Berry Sweet Swirls: Strawberry Cinnamon Rolls with a Twist – Gluten-Free, Dairy-Free, Serves 12
For the Dough:
- 3 cups gluten-free all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup almond milk, warmed to about 110°F (43°C)
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt
For the Filling:
- 1 cup fresh strawberries, hulled and finely chopped
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Frosting:
- 1 cup dairy-free cream cheese
- 1/4 cup coconut oil, softened
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
Directions:
In a bowl, combine warm almond milk, melted coconut oil, maple syrup, and instant yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine gluten-free flour and salt. Pour the yeast mixture into the flour and mix until a dough forms. Knead the dough on a floured surface for a few minutes until smooth. Place the dough back into the bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size. Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface into a rectangle.
Spread chopped strawberries evenly over the dough. Mix coconut sugar and cinnamon, then sprinkle it over the strawberries. Roll up the dough tightly from the long side, then slice it into 12 rolls. Place the rolls in a greased baking dish. Bake for 20-25 minutes or until the rolls are golden brown. In a bowl, beat together dairy-free cream cheese, softened coconut oil, maple syrup, and vanilla extract until smooth. Once the rolls have cooled slightly, spread the cream cheese frosting over the top. Bring a hand mixer or whisk, and beat until smooth and creamy. Once the cake is baked and cooled, spread the prepared coconut custard evenly over the top of the cake.
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