|Gluten-Free Cinnamon Twists|
|photo by recipe author|
Preparation Time: 1 hour
- 1 3/4 cups gluten-free all-purpose flour*
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup organic whole sugar
- 2 1/4 teaspoons yeast
- 1/2 cup water, warm
- 3/4 cup coconut milk, warm**
- 1 egg
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 cup powdered whole cane sugar
- 3 teaspoons coconut milk +more as needed
- 1/2 teaspoon vanilla
In a large mixing bowl, combine dry ingredients for dough.
In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.
Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.
On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).
Bake at 350° F for about 20 minutes or until lightly brown.
Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.
Gluten Free Flour Mix:
- 1 cup brown rice flour
- 1/2 cup coconut flour
- 1/4 cup cornstarch
- 2 tablespoons tapioca flour/starch
- 1 1/2 teaspoons xanthan gum
Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!