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Elaine's Mini Cardamom Cinnamon Rolls (gluten-free & nut-free)

Your classic Cinnamon Roll with a Twist. Elaine's Mini Cardamom Cinnamon Rolls are gluten-free and incredibly cozy. The perfect centrepiece to any weekend brunch of light night snack when you're in the mood for something special.

This recipe features our Queen Street Bakery 1-for-1 Superfood Baking Flour - the perfect gluten-free substitute for regular wheat flour in all your favourite recipes. Made with two naturally gluten-free superfoods; millet seed and sorghum, this flour gives you 2x the fibre and 3x the iron of regular wheat flour, so you can feel good about every bite.

Now, let's get to the good stuff. Without further ado, here's the recipe you've been waiting for:

Elaine's Mini Cardamom Cinnamon Rolls (gluten-free & nut-free)

INGREDIENTS:

DOUGH

  • ½ cup milk or plant based milk
  • 1 tsp instant dry yeast
  • ¼ cup butter or coconut oil (56g), melted
  • 1 egg, beaten
  • ½ tsp apple cider vinegar
  • 3 tbsp honey or sugar
  • 1 ¾ cup Queen Street Bakery 1-for-1 Superfood Baking Flour
  • 1 tsp baking powder
  • ¼ tsp salt

FILLING

  • ¼ cup butter, softened
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp salt
  • ¼ tsp vanilla extract

 

INSTRUCTIONS:

  1. To make the dough, dissolve yeast with milk in a large bowl, add the rest of the ingredients and mix well using the paddle attachment in an electric stand mixer. The consistency is similar to a thick cookie batter. Cover the bowl with a wet towel and let rise for 1 hour.
  2. Prepare the filling by blending all ingredients together. Preheat the oven to 350°F.
  3. Place the dough onto a lightly floured parchment and place another sheet of parchment paper on top before rolling the out to a rectangle sheet of roughly 1/2″ thick.
  4. Spread the filling onto the dough evenly, leaving 1/2″ bare on all edges, and roll the dough from the long end into a log shape Cut the log into 16 rolls (roughly 1″ thick) and place the rolls into a 9″ square pan lined with parchment paper.
  5. Bake for 20 – 25 minutes or until the rolls are golden brown. Drizzle an icing sugar glaze for garnish

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