Grain and Dairy Free Apple Spice Cinnamon Roles with "Cream Cheese" Frosting! Hello Fall!
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • For the Dough:
  • 2¼ cup arrowroot starch (plus up to ¼ cup more for dusting)
  • 2 cups fine ground almond flour + up to ½ cup more if needed
  • 1¾ tsp. instant yeast
  • 2 tsp. cinnamon
  • ½ tsp. cardamom
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. allspice
  • 1 large egg room temp
  • ½ cup plus ⅓ cup of warm water (between 104 to 110 degrees)
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. honey
  • For the Filling:
  • 8 tbsp. of melted ghee (can sub butter or coconut oil)
  • 1 tbsp. cinnamon
  • 1 tsp. cardamom
  • ½ tsp. nutmeg
  • ¼ tsp. all spice
  • ½ tsp. salt
  • ½ cup brown sugar
  • For the Frosting:
  • 8oz container ofKite HillAlmond Cream Cheese Style Spread Plain
  • 4 tbsp. of coconut yogurt (I use Coyo)
  • ⅓ to ½ cup powdered sugar
  • 2 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ¼ tsp. cardamom
  • 3 tbsp. apple brandy (can sub apple cider)
  • 3 to 4 tbsp. Almond milk or non-dairy milk of choice.
Instructions
  1. For the Dough:
  2. Combine all the dry ingredients in a large bowl and whisk to combine. Add the wet ingredients and mix with a wooden spoon until the dough comes together. If the dough is still wet, add more almond flour about a tbsp. at a time until a dough ball forms and it does not stick to your hands. You may need to add a few more tbsp. of arrowroot starch. Form a ball and place back in the bowl. Cover with plastic wrap then a clean kitchen towel and place in warm spot in the kitchen. Allow to rise for about 20 to 25 minutes. Dough will not double but it will have risen noticeably.
  3. Place the dough on a large sheet of parchment paper and first start to flatten with your hands to form a rectangle. Place another sheet of parchment over the dough to roll out into a large rectangle. Roughly 18 inches long by 10 inches. Don't roll too thin, about ¼ of an inch, maybe a touch thicker, to hold your fillings.
  4. For the filling:
  5. Chop the dried apples and set aside. Pre-heat the oven to 375 degrees and grease a 8x8 square pan or two 8 inch round pans with non-stick spray.
  6. Mix the sugar and spices together and set aside. Melt the ghee, butter or coconut oil in a small bowl.
  7. On the prepared dough pour some of the butter directly onto the dough and spread evenly with your hands leaving about an inch border around the edges. Start sprinkling the sugar over the melted butter and rub around evenly. Pour a little more butter, leaving about half to1/3 left and sprinkle the rest of the sugar over the dough and spread evenly. Pour almost the remainder of the butter, leaving about a tbsp. over the sugar and spread and combine the butter with sugar. Sprinkle the apples over the dough.
  8. Roll the dough slowly by gently starting to peel the edge closest to you from the parchment paper to loosen. Then grab the edge of the parchment paper to start lifting it and rolling away from you. The dough will roll and form a log. Position the seam at the bottom. Using a pastry cutter of chefs knife, slice length wise to form the rolls.
  9. Gently place the rolls into the prepared pans. If using two pans don't overcrowd. If using one, it's ok for them to touch. Brush the tops of the rolls with remaining melted ghee. Bake in the center of the oven for 30 to 35 minutes turning halfway through and the tops are golden brown and bubbly. Remove from oven and place on cooling rack.
  10. For the Frosting:
  11. In a large bowl (if using hand mixer) or in the bowl of stand mixer, combine the almond cream cheese and coconut yogurt until smooth. Add the powdered sugar and mix to combine. Add the spices, extract, apple brandy and almond milk and mix until completely smooth. Will be pourable yet still thick.
  12. Pour desired amount of frosting over the still warm cinnamon rolls and spread with off-set spatula or knife. You will have some left over, but make sure you use a good amount to cover all the rolls and seep down the sides.
  13. Allow to sit about 5 to 10 minutes to set up slightly. Slice the rolls and serve warm. Best served day of. But can store covered in the fridge for up to a day. Gently re-heat in the microwave on half power in 30 second intervals.
  14. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/09/07/grain-and-dairy-free-apple-spice-cinnamon-roles-with-cream-cheese-frosting-hello-fall/