Strawberry Cinnamon Rolls – Embark on a delightful journey with our Gluten-Free, Dairy-Free Strawberry Cinnamon Rolls – a dozen blissful bites of heaven! Picture this: a pillowy soft dough infused with the sweetness of maple syrup and coconut oil, embracing a luscious filling of fresh, finely chopped strawberries, coconut sugar, and a dash of cinnamon. Baked to golden perfection, these rolls are a testament to gluten-free decadence.
But wait, there’s more! Crowned with a dreamy cream cheese frosting, crafted from dairy-free goodness, softened coconut oil, agave nectar, and vanilla extract – it’s the icing on the cake, or in this case, the rolls. Each bite is a symphony of flavors, a celebration of textures – an irresistible treat for your taste buds.
Gather your loved ones and savor the magic of these Strawberry Cinnamon Rolls; they’re not just a dessert, they’re a gluten-free, dairy-free love affair. Indulge and relish every moment – you deserve it!
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.
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