THE CINNAMONITO
ESSENTIALS
For the dough
3¾ cups King Arthur Gluten-Free Flour (+ extra for kneading/rolling)
2¼ tsp active dry yeast (1 packet)
¼ cup warm water (about 110°F)
½ cup unsweetened almond milk (about 110°F)
½ tsp coconut sugar
¼ cup maple syrup
¼ cup coconut oil, melted
3 large eggs, room temperature
¼ tsp sea salt
1 tsp vanilla extract
2 tbsp almond milk (for brushing before baking)
For the filling
½ cup coconut sugar
1½ tbsp ground cinnamon
¼ cup coconut oil, melted
⅓ cup date paste (blend 6–8 medjool dates with a little water until smooth)
For the frosting
8 oz dairy-free cream cheese
3 tbsp maple syrup
2 tsp vanilla extract
1–2 tbsp almond milk (to thin, as needed)
KITCHEN FLOW
Mix warm water, almond milk, coconut sugar, and yeast. Let sit 5–10 minutes until frothy.
Whisk flour and sea salt in a large bowl.
In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
Combine wet mixtures with dry ingredients. Stir until sticky dough forms. Add flour if too wet.
Knead on a floured surface for 2–3 minutes until smooth.
Place in greased bowl, cover, and let rise 1–1½ hours until doubled.
Mix filling: coconut sugar, cinnamon, melted coconut oil, and date paste.
Roll dough into 12x16-inch rectangle, ¼-inch thick.
Spread filling, leaving ¼-inch border.
Roll tightly and slice into 8–10 rolls.
Place rolls in greased dish, cover, and rise 30–45 minutes.
Preheat oven to 350°F.
Brush rolls with almond milk.
Bake 17–22 minutes until golden
Guaranteed to make you forget they’re healthy-ish!
