Better Then Cinnabon

So we found this recipe on pinterest for cinnamon bites and of course we had to try them. And they were just as the title says better then Cinnabon. This recipe was not allergy free when we found it, we had to convert it. So we decided to share with you the allergy friendly recipe and hope you enjoy.

Ingredients:

Dough:

• 1 & 1/2 cups hot water {as hot as you can get it out of the tap - not boiling.}
• 1 Tbsp. active dry yeast
• 1&1/2 Tbsp. coconut sugar
• 1 tsp. salt
• 2 Tbsp. canola oil
• 3 & 1/2 to 4 cups special flour *
• 3/4 cup coconut sugar
• 1 Tbsp. cinnamon
• 1/2 cup Earth Balance soy free butter, melted

icing:

• 1 cup powdered sugar
• 2-3 Tbsp. almond milk
• 2 Tbsp. Earth Balance soy free butter, melted
• 1/2 tsp. vanilla

Directions:

1. In a small bowl, combine water, yeast and sugar and let sit until frothy. {about 5 minutes}
2. Add the salt and canola oil and mix well.
3. In a large bowl, yeast mixture and about 2 cups of flour.
4. Stir in the remaining flour, 1/2 cup at a time, until dough starts to pull away from sides and is no longer sticky.
5. Place the dough in a greased bowl and cover with plastic wrap. 
6. Let rise for one hour, until doubled in size. {Or if you're doing this the night before, just place it in the refrigerator and go to bed.}
7. Preheat oven to 375°F.
8. In a small bowl, combine sugars and cinnamon.
9. Place butter in another small bowl.
10. Rip off small pieces of dough {I used like a quarter size} and roll into a ball.
11. Dip the ball in the butter and then roll it around in the sugar mixture; place on a cookie sheet.
12. Repeat steps 12 & 13 until you fill your cookie sheet up and then bake for 10-12 minutes.
13. Do this until all the dough is gone.
14. Meanwhile, in a small bowl, combine powdered sugar, milk, butter, and vanilla until smooth. 
15. Use a spoon to drizzle your frosting over the cinnamon roll bites.
16. Serve warm.

*1cup rice flour, 1/2 sweet rice flour, 1/2 potato starch, 1/4 tapioca starch and 1&1/2 tsp. xanthan gum