Morning Cinnamon Rolls, Allergy Friendly

Thanks to Gluten Free & More ( ) for this amazing Morning Cinnamon Roll Allergy Friendly Recipe!

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⅔ cup brown rice flour
⅔ cup sorghum flour
⅓ cup arrowroot starch
⅓ cup potato starch (not potato flour)
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
½ teaspoon salt
5 tablespoons organic non-hydrogenated shortening, chilled
1 cup buttermilk of choice (I use 1 cup of rice milk mixed with 1 teaspoon of apple cider vinegar as my substitute)

Cinnamon Filling
4 tablespoons butter (try Earth Balance Soy Free) or coconut oil, melted, divided
½ cup brown sugar
¼ cup sugar
1 teaspoon ground cinnamon


1 cup powdered sugar (for corn free options try out Trader Joe's or Simply Organic from Kroger)
1 tablespoon milk (I used rice milk as a substitute) of choice
½ teaspoon pure vanilla extract

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together brown rice flour, sorghum flour, arrowroot starch, potato starch, xanthan gum, baking powder, baking soda, sugar and salt.

3. With a pastry blender, fork or your hands, cut shortening into dry ingredients until mixture becomes a coarse meal.

4. Stir in buttermilk with a wooden spoon until just barely combined.

5. Dump dough onto a counter lined with waxed paper and gently work it into a ball with lightly floured hands. (Dough will be slightly sticky.) Gently press dough into a 9x12-inch rectangle.

6. To make cinnamon filling, combine 2 tablespoons melted butter with brown sugar, granulated sugar and cinnamon in a small bowl to form a wet sand-like mixture.

7. Brush dough with remaining 2 tablespoons melted butter. Top with cinnamon filling.

8. Starting at the longer side, gently roll up dough, using the waxed paper to guide your rolling. Act as if you are rolling the dough in the waxed paper except right before you begin the next roll-over, gently remove the waxed paper. Keep repeating until dough is completely rolled.

9. Slice into 8 pieces. Carefully place each biscuit, cut side down, on prepared baking sheet.

10. Place in preheated oven and bake 12 to 15 minutes or until lightly browned.

11. To make glaze, combine powdered sugar, milk of choice and vanilla to make a thick paste. (If glaze is too runny, add more powdered sugar. If it’s too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.)

12. Remove biscuits from oven. Allow to cool 5 minutes before drizzling with glaze.



Sweet Stuffed Chicken

While this chicken looks "fancy," it's actually super simple, and such a great way to increase your child's protein intake.  The yummy fruit mixture makes the chicken sweet and accessible to young palates, plus, it's a great way to finish using left over pantry items!


Chef Lynsie first shared this yummy recipe with us during our Cooking for Development: Holiday Edition, 2017 class.  Remember to save the leftover hydrated fruit to use in Fruit Bread!

Budget Tip!

Save money by using the dried fruit you already have on hand. 


1 tsp olive oil

6 chicken cutlets

1tsp salt and pepper to taste, divided

4 cups dried fruit mixture (apricots, raisins, figs, cranberries)

1 pinch red pepper flakes *optional

1 Tbsp fresh rosemary, chopped

4 cloves garlic, minced


  • Preheat oven to 375 F.
  • To prepare rehydrated fruit mixture: Bring 1 quart of water to a boil and pour over dried fruit in a large bowl.  Rehydrate fruit by letting it sit for 15 minutes.
  • Remove fruit from bowl, reserving 1 cup for garnish. 
  • Add rehydrated fruit to blender or food processor, and process just until slightly chunky or your desired texture.  
  • Reserve half of the processed fruit for the fruit bread!
  • Add rosemary, garlic, salt, and red pepper flakes (if using) to the other half of the fruit mixture. 
  • Lay chicken breasts flat on baking dish, season with salt and pepper, and place a small amount of the herb fruit mixture in the center.  Slowly roll the ends of the chicken together, and hold with a toothpick (or two)!
  • Place baking dish in oven for 30 minutes, or until chicken is cooked through and a thermometer measures 160 F. 
  • Once cooked, remove from oven and allow to cool for 10 minutes.
  • Serve with reserved whole fruit on top as a garnish
  • Slice thinly to reveal pinwheel design!

Developmental Notes:

Try adding figs to your dried fruit mixture.  They are loaded with fiber and help keep your child's gut happy and moving!  This dish is just as yummy cold, as it is warm.  So, pack leftovers in lunch boxes. This allows your child to get a burst of protein in the middle of the day, supporting learning and concentration for the afternoon.  

Let us know if you try it!

Fruit Bread

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This bread was developed from the desire to use leftover dried fruit from our wrapped chicken recipe.  The fruit sweetens the bread naturally, without the need for sugar.  Plus, the yogurt and pecans addd a little protein.  We find the cinnamon, nutmeg, and fig/cranberry/apricot fruit mixture to be bright and wintery.

Add a glass of milk or a cup of yogurt and you have a complete breakfast or snack!

Processed Fruit Blend:

Place 1 cup of dried fruit in a medium sized bowl. Pour boiling water over the fruit mixture until the fruit is completely submerged.  Let sit covered for 15 minutes, then pulse in food processor to desired consistency. 


1.5 cups whole wheat flour
1/2 tsp baking powder
3/4 tsp baking soda
1.5 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup dried fruit mixture: we used apricots, figs, and cranberries
1/2 tsp vanilla
3/4 cup pecans, toasted to bring out the flavor
1/3 cup plain Greek yogurt
1/3 cup coconut oil (or oil of your preference)
2 eggs


  • Preheat oven to 325 F.
  • In a large bowl, mix the first 5 ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, salt). 
  • In a separate bowl, mix the remaining ingredients.
  • Slowly pour the wet ingredient mixture into the large bowl with the flour and gently fold together until blended.
  • Pour batter into a greased loaf pan, and place in the oven.  
  • Bake for about 40-55 minutes, until edges are brown and toothpick comes out clean.
  • Remove from pan and allow to cool on wire rack.  
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Developmental Notes:

We certainly wanted to find a way to reuse the yummy fruit mixture from our other recipe because it's packed with nutrients!  The figs in particular are a great source of fiber and prebiotics which keep your child's gut healthy, and running smoothly.  


Let us know if you try it!