1 1/2 Cup Gluten Free Flour
1/4 Cup Coconut Sugar
2/3 Cup Whole or 2% Milk - Warm
2 Tablespoons Butter - Softened
1/4 Cup Coconut Oil
1 Egg
1 Tablespoon Yeast
2 teaspoons Baking Powder
1/4 teaspoon Xanthan Gum
1/2 teaspoon Sea Salt
Ingredients for the Filling:
1/4 Cup Walnuts - Chopped
1/2 An Apple - Chopped
3/4 Cups Coconut Sugar
2 Tablespoons Coconut Oil
2 Tablespoons Cinnamon
Ingredients for the Cream Cheese Frosting:
1 1/2 Cups Powdered Sugar*
1/4 Cup Butter - Softened
4 Oz Cream Cheese - Softened
1 1/2 teaspoons Whole Milk
1/2 teaspoon Vanilla Extract
*Click on my Related Real Life page, linked up at the top, to about read why my Cream Cheese Frosting is brown instead of white.
Grease an 8 x 8 inch pie pan or round glass pan. Place a large piece of wax paper on a flat surface and tape down each corner. Have some extra flour and a rolling pin ready, near the wax paper. You will also need a standing mixer with both a mixing and dough hook attachment. Prepare the filling before you start the dough, that way once the dough is ready and rolled out on to the wax paper, the filling will be right there to scoop on top. You can make the frosting while the cinnamon rolls bake or ahead of time and store in an air tight container in the refrigerator.
Chop up 1/2 an apple and the walnuts and place them in a bowl. Mix in the cinnamon and coconut sugar. Pour the coconut oil over the filling and fully combine all ingredients. Set aside.
Mix all the ingredients together and spoon on top right when the cinnamon rolls come out of the oven.
Mix the yeast in the warm milk and whisk them together until all the lumps are gone. In a standing mixer using the mixer attachment, cream together a 1/4 cup of coconut sugar and the softened butter. Pour the milk/yeast mixture over the creamed sugar and butter, then add all the other dough ingredients and mix them on medium speed. Mix the dough for a minute or so with the mixer attachment, stopping every 30 seconds to scrap the sides of the bowl. Once the dough starts to become thick, change to the dough hook attachment and mix for another minute or so, until dough is firm.