gluten dairy egg free Cinnamon rolls

Gluten free Cinnamon Rolls

dough:

2/3 cup apple sauce
2 tbs light tasting olive oil
1/3 cup rice milk
1/4 cup agave nectar
1 3/4 cup brown rice flour mix
1/4 cup sweet rice flour
1 1/4 tsp xanthan gum
1/2 tsp salt
2 tsp gluten free baking powder
1/2 tsp baking soda

Step 1:
After you've mixed up the dough, divide in half and roll out each half on oiled wax paper.




Step 2:
Spread each half with 1/2 tbs melted coconut oil


Step 3: Preparing the filling
In a blender place:
16 pitted, chopped dates
3 tbs cinnamon
4 tbs water

Blend on "ice crush" setting until dates are in small pieces, then on "grind" setting until mixture turns into a paste. Divide in half and spread each half on oiled dough.

Step 4:
Roll up (this was easy to do because the wax paper was oiled and the dough separated from it nicely) and cut into 1 inch thick slices. Place on oiled pans leaving a little space in between each roll to allow room for rising. Bake in a 350F oven for about 12 minutes or until they look done. Do not over bake.

This makes about 20 small rolls.


Step 5:
Allow rolls to cool at least half way:) before frosting!!! (otherwise frosting WILL melt)

Frosting:

Mix 2 tbs coconut oil and 1 tbs agave nectar until well blended and creamy. Put a little dollop of frosting on each roll. ENJOY!!



PS: of course you can use brown sugar to sweeten instead of dates:) I just wanted to make this sugar free!