Cinnamon Rolls
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.
Makes
Makes 12 rolls
Total Time
1 hr 30 min
Ingredients
For Dough:
3½ cups cassava flour
¼ cup coconut sugar
½ cup grass-fed butter, melted
2 large eggs (pasture-raised preferred)
1 cups (240ml) warm unsweetened almond milk
2¼ tsp active dry yeast
1 tsp (5ml) salt
For Filling:
⅓ cup grass-fed butter, softened
½ cup coconut sugar
2 tbsp (30ml) cinnamon
For Glaze:
1 cups (200g) powdered coconut sugar
3-4 tbsp (60ml) almond milk
1 tsp (5ml) vanilla extract
Make it Good For The Gut (Optional)
Replace ¼ cup almond milk in dough with plain kefir for probiotics.
Swap Options
Oat flour (use 3 cups), raw honey for coconut sugar in filling.
Good To Know
Cassava flour creates those perfect soft, pillowy rolls while the cinnamon filling melts into gooey perfection • Explore more recipes in our catalog.
steps
Step 1
Dissolve yeast in warm almond milk with 1 tablespoon coconut sugar. Let stand 5 minutes until foamy.
Step 2
Mix cassava flour, remaining coconut sugar, and salt. Add yeast mixture, melted butter, and eggs.
Step 3
Knead 8-10 minutes until smooth. Rise in greased bowl 1 hour.
Step 4
Roll dough into rectangle. Spread with softened butter, then sprinkle with coconut sugar and cinnamon.
Step 5
Roll up tightly and cut into 12 slices. Place in greased 9×13 pan.
Step 6
Cover and rise 45 minutes. Preheat oven to 350°F (177°C).
Step 7
Bake 25-30 minutes until golden. Mix glaze ingredients and drizzle over warm rolls.
Step 8
Serve immediately. Store covered up to 2 days.