Imagine sinking your teeth into a warm, gooey cinnamon roll that's not only delicious but also gluten-free and healthier than traditional versions. These Oat Flour Cinnamon Rolls are about to revolutionize your breakfast and dessert game, proving that clean eating doesn't mean sacrificing flavor. With a perfect balance of sweet cinnamon, nutty undertones, and a melt-in-your-mouth texture, these rolls will have you wondering why you ever settled for ordinary pastries.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups oat flour
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1 tablespoon cinnamon (for filling)
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, combine oat flour, baking powder, and 1/2 teaspoon salt. Whisk dry ingredients thoroughly to eliminate any lumps.
- In a separate bowl, mix melted coconut oil, almond milk, and maple syrup until well combined. Create a well in the center of dry ingredients and pour wet mixture into it.
- Gently mix ingredients until a soft, slightly sticky dough forms. If the dough seems too wet, add a tablespoon of oat flour at a time until it becomes manageable.
- Place the dough between two sheets of parchment paper and roll out into a rectangular shape, approximately 1/4 inch thick.
- Prepare the filling by mixing brown sugar and 1 tablespoon of cinnamon in a small bowl. Sprinkle this mixture evenly over the rolled-out dough, leaving a small border around the edges.
- If using, sprinkle chopped nuts over the cinnamon-sugar mixture for added texture.
- Carefully roll the dough from the long side, using the parchment paper to help lift and create a tight roll. Slice the roll into 12 equal pieces using a sharp knife.
- Place the cinnamon roll slices into the prepared baking pan, leaving a small space between each roll to allow for expansion.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set.
- Remove from oven and let cool in the pan for 10 minutes. Optional: Drizzle with a simple glaze made from powdered sugar and almond milk.
- Carefully lift the rolls out of the pan using parchment paper edges. Serve warm and enjoy!
Tips
- Dough Consistency is Key: If your dough feels too sticky, add oat flour gradually. The goal is a soft, manageable dough that's not too dry.
- Rolling Technique: Use parchment paper when rolling out the dough to prevent sticking and make the rolling process smoother.
- Even Slicing: Use a sharp knife or dental floss to cut uniform rolls for consistent baking.
- Moisture Matters: Don't overbake! Remove the rolls when edges are golden but the center is still soft to maintain a tender texture.
- Optional Enhancements: Experiment with nuts or a simple almond milk glaze to customize your rolls.
- Make-Ahead Friendly: Prepare the rolls the night before and refrigerate, then bake fresh in the morning for a quick breakfast treat.
- Storage Tip: Store cooled rolls in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 0mg
