The next big thing in cinnamon rolls is coming soon!
A new recipe has been released and it’s the one you all know and love, but now it’s your turn to help us out!
It’s a cinnamon roll made from scratch, and that’s exactly what we’re using in this recipe!
We used to make a lot of cinnamon rolls and we loved them, but with the advent of smartphones, we started to crave something that didn’t require any butter or sugar.
It’s definitely one of the best things to do, and you’ll be surprised by how much you love it!
You’ll need: 1 1/2 cups all-purpose flour (we used whole wheat flour, but you can use any gluten-free flour) 1 teaspoon baking powder 1 teaspoon salt 1/4 cup sugar 1 egg 1 tablespoon ground cinnamon 1 cup sour cream 1/3 cup sour milk (optional) 1 cup frozen yogurt (optional for topping) 1 tablespoon pure maple syrup For the topping: 1/8 cup shredded cheddar cheese (optional, we used Trader Joe’s brand) 1/16 cup shredded coconut 1/6 cup shredded blue cheese For the filling: 1 tablespoon melted butter (we use our butter from our previous recipe) 1 can pineapple chunks 1/1 cup coconut milk, or regular milk 2 tablespoons maple syrup Instructions Preheat oven to 350 degrees F. Spray a 10-inch square baking pan with cooking spray and set aside.
In a large bowl, combine all of the dry ingredients, except for the coconut milk.
In another large bowl or bowl, whisk together the wet ingredients until smooth.
In the bowl of a stand mixer, combine the flour, baking powder, and salt.
Add the eggs and stir until blended.
Add 1/5 cup sugar and mix until combined.
Add in the sour cream, sour milk, and coconut milk and stir again until combined and the coconut is melted.
Using a pastry brush, spread the batter evenly onto the prepared baking sheet.
Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean.
Let cool completely before removing to a wire rack.
To Make the Crust: In a medium bowl, beat the butter and pineapple until fluffy.
Add coconut milk until completely smooth and creamy, and continue beating until the coconut mixture is thick and light brown.
Using your fingertips, form crumbs into an 8-inch circle.
Place one half of the crumbs on top of the dough, and top with the other half.
Bake the cinnamon rolls for 20 to 25 minutes, or until golden brown and crispy.
Serve warm or at room temperature.
Notes We use our Trader Joes brand butter, which is a brand we’ve had our sights set on for years, but we’ve been able to find it at a discount.
We’re excited to be able to use it again.
If you are using Trader Joe, be sure to use the exact same recipe to make this one.
The difference in the butter may make it a little more difficult to use, though, so don’t hesitate to try out a few variations!
This recipe was originally published October 27, 2018.