All Around Free Cinnamon Rolls

These cinnamon rolls are gluten-free, sugar-free and yeast-free and they taste like heaven! They are super moist and almost cake-like. They may not be your traditional cinnamon roll, but I'd dare to say they may be better! 😮

Recipe adapted from yeast-free-cinnamon-rolls from All Recipe

INGREDIENTS

• cooking spray
• ¾ cup gluten-free all-purpose flour 
• 2 tablespoons granulated monk fruit divided
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 7-9 tablespoons heavy cream 
• ¼ cup butter, melted, divided
• 1 teaspoon apple cider vinegar
• 3 tablespoons golden monk fruit 
• 2 tablespoons ground cinnamon

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
2. Mix flour, 1 tablespoon monk fruit, baking powder, baking soda, and salt together in a bowl.
3. Whisk 7 Tbl heavy cream, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
4. Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread the remaining 2 tablespoons butter on top.
5. Mix remaining 1 tablespoon monk fruit, golden monk fruit, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
6. Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup
7. Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

BAKER'S NOTES

• Start with less heavy cream (7 Tbl) and then add additional tablespoons only if needed to make the right dough consistency. You'll be able to tell if the dough is ready when the dough doesn't crumble (a little like play dough, but maybe a little more wet)
• You can top these with a traditional cinnamon roll frosting, but I chose to make a cinnamon maple frosting which was delicious! I mixed a few tbl of table cream with maple syrup and cinnamon and thickened it a bit with some unflavored whey protein powder.