I adore anything cinnamon, and if asked I think I would say it’s my favourite spice. So when I was thinking of what recipes to try out with my homemade coconut yogurt, it was a bit of a no brainer! Traditional cinnamon rolls use a mixture of milk, eggs and butter in the dough, so of course I wanted to use a dairy free alternative instead. Enter coconut yogurt.
I also wanted to make them yeast free, as I am a little intolerant of both yeast and also faff, and there’s a lot of faff that goes into activating yeast, kneading and proving dough that I just don’t have the patience for.
These sweet, fluffy cinnamon rolls are not only delicious, but cinnamon is amazing for preventing blood sugar spikes, and the homemade yogurt contains natural probiotics, so it’s a win win all in all!
Makes a dish of around 12 rolls
- 1 1/4 cup gluten free flour
- 1 cup coconut yogurt
- Pinch of salt
- 1 tbsp coconut sugar
- 1 tbsp cinnamon
- 1 tbsp baking powder
For the filling
- 2 tbsp coconut oil, melted
- 1 tbsp cinnamon
- 3 tbsp coconut sugar
For the glaze on top
- 1/4 cup coconut yogurt
To make the yogurt, I used two cups of coconut cream (the hard part of a tin of coconut milk), heated it to 67C and added 1tbsp agar agar, then left it to cool to 40C and added a Probio7 Happy Gut sachet, stirred this in and popped it in my Probio7 yogurt maker for 8 hours, then placed in the fridge for 24 hours. For a thicker yogurt you can also put it through the Greek strainer for 6 hours.
Preheat your oven to 175C. In a large bowl, mix together the flour, salt, cinnamon, coconut sugar and baking powder, then add in the yogurt and mix well with your hands to form it into a ball of dough. You want it to be quite sticky otherwise it will dry out too much when it bakes, so err on the sticky side of caution!
Add some flour to a work surface and roll out the dough into a rectangle of around 1/2 an inch in thickness. If your dough is sticking to your rolling pin, sprinkle a little flour on top of the dough to help you roll it out. Brush melted coconut oil over the dough, then in a bowl mix together the cinnamon and coconut sugar, then sprinkle this evenly on top.
Roll the dough up into a log and with a serrated knife cut into around 14 pieces. Place these lying down tightly packed next to each other in a baking dish lined with baking paper, brush on top with a little extra melted coconut oil, then bake for 15-20 minutes or until they begin to go golden on top. Leave to cool for a few minutes, then dollop the extra coconut yogurt on top and enjoy!
Love, Mrs H xx