Cinnamon rolls...super fast!

I've been wanting to make super speedy cinnamon rolls for ages!  Ever since this recipe when they tasted great but...took...so...long...to...make!

Patience is not my greatest virtue :-)

So a super speedy no-rise cinnamon roll has been on the cards for some time. Obviously it also had to be healthy (as far as possible) and offer a gluten free option (note: I have used oat flour which some will have sensitivities to). Finally I have a little recipe to share with you.

I made a small batch but you could easily double this recipe. I made these rolls in a mini muffin tray. I encourage you to do the same, but in order to get a soft 'crust' make sure the dough is sized to almost touch the sides of the tray before they go in the oven, since they don't rise much and any 'air gap' will give more of a crust...not that this matters (that's what mine were like) I just felt that next time round i'd try this method for a softer option. You could also loosely cover with foil to reduce browning and drying of the tops.

I tried both spelt and oat flour rolls, both tasted good, the spelt had a slightly more 'bready' feel to it' which I guess it to be expected and it rose a little more during baking, although between the two I don't have a clear favourite.

You can make this roll as naughty or as virtuous as you like with your own desired level of sugars and syrup or frosting added. I used this mincemeat filling to amp up the Christmassy theme with some extra extra coconut sugar added....it made for an amazingly moist filling...I would definitely recommend using a really thick moist filling like this!

I still have so many Christmas themed recipes to share...oh well my '12 days of Christmas' may have to continue over the entire Christmas period....too bad ;-)


Keep your eyes peeled for a round-up tomorrow (it will replace Silent Sunday)...there are so many great recipes and funky ideas out there!

Recipe: No-rise cinnamon roll

Makes 6 mini rolls

Ingredients:

1 cup flour*
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
pinch salt
approx. 1/3 cup soy yoghurt (or other plain style yoghurt)
1 tbs coconut oil melted
2 tsp agave
Filling: 3 tbs mincemeat, 1 tsp cinnamon and 1 tbs coconut sugar
Decoration: chopped nuts and maple syrup

*Either use 1 cup wholemeal spelt or use a heaped 3/4 cup oat flour with 3 tbs tapioca starch and 1 tbs ground chia/flax)

Method:

Mix the dry ingredients in a medium bowl and then add the wet ingredients. Mix lightly but well, the mixture should be lightly tacky but you should be able to handle it with floured hands.

Lightly knead the mixture onto a non-stick surface to form a rectangle approx 1cm thick, gauge the width of the rectangle based on the size of mini muffin or cupcake trays so that when rolled up it will fill them nicely. Mix the filling ingredients together, warm if necessary so that it is easy to spread across the surface of the dough right to the edges.

Carefully roll the dough into a little log and slice into approx 6 pieces (depending on the size of the muffin trays). Place a piece in each case and bake in a preheated oven for 10-12 minutes. Cover with foil for part of the baking time to reduce browning.

Drizzle with nuts and syrup to serve.

spelt on the left oat flour on the right

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.