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Grain Free Cinnamon Rolls with Honey Pecan Drizzle
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Course: Dessert
Servings: 16 mini rolls
Ingredients
Dough
  • 1 box Chebe Gluten-Free Cinnamon Roll Mix
  • 2 tsp Baking Powder
  • 3 Tbsp Melted Coconut Oil
  • 2 Eggs, room temp
  • 2 Tbsp Almond Milk (I used the sweeten almond milk.)
  • 1 tsp Butter to grease pan (Use a dairy free substitute if you wish.)
  • 2 Tbsp Gluten-Free Flour for rolling out dough
  • 2 sheets of parchment paper – to roll dough with
Filling
  • ½ cup Brown Sugar
  • 1 ½ Tbsp Butter, softened (Use a dairy free substitute if you wish.)
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
Glaze
  • ½ cup Powdered Sugar
  • ¼ cup Toasted Pecans, chopped
  • 2 Tbsp Honey (raw honey is always best)
Instructions

  1. Preheat oven to 350F degrees, spray mini cupcake pan with nonstick spray. Set aside until needed.

  2. Mix well with wooden spoon – cinnamon roll mix, baking powder, melted coconut oil, eggs, and almond milk. Remove dough and need with hands until smooth.
  3. Lay one sheet of parchment paper on counter and sprinkle 1 tsp flour, place dough on parchment and sprinkle a little flour over dough. Place other sheet of parchment paper over dough and roll into a rectangle shape and ¼ inch thick. Make filling.
Filling
  1. Cream brown sugar, butter, cinnamon, and ginger until smooth and creamy. Spread on top of dough. Roll dough started at the widest end. Cut into 1-inch rounds and place each round in mini cupcake pan. Bake for 15 minutes or until golden brown. Remove from heat and wait 1 minute before removing from pan and place on cooling rack. Make glaze.
Glaze
  1. Combine powdered sugar and honey until creamy, mix in pecans and drizzle each mini cinnamon roll with glaze and serve.
Recipe Notes

Photos and recipe are by The Gluten-Free Foodsmith.

 

Chebe Cinnamon Roll Mix is available at select stores and on many online sources.