cookie dough filled cinnamon rolls with cookie dough frosting

Cinnamon rolls what? Cookie dough what? Together?

YES!

Ever since seeing the talented Jessica make hers we bookmarked it for us to remake our own version of it one day. Well folks that day has finally come!! Eeek!!

We are super excited to FINALLY share this recipe with you. Promise it’s worth the wait!

Cookie dough filled cinnamon rolls with cookie dough frosting that are gluten-free, egg-free, dairy-free, low sugar and yeast-free!

ultimate homemade healthy yeast-free gluten-free egg-free dairy-free low sugar vegan cinnamon rolls filled with raw cookie dough! via purelytwins.com

Yes free of all those and still taste scrumptious!

Cancel everything you’ve got planned today ;)

gluten free cinnamon rolls

Oh cinnamon buns we adore you! Love you even more with raw cookie dough inside.

We cut ourselves nice thick hearty slices. Oh yea!  Dense, soft crumb, melt-in-your-mouth deliciousness. 

cookie dough cinnamon buns gluten-free

We practiced this recipe a few times. We had to get the recipe just right. You know?

Though, what could possibly go wrong with cookie dough cinnamon rolls you may thinking? Well, first off we wanted the dough to be rollable and easy to work with. Second, we wanted them to contain no yeast. Mainly because we are impatient. Okay really impatient. And wanted to reduce the amount of sugar in them. Plus keeping them egg-free was a challenge. But we did it!

See a video of making the cinnamon rolls here.

This post really doesn’t need much words. We think the pictures will tell YOU just how amazing, gooey, heavenly they are!

healthy cookie dough filled gluten-free cinnamon rolls via purelytwins

Everything we wanted in our yeast-free gluten-free egg-free cinnamon rolls and MORE! So much MORE! With the filling being our quick 5 minute cookie dough dip – makes it even more amazing.

steps of making cinnamon rolls

Stir. Roll. Fill. Cut. Bake.

rolling out dough

cutting cinnamon rolls

They were perfect to roll and cut. Easy. Just want we were looking for.

Until we did not know what to bake them in?

Both of us looked at each other not knowing what to do. Classic PT baking moment. 

prebaked rolls

After some debate we decided on a 6 inch cake pan. Well, we used a 6 inch springform pan. So it was easy for us to get them out ;)  Oh and how good do those look even before baking?!

We patiently waited about 35 minutes later until these beauties were done!  Tried our best to distract ourselves while they baked. It was hard. Really hard.

frosted cinnamon rolls

They smelt a-m-a-z-i-n-g!

Seriously…

Could it get any better?

Wait.

cinnamon bun cookie dough

It does!

As they taste unbelievable! Trust us. You will be thanking us later.

CLICK TO PIN THIS TO MAKE LATER!

gluten free cookie dough cinnamon rolls

Now you don’t have to fill these cinnamon rolls with cookie dough. It’s optional. But really …when is raw cookie dough ever optional! Let’s be serious.

yummy cinnamon rolls

cookie dough cinnamon roll

healthy plantain gluten free cookie dough cinnamon buns

Are you ready for the recipe? Bet you are. Probably drooling? It ok. We are too! Just like our chocolate pistachio donuts smelling amazing, these cinnamon buns you can smell miles away. Okay not miles, but really the aroma was out-of-this-world!

CLICK TO TWEET:  Cookie dough cinnamon rolls #gf #eggfree recipe

Gluten-free egg-free yeast-free low sugar cinnamon rolls filled with raw cookie dough!

See how we make the dough here in this video.

ultimate cookie dough filled cinnamon rolls with cookie dough frosting

ultimate cookie dough filled cinnamon rolls with cookie dough frosting

Gluten-free vegan low sugar yeast-free homemade cinnamon rolls filled with raw cookie dough and made from plantains.

Ingredients

    Dough
  • 1 medium size yellowish plantain (6 1/2oz after being peeled)
  • 1 cup gluten-free flour blend (4oz or 113g) (note* our flour blend is a mix of coconut flour, arrowroot starch, and brown rice protein powder)
  • 2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar
  • 1/2 cup applesauce or banana puree (4oz)
  • 1/4 cup liquid,coconut oil (2oz)
  • 6 tablespoons coconut milk buttermilk (3oz)
  • 6-7 tablespoons arrowroot starch for rolling
  • Filling
  • one recipe of our raw cookie dough dip
  • 1 teaspoon cinnamon
  • 3 tablespoons coconut sugar
  • Glaze
  • as much leftover raw cookie dough dip as you want
  • - we added in 1 tablespoon maple syrup to about 3-4 tablespoons of cookie dough dip for our glaze.

