Peach Crumble Cinnamon Rolls

These peach cinnamon rolls are completely refined sugar free and gluten free! They're also easier to make since they don't involve rolling up fruit into the cinnamon roll. This recipe is my ode to my love of cinnamon rolls and wellness. It's proof that you can have your cake and eat it too. We can still enjoy the same desserts we love, but put a little healthier twist on it 🍑

 

Ingredients

Makes about 6 cinnamon rolls

• 8 oz gluten free 1:1 all purpose flour (make sure it has xantham gum)
• 1/4 c coconut sugar
• 1 packet instant yeast
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 c water
• 1/4 c melted butter (I used dairy free)
• 1/2 tsp apple cider vinegar
• 1 egg

      For the filling

• 1/4 c softened butter
• 1/3 c coconut sugar 
• 2 tbsp cinnamon

      For the peach topping

• 2 peaches
• 2 tbsp maple syrup
• 1/4 tsp cinnamon 
• 1/4 tsp nutmeg
• handful of chopped pecans
• 1 tbsp coconut oil

      For the crumble

• 1/4 c gluten free flour
• 1/4 c coconut sugar
• 1-2 tbsp melted butter

 

Directions:

1. Mix flour, sugar, yeast, baking powder, baking soda, and salt together.
2. Melt the butter and warm up the water for about 30 seconds to a minute. The water should be warm, not hot.
3. Add the melted butter, water, and apple cider vinegar to the dry ingredients and mix using a dough hook.
4. Add the egg once the batter has been combined just a bit.
5. Mix for 5 minutes. The batter should be stretchy, and just a tiny bit sticky. If it's too sticky to where it's sticking too much to the bowl, gradually add a little more flour. 
6. Allow the dough to rest for 10 minutes and cover a work surface with plastic wrap and a little cornstarch.
7. Add the dough to this surface and begin to roll it out into a rectangle about 1/4 inch thick.
8. Spread the softened butter from edge to edge.
9. Mix the 1/3 c coconut sugar and cinnamon together and sprinkle on top of the butter. 
10. Begin to roll the dough towards you to create the log.
11. Cut into 2 inch wide slices using dental floss or a bread knife.
12. Butter your pan for the cinnamon rolls and add the rolls to the pan at least 1 inch a part from each other.
13. Allow the rolls to rest for at least an hour, either in the proof setting of your oven or someplace warm.
14. In the meantime, slice your peaches and chop your pecans, and add them to a bowl.
15. Add the maple syrup, cinnamon, and nutmeg and toss.
16. Heat 1 tbsp of coconut oil on the stove.
17. Once hot, add your peach mixture. 
18. Cook for about 7-10 minutes until tender then remove from the heat.
19. For the crumble, mix the flour and sugar.
20. Melt the butter, and add a tablespoon to the dry mixture one at a time.
21. Mix until crumbles form. 
22. Preheat the oven to 350.
23. Bake the rolls for about 25-30 minutes.
24. Remove the rolls from the oven and add the peaches, then crumble on top.
25. Set your oven to broil and broil for 3-5 minutes.
26. Remove and enjoy!

 

It's a process but it's SO WORTH IT. If you don't have a broil setting for your oven, go ahead and bake the crumble ahead of the cinnamon rolls for 10-15 minutes and add the peaches and crumble on top of the rolls after you get them out of the oven. Coconut sugar works SO well in this recipe. I hope you love it! 🫶