Sometimes on Sundays we like to get "fancy" with our breakfasts. (That really just means my family sits down together and we eat something that takes a little more time to prepare.) The husband suggested cinnamon rolls this time.

Do you realize how much junk is in conventional cinnamon rolls? Guys. It's terrible. And going by rule of thumb of, "if you want something sweet, make it yourself" I got to researching lots of paleo, gluten free, vegan, no sugar recipes. I adapted this from several recipes. Thankfully these are quick because after I fell down the rabbit hole of recipe research my boys were starving.

So...enter my AMAZING, EASY-PEASY cinnamon rolls!

Sunday Cinnamon Rolls

Dough:

2 cups all purpose gluten free flour (I used Bob's Red Mill Baking Flour)

1 tsp xanthan gum (omit if your blend already contains it)

1 1/4 tsp baking powder

1/4 teaspoon kosher salt

1/4 cup coconut sugar

3 TBSP ghee, room temperature

1 egg, room temperature, beaten

1/2 cup whole milk, at room temperature (or you can use full-fat coconut milk)

Cinnamon Filling

1/4 cup brown sugar (I used coconut sugar)

1 TBSP cinnamon

1/8 teaspoon kosher salt

2 TBSP ghee, room temperature

• Preheat your oven to 350°F. Grease a loaf pan with coconut oil. (I used a cast iron loaf pan because it transfers the heat really well.)

• In a large bowl, add the flour, the xanthan gum, baking powder, salt, and sugar. Whisk to combine. Add the ghee, eggs, and milk, and mix until the dough comes together. Using your hands, knead the dough till it's smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in until the dough is smooth.

• Turn the dough out onto a piece of parchment paper. Top with another piece of paper and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any edges.

• Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well. With a silicone spatula, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into equal pieces, each about 1 inch thick. (Mine made about 8 rolls) Place each roll in the loaf pan so that they touch each other.

• Put the pan in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes).

• While the rolls are cooling, you can make icing for the top. I thought the rolls were sweet enough... but it's up to you.

• In a small bowl, add 1/2 cup confectioners’ sugar and 2 teaspoons of milk. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until you have a thick but pourable glaze.

#foodiegodmother #glutenfree