Cinnamon Rolls (grain free)

I never make chili the same way twice.

I always start with the basics like ground beef (we use venison), a can or two of beans, some frozen corn, spices, and a large can of tomatoes. Then I open the fridge and throw in whatever veggies I find there. Here in Nebraska, serving cinnamon rolls alongside your chili is a thing. (NOT on top of the cinnamon rolls, as celebrity chef Alton Brown recently found out. See here.)

Since goopy, sugary cinnamon rolls are not on my current meal plan, I adapted a biscuit recipe I’ve made before to have the same cinnamon flavor with a bit of maple syrup for sweetness. I’d never claim they are as decadent as regular Pioneer Woman cinnamon rolls (my all time favorite recipe is here.) But for a weeknight dinner where I didn’t want to float into a sugar coma, they were delicious with my chili. 

So after January 1st, when you’re trying to lose a few lbs, try this version and let me know what you think!

Print Recipe

Cinnamon Rolls (grain free)

Chickpea flour makes a biscuit textured dough you can doctor up with your preferred amount of sweetener. Use these to accompany your favorite chili recipe.

They are also great for breakfast alongside an egg, turkey bacon, and defrosted frozen mixed berries.

Total Time15 minutes mins

Course: Breakfast, Dessert, Side Dish

Cuisine: American

Keyword: chili and cinnamon rolls

Servings: 4

Author: Kelly Brakenhoff

Ingredients

• 1 cup chickpea flour
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 1 tsp cinnamon, add nutmeg if you like or pumpkin pie spice or apple pie spice
• 1 tsp vanilla
• 2 tbsp safflower oil or avocado oil
• 1/3 cup Plain whole milk Greek yogurt
• 1 tbsp real maple syrup or honey or sweetener to taste
• 1 tbsp melted butter for the last step

Instructions

• Preheat oven to 450°F.
• Combine the chickpea flour, baking powder, spices, and salt in a medium bowl. Mix the oil into the flour mixture until the oil is completely incorporated. Stir in the vanilla and yogurt to form a thick, sticky dough.
• Heat a cast-iron or oven-proof skillet over medium heat and spray with cooking spray. (I use butter flavored spray.) Remove from the heat once the pan is hot.
• Divide the dough into 4 equal parts, scooping each part into the hot skillet to form a biscuit shape. Space them evenly in the skillet. It's okay if they touch each other or the edges of the pan.
• Place in the oven and bake for 8-10 minutes, or until golden brown. The biscuits will easily slide out of the pan with a spatula.
• Drizzle with melted butter while they cool. You can add extra cinnamon/sugar, or cinnamon/sweetener, or some icing if you like.

Notes

Use immediately or store in the fridge for up to 1 week. Reheat in the toaster or microwave before serving.

Kelly Brakenhoff is the author of 15 books and a seasoned ASL interpreter. She splits her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog.

Parents, kids, and teachers love the children’s books and activity guides because they introduce ASL and the Deaf community through fun, engaging stories. And if you enjoy a smart female sleuth, want to learn more about Deaf culture, or have ever lived in a place where livestock outnumber people, the Cassandra Sato Mystery series will have you connecting the dots faster than a group project coming together the night before it’s due.

A proud mom to four adults, head of the dog-snuggling department, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.