Recipes Sweets

Salted Caramel Cinnamon Rolls

One of my fondest memories growing up was going to the mall with my friends and just wandering all day long. None of us had cars in late middle school and early high school (obviously) so getting dropped off at the mall with a little pocket cash was the dream. We’d wander from store to store, try on things we could never afford, and eat lunch at the food court. One of my favorite things to grab was actually a cinnamon roll or bun from Cinnabon. Anyone remember that place, it’s still around I’m pretty sure. Regardless, these cinnamon rolls were huge and topped with thick sweet frosting. I could eat one whole one and feel great afterwards. These days, eating a store bought cinnamon roll does not end well for me. There is way too much sugar for my body to handle and the gluten and dairy is not something I can digest. So! To bring back all those good food memories, I decided to whip up my own sweet version. Except these are gluten free, dairy free, refined sugar free, and full of salted caramel chocolate. Trust me guys, they’re a pretty close contender to any cinnamon roll. Hope the recipe makes sense and I hope you guys love it as much as I do! Happy baking and happy rolling haha šŸ™‚

Ingredients:

For the bun:

  • 2 and 3/4 cup oat flour
  • 3 tsp baking soda
  • 2 tsp cinnamon
  • 1 cup almond milk
  • 2 tbs apple cider vinegar
  • 2 tsp vanilla
  • 5 tbs applesauce
  • 1 tbs date honey

For the filling

Recipe:

  1. Mix the wet and dry ingredients separately and then slowly mix them in together
  2. Mix with your hands at the end to make sure the dough is well formed. You should be able to form a ball with the dough. The dough may be a little sticky, so coat your hands with a little arrowroot starch to prevent it from sticking to your hands
  3. After it’s all well mixed, use your hands or a rolling pin to press the dough flat. Use a non stick surface like aluminum foil, parchment paper, or a floured surface to keep the dough from sticking
  4. Once its flattened out to the desired thickness, drizzle a layer of date honey and cinnamon. I used my fingers to make sure the dough was well coated
  5. Break up the chocolate bar into chunks and sprinkle right on top of the cinnamon and date honey filling
  6. Roll the dough, keeping the filling from spilling out. I used the parchment paper to assist me in rolling, carefully pressing the dough together into a cinnamon roll like shape
  7. Cut into about 1/2 inch pieces and place in a non stick or lined 8 by 8 baking pan. The cinnamon rolls should touch in the pan
  8. Bake at 350 for about 25 minutes or until golden brown. Once they’re out, drizzle with a little extra date honey and they’ll be ready to eat!
  9. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *