Cinnamon rolls are the perfect treat to serve at Easter brunch or any breakfast...heck I just ate one with lunch! When your gluten eating mother said they are awesome, you know you have a winner!! There are so many options for the sweeteners and the frosting in this recipe. I made a cream cheese frosting and also a dairy free coconut butter/creme frosting as well. You can't go wrong either way!
I wish I could take full credit for this recipe, but I can only take partial. Regardless, these are awesome!!!! This is adapted from Urban Poser's cinnamon roll recipe. When she posted her recipe last night, I knew I had to try them...as in make them immediately! I basically used her dough recipe, but the filling and frosting are different than what she suggests. I was not digging the idea of raisins in my cinnamon rolls and I wanted a different frosting. I think you will be pleased.
Recipe: Grain Free Cinnamon Rolls
Ingredients
- 3 1/8 cups almond flour (Honeyville)
- 1/4 tsp soda
- 1/4 tsp sea salt
- 2 eggs room temperature
- 1/4 cup refined coconut oil
- 1/4-1/3 cup honey
Filling:
- 4 tbsp pastured organic butter, melted (or melted refined coconut oil)
- 2 tbsp cinnamon
- 3-4 tbsp Lakanto, Wholesome Sweeteners or Coconut Palm Sugar (honey or maple syrup should work too)
- 1/4-1/2 cup pecans. chopped (optional)
Frosting:
- 3 tbsp pastured organic butter, melted (or melted refined coconut oil)
- 5 tbsp cream cheese, softened or melted coconut butter/creme
- 2 tbsp sweetener of choice, liquid or granulated (I used coconut palm sugar)
- 1-2 tbsp coconut or almond milk (optional, depending on how running you want frosting)
Instructions
- Combine the almond flour, soda and salt in a bowl
- Lightly beat the eggs, oil and honey in a bowl and add to the flour mixture
- Mix until a smooth dough forms
- Place the dough on a piece of parchment paper and roll out to about a 9x13 rectangle (flour the rolling pin with almond flour if dough is sticking)
Filling:
- Combine all of the ingredients in a bowl and mix well
- Spread onto the dough covering the entire rectangle
- Roll the dough as tight as you can, use the parchment paper to help you
- Cut the dough with a bread knife in about 1 1/2 inch slices or larger if you want larger rolls but you will have to adjust cook time
- Bake at 350 on a greased cookie sheet for 10-13 minutes. They will start to get brown after about 10, but may still be too soft in the middle. They should be a bit soft and you certainly don't want to over cook them. I love doughy centers in cinnamon rolls so under cooked is best
- Let cool for 10 minutes before frosting
Frosting:
- Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
- Add coconut milk or almond milk until desired consistency
- Spread or drizzle the frosting over the rolls. I use a ziploc and fill it with the frosting, cut off a bit of the corner and squeeze to drizzle
I think these would be awesome with maple syrup used in the filling and/or the frosting for a maple cinnamon roll. Let me know what you think!!
