Who can resist a toasty warm cinnamon roll that is sweet and has an aromatic cinnamon flavor? As a classic American breakfast, cinnamon rolls are always a welcome sight at the table. Don’t raise your eyebrows when you see there’s no dripping white glaze icing on top. I know, cinnamon rolls without the sugary glaze is almost unheard of, as bakers often think the glazing will send their rolls over the top.
Since these millet cinnamon rolls are already satisfying and wholesome, you can totally omit the sugary, high calorie coating and enjoy pure cinnamon roll bliss. Why not start the day with these healthy treats?
Last year I created a recipe, jumbo cinnamon roll cake, that our family really enjoyed as either a breakfast or dinner dessert. I incorporated some xanthum gum into my all-purpose gluten-free flour to help the dough stick together better. As you know in gluten-free baking, the preparation of gluten-free dough that requires rolling and kneading is always challenging.
By using a different flour mix and some ground chia seeds, I was able to make the dough sticky enough to roll. By the way, ground chia seeds is a great nutritious egg replacer in vegan baking.
Instead of using my all-purpose gluten-free flour, I used millet flour and other starches. Since I have a WonderMill in my kitchen, it takes only a minute to grind the millet grain into fine and fresh millet flour. You can also find millet flour at stores if you don’t own a mill. My dry ingredients for these millet cinnamon rolls are:
Active dry yeast
Ground chia seeds
After forming the dough, I rolled it out into an approximate 13½” × 14” sheet and then sprinkled the cinnamon filling onto the sheet. After rolling it up and cutting it into nine 1½” wide individual rolls, I place them into a greased muffin baking pan. Let them rise at room temperature for 2 hours before baking. It takes approximately 30 minutes active time in the kitchen. I like to form the rolls before the dough rises because this can help in keeping more air pockets in the gluten-free dough.
Making these cinnamon rolls is just that simple. Once they are in the oven, your house will be filled with a fragrant cinnamon aroma, and your awesome cinnamon roll breakfast surprise will no longer be a secret. I hope your family will enjoy them as much as ours did.
- 250 grams millet flour (see note)
- 75 grams tapioca starch
- 25 grams cornstarch
- 25 grams potato starch
- 25 grams potato flakes (I used the potato flakes from mashed potato package)
- 3 tablespoons coconut sugar or organic raw cane sugar
- ¼ teaspoon salt
- 4 tablespoons ground chia seeds (see note)
- 2¼ teaspoons active dry yeast
- ¼ cup water
- 2 tablespoons Ener-G egg replacer
- 1 cup non-dairy milk (from carton preferred)
- 2 teaspoons distilled white vinegar
- 2 tablespoons coconut oil, liquid
- 2 tablespoons cinnamon powder
- 2 teaspoons coconut sugar or organic raw cane sugar
- ¼ teaspoon pure stevia extract powder (Now brand)
- Place all dry ingredients into a food processor and mix until well combined. Set aside.
- In a large mixing bowl, whisk together water and egg replacer and let the mixture stand for 5 minutes until it is stiff. Add non-dairy milk and whisk again until it is well mixed.
- Add the dry ingredients into the wet ingredients. Use a rubber spatula to mix at first and then use clean hand to roll the dough together to form a soft ball. It is normal if the dough is sticky at this point.
- Let the dough rest in the bowl for 5 minutes and then transfer it onto a flour-dusted surface. Knead the dough to form a smooth ball. Dust the surface generously if necessary.
- Roll the dough out into an approximate 13½” × 14” sheet and then brush the sheet with melted coconut oil (save approximately 1 teaspoon for brushing later). Sprinkle the mixture of cinnamon, sugar, and stevia onto the sheet.
- Roll the dough up and cut it into nine 1½” wide individual rolls. Place them into a greased muffin pan. Let them rise at room temperature for 2 hours.
- Preheat oven to 350 °F. Brush the top of each cinnamon roll with the remaining coconut oil. Place the muffin pan onto the middle rack of the oven and bake for 23 minutes. Remove the muffin pan from the oven and let the cinnamon rolls rest in the pan for 1 minute before transferring them onto a wired cooling rack. Serve warm.