These gluten and dairy free cinnamon rolls have truly been a work of heart. I’ve worked on perfecting this recipe for nearly an entire year! I started working on it when we first locked down for COVID during the second week of March in Texas. This recipe development has traveled across state lines and across three kitchens since we moved this year!
This recipe is the perfect thing to whip up with the cold temps and snowy weather that seems to be sweeping most of the nation. The first time I ever learned to make cinnamon rolls from scratch, my Grandma Schuman shared her recipe for cream cheese cinnamon rolls over the phone. It was one of the years we had a bad snow and school was canceled for weeks. We lost power at some point, and warmed cinnamon rolls on my dad’s wood stove in the “summer kitchen.”
If you’re not familiar with a “summer kitchen” they’re common in older homes like my parents’ and were used in the summer for canning and preserving so the heat of the process didn’t increase the temperature in the main part of the home during the already hot and humid midwestern summer.
1/2 cup butter, melted (use ghee for completely dairy free!)
1 1/4 cups almond milk, warmed slightly to activate the yeast
1 package gf yeast
1 cup sugar
1 tsp apple cider vinegar
2 eggs + 1 yolk of an egg
1 teaspoon good quality vanilla (I love HEB double strength vanilla if you’re located in TX!)
1 tablespoon baking powder
1 teaspoon xanthan gum if your flour does not have it already added*
1 stick butter, cubed (you can use 1.5 sticks if you want the extra ooey gooeyness like Cinnabon!)
1 cup pecans
1 cup brown sugar
1 tablespoon cinnamon
2 cups powdered sugar
2 tablespoons melted butter (ghee for completely dairy free!)
2 teaspoons vanilla extract
4 tablespoons almond milk
Preheat oven to 350*
Warm almond milk to about 100* – you don’t want it to be too hot or it may burn the yeast instead of activating.
Stir packet of yeast into warmed milk, it will foam just slightly.
Add sugar, eggs, butter, and apple cider vinegar to the mixture, whisking until smooth.
Gradually add and incorporate gluten free flour stirring until a dough forms. Smooth the mixture into a ball and allow dough to rise in a warm location for an hour. (Note: gf flour will not rise quite as much as you’d expect regular wheat flour to, but you’ll still see an increase!)
While dough is in final stages of rising, add all ingredients for the filling to a food processor. Pulse or process until the mixture is small crumbles.
On a lightly floured surface (dough will be stickier than traditional dough – it may be beneficial to roll it out on floured parchment paper), roll out dough until it is approximately 1/2 inch thick in the shape of a rectangle.
Add filling evenly to the dough and carefully roll into a log shape. Have patience – gf baked goods do not maneuver as easily as regular dough!
Cut into 10-12 even slices and place in a parchment lined pan.
Bake for about 40 minutes at 350* until rolls are lightly golden brown.
Stir together all ingredients for icing and top warm cinnamon rolls with the icing. It’s best to do this while rolls are still warm or hot so it will get perfectly melty and delicious!
Serve warm to the ones you love. Bonus points if you serve with milk or coffee and scrambled eggs – please balance the sweet with some protein, people!! 🙂
Please share this recipe with someone who would love it as much as my family has for the year!
This recipe is coming just in time for the snowy, slushy, cold and wet midwestern weather. This soup is hearty, gluten and dairy free and a delicious alternative to Olive Garden’s Chicken and Gnocchi soup…that won’t make you regret it later!
For the Cauliflower Gnocchi
12 ounces frozen cauliflower
2/3 cup Bob’s Red Mill GF Flour
1 teaspoon salt
1-2 tablespoons olive oil
For the soup
Prepared Cauli Gnocchi
2-3 Tablespoons Olive Oil
1/2-1 Cup diced onion (to taste preference)
1 stalk of celery, chopped finely
16 ounces shredded carrots
1 teaspoon dried parsley
1 Tablespoon garlic powder or 2 garlic cloves, minced
1/2 teaspoon Thyme
Salt and Pepper to taste
2 chicken breasts, cooked and shredded
4 cups chicken broth or chicken bone broth
1 cup Original Nutpods
2 tablespoons arrowroot starch
10 ounces frozen or fresh spinach
Boil frozen cauliflower for about 5 minutes before draining and allowing to cool on a dish towel for an additional 5-10 minutes.
