cinnamon rolls

Cinnamon Rolls – E meal

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I love cinnamon rolls. Seriously, they were one of my favorite foods prior to THM. Since being on THM, being egg free, wheat free and mostly dairy free I haven’t had a cinnamon roll.

That’s sad. 🙁

I decided that I needed to try to make a yummy cinnamon roll I could once again enjoy. Since making an S dough is so challenging without egg, I decided to try tweaking my oat scone recipe and I really like the result! Now, keep in mind, these aren’t the soft fluffy cinnamon rolls you are accustomed to with white flour and all that gluten. However, these are delicious in their own right.

After I had made them and had my test panel (my family) try them out for me, they all agreed it needed a glaze. Being an E cinnamon roll, I knew I would be needing something FP to make it work, so I did it! I came up with a yummy glaze to round these beauties out!

A tip about these, I really wanted that butter flavor, so I maxed out our fat limit in butter with one cinnamon roll, however, if you cut the butter back by half, using half in each area, you could enjoy 2 of these rolls as a nice breakfast or snack. Since mine are already made….I’m just gonna enjoy 2 as my dessert tonight and they will be a slight crossover. I’m so ok with that. I think I will make a nice trimmie hot cocoa to round this out. Yum!

*** For dairy free, sub coconut oil, use refined for no coconut flavor.***

With Joy~ Tina

Cinnamon Rolls with Glaze

For the rolls:
1 1/4 cup oat flour
1/2 cup oat fiber 
1/4 cup psyllium husk
2 Tablespoons Super Sweet Blend
1/2 teaspoon salt
1 teaspoon baking powder
1 Tablespoon Butter
1/2 cup apple sauce
1/2 cup on plan milk of choice
1/4 cup water
1/2 teaspoon vanilla extract

For the butter glaze inside:
1 Tablespoon Super Sweet Blend
1/4 teaspoon blackstrap molasses
1 Tablespoon melted butter

For the Cinnamon filling:
1 teaspoon cinnamon
1/8 cup super sweet blend

For the glaze:
1 cup on plan milk
1 teaspoon gluccie
1/2 teaspoon vanilla extract
2 droppers of liquid stevia (2 doonks stevia powder should also work here)

To make the glaze, I poured one cup on plan milk into a measuring cup, I added the vanilla and then sprinkled the gluccie on top and whisked this together well. I then added it to a small sauce pan on medium heat and whisked until it thickened into this lovely glaze! You could have fun with this and omit the vanilla and add caramel extract, or maple or whatever sounds amazing to you!


For the rolls:
Combine the dry ingredients, whisking them together to combine well.
Grate the 1 Tablespoon butter into the dry and use hands to combine the butter into the dry ingredients.
Combine the applesauce, milk, water and vanilla.
Pour wet into dry and combine well, using hands to bring the dough together.

I used silpat for the next few steps, parchment (not wax paper) would also work well. Pat your dough out into a rectangle:

Cinnamon rolls

Melt butter, add in molasses, brush over dough.

cinnamon rolls
Combine the super sweet blend with the cinnamon and sprinkle, then spread over the entire face of the dough.
Cinnamon rolls
Now! Using the silpat or the parchment, start rolling. This dough will be more delicate, but with some gentle finesse, will roll nicely. 
cinnamon rolls
Thanks to my awesome photographer for the action shots. Using the silpat to help me get that roll folded.


Cinnamon rolls
Again using the silpat to fold over the dough.
cinnamon rolls

After rolling cut in to 6 equal pieces and place in a lightly greased baking dish of your choice.

Finished product! I think what I would change next time is putting this in a tighter dish. But this worked out for this time. 🙂


cinnamon rolls
Bake at 350 degrees for 30 minutes. 


With Joy ~ Tina 🙂