If you want to know the secret to my heart, it’s with cinnamon rolls. I freaking love cinnamon rolls – filled with all kinds of not-good-for-you goodness. It’s a holiday tradition in our house to have cinnamon rolls and bacon for breakfast, although I’ve never actually homemade my own cinnamon rolls. I always opted for the delicious Pillsbury ones that come out of a tube because it’s always just been easier.
Well, cue my year of intention. And my diagnosis with IBS, and subsequent dairy and gluten aversion. No more cinnamon rolls. Lots of sadness.
But then I realized that I could just get over my laziness 🤭, and just – know – make my own recipe up.
Low FODMAP Homemade Cinnamon Rolls
- 3 packets of instant yeast
- 1-1/4 cup + 4 tbs unsweetened vanilla almond milk
- 3 tbs granulated sugar
- 4 cups Bob’s Red Mill One-to-One Gluten Free flour
- 1 cup room temperature lactose-free butter (2 sticks) + 2 extra tbs for the icing
- 2 eggs
- 1/2 tsp salt
- 1 cup brown sugar
- 3 tbs + 1 tsp ground cinnamon
- 2 cups powdered sugar
- 2 tsp vanilla extract
- In a small bowl, mix the instant yeast, 1/3 cup of milk and 1 tbs of the granulated sugar. Let the yeast dissolve. Works better if the milk is room temperature or even a little warm!
- Meanwhile, in a bigger bowl, mix together the other 2 tbs of granulated sugar, 1 tsp cinnamon, 1/2 cup butter, eggs and the rest of the cups of milk (save that 4 tbs for the icing!).
- Slowly add the yeast mix into the dry bowl, and knead the dough until it’s soft and a little sticky. Put cling wrap on the bowl, and let it sit for about an hour to rise. I put mine in the microwave so dogs couldn’t jump on the counter to eat it (there’s precedents 🤣).
- In another bowl mix together the brown sugar, 3 tbs cinnamon, and half a cup of melted butter. This is going to be the filling!
- Using a rolling pin, roll the dough out to be about the size of a cookie sheet, and then spread the filling mix all over it. Make sure you go edge to edge!
- Carefully roll the dough and filling into a log of goodness. Seal the edge with a few drops of water.
- Cut it into 12 equal sized pieces, and then set in a 9×13 pans in rows of 4×3. Cover again with cling wrap, and let it sit for another hour. It’ll rise a bit more!
- Put it in a fridge, and let it marinate in all it’s cinnamon deliciousness overnight.
- The next morning, take the 9×13 pan out of the fridge and remove the cling wrap. Preheat the oven to 350°.
- Put the pan in the center of the oven, and bake for about 30 minutes. Check it every few minutes after about 25 minutes, and wait until it’s slightly browned before taking out.
- In one more bowl (sorry for all the dishes!), mix together 2 tbs of melted butter, 2 cups powdered sugar, 2 tsp vanilla and 4 tbs unsweetened vanilla almond milk for the frosting topping. Pour on top of the slightly cooled-but-still-warm cinnamon rolls.
- Try not to eat all of them in one sitting. These were devoured by my kids, my husband and myself. Also, be forewarned: your house will smell amazing when these are baking.
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