These cranberry cherry cinnamon rolls are a grain and gluten free treat topped with an almond cinnamon cream cheese drizzle.
A couple of weeks ago I had some family over for my mom’s birthday dinner. I bought a ten pound pork roast the length of a shopping cart that had to be cut into two pieces just to fit in the roasting pan to feed everyone and decided that besides the rosemary garlic rub I slathered all over the top it needed something more.
Twenty minutes later I had a cherry cranberry (and a random assortment of other ingredients I just started throwing in) sauce reducing on the stove that I later decided at dinner was one of the best things I’ve eaten in weeks. After eating the leftovers of it for a few days with every meal, I knew a variation of it needed to make it’s way into these cinnamon rolls.
I’ve had grain free cinnamon rolls on my brain for months. They’ve been something I’ve wanted to do for awhile and I’m so glad I didn’t give in earlier because they would’ve just been plain cinnamon if that were the case and the filling is hands down what makes these. They’re just slightly sweet but still have plenty of cranberry tang. Obviously, they’re not yeasty like regular cinnamon rolls but there’s something to be said for no rising time and a just as delicious grain and gluten free alternative whether you have to eat that way or simply want a quicker than normal recipe.
My favorite part about these rolls though is the ingredient list. I feel a lot better about having one of these for breakfast than the carb and sugar fest going on in a regular cinnamon roll.
- 2 cups frozen cranberries and cherries
- 3 medjool dates, pitted and chopped
- 1/4 cup fresh orange juice
- 1 egg
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups almond flour
- 1 1/2 tablespoons coconut flour
- 1 teaspoon baking soda
- pinch of kosher salt
- 1 teaspoon cinnamon
- 2 tablespoons sliced almonds
For the glaze
- 2 ounces cream cheese, room temperature
- 1/4 teaspoon cinnamon
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon almond extract
- Preheat oven to 350 degrees and grease a skillet or baking dish.
- Combine the cranberries, cherries, dates and orange juice in a small sauce pot. Bring to a boil then reduce to a simmer, stirring occasionally for about 5-7 minutes until fruit is broken down, juice has cooked off and mixture is thickened. Remove from heat and set aside.
- Combine the egg, oil, maple syrup and extracts in a small bowl and whisk until smooth.
- Combine the almond flour, coconut flour, baking soda and cinnamon in a large bowl.
- Add the wet ingredients to the dry and mix until combined.
- Lay a piece of wax paper out on the counter. Place the dough on top. Place another piece of wax paper on top of the dough and roll out into a rectangle between the wax paper using a rolling pin.
- Remove the top piece of wax paper. Spoon the cranberry cherry mixture evenly on top of the dough. Sprinkle with the cinnamon and sliced almonds.
- Using the bottom piece of wax paper, gently roll the dough into a log.
- Transfer the log onto a baking sheet and freeze for 15 minutes.
- Remove the freezer and slice the log into 8 pieces. Place each piece in the skillet or baking dish and bake for 15 minutes.
- While baking, make the glaze by whisking together the cream cheese, cinnamon, honey/maple syrup and almond extract.
- Drizzle the glaze over the warm cinnamon rolls and serve.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.