My cousin and his wife posted photos of the cinnamon rolls they made before Christmas and it inspired me to make a grain free version. Yeast works well with grain free dough as long as it has enough starch to feed on. I used arrowroot because it was handy but I suspect tapioca flour to work just as well. This recipe has more carbs than my body needs but is okay for a treat once in awhile.
This was the first recipe I made using chestnut flour and I love it. The texture is fine and silky like wheat flour.
I sweetened mine with a combination of granulated erythritol and date sugar and made a powdered erythritol glaze for over the top. Soon I’m switching to Swerve brand sweetener. It’s a combination of erythritol and oligosaccharides and is more readily available than pure erythritol plus comes in granulated and powdered forms.
2 cups almond flour
1 cup chestnut flour (plus extra for pastry board)
1/4 cup flaxseed meal
1/4 cup arrowroot
1/4 cup warm water
1 Tbs coconut flour
2 1/4 tsp quick acting yeast (1 packet)
1 tsp agave nectar
1/2 tsp salt
1/2 cup coconut margarine, softened
1/3 cup erythritol
1/4 cup date sugar
2 tsp ground cinnamon
1/4 cup powdered erythritol
3 Tbs almond milk
In a small bowl, combine warm water, agave nectar and yeast. Let sit at least 5 minutes until the yeast is frothy. In a large mixing bowl, add dry ingredients and stir until well combined. Beat eggs in a separate bowl, add eggs and yeast mixture to the dry ingredients. Knead until dough is combined and holds together well. Cover with a floursack towel and let rise for at least an hour in a warm, dry place (I use my oven). Once the dough has risen, dust a clean pastry board or a sheet of parchment paper with the extra chestnut flour. Pour dough out on the board and knead until the dough is no longer sticky. Dust rolling pin with chestnut flour and roll out the dough into a rectangle about 12″x14″. Combine the ingredients for the filling in a medium bowl and mix until smooth. Spread the mixture evenly across the dough. Cut the dough in 12 one inch strips and roll each strip individually. Grease an 9 inch round baking dish and arrange the rolls in it. Let rise for another 30-45 minutes before baking at 350*F for 30 minutes. Remove from the oven. Mix up the glaze in a small bowl, heating it for a minute in the microwave to melt the erythritol if necessary. Drizzle glaze over the top of the rolls and let sit for five minutes before serving.