Candy Cane Peppermint Cinnamon Rolls (gluten,grain,egg,dairy, & yeast free)
The perfect way to enjoy candy canes all crushed up and baked in a creamy cashew coconut warm cinnamon rolls. Recipe for yeast-free gluten-free grain-free dairy-free and egg-free cinnamon rolls. This recipe is also low in sugar! Candy cane peppermint cinnamon buns for Christmas breakfast!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: makes 8 slices 1x
Ingredients
Scale
- 1 recipe of cinnamon rolls
Peppermint filling
- 1/3 cup coconut butter (2 3/4 oz)
- 2/3 cup whole cashews, soaked, rinsed, and drained
- 3 tablespoons maple syrup (2 1/4 oz)
- 3 tablespoons water
- 1 – 2 teaspoons peppermint extract
- 3 candy canes – crushed
Instructions
- Make cinnamon rolls batter.
- Place about 2 tablespoons arrowroot starch on surface and place batter on top.
- Begin to knead the batter adding in 1 tablespoon of arrowroot at a time.
- Until batter is easy to work with and not too sticky.
- Begin to roll out batter into rectangle shape.
make peppermint filling
- Place all ingredients into blender.
- Blend until creamy.
- Adjust sweetness and peppermint to taste.
- Spread about 2/3 of peppermint filling over the dough.
- Carefully start to roll-up the cinnamon rolls.
- Cut into slices.
- Place slices into lightly oiled circle pan.
- Place in oven to bake for about 30 minutes.
- While cinnamon rolls are cooling being to make glaze.
Glaze is the 1/3 leftover of the peppermint filling.
- Stir in some coconut milk about 1 tbsp at a time to thin out.
- Add in stevia and more peppermint to taste.
- Spread glaze over cinnamon rolls.
- Enjoy warm.
- Sprinkle with more crushed candy canes