Quinoa Caramel Cinnamon Rolls

These quinoa caramel cinnamon rolls are a delicious and healthy way to start your day. They're made with a blend of quinoa flour and almond milk, and they're sweetened with maple syrup and brown rice syrup. The cinnamon filling is made with a combination of brown rice syrup, water, vanilla extract, and cinnamon. These rolls are perfect for a weekend breakfast or brunch.

The inspiration for these quinoa caramel cinnamon rolls came to me one day when I was looking for a healthier alternative to my favorite cinnamon rolls. I had been experimenting with quinoa flour for a while, and I was impressed with its nutritional value and its ability to create a light and fluffy texture. I decided to try using quinoa flour in a cinnamon roll recipe, and the results were amazing. The quinoa flour gave the rolls a slightly nutty flavor, and it made them incredibly moist and tender. The caramel filling was also a hit. I used a combination of brown rice syrup and maple syrup to create a sticky and flavorful filling that was the perfect complement to the cinnamon rolls.

Prep time: 30 | Cook time: 25 | Serves: 12

Ingredients

• 1 cup quinoa flour
• 1 cup almond milk
• 1/4 cup maple syrup
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1/2 cup vegan butter, softened
• 1/4 cup brown rice syrup
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. In a small bowl, whisk together the quinoa flour, almond milk, and maple syrup. Let stand for 5 minutes, or until thickened.
2. In a separate bowl, whisk together the yeast, salt, and warm water. Let stand for 5 minutes, or until foamy.
3. Add the foamy yeast mixture to the quinoa mixture and stir until well combined.
4. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and turn it out onto a lightly floured surface.
6. Roll out the dough into a 12x18 inch rectangle.
7. Spread the softened vegan butter over the dough, leaving a 1-inch border around the edges.
8. In a small bowl, whisk together the brown rice syrup, water, vanilla extract, and cinnamon.
9. Spread the cinnamon mixture over the buttered dough.
10. Starting at one of the long ends, roll up the dough tightly into a log.
11. Cut the log into 12 equal slices.
12. Place the slices in a greased 9x13 inch baking dish.
13. Cover the dish with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
14. Preheat the oven to 375 degrees F (190 degrees C).
15. Bake for 20-25 minutes, or until golden brown.
16. Let cool for a few minutes before serving.

Why It Works

• The quinoa flour gives the rolls a slightly nutty flavor and makes them incredibly moist and tender.
• The caramel filling is made with a combination of brown rice syrup and maple syrup, which creates a sticky and flavorful filling that is the perfect complement to the cinnamon rolls.
• The rolls are baked in a 9x13 inch baking dish, which allows them to rise and bake evenly.