It’s crazy to see that my Cinnamon Rolls from canned dough recipe is the most popular one on my blog. When I go on Pinterest and see that it’s been repinned repeatedly I get so excited, but a little sad because trying to stay gluten free is hard when there is temptation everywhere. I haven’t made those cinnamon rolls in ages, but my husband and I still love super sweet treats for breakfast. I decided to try my hand at a gluten free cinnamon roll, and when I noticed the dough looked exactly like what I use to make gluten free no bake chocolate chip cookie dough truffles (recipe is in my ebook), I thought I would throw some chocolate chips into the mix and see how it goes. I use the Enjoy Life brand of gluten, dairy, soy and nut free mini chocolate chips. These turned out well, although I will warn you the consistency just isn’t the same as regular super fluffy cinnamon rolls from the canned dough. These cinnamon rolls are more dense, but I cooked mine for 20 minutes and they seemed fine to me. More like a cookie than a biscuit, my husband thought they were a little crumbly. It’s true, these just don’t hold together like regular wheat flour would.
If you want yours less moist and doughy on the inside, try cooking for 22-25 minutes. I wouldn’t overcook these because as you know almond flour is gluten free. You aren’t going to get that fluffy consistency as you would with wheat flour, because the almond flour doesn’t bind. If you overcook them they will get too hard and crumbly, and fall apart. I thought these were like eating warm chewy cookies. I usually don’t like to use those pre made bagged blends of gluten free flour, but I might pick up a gluten free biscuit dough and give these a shot using that next time, just to see how they turn out.
Gluten Free Chocolate Chip Cinnamon Rolls
makes 12 cinnamon rolls
2 cups blanched Almond Flour
6 tbsp liquid Egg Whites, or 2 large eggs
4 tbsp Unsalted Butter, divided
2 tbsp GF mini Chocolate Chips
1/2 cup Sugar of your choice, divided (I used a mix of Splenda, raw cane sugar, and powdered sugar)
1 tbsp ground Cinnamon
1/2 tsp Baking Soda
1/4 tsp Salt
For the Glaze:
2 tbsp Powdered Sugar
1.5 tsp Water, or milk
1/4 tsp Vanilla Bean Paste, or extract
Preparation & Cooking Instructions
Preheat oven to 350F. In a mixing bowl melt 2 tbsp of butter, mix in the almond flour. Add the baking soda, salt, and 2 tbsp of sugar; stir to combine. Add the egg whites (or whole eggs) and chocolate chips, stir to incorporate. Check the doughs consistency, you want it a little sticky yet firm like cookie dough. Traditionally a biscuit dough would be dusted with extra flour, but you won’t do that here. However if your dough is super sticky add another tbsp of almond flour and stir that in. Continue until the dough is just right, if the dough is too dry add a tsp of water and then check. Set the mixture aside, on a plate melt 2 tbsp of butter. On another plate combine the additional 6 tablespoons of sugar with the cinnamon. I recommend plain cane sugar or light brown sugar if you aren’t working about the glycemic index of these cinnamon rolls, however I used a mixture of 3 sugars.
This makes 12 cinnamon rolls, so it’s easiest to split the mixture in half and then in sixths on each side to give a rough size for each roll. Take a chunk of dough and roll it into a little log, then dredge trough the butter, then the cinnamon sugar, and finally roll up and place in a baking dish sprayed with oil or butter. Continue this process with the rest of the dough, mine used almost all of the butter and just about all of the cinnamon sugar mixture. If you have additional butter sprinkle that over the top of the cinnamon rolls, place in the preheated oven and bake for 20-25 minutes. You want them to be firm on top not mushy, but mainly set on the inside. Stir up the glaze ingredients and pour over the rolls. Let cool and serve, then enjoy!
Per cinnamon roll it is 175 calories, 7 grams carbohydrate, 5 grams of protein, 14 grams of fat, and 120 mg of sodium.