Who needs that?
To the people who never get cravings that can’t be ignored, I admire you. Even if I don’t understand you.
Here’s the easiest way to make gluten free cinnamon rolls that are ready for any emergency. Not only do they taste great, these rolls are fun to make. No, really. While the technique may be a bit different, there are reasons. See notes after recipe for details.
I’m guessing you’d rather make a quick snack right about now. Or maybe that’s just me.
Need a cinnamon roll, like right now? No problem. Use a microwave to make a soft and delicious treat that's ready in minutes.
- 1/4 teaspoon tapioca starch
- 1 tablespoon water
- 1/2 teaspoon olive oil (or melted coconut oil)
- 1.5 tablespoons plain yogurt (coconut is great)
- 1 tablespoon brown sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon baking powder
- Pinch of baking soda
- 4 tablespoons almond meal (packed)
- 1 tablespoon tapioca starch
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- Optional icing:
- 1 tablespoon powdered sugar
- Few drops of water
In a microwave safe cup, combine tapioca starch and water. Heat for 10 seconds on high setting in microwave. Stir. Add olive oil, yogurt, sugar, vanilla extract, baking powder, baking soda, almond meal, and tapioca starch. Mix thoroughly.
Microwave on high for 55 seconds (in a 1500 watt oven). Don't worry at all if dough spreads while cooking. Cook time will vary depending on how powerful your microwave is and how thin you've spread the dough. While still warm, roll cooked dough into a log (jelly roll style). Slice each log in half to make 4 mini cinnamon rolls. Drizzle with a simple icing if you like - a tablespoon of powdered sugar mixed with a few drops of water.
Micro batch recipes like this one typically call for a tablespoon or two of egg. You could save the rest of the egg for something else. Or not use the egg at all, opting instead for a simpler solution. For gluten free recipes (especially breads), eggs are star performers. Xanthan, guar gum, and psyllium husk are helpful binders as well for the gluten free (or vegan) baker. But for simplicity’s sake, why NOT heat tapioca starch with water to make a gel that can replace both egg and gum? The tapioca gel as egg/xanthan substitute idea is adapted from Cake and Commerce.
Typically, cinnamon roll recipes use the 1) spread filling on dough 2) roll 3) slice 4) bake method. But it’s much easier to spread the filling on dough, cook, roll into a log while still warm, and then slice.
Since microwaves vary, it may take a little experimentation to find the ideal cook time for your oven. When overcooked, the dough is more difficult to roll. Cooked optimally, these rolls are like the middle of a cinnamon bun.
For these cinnamon rolls, I used almond meal from Bob’s Red Mill. I’m mentioning this because I’ve heard that some bakers don’t get good results with this product. What I know – three civilian (non-celiac) taste testers begged for more of these rolls after a trayful disappeared quickly.