GLUTEN FREE HEALTHIFIED CINNAMON ROLLS

Preheat oven to 350°F (175°C).

In a large bowl, combine 2 cups Bob's Red Mill Gluten Free Baking Flour, 3 tbsp Bob's Red Mill coconut sugar, 1 tbsp baking powder, 1 tsp salt and 1 tsp cinnamon. Add in 5 tbsp of cold butter (chopped into small pieces) and combine into the flour mixture until crumbly. Then add 3/4 cup almond milk, 1 tsp apple cider vinegar and 1/2 tsp vanilla. Combine well until dough forms. If the dough is dry, add more milk as needed.

Place the ball of dough on a well floured surface and roll out with a rolling pin to form a large rectangle (about 12 x 14 inches).

Spread a mixture of melted butter, coconut sugar, cinnamon and crushed pecans evenly over the rectangle. Carefully start rolling the dough longways. Press the end of the dough into the roll once you are done to ensure it doesn’t roll back open.

Place the rolled dough in the freezer for 10 minutes.

After freezing, cut the roll into 1 1/2 inch pieces. Place the pieces in an oven safe dish generously coated with coconut oil or butter, or lined with parchment paper. Top with more melted butter if desired.

Bake at 350°F (175°C) for about 20 minutes.

While the cinnamon rolls bake, make the icing by combining 4 oz cream cheese, 1/4 cup Greek yogurt and 1/4 cup powdered sugar. Whisk until smooth.

Spread the icing on the warm cinnamon rolls and enjoy!