When you know that a recipe needs a bit of a tweak and it works out perfectly, you know it was a wise decision…not to mention tasty!!
A couple minor changes from our original sweet roll recipe, which I think make it easier to bring together. These are enjoyed best the day they are made, but freeze like a dream. So if you don’t eat the whole pan while they’re still all warm, freeze them individually til solid and place in a freezer bag. Then when you have a hankering for some cinnamon-y goodness, you’re all set! Hope you love these!!!
cinnamon rolls 2.0
grain free, paleo cinnamon-y goodness all rolled up for your enjoyment
- ¾ cup warm water, around 110°
- 1⅛ tsp active dry yeast, we use Red Star
- 1 tbls maple sugar
- ⅓ cup grass fed butter, melted and slightly cooled so it’s opaque and not clear
- ¼ cup maple sugar
- ¾ tsp Redmond Real Salt
- 3 eggs
- ½ cup room temperature mashed potatoes* (can sub pumpkin**)
- 2 ¼ cups Otto’s Cassava Flour + additional for dusting
- dark chocolate chips (opt)
- chopped nuts (opt) filling
- ¼-½ grass fed butter, softened
- ¼-½ c coconut or maple sugar
- 2-3 tbls cinnamon glaze
- 1 c powdered maple sugar***, or organic powdered sugar
- 2 tbls grass fed butter, melted
- 1-2 tbls full fat coconut milk
- In a medium sized bowl, combine water, yeast and 1 tablespoon maple sugar. Whisk well and let bloom, depending on your yeast, this could take anywhere from 5-20 minutes.
- Once yeast mixture is frothy and ready to go, add butter, ¼ cup maple sugar, salt and eggs. Mix with a hand mixer until well incorporated and creamy. Add in mashed potatoes and mix again until well combined.
- Begin by adding 1¾ cassava flour to wet mixture and with your hand mixer beat until well combined and your dough begins to come together. Add remaining cassava flour a couple tablespoons at a time, mixing after each addition, until you get the desired consistency. You’re going for a dough that you can form into a ball and then rolled out.
- Dust a piece of parchment paper with cassava flour, place dough on top, then place another piece of parchment on top. Roll out to an 11″x13″ rectangle…or larger, just depends on how you like your sweet rolls!
- Spread the dough with softened butter, sprinkle with sugar and cinnamon. Add chocolate chips and/or chopped nuts if using.
- Using the bottom layer of parchment as a guide, roll the dough beginning on the 13″ side til it meets the other edge. Using a serrated knife cut into 2″ sections, you should get 7-8. If you want smaller sweet rolls, you can roll the dough thinner and cut into 1″ sections, this will yield nearly 12-14!
- Select a baking dish that accommodates the size roll you decided on, coat with coconut oil, and place rolls side by side in pan. Cover with plastic wrap and let set in a warm spot in your kitchen for around 20 minutes for rolls to begin rising. Begin preheating your oven to 350°.
- After 20 minutes, remove plastic and carefully brush each roll with a little bit of water. Cover with foil and bake for 25 minutes, covered.
- Remove foil, and bake for an additional 15-20 minutes or until golden brown.
- While rolls cool a bit, mix together glaze ingredients with a small whisk until desired consistency. Drizzle with that glaze and dig in!! *mashed potatoes – simple leftover kind, made with grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best sweet rolls! **if using pumpkin, approx. 2-4 tablespoons additional cassava flour may be necessary. You can also add a tsp or so of pumpkin pie spice blend to dough, filling or glaze. If you try subbing with sweet potato, the same may adjustments may be necessary. ***powdered maple sugar: combine 1 cup maple sugar & 1 tbl tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.