Using the dish towel, squeeze all excess liquid out of the cauliflower (I like to wring it two or three times over the sink!)
In a blender, combine pulse cauliflower until it resembles fine crumbles. Add flour and salt, pulsing until it resembles a dough.
On a floured surface create a ball with the dough before breaking into fourths. Roll each smaller section into a rope-like shape and cut about 1 inch sections to create your cauli gnocchi.
Heat olive oil in a large non-stick skillet and cook gnocchi until lightly browned on each side.
Heat olive oil in a large stock pot
Saute onions and chopped celery until onions are transparent and tender
Add shredded carrots, parsley, thyme, garlic, cooked chicken, and broth to the stock pot. Bring the mixture to a rolling boil.
Ladle out about 1/4 cup heated broth and make a slurry with the arrowroot starch before adding back into the pot with original nutpods and spinach.
Allow the soup to simmer for 20-30 minutes, adding salt and pepper to taste as necessary.
Serve with your favorite salad and gluten free bread for a complete and delicious meal.
Please be sure to share this recipe with a friend who might like it! As always we love seeing your creations on Instagram and Facebook using the hashtag #biteswithbeth
I’ve been working on these pumpkin streusel bars since September! They’re GOOD good! Life has been a little crazy so they’re coming at you just in time to maybe make it for Thanksgiving Dinner…or a Black Friday socially distant online shopping trip. Either way, you’ll want them in your BELLY this week!!
1-1.5 Tablespoons dairy free milk or Original Nutpods
1/2 teaspoon vanilla extract
1/4 teaspoon salt
In a large bowl, stir melted butter, sugar, vanilla, cinnamon, salt, and GF flour until well combined and crumbly. Press into a 9×13 pan (I used a metal cake pan – if using glass your baking time will be longer!) prepared with parchment paper and bake at 350 for 15-20 minutes until lightly golden brown.
While crust is baking, stir all filling ingredients: eggs, pumpkin puree, dairy free milk, sugar, pumpkin spice, and vanilla extract until smooth in a large bowl.
In a medium bowl, combine streusel topping ingredients: oats, brown sugar, gf flour, melted butter, and chopped pecans. The mixture should be crumbly and form small balls.
Pour filling over the prepared crust topping with streusel crumbles until well covered. Bake for another 35-40 minutes at 350.
Allow to cool and serve with coffee for dessert, snack…or breakfast if you’re feeling it!
I hope everyone has a safe and Happy Thanksgiving. Sending love and light during this trying holiday season.
Please be sure to share your creations with me on Facebook or Instagram @bethannsbites I love to see what you’re making!
If you’re like me, getting out of bed and out the door in the mornings can sometimes be a struggle equivalent to putting a toddler in a carseat that they don’t want to get in. (If you know, you know.) This is why my Nespresso is so precious to me, I appreciate the slow mornings with a Bialetti or French Press as much as anyone but the Nespresso is more conducive to my morning speed. It’s for the same reason that I needed a PSL “sauce” of sorts that I can quickly add to hot or iced coffee in the mornings so I don’t spend excess calories or money on my favorite fall drink.
Behold: Bites With Beth’s Pumpkin Spice Latte – coming to you early in sweater weather season so you can enjoy it all of fall. This recipe is dairy free and refined sugar-free but I promise you won’t miss either of those!
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1 cup organic pumpkin puree (you want JUST the pumpkin, not the pie filling!)
1/2-1 cup coconut or almond milk (I’ve linked two I like with this recipe!)
ice and dairy free whipped topping if desired
In a medium saucepan over medium-low heat, combine maple syrup and filtered water into a simple syrup. The heat will help the mixture come together.
Once well combined, add pumpkin puree and pumpkin spice until combined and just warm. If you overheat the mixture, the maple syrup will make the sauce a jello-y texture.
Mix 2 tbsp pumpkin sauce into warm espresso and top with warmed DF milk. If you’re choosing to have the PSL iced – I’m looking at YOU Texas friends – skip the step of warming the milk and pour over ice instead.