Soft and gooey - this Cinnamon Roll Casserole delivers all the delicious flavor you love without all the effort!

I LOVE a decadent cinnamon roll for special traditions like Christmas or a weekend brunch, but when I transitioned my kitchen to be gluten-free for my husband, the process of making cinnamon rolls got a lot harder. Not going to lie - I hate rolling out gluten free flour. It’s crumbly, hard to work with, and just not worth the effort in my opinion. So my thought became, “Why not just use a gluten-free bread dough and throw it in a casserole dish?” And ta-da! The Cinnamon Roll Casserole was born!

I also tried my hardest to use more natural sources of sugar in this recipe like coconut sugar and maple syrup and reduce the overall amount of sugar while still making it taste sweet. I did use Simple Mills frosting which is higher in sugar, but did not use the entire container. Another option would be to use a vanilla protein powder mixed with milk to create an icing. I did this the first time which is really tasty right out of the oven, but it does harden quickly and isn’t awesome as leftovers. If you follow my exact recipe below, then each slice contains 11 grams of added sugar.

Cinnamon Roll Casserole

Serves 9 slices

Ingredients:

Cinnamon Roll Dough:

• 1 box Simple Mills Artisan Bread Dough

• 2 eggs

• 1/2 cup water

• 1 tablespoon apple cider vinegar

• 2 tablespoons ghee or butter, melted

• 2 tablespoons tapioca flour

• 2 tablespoons coconut sugar

Filling:

• 1/3 cup ghee or butter, melted

• 1/4 cup pure maple syrup or honey

• 1 tablespoon ground cinnamon

Icing:

• 1/2 cup of Simple Mills or Miss Jones vanilla frosting (these are both GF/DF)

Directions:

1. Preheat oven to 350 degrees. Grease an 8x8 square baking dish with oil or butter.

2. In a large bowl, whisk together your eggs, water, apple cider vinegar, and melted butter. Stir In the Simple Mills bread mix, 2 tablespoons of tapioca flour, and 2 tablespoons coconut sugar. Mixture will become thick like bread dough. Chill in the fridge for 15 minutes.

3. Next, make your cinnamon filling. Mix together 1/3 cup ghee or butter, 1/4 cup maple syrup or honey, and 1 tablespoon cinnamon. Stir well.

4. Take your dough out of the fridge and spread into the 8x8 greased baking dish as best as possible. Dough will be thick so don’t worry about it looking pretty - just try and make it evenly cover the dish. Pour the cinnamon roll filling over the top and spread out evenly with a spoon or rubber spatula.

5. Bake in the oven for 25 minutes. Take out and let cool for 10 minutes. Top with 1/2 cup of vanilla frosting. If frosting is too thick you can melt in the microwave for 20 seconds. Cut into 9 squares and serve warm.