Directions

    Make dough
  1. Preheat oven to 350 degrees.
  2. Peel plantain.
  3. Place plantain in food processor with applesauce (or banana puree). Blend.
  4. In a large bowl, place gluten free flour blend along with baking powder, baking soda, coconut sugar, and vanilla. Stir.
  5. Add in plantain and applesauce puree to dry ingredients.
  6. Add in coconut oil. Stir.
  7. End with adding in coconut buttermilk. Stir until combined. (to make coconut milk buttermilk, take 1 cup of coconut milk with 1 tablespoon apple cider vinegar, let sit 10 minutes)
  8. Sprinkle 2-3 tablespoons arrowroot starch down on surface.
  9. Place dough on top. Begin to knead.
  10. Continue to add in more arrowroot until batter holds together nicely. Usually about 6 tablespoons.
  11. Grab rolling pin and begin to roll dough out.
  12. Next make the raw cookie dough dip. Follow these directions.
  13. Scoop a few scoops out of cookie dough dip on top of rolled dough. Spread thinly over entire dough.
  14. In small bowl make cinnamon sugar mixture (1 teaspoon cinnamon with 3 tablespoons coconut sugar). Sprinkle on top of raw cookie dough spread.
  15. Carefully begin to roll the cinnamon roll into a long log shaped.
  16. Cut into desired sizes. We got 6 large rolls. You could get 8 rolls.
  17. Place in 6 inch pan.
  18. Place in oven and let bake for about 35 minutes.
  19. Remove from oven.
  20. Let cool slightly before topping with more raw cookie dough to be the glaze on top.
  21. Enjoy warm.

Notes

Can use any gluten-free flour blend of your liking. If you can't do plantains replace them another cup of gluten-free flour or almond meal. Note you might have to adjust more or less buttermilk. We did 1/4 cup coconut sugar in the batter and they came out, but we reduced to 2 tablespoons and still had success. Also made it with 5 1/4oz plantain and they still came out. *** Our GF blend contains coconut flour. So if yours does not you may need to adjust buttermilk in recipe as coconut flour absorbs liquid!!!

http://purelytwins.com/2014/01/08/yeastfree-cookie-dough-cinnamon-rolls-cookie-dough-frosting/

Now do yourself. And your family. And make these.

Right now. Drop everything and go. Okay don’t drop everything, especially if you something in your hands. But you know what we mean. Purely heavenly bliss on a plate! You’ve been warned!

This was our first time making cinnamon buns here on the blog… and it won’t be the last! We promise that.

Do you like cinnamon rolls? What about cookie dough filled cinnamon rolls?

#bepurelyyou

Share your purely thoughts below.

blog signature

 

Comments

    • says

      we mentioned in the notes of the recipe some ideas. we think just replacing with a cup of gf flour blend would work, just might have to do less or more buttermilk. Add it in slowly as we aren’t really sure what the batter will be without the plantain.

  1. Adeana says

    These are exactly what I’ve been craving! I’m following the autoimmune paleo diet and this nearly fit the bill. What are the specific ratios of your gf blend? Love!

  2. Liz says

    What’s the ratio of the GF blend you used with the coconut flour, arrowroot, and rice protein? I love the idea of keeping these grain free and using some protein powder, as well, and I want to make sure these come as awesome as yours did. :)

  3. Mariel says

    Do you think Ghee could work as a coconut oil subsitute? I have issues with coconut unfortunately :/
    Let me know what you think!
    <3

  4. Linda S says

    Oops, I didn’t think I was able to post this. which is why I posted it on FB, so….sorry for the double post! :-)

  5. Shannon says

    do you think you could use hemp protein in the gf flour blend in place of the brine rice? would it alter the flavor and/or texture too much? looking for a way to make it grain free and nut free!! (though hemp doesn’t always have the best flavor, unfortunately)
    thanks so so much!!

    • says

      Shannon you can use hemp, we have, it does change the color a bit and flavor. But if you are familiar with hemp taste then you should be okay.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge