Apple Butter Buckwheat Cinnamon Rolls

I have been wanting to make cinnamon rolls for awhile now. Not just any cinnamon roll – laden with dairy, gluten, tons of fat, and sugar – anyone can make those! I want a cinnamon roll that won’t make me sick after eating it. A cinnamon roll that won’t give me a glycemic overload and a headache. Is this too much to ask? The answer is a resounding NO!
After making this incredible Apple Butter, I have been dolloping it on my hot cereal, spreading it on toast, slathering it on pancakes and waffles, but mostly just eating it straight out of the jar with a spoon! I had an idea to use this delicious apple butter in a cinnamon roll. The result? Marriage made in heaven!
Don’t be intimidated with gluten-free flour. It is a bit tricky at first, but it really is quite simple. Buckwheat flour is one of my favorite gluten-free flours because it has a delicious, slightly nutty taste. Make sure to keep your dough slightly cool – this makes it easier to work with. I found that flouring my granite counter top worked like a charm in rolling out my dough because the granite keeps the dough cool. These cinnamon rolls are soft with delicious apple butter flavor. The warm spices envelope the palate in a most pleasing way. I had to stop myself from eating more and more of these! This recipe is a canvas for any extra fillings you would like to add. I didn’t add in any extras to my filling, but I encourage you to get creative! Nuts, dates, raisins, or chocolate chips would be super dreamy in these rolls. I hope you love these as much as my family did! (I think you will)
Dry Ingredients:
3 1/4 cups buckwheat flour
1 1/4 cups tapioca flour
1 tablespoon baking powder
1 teaspoon sea salt
1/2 teaspoon baking soda
Wet Ingredients:
1/3 cup maple syrup
1/3 cup melted virgin coconut oil
1 tablespoon vanilla
1/4 cup Earth Balance spread
1/2 cup coconut sugar
2 tablespoons cinnamon or pumpkin pie spice
2 cups organic powdered sugar
2 teaspoons vanilla
coconut milk (use enough to achieve a pouring consistency)
Preheat oven to 350 degrees F. Oil two 8 or 9-inch cake pans. Whisk together the dry ingredients in a large mixing bowl. Pour the wet into the dry ingredients and whisk together. Once it becomes too thick to whisk, use a wooden spoon. The dough should form a ball, but is still a bit sticky. Generously flour a work surface using tapioca flour. Turn the dough out onto the floured surface. Sprinkle the top of the dough with flour if it is too sticky. The trick is to add just enough flour to be able to roll out the dough but not too much otherwise the cinnamon rolls become too dense. Roll out dough using a floured rolling pin into a large rectangle. Spread with softened Earth Balance spread. Then sprinkle with sugar and cinnamon or your filling of choice. Begin to roll from the long end down towards you. If your dough is sticking, try coaxing it with a large, thin spatula coated with flour. Once the dough has been rolled together, slice it with a serrated knife, and place the rolls into your oiled pans. (I sliced my large dough roll into 24 small rolls) Bake for about 30 to 35 minutes. Pull rolls out of the oven and let cool for about 10 minutes. Pour frosting over the warm rolls. (Adapted from Recipe Source: Nourishing Meals)

Apple Spice Cake with Apple Glaze



I have been focused on all things apple as of late. I think this is a result of my apple picking excursion and pounds and pounds of apples I have been getting through! I’ve been dreaming of this cake. Apple cake. Not just a dull Apple cake, but a warm, rich, spice-filled Apple cake. I didn’t want large pieces of apple like a pie, but subtle apple, so I decided grated apple would be best. Yep, right on! This cake is dense, flavorful, and yummy. The apples are highlighted perfectly by the warm spices. This cake is full of fiber, vitamins, and minerals. Also, notice that there is no added fat to weigh you down. I ate 2 pieces of this cake for breakfast and loved every last bite. This is a perfect “coffee” cake, or tea cake, or non-dairy milk cake, or juice cake, or water cake for that matter…It really doesn’t matter what you drink with this cake because it is SO GOOD just by itself! Enjoy the apple goodness my friends!



5 flax “eggs” (5 T. flaxseed meal mixed with 3/4 cup hot water, let sit and “gel” for 5 minutes)
1½ cups applesauce
2 cups coconut sugar
3½ cups gluten-free flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
3 teaspoons xanthan gum
3 cups grated apples (I used Macintosh variety with great results, but any tart apple will work- leave the skin on)

Preheat oven to 350° F. Lightly grease a bundt pan. (Mine is non-stick, so I didn’t need to grease it) In the bowl of an electric mixer, beat flax “eggs”, applesauce and coconut sugar at medium-high speed for 3 minutes. Mixture will thicken as it sets. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, salt and xanthan gum. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds. Add grated apples to mixture. Blend just until smooth. Pour batter into the prepared pan. Place in preheated oven and bake for approximately 60-75 minutes (Time will vary depending on oven and pan size). Cake is done when an inserted toothpick comes out clean. Let cake cool in the pan for 20 minutes. Then turn it out of the pan to cool completely before glazing.

Apple Glaze

2 cups organic powdered sugar

1 teaspoon vanilla

100% pure apple juice

Measure out powdered sugar in a small bowl. Mix in vanilla. Add in apple juice a little bit at a time and stir until it reaches the right drizzling consistency. Pour over cooled cake. Slice and serve.


Apple Butter


Fall is in full swing and I LOVE it! There is a crispness in the air and the leaves are turning into rich hues of reds, oranges, and golds. Fall also means apple season, which is my favorite! I adore apples. Any variety. I recently went to an orchard and picked some beautiful Mackintosh, Gala, and Honeycrisp apples. These apples are SO delicious and what makes them even more delicious is that I picked them off the tree myself. 100% organic!

I have been getting creative with apples in the kitchen! This apple butter was on my list because it is so simple and easy with tons of flavor! We love eating apple butter on toast, muffins, waffles, pancakes, or simply straight out of the jar! You will want to make this recipe because your house will be enveloped in the aroma of Christmas – seriously! The apples and warm spices in this recipe are so comforting and good for the body. Enjoy!



3 pounds apples (I used Gala and Honeycrisp)
2 tablespoons apple cider vinegar
½ cup coconut sugar
2 tablespoons ground ceylon cinnamon
1 teaspoon ground allspice
¼ teaspoon ground cloves
2 teaspoons pure vanilla extract

Wash, core, and quarter the apples. There is no need to peel the apples since the peel contains lots of fiber and nutrients that will be pureed later in the process. Combine the apples, vinegar, coconut sugar, cinnamon, allspice, and cloves in a slow cooker. Cover and cook on low for 8 to 10 hours. Stir and continue cooking for another 2 to 3 hours. Stir in the vanilla. Let the apple mixture cool completely, then transfer to a food processor or blender. (Alternatively, you can use an immersion blender for this step.) Blend until there are no chunks remaining. You may need to do this in batches. Pour into jars and store in the refrigerator for up to 2 weeks. You can also freeze it for 3 to 4 months. (Adapted slightly from Recipe Source: Plant Pure Nation)