Oh the smell of cinnamon, a winter morning, a mug of tea and a comfy blanket around my handmade wooden gigantic family table. Could there be a better Sunday?
If you've ever been to my house, you've probably had one of my famous caramel rolls. Due to my kids' demand, I still make these popular treats in the original method, full fat and sugar and everything. BUUUUUT, of course I couldn't leave them alone. You KNOW I would have to try make them healthier and safe for my food sensitive members to eat. So now, I make TWO recipes when I make these. (as if homemade caramel rolls from scratch weren't time consuming enough :) ).
My oldest is healing some nutritional imbalances, and so everytime I would make these, he would be left out, so I had to fingure out something. Since he had homeopathic immunotherapy for nuts when he was young, I don't worry about him round nuts anymore, however, he just doesn't eat them, so my recipe could not include nuts or nut flour as substitution. Because I watch his sugar handling and balancing with hypoglycemia, I also wanted them to be tasty but not super sweet or carb rich. I solved this by using a blend of quinoa flour, good and protein rich to give any sugar or carbs something to ride on. Much better for blood sugar.
Plus, unlike it's conventional cousin, there's no yeast, no rising time, and no waiting. They're ready in about a half an hour.
Gluten Free/Yeast Free Caramel Roll Swirls
1 c gluten free flour blend
3/4 c quinoa flour
1 tsp xanthin gum
1 tsp baking powder
1/4 tsp salt
1/4 cup xylitol
3 tbsp butter at room temp
1 cup unflavored coconut milk of hemp milk
Preheat oven to 350. Lightly butter a 18 tin muffin pan and set aside.
Blend the dry ingredients together. In a separate bowl, combine the wet ingredients well, then pour onto dry and fold until well combined. The dough should be smooth and easy to handle, not sticky but not overly dry.
Turn it out as a log onto a piece of lightly flour dusted parchment paper. Roll out the dough into a rectangle about 6 by 12 and 1/4 thick.
Spread about 2 tbsp melted butter on top of the rolled out dough. Dust with cinnamon sprinkled all over, and then 1/4 cup brown sugar sprinkled on top of that.
Using the parchment paper to lift up and roll, begin to roll (lengthwise) the dough on top of itself to form a tightly formed roll.
Cut into 18 equal pieces and put one of each into a muffin tin cup, so you can see the swirl.
Pour 1/8 c caramel sauce on top of each.
Boil on medium high:
1 can coconut cream
1 stick butter
1 cup brown sugar( or coconut sugar, my choice)
1 tsp vanilla
1 tbsp cinnamon
Boil until frothy and bubbly.
There will be extra caramel sauce you can use later.
I forgo any confectioners sugar white frosting as it's just added sugar.
Bake at 350 for 20-25 minutes until it's bubbly and browned and toothpick comes out relatively dry. Place a rectangular pan on top and flip over so the rolls pop out onto the pan. (If you wait, they get stuck into the muffin tins.)
My family likes to spread with peanut butter immediately so it melts and then drizzle a little more of the saved caramel sauce on top. My favorite trick is to take the leftover sauce and add 1/2 cup sunbutter or peanut butter to it until it all melts together. Let me know which you prefer!
Now I can treat ALL my kids and their particular preferences. Hope you enjoy as well!