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Cinnamon Roll Crispbread

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  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

  • 6 Wasa Gluten Free Crispbreads
  • 8 tablespoons butter, divided
  • 1/4 cup sugar
  • 1 tablespoon + 2 teaspoons cinnamon, divided
  • 1 cup whole fat plain Greek yogurt
  • 1/2 cup + 3 tablespoons heavy whipping cream, divided
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • pinch of salt

Instructions

  1. Make cinnamon sugar crispbreads: Preheat oven to broil. Line up crispbreads in a single layer on a greased baking sheet. Melt 4 tablespoons of butter in a heat-proof bowl in the microwave and brush some over the top of each crispbread. Mix sugar and 1 tablespoon of cinnamon together in a small bowl and sprinkle liberally over the top of each crispbread. Transfer pan to the oven and broil for 30 seconds to 1 minute, keep a close eye on your crispbreads (they can go from perfectly golden to burnt very quickly). Remove from oven and set aside to cool.
  2. Make whipped cinnamon roll yogurt spread: In a large bowl, mix yogurt, maple syrup, vanilla, 1 teaspoon of cinnamon and 1/2 cup of heavy whipping cream together in a large bowl using a stand or hand mixer. Mix until medium/semi-stiff peaks form (about 5 minutes).
  3. Make caramel cinnamon sauce: In a medium-sized saucepan, melt 4 tablespoons of butter over medium-high heat. Once butter is melted, add brown sugar, 1 teaspoon of cinnamon, 3 tablespoons of heavy cream and a pinch of salt and whisk until smooth. Bring to a boil and continue boiling for about three more minutes, stirring frequently until thick and spreadable.
  4. To serve: Spread a dollop of the whipped cinnamon roll yogurt over the top of each crispbread and drizzle with caramel cinnamon sauce in pretty, cinnamon roll-inspired swirls.

Find it online: https://eat-gluten-free.celiac.org/cinnamon-roll-crispbread/