Ingredients for the Dough:
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.
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.
Preparation:
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.
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.
Directions for the Filling:
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.
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.
Directions for the Frosting:
Mix all the ingredients together and spoon on top right when the cinnamon rolls come out of the oven.
Mix all the ingredients together and spoon on top right when the cinnamon rolls come out of the oven.
Directions for the Dough:
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.
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.
Sprinkle flour on the prepared wax paper, your clean hands and also rub some on the rolling pin. The dough will be very sticky, the flour will help with this. Roll the dough into a rectangle. Evenly spread the prepared filling over the flattened dough, leaving a little room at the top, so that you can stick the roll to itself at the end. Break the bottom pieces of tape and use the wax paper to help you roll up the cinnamon roll. Once the roll is formed and securely stuck to the other end, cut it into 8 even slices. Place each slice, pinwheel side up, on the prepared greased pan and bake in a pre-heated oven at 375 for 20 minutes. Once the cinnamon rolls are fully baked and browning on the sides, remove them from the oven and spoon the cream cheese frosting over them. They are best served warm, right from the oven, however you can store them in an air tight container at room temperature for a few days.
Makes 8 Gluten Free Apple Walnut Cinnamon Rolls