Gluten Free Apple Strudel Cinnamon Rolls

Fall is on it's way, apples are coming into season, and everyone is craving some warm comfort food that reminds them of home. At least I am. It can be frustrating though, attempting to indulge in some reminiscent baked goods when more recent food allergies have kind of put a halt on "bread". Well this bread is gluten free with no refined sugar. Instead I made my own bean flour blend and used coconut sugar, no sugar added apple sauce, and real maple syrup to make this delicious treat. Yummy!

Beans are full of protein, fiber, antioxidants, and other vitamins. Whether baking gluten free or not, adding bean flour to a recipes will not only add some healthy benefits, but added moisture. As far as breads go, it can also add some consistency that helps to bind the flours together while you're working with it.

Start by mixing your gluten free bean flour blend:

1-1/4 cups garbanzo bean flour, I use organic, sprouted garbanzo bean flour

3 cups gluten free all-purpose baking mix (this all purpose baking blend is my favorite)

1/4 tsp. unflavored gelatin or 1 tsp. guar gum

In a large bowl stir together all the ingredients until well blended.

 Gluten Free Apple Strudel Cinnamon Rolls

3 cups GF bean flour blend
1/3 cup coconut sugar
1-1/4 cup warm milk, around 110 degrees F (organic dairy, almond, rice, or coconut milk all work)
2-1/2 tsp. yeast
1/2 tbsp. finely ground sea salt or Himalayan pink salt
1 egg, beaten
1/4 organic butter, room temperature
1 cup apple sauce (no sugar added) + 1/2 apple peeled, cored, and chopped
1 tsp. ground cinnamon
1/3 cup pecans, finely chopped
In a separate bowl combine sugar, warm milk, and yeast. Stir to dissolve sugar and yeast, then let it rest for 5 minutes or until frothy bubbles begin to form on top.  Add the egg and salt and stir until it's well incorporated. Stir in the GF flour until the dough forms a ball.

Using the extra flour, dust a large clean cutting board or counter. Get some flour on your hands and/or coconut oil to keep the dough from sticking to everything as you gently fold and kneed it a few times. Now start pressing it out into a large square. I actually used a large square serving tray to help contain the mess and keep the thickness uniform. Generously sprinkle more of the flour blend as needed.

Spread the softened butter all over the top of the dough. Plop spoonfuls of the apple sauce and cinnamon mixture on and spread around. Sprinkle with the chopped nuts. Now roll.

Rolling this bad boy is probably the trickiest part, but slow and steady gets the cinnamon rolls (isn't that how the saying goes?) It's only tricky because it can stick and tear easily. Make sure to use more of the excess flour as you go, and remember, there's no gluten to make this dough stretchy so be gentle.

Here's a trick I learned recently - use the cinnamon flavored dental floss to cut the roll into 2-3 inch sections. Brilliant! Carefully move each section to a lightly buttered 13 x 9 inch pan. I wasn't thinking and used a 9 inch round pan. You'll have more room for the rolls to rise and they won't be so squished if you use the larger pan.

Preheat the oven to 450 F. I just put the pan of rolls right in the oven as it was preheating, helping the rolls to rise slightly. Bake for 20-25 minutes until the tops are golden brown. Remove from oven to cool.

Now you can top them with a simple No Refined Sugar Cream Cheese Frosting. Beat ingredients together on high until smooth. Spread the frosting over the warm rolls...then eat them!

1 - 8 oz. package organic cream cheese, softened

1/4 cup pure maple syrup

a splash or two of milk until it's as thick or runny as you like


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Saturday, 17 March 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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