What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

Strawberry Stuffed Cinnamon Rolls!

Both Joel and I could have cried after the first bite of these strawberry cinnamon rolls. Joel has seen me attempt cinnamon rolls a handful of times and each time they have failed. EVERY SINGLE TIME. Too hard, didn’t rise, tasted bland, and any other thing that could go wrong with baking. And it’s not like cinnamon rolls, like the fluffy legit kind, are a quick 20 minute prep. They take all day! I wanted fluffy, gooey, melt in your mouth rolls that would knock my socks off.

Processed with VSCO with hb2 preset

I honestly gave up trying to bake cinnamon rolls for the last three years. I just didn’t see the point waisting ingredients on something that was going to flop anyways. But then my mother-in-law gave me a fresh bag of all-purpose flour and I thought, WHY NOT? I had yeast packets in the cupboard that followed us from LA to SD and it just felt right. And boy, did my gut know what was in store. These cinnamon rolls were the best thing that has happened in the kitchen for 2020 and I cannot wait to see how much better they become the most I perfect my cinnamon roll baking skills.

Processed with VSCO with hb2 preset

I used Ambitious Kitchen’s “The Best Cinnamon Rolls You’ll Ever Eat” recipe and made a few adjustments. I didn’t step too far away from her recipe because I had heard so many great things about it that I didn’t want to fail at cinnamon rolls yet again. Here’s the substitutions I made:

For the rolls-

  • All-purpose flour instead of bread flour
  • Ripple Foods unsweetened vanilla pea milk instead of 2% dairy milk
  • Earth Balance vegan butter instead of regular
  • Lakanto golden monkfruit sugar instead of granulated sugar

For the filling (I kept the cinnamon and used vegan butter)-

  • Added 1 cup chopped fresh strawberries
  • Lakanto golden monkfruit sugar instead of brown sugar

For the frosting-

  • Earth Balance vegan butter instead of regular
  • Lakanto monkfruit powdered sugar instead of regular

You can make these rolls as Monique directs or make the few changes like I did above. The added strawberries were killer in this recipe and I highly recommend it. Have you made cinnamon rolls before?!


Leave a comment

Some Bunny Loves You – GF Jelly Filled Cinnamon Rolls, in collaboration with Bob’s Red Mill

I did it, I finally made cinnamon rolls and for the first time they didn’t turn out hard as a rock. I’d say “it’s the little things in life” but this my friends is a big deal in my world!

IMG_5405.jpeg

I wish I knew the amount of times I’ve tried to successfully make cinnamon rolls… I’d ask Joel but I’m kinda embarrassed to really know the number. Instead, I’m going to embrace these gluten free cinnamon rolls filled with cinnamon, butter, and my homemade strawberry chia seed jam topped with a probiotic cream cheese frosting and feel like the cinnamon roll queen.

GF Strawberry Jam Cinnamon Rolls:

  • 1/2 cup Bobs Red Mill almond flour
  • 1 1/4 cups tapioca flour
  • 1/4 cup + 2 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup warm water
  • 1/3 cup coconut oil
  • 2 tsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 large egg

Filling:

  • 1/3 cup soft grass fed butter
  • 1 1/2 tsp cinnamon
  • 1/4-1/3 cup homemade strawberry chia seed jam

Glaze:

  • 1/3 cup probiotic cream cheese, soft
  • 1/4 cup nut milk
  • 1/2 cup powered sugar (may need more depending on desired consistency)
  • 1/4 tsp vanilla extract
  • Pink sea salt

Directions:

  • In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and sea salt. In a measuring cup, combine the coconut oil, water, apple cider vinegar, maple syrup, vanilla extract, and stir.
  • Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca and coconut flour. Mix until well combined – dough will be sticky.
  • Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca and damp hands.
  • Sprinkle a little tapioca over a large piece of parchment paper, placed on either a large cutting board, then place dough in the center.
  • Press or roll dough into rectangle, about 10 x 7”.
  • Once dough is spread, spread melted butter over the flatted dough, sprinkle cinnamon, then evenly spread of the chia seed jam.
  • Roll dough on the long side. The dough can be sticky so you may want to chill again before rolling.
  • Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes so you can easily cut the dough.
  • Preheat your oven to 350F degrees and spray a 9” cake pan with non stick cooking spray.
  • After chilling, cut into 1 1/2 inch sections, place each one flat side down on prepped pan.
  • Bake in the middle rack for 20 minutes or until just done and beginning to brown.
  • Make glaze while rolls are baking: Slightly warm the probiotic cheese cheese in the microwave if removed right from the refrigerator. Combine ingredients in a medium size bowl using an immersion blender. Blend until desired consistency. Set aside.
  • Once rolls are done, let cool sightly before glazing and enjoying.

Hoppy Easter!