whisk the room temp soured nondairy milk with 2 Tbsp. melted butter. Add the liquid ingredients into the large bowl with flour mixture and stir with a wooden spoon until the liquid is absorbed. DO NOT PANIC. Yes, the dough is supposed to look ugly at this point.
- Line the counter with a piece of parchement paper and place almost all of the 1/2 c. flour onto the parchment paper. Transfer the sticky dough onto the highly floured space and begin to work the flour into the dough with your hands. Once you have gently kneaded the flour in, sprinkle the remaining flour back on to the parchment paper.
- With your hands, shape the dough gently into a 9″x 13″ rectangle. Spread 2 Tbsp. melted butter onto dough and sprinkle the cinnamon-sugar filling evenly on top, leaving a 1/4″ border on all edges.
- Gently but quickly roll the dough. If your dough breaks apart at the seams (and it will) just use your hands and pat the dough to correct the problem. Gently slice the roll into 8 pieces with a sharp knife. Place 7 pieces around the perimeter of the pan and place the remaining piece in the center. With your hands, gently press down on each roll.
- Brush the top of the rolls with the remaining 2 Tbsp. of melted butter.
- Bake for 18-22 minutes or until golden brown. Allow to cool slightly (5 minutes). Coat with icing.
I have been through a lot in terms of figuring out allergen friendly baking and let me tell, I have made many errors throughout this journey! The beauty of it is that I have grown tremendously with those mistakes, so much so, that I have been able to easily create recipes like these yeast free cinnamon rolls. You never know what lurks around the corner with every mistake. Good things can happen, even delicious cinnamon rolls.
Looking for more cinnamon rolls? Check these out: