Like I said, not *exactly* healthy enough to eat daily, but definitely a healthy treat and oh-so-much better than the original.  I wanted a Cinnamon Roll to taste like a Cinnabon Cinnamon Roll, and be gluten free.  You know, the gooey-ness and sweet cream cheese icing. This recipe isn’t exactly the quickest as the dough needs to rise, but trust me, its worth the wait! Adapted from a recipe I found on Food.com.  This recipe could also be made dairy-free if you replace the butter with Earth Balance (non-dairy margarine) and cream cheese with Tofutti (soy based cream cheese that tastes identical to cream cheese)

Dough

2/3 cup unsweetened almond milk (I used Silk True Almond) *or use milk of choice
1 Tbsp yeast
2 Tbsp butter
1 Tbsp raw sugar (like palm sugar, cane sugar or sucanat)
3 packets stevia
1 egg
1/4 cup unsweetened applesauce
1 tsp vanilla
3/4 cup + 1 Tbsp cornstarch (could also use arrowroot powder)
3/4 cup oat flour
1/4 tsp baking soda
2 1/2 tsps xanthan gum *see Note
2 tsp baking powder
pinch salt

Filling

1/3 cup sucanat
1 1/2 Tbsp cinnamon
2 Tbsp butter, softened

Cream Cheese Icing

1 Tbsp butter, softened
2 Tbsp low fat cream cheese, softened
1 cup icing sugar
1/2 tsp vanilla

* Note: Xanthan gum can be found at health food stores or the natural section of your grocery store.  It helps bind gluten-free dough, so I wouldn’t omit it.  I’m not sure how the dough would turn out if you didn’t use it.

Directions:

1. Dissolve the yeast in a large mixing bowl with warmed milk. Let bubble for a few minutes

2. Add butter, sugar, stevia, applesauce and vanilla to yeast/milk mixture. Stir to combine. Add egg and whisk with fork.

3. Add together the dry ingredients in a separate bowl (corn starch, oat flour, baking soda, xanthan gum, baking powder, salt. Mix to combine.

4. Slowly add the flour mixture to the wet, stirring until well combined.  The dough will appear sticky and wet, but if its too sticky to come together, add additional cornstarch (2 tsp to 1 Tbsp)

5. Remove dough from bowl and place in a greased bowl (sprayed with cooking spray or lightly brushed with butter). Cover with a kitchen towel and set aside to rise for 45-50 minutes. It will still look sticky when done, this is normal.

6. Preheat oven to 400 degrees F

7. Roll dough to 1/4 inch thick square shape between 2 pieces of well floured parchment paper (cornstarch works best).

8. Remove the top sheet of parchment and add filling. Spread softened butter on dough.  Combine sucanat and cinnamon and sprinkle over buttered dough

9. Using the bottom of the parchment paper as a guide, roll the dough into a log.

10. Carefully cut the dough into 8 equal pieces using a serrated knife. Place rolls into a pie pan or other oven-proof dish sprayed with cooking spray. Leave a little bit of space between the rolls so they have room to expand.

11. Bake in the oven for 18-22 minutes until the tops are golden brown and the sugar has melted.

12. While the rolls are baking, whip together frosting ingredients until soft and creamy. I found an electric beater worked best. You will not need to add extra liquid that what’s listed, it just takes a bit for it to come together.

13. Frost the warm cinnamon rolls (best out of the oven), and smile at the fact how delicious and healthier they are than regular cinnamon rolls!

Nutrition (per cinnamon roll with icing)  Calories: 259   Fat: 9.5 g   Carbs: 42 g   Sugars: 23 g   Fiber: 2.5 g   Sodium: 244 mg   Protein: 2.5 g

Fresh out of the oven