Cinnabons!!!!

Usually when I get a recipe in my head, it doesn't leave me alone until I actually get in the kitchen and make it......kind of like a song getting stuck in your head. So this week, the food part of my brain was focused on cinnamon rolls. Warm, gooey, cinnamon bliss! My past attempts at cinnamon rolls have resulted in very dense, crumbly, circular bricks, that tasted fair, but just didn't cut it texture wise. Kind of like my past biscuit attempts. But, I recently came up with a delicious gluten free biscuit recipe that is finally worthy of a post.(coming soon)They are super easy, light, and buttery. So I thought, why not make the cinnamon rolls out of my biscuit dough?? Well it was a success. What a winner! These peel apart just like the real deal that I remember from childhood. And it gets better! These aren't filled with tons of butter and sugar. The filling is made from a little butter, honey, molasses, and unsweetened applesauce!!....and obviously....CINNAMON! The only thing that would take these to the next level would be a packet of yeast. The yeast adds a little more rise, and a slight chewier texture. I try to steer clear of yeast for the most part, but sometimes you just have to have it. It makes for insanely good pizza crust and sandwich bread. So with that said, I will be trying a yeasted version very soon just to weigh the difference. But for now, these are simply wonderful, and craaaaaazy good! Ok that was redundant :D

Makes 10-12
For the dough:
2 1/4c. gluten free flour blend ( I used  2c.almond flour, 1/2c. tapioca flour )
1tbls. baking powder
1/2tsp. baking soda
1 packet stevia, or 2tbls. coconut sugar or sucanat
1/2tsp. sea salt or celtic sea salt (my fave)
4tbls cold butter
1/4. plain greek yogurt( if you don't want to use yogurt, you can sub more almond milk)
2 egg whites...or 1 white 1 whole egg
2-4 tbls.. almond milk

For the filling:
2tbls. butter
1/3c. unsweetened applesauce ( usually one container of a six pack is 1/3c.)
2tbls. honey
1tbls. blackstrap molasses
1tbls. cinnamon

Combine first five ingredients. Cut butter into small chunks and with your hands, crumble it into the flour until it has a crumbly texture. Add in remaining ingredients, and mix with a fork until just combined. Shape the dough into a ball. Place on a floured sheet of parchment paper. Roll dough into a rectangle shape about 1/4 inch thin. I usually sprinkle the parchment and the dough with tapioca flour.

For the sauce, heat a saucepan on medium heat and add butter. Once butter is melted and begins to sizzle add the rest of the ingredients. Stir until it thickens slightly. Take off the heat and pour most of the sauce, (reserving some for the topping), onto the dough. Spread the sauce evenly over the dough leaving the edges bare. Gently roll the dough, starting at the end closest to you. I use the parchment to help me roll. So it's kind of like roll, then peel, roll, then peel. Get it? Once it's completely rolled up, cut it into 1 inch pieces and place on a baking sheet Bake for 10-15 minutes. I added a little greek yogurt to my reserved sauce and blended it so it would be extra creamy:)You could also add coconut cream:) Pour sauce over warm rolls and enjoy!
Note: You can also add nuts and raisins to the filling. I may try some pecans next time:)