3-Ingredient Cinnabun Dough

Make a copycat Cinnabon with no gluten, no sugar yet ooey, gooey, fluffy goodness. Just three ingredients and this cassava dough comes together. Bake it!

Your quest for the ultimate lectin free cinnamon roll ends here. We've all smelled Cinnabon at the mall. Some of us have even tasted one or two in our past lives before going lectin free. This is the closest thing to Cinnabon on the lectin free lifestyle. We don't use gluten, sugar or grains. And with just three simple ingredients, this dough bakes up unbelievably moist, stretchy, flaky and fluffy. Add some butter, cinnamon and brown sweetener and now we're talking! Roll it up, bake it and top it with icing, and it's a darn-near Cinnabon! Read on for the recipe.


I first came up with this recipe for a flatbread featured on the back of my LFG flour blend in season 3 of my Foodie Box series. A couple modifications and the dough is great for cinnamon rolls.


For this recipe you'll need to find Alexandre a2/a2 yogurt. It's readily available now at Whole Foods, Sprouts and Natura Grocers stores. It's really the secret ingredient to moist, fluffy, stretchy, bouncy dough. As far as a2 cow dairy goes, Alexandre is the best. It's organic and grassfed. The other major brand is NOT!


Are you ready to make this deliciously easy recipe? Let's go!

 

The Recipe


(Makes 1 Cinnabun)


LFG 3-Ingredient Cinnabun Dough

1/4 Cup Otto's Naturals Cassava Flour

1/2 tsp Baking Soda

3 - 4 Tbsp Alexandre's a2/a2/ Plain Yogurt


Filling

1 Tbsp French Butter (softened)

1/2 tsp Cinnamon

1 Tbsp Brown Swerve


Icing

1 tsp French Butter (softened)

1 Tbsp Confectioners Swerve

1 tsp Alexandre's a2/a2 Plain Yogurt

4-5 Drops Vanilla Stevia


Step 1: Make Cinnabun Dough

Preheat oven to 350 degrees F. In a small bowl, whisk cassava flour and baking soda to incorporate. Add 3 tablespoons of yogurt and stir. Stir well with a fork until all the yogurt is distributed. If dough comes together in a ball, you don't need any more yogurt. If you still have large crumbs, stir in just enough (up to 1 tablespoon more) yogurt to form a ball. Once you have a ball, you can pick it up and need it smooth in your hands.


Step 2: Fill the Dough

On a long and skinny piece of parchment, flatten the dough out into a rectangle about 8 inches long and 4 inches wide. Parchment paper with a grid makes this a snap. Spread flattened dough with butter. Sprinkle with cinnamon and Brown Swerve.


Step 3: Roll the Dough

Cut the dough in half lengthwise. Then roll one strip all the way up. Set the rolled strip on top of the other strip at the end closest to you. Now roll all the way up until you have one big cinnamon roll.


Step 4: Bake it

Set the raw cinnamon roll into an oven-safe ramekin. You can butter it if you want to, but I didn't. The butter on the dough does the trick. Bake for 22-25 minutes until firm. Cool 10 minutes. Then remove from ramekin and set on a plate to cool for another 10 minutes.


Step 5: Ice the Cinnabun

In a small bowl, whisk the icing ingredients together. Scrape onto top of baked cinnabun. Let some of the icing run down the sides.


To eat, tear off layers one by one starting with the outside. When you get to the center. pop that flavor bomb in your mouth with delight. ENJOY!







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