Cinnamon Rolls with Sugar Free Frosting

Have you ever perused the Breakfast display in a supermarket bakery? It is filled with muffins, croissants, coffee cakes, frosted breads, and of course, cinnamon rolls. These "breakfast" items are designed to give you a moment of pleasure and then leave you hanging in an hour or so when the sugar crash happens.

But that doesn't mean we can't still eat them!

What I love most about being on a gluten-free diet is discovering and trying new recipes. Last night, Evan and I made gluten-free cinnamon rolls that are truly delectable. They aren't quite as gooey as the Pillsbury rolls that come in the can, but they don't contain the additives and preservatives that you'll find in store-bought cinnamon rolls (the frosting has some because it's made from instant pudding mix). So, here is the recipe! I encourage you to try it.

Ingredients


Dough


2 cups gluten free bread mix
2/3 cup heavy whipping cream
water

Filling


3 tbsp butter, partially melted.
3 tbsp honey
1 1/2 tsp cinnamon

Frosting


1 oz box sugar free pudding mix (any flavor - we chose vanilla for the cinnamon rolls)
1/2 cup skim milk
1 1/2 cup heavy whipping cream

Directions


1. In a medium mixing bowl, combine the cream and the gluten free bread mix. It will probably crumbly, so add water as needed to create a doughy consistency. If you add too much water, making it really sticky, you can add rice flour to balance it out.
2. Roll the dough out between two sheets of wax paper. You'll want about 1/2 an inch thickness and try to make it sort of rectangular. This helps make the cinnamon rolls similar sizes.
3. Mix together the butter, honey and cinnamon. Be sure it is completely blended, then spread it on the cinnamon roll dough. It is best to put more of the cinnamon mix near the end that you will begin rolling up the dough because as you roll, the mix will get pushed towards the end.
4. Roll up the dough and slice as thick as you desire using a sharp knife dusted with rice flour.
5. Place rolls in a circle and touching each other with the tails facing inside the circle on a greased cookie sheet. Brush with milk or heaving whipping cream and bake for 15 minutes at 400 degrees Fahrenheit.
6. While the rolls are baking, mix the sugar-free pudding mix, milk and whipping cream using a mixer on medium speed. You will want the frosting to be fluffy but not too thick.
7. When the rolls are done, take them off the cookie sheet so they stop baking. Place on a plate, and spread frosting on the rolls. Enjoy while warm!

Store extra rolls in the refrigerator in a sealed container.

Grilled Bananas

Okay, so I am a self-professed chocolate addict. When we go out to eat, I always have to take a peek at the dessert menu, and if anything includes the word "chocolate" I am immediately sold. Chocolate has all too often served as a pick-me-up on a bad day, or as a mode of stress relief.

That being said, this grilled bananas recipe is probably my favorite dessert. It's so delectably rich that I cannot get enough of it. It's creamy, flavorful and surprisingly simple! I know the picture isn't the best, but seriously, if you love bananas or coconut at all, you will want to try this one.

Ingredients


1/2 cup coconut cream
2/3 cup heavy cream
4 bananas
Juice and rind of one lime
1 tbsp vegetable or peanut oil
1/2 cup dry, unsweetened coconut

Directions


1. Beat the coconut cream and the heavy cream together in a bowl until thick but floppy. Cover and chill in refrigerator until ready to serve.
2. Peel bananas and toss in lime juice and rind. Lightly oil a preheated grill pan and cook the bananas, turning once, for 2-3 minutes, until softened and browned.
3. Toast the dry unsweetened coconut on a piece of foil under a broiler until lightly browned. Serve the bananas with the coconut cream, sprinkled with toasted coconut. (NOTE! The browning of the coconut does not take long, only about one minute! Be very careful with this step because it is super easy to burn.)