Happy Easter! We thought this recipe would be a perfect addition to your Easter line-up (if you read it in time, that is). It’s quick, easy and extra delicious! Thanks to Sarena, the Non-Dairy Queen for this gooey and decadent treat!
I would like to think that I’m a great planner for meal times. However, sometimes the kids will throw me a curve ball and ask for cinnamon rolls on Sunday morning. We all know that takes far more time than we are willing to wait for breakfast. Not to mention, who wants to make multiple batches to fit everyones dietary restrictions here (no dairy, no gluten and no soy)? Seriously, I can’t make this without thinking of how my husband and I will want some too as soon as we smell it baking in the oven. So, I developed this recipe for just those occasions that we want the cinnamon roll taste, but without all the waiting! I have made this many times for gluten and dairy lovers…they can’t tell it’s gluten and dairy (casein) free.
- 2/3 cup almond milk (heated to 110 degrees)
- 4 tsp rapid rise yeast
- 1 cup Bob’s Red Mill white rice flour
- 1/2 cups Bob’s Red Mill gluten free all purpose flour
- 2 TBSP raw sugar
- 15 drops vanilla stevia (or 1 TBSP sugar)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp apple cider vinegar
- 1/4 cup applesauce
- 1/4 cup egg whites or 1 large egg or 1TBSP flax meal mixed with 3 TBSP hot water
- 2 TBSP Smart Balance Light, room temperature
- 1/3 cup dark brown sugar
- 1 tsp ground cinnamon
- 1-1/4 cups powdered sugar
- 1-2 TBSP water
- Lightly grease an 8 x 8-inch square baking pan.
- In a large bowl, combine the flours, baking powder, sugar and salt. Dissolve the yeast in the warmed almond milk, then stir the milk mixture, applesauce, vanilla stevia extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
- While the dough rests, mix together melted butter, brown sugar and cinnamon in a small bowl. Pour the mixture evenly on top of rested dough and swirl in with a spatula.
- Place pan into a cold oven, then set the oven temperature to 350F.
- Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes.
- Combing the powdered sugar and water. Pour the icing over the bread and serve warm. Leftovers can be reheated in the microwave.
Sarena is The Non-Dairy Queen. She writes about her family’s adventures in eating healthy with multiple food allergies and intolerances.