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Giant Gluten-free Cinnamon Roll

Giant Gluten-free Cinnamon Roll made with simple, delicious and healthier ingredients. An epic brunch or breakfast recipe that tastes cinnamon rolls to the next level.

Scale

Ingredients

Cinnamon roll dough:

Cinnamon sugar filling:

Instructions

  1. Preheat oven to 400 degrees and grease a cast iron skillet with a little butter
  2. Whisk together the nut milk and apple cider vinegar in a medium bowl and set aside for 5-10 minutes
  3. Add in the vanilla extract then coconut oil and mix again
  4. In a large bowl, mix together 4 cups of the flour, baking powder and coconut sugar
  5. Then pour the wet mixture into the dry and gently mix with a spatula
  6. Add in the other 2/3 cup flour and mix well
  7. Let the dough sit for 30 minutes (cover bowl with paper or dish towel)
  8. Form the dough into a round sphere and add to a floured-surface and sprinkle some on top to roll it out (you can use a water bottle like I did and used about 1/3 cup additional flour total between top and bottom)
  9. Roll out the dough so it is a large rectangle about 1 – 1.5 inch thick
  10. Once the dough is in a large rectangle, mix together the butter, coconut sugar and cinnamon then spread on top of the dough, evenly distributing across the rectangle
  11. Slice the dough into four rectangles (width wise) then roll the bottom rectangle up from one side to another creating one small roll
  12. Add that roll on top of the following rectangle and roll again
  13. Repeat until one large cinnamon roll is formed
  14. Gently add to the cast-iron skillet and bake in oven for 15 minutes or until the top feels firm (don’t over cook or it will be dry!)
  15. Allow the skillet to cool for about 12-15 minutes then slice and enjoy while warm

Notes

Store extras on the counter for a couple days then in the fridge for up to a week! You can also freeze and warm up when you’d like to eat!

rachLmansfield

rachLmansfield