We’re finishing up the year with a bang! And these paleo and gluten free ube cinnamon rolls are what’s fueling our bellies as we count down to 2021. I highly encourage you to prepare these easy cinnamon rolls tonight, so you can devour them tomorrow morning for breakfast.
I found the original recipe from one of my favorite paleo blogs – Back Porch Paleo, and since the recipe called for mashed potatoes, I switched it up and added ube halaya instead! Ube + cinnamon rolls are my new favorite combo, and I’m so happy I found this recipe.
These ube cinnamon rolls are not your typical or traditional cinnamon rolls, since they’re paleo and gluten free – the texture is more cake-like. Also, these ube cinnamon rolls are:
- Rich, dense, and moist
- Not overly sweet
- Pairs well with Kite Hill non-dairy cream cheese frosting
- If you’re not a cream cheese fan, you can use 2 tablespoons of non-dairy milk of your choice + 1 cup of sifted organic powdered sugar
- Best enjoyed for brunch or dessert with a good cup of coffee or tea
- And stores well in the fridge for up to 3 days in an airtight container
NOTE: The Ube Halaya recipe can be found here
I hope you enjoy these bad boys as much as we do this weekend. Happy new year, friends!
XO,
Jasmine
Ube Cinnamon Rolls (Paleo, Gluten free)
Equipment
-
Stand Mixer
-
Baking dish
Ingredients
- Cinnamon rolls:
- ¾ cup warm water around 110°
- 1⅛ tsp active dry yeast (Red Star recommended)
- 1 tablespoon coconut sugar
- ⅓ cup grass fed butter melted and slightly cooled so it’s opaque and not clear (or ghee)
- ½ cup coconut sugar
- ¾ tsp fine sea salt
- 3 large eggs
- ½ cup room temperature ube halaya plus 1 cup for filling, at room temp
- 2 ¼ cups Otto’s Cassava Flour + additional for dusting
- Filling:
- ½ cup grass fed butter softened (or ghee)
- 1 cup coconut sugar
- 3 tablespoons ceylon cinnamon
- 1 cup ube halaya at room temp
- Glaze:
- 1 cup organic powdered sugar sifted
- 2 tablespoons non-dairy milk
- 8 oz Kitehill non-dairy cream cheese
Instructions
-
In a large bowl of a standing mixer with a paddle attachment, combine water, yeast and 1 tablespoon coconut sugar. Whisk well and allow the yeast to bloom (a frothy top layer), which could take anywhere from 5-20 minutes.
-
Once the yeast mixture is frothy, add butter, ¼ cup coconut sugar, salt and eggs. Using your standing mixer, mix until well incorporated and creamy. Add ube halaya and mix again until well combined.
-
Begin by adding about 1 cup of cassava flour to the wet mixture and with your hand mixer beat until well combined and your dough begins to come together. Add the remaining cassava flour 1 cup at a time, mixing after each addition until you have dough that you can form into a ball and roll out.
-
Dust a piece of large parchment paper (about 12”x14”) with cassava flour, place dough on top, then place another piece of parchment on top. Roll out the dough into an 11″x13″ rectangle or larger if you prefer.
-
Spread the dough with softened butter, mix the sugar and cinnamon in a small bowl, then sprinkle evenly on top of the butter. Evenly spread the ube halaya on top of the cinnamon mixture.
-
Using the bottom layer of parchment as a guide, roll the dough beginning on the 13″ side until it meets the other edge.
-
Using a serrated knife cut the rolls into 2″ sections, you should get 7-8. You can also make smaller cinnamon rolls, by cutting into 1″ sections, which may yield 12-14 rolls.
-
Select a baking dish that accommodates the size roll you decided on, coat with butter or ghee, and place rolls side by side in the pan.
-
Cover the dish with plastic wrap and allow the rolls to set in a warm spot of your kitchen for 45 minutes to an hour for rolls to begin rising.
-
Preheat your oven to 350°F and place the oven rack in the center of the oven.
-
After 45 minutes, remove the plastic wrap, cover baking dish with foil and bake for 25 minutes, covered.
-
Remove foil, and bake for an additional 15-20 minutes or until golden brown.
-
When the rolls are ready, allow them to cool for 10-15 minutes, and mix together glaze ingredients with a small whisk until desired consistency. Drizzle the glaze over the rolls and get ready to make your belly and heart really happy!