Buckwheat Cinnamon Rolls

Ali Segersten Apr 02, 2010 59 comments

Since Easter is fast-appraoching I thought you might like a recipe for healthy gluten-free cinnamon rolls. I grew up eating homemade cinnamon rolls nearly every Christmas and Easter morning. The yeasty smell of rising rolls filling every nook and cranny of the house is a memory hard-forgotten. This was probably one of my favorite foods growing up. Luckily I watched and learned how to make cinnamon rolls over the years from my mother.

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This recipe uses freshly ground buckwheat flour, which has a mild, light buckwheat-y flavor. The two main wet ingredients used are applesauce and cooked sweet potatoes which provide moisture and sweetness. This recipe doesn't require any xanthan gum, nuts, or seeds. Nor does it require any dairy-free milks. I wanted to keep the glycemic index lower and keep the recipe whole foods-based. I have not figured out how to make it without any starch (I use some tapioca flour), but if anyone does, please let me know.

I created a frosting recipe which reminds me of the Cinnabon frosting. Remember those huge rolls laced with a ton of sugar and fat and who knows what else? I can't even begin to imagine eating one now but this frosting does bring me back, with no ill side effects!

My children love these rolls. In fact, when I make them, the whole batch usually disappears before they cool. I just love knowing that they are eating all of this buckwheat-y goodness! Did you know that buckwheat is a fruit seed and not actually a grain? Though we use it much like other grains. I grind raw buckwheat groats into a fine flour in minutes using my Vitamix. You can also use a coffee grinder and do it in batches. 3 cups of buckwheat groats equals 4 cups of flour. You'll need a little extra so be sure to grind enough.

Health Benefits of Buckwheat:

  • It is naturally gluten-free.
  • Buckwheat maintains blood glucose levels and has been shown to be beneficial for diabetics.
  • Research has shown that buckwheat can help to lower cholesterol and blood pressure.
  • Buckwheat is high in the flavonoid, rutin, which helps to prevent disease through its antioxidant effect.
  • Buckwheat is a rich source for magnesium (so are beans and nuts). Magnesium acts as a cofactor for over 300 enzymes in the human body! All reactions that involve ATP (the energy currency of our cells) depend on magnesium. Got magnesium?

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About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

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Comments

Do you think one could use canned pumpkin in place of the sweet potatoes? Thanks!

Does your site have an easy way to print the recipes?

Oh ali, these look wonderful! Thank you, yeast free, xanthan free, everything free, and still AMAZING looking! Wow, you are incredible.

Wow, they look amazing! Thanks for the tip about grinding flour in the wet container. I had both containers, but gave away my dry one after we went gluten-free.

Thanks gals! Metta - I use the dry container of the vita-mix for grinding grains into flour, and nuts & seeds into a fine meal. You can use the wet container but you will need to grind the buckwheat in small batches. Otherwise the flour overheats and can stick in one big lump on the bottom of the container. When I visit my mom this is how we do it - she doesn't own the dry container. :)

These look really delicious!

Do you use the Dry Blade container for the Vita Mix or the regular container the basic model comes with (the Wet Blade container)?

Ali, those memories of yeast rolls are imprinted in my mind, too. Your recipe looks wonderful. Happy Easter to you!

Oooh, yum! Thanks so much for sharing this (and for making it vegan, too!). I am definitely going to have to try this out this weekend :)

Oh my gosh these look amazing!

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