Cinnamon Rolls

[The Sticky Swirl Remix]

Soft, gooey cinnamon rolls with that perfect swirl of cinnamon sugar. These are the breakfast treats that make weekend mornings feel special.

Ingredients

For Dough:
3 1/2 cups (420g) cassava flour
1/4 cup (48g) coconut sugar
1/2 cup (115g) grass-fed butter, melted
2 large eggs (pasture-raised preferred)
1 cup (240ml) warm unsweetened almond milk
2 1/4 tsp (7g) active dry yeast
1 tsp (6g) salt

For Filling:
1/3 cup (75g) grass-fed butter, softened
1/2 cup (96g) coconut sugar
2 tbsp (14g) ground cinnamon

For Glaze:
1 cup (120g) powdered coconut sugar
3-4 tbsp (45-60ml) almond milk
1 tsp (5ml) vanilla extract

Steps

Activate:

Dissolve yeast in warm almond milk (105-110F/40-43C) with 1 tablespoon coconut sugar. Let stand 5-10 minutes until foamy and bubbly.

Combine:

In large bowl, whisk cassava flour, remaining coconut sugar, and salt. Create well in center, add yeast mixture, melted butter, and eggs. Mix until shaggy dough forms.

Knead:

Turn onto lightly floured surface and knead 8-10 minutes until smooth and elastic. Dough should spring back when poked gently.

Rise:

Place in greased bowl, cover with damp towel. Let rise in warm place 1-1.5 hours until doubled in size.

Roll:

Punch down dough and roll into 12×18 inch rectangle on floured surface. Spread softened butter evenly, leaving 1/2 inch border on long sides.

Fill:

Mix coconut sugar and cinnamon, sprinkle evenly over buttered dough. Roll up tightly from long side, pinching seam to seal.

Cut:

Using sharp knife or dental floss, cut log into 12 equal slices. Place cut-side up in greased 9×13 inch pan, leaving space between rolls.

Bake:

Cover and rise 45 minutes until puffy. Preheat oven to 350F (177C). Bake 25-30 minutes until golden brown. Cool 10 minutes, then whisk glaze ingredients and drizzle over warm rolls.

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Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk in dough with plain kefir for live probiotics and tangy flavor that complements the cinnamon. Add 2 tbsp ground flaxseed to the flour mixture for omega-3 fatty acids and fiber. Include 1 tbsp psyllium husk powder for prebiotic fiber that feeds beneficial gut bacteria. Use Ceylon cinnamon instead of regular cinnamon for better blood sugar regulation and anti-inflammatory compounds.

Remix Options

Flour Swaps: Use 3 cups (360g) oat flour for nutty flavor or 3 1/4 cups (390g) almond flour for protein boost. Orange Twist: Add zest of 2 oranges to filling and orange juice instead of almond milk in glaze. Apple Spice: Include 1/4 tsp nutmeg and 1/8 tsp cardamom in filling, add 1 cup (120g) diced apples. Caramel Pecan: Replace coconut sugar in filling with 1/2 cup (150g) pure maple syrup, add 1/2 cup (60g) chopped pecans. Overnight Option: After placing in pan, cover and refrigerate overnight, then let come to room temperature 1 hour before baking. Mini Rolls: Cut into 24 smaller pieces, bake at 375F (191C) for 18-22 minutes.

Good To Know

Yeast Activation: Almond milk should be 105-110F (40-43C) – too hot kills yeast, too cold won’t activate it. Mixture should foam within 5 minutes. Dough Texture: Cassava flour creates wonderfully soft, pillowy rolls with slightly different texture than wheat – expect dough to be less elastic but still workable. Rising Environment: Place dough in warm, draft-free spot like oven with light on or near heater for best rising. Storage: Store covered at room temperature 2 days or freeze baked rolls up to 3 months. Reheating: Warm individual rolls 20 seconds in microwave or 5 minutes in 300F (149C) oven. Make-Ahead: Prepare through second rise, cover and refrigerate overnight, then bake straight from fridge adding 5-10 extra minutes.