Cinnamon Rolls

(Inspired by Danielle Walker's cinnamon rolls and altered by Debra McVay)

Makes 9 rolls

 

Dough Ingredients:

2 1/4 cups almond flour

1/2 cup coconut flour

1/3 cup arrowroot powder

1/4 tsp. baking powder

1/8 tsp. sea salt

3 large eggs

1/6 cup coconut oil

1/4 cup maple syrup

2 Tbs. coconut sugar

1 Tbs. coconut milk

1/2 tsp. pure vanilla extract

2 Tbs. cold water

1 tsp. apple cider vinegar

 

Filling:

1/4 cup unsalted grass-fed butter, melted

1/2 cup coconut sugar

1/4 cup maple syrup

3 tsp. ground cinnamon

 

Glaze:

1/3 cup finely ground almonds

2 Tbs. coconut oil, melted

2 Tbs. full-fat coconut milk

1 Tbs. maple syrup

2 tsp. vanilla