Oat Flour Cinnamon Rolls Recipes

OAT CINNAMON ROLLS

Steps:

• Preheat oven to 350 F.
• In a large bowl, combine oat flour, baking powder, yogurt and 1 teaspoon of cinnamon until combined.
• Add batter to clean working surface and use a wooden roller to roll the dough into a long rectangle about 1/4-inch thick.
• Brush almond butter on one side of the dough and sprinkle with coconut sugar and cinnamon.
• Roll dough into a long roll and slice into 4 cinnamon rolls Place in a small baking dish and bake for 15-20 minutes.

OAT CINNAMON ROLLS

Steps:

• In a large bowl, combine the oats, brown sugar and cinnamon. Stir in cranberries and butter; set aside. , On a lightly floured surface, roll the dough into a 12-in. x 10-in. rectangle. Sprinkle with oat mixture. Roll up, jelly-roll style, starting with a long side; seal seam. Cut into 9 rolls. Place rolls, cut side up, in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Brush with marmalade. Serve warm.

OAT FLOUR CINNAMON ROLLS

Steps:

• Preheat oven to 350F.
• In a bowl, add the yogurt and apple cider vinegar and stir until combined. Then add in the oat flour, baking powder, baking soda and salt and mix until just combined.
• Flour your working surface with more oat flour and transfer the dough on top. Sprinkle a bit more oat flour on top and then use your hands or a wooden roller and roll the dough into a long rectangle, about 4-5 inches in width about 1/4 of an inch in thickness.
• Spread the cashew butter on the dough and then sprinkle on the coconut sugar and cinnamon. Slice the dough into 4 even strips and then roll each one individually. Place into a small baking dish and bake for 19-22 minutes or until tops are lightly golden brown.
• Drizzle with maple cashew cream or icing and enjoy!

THE EASIEST OAT FLOUR CINNAMON ROLLS (GLUTEN FREE)

Steps:

• Preheat your oven to 350 degrees and grease a 9 inch circle pan with cooking spray.
• In a small bowl, prepare your filling by combining the coconut sugar and cinnamon. Set aside.
• Now make the dough. In a medium bowl combine the dry ingredients: oat flour, coconut sugar, baking powder and salt. Mix and set aside.
• In a large bowl, whisk together the almond milk, butter, and vanilla. Make sure the almond milk is at room temperature (or you can microwave it for 20 seconds) before adding in the butter. This will prevent the butter from solidifying. Whisk until fully combined.
• Now, fold in the dry flour ingredients into the wet ingredients. Mix just until combined and the dough forms into a ball. Let the dough sit for a minute or two to thicken.
• Place the dough onto a lightly floured surface (I like using parchment paper and adding about a tablespoon of oat flour). The dough will be a tad bit sticky and thats ok! Add a tablespoon of oat flour on top of the dough so it is easy to shape and work with. Using your hands, press the dough and shape it into a rectangle, about 12x8 inches or 1/4 inch thick.
• Now, brush the flattened dough with melted butter or coconut oil and sprinkle the filling on top in an even layer.
• Start to roll the dough into a log form. Slowly roll the dough from the short side. It's ok if the dough starts to crack. Carefully pinch the dough together with your hands to keep it from cracking. Continue this process until fully rolled up.
• Using a sharp knife, cut the dough into 8 rolls. The dough will be a little bit sticky as you cut it. Place the rolls in the prepared circle pan. Top each roll with a small sliver of butter (optional) and bake for 25 minutes.
• While the cinnamon rolls are baking, make your icing! Combine all the icing ingredients in a small bowl until fully combined. If the icing is too dry, add in another tbsp of almond milk.
• Top each cinnamon roll with icing and enjoy!

OATMEAL CINNAMON BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour., Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each portion into a 16x8-in. rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal., Place loaves seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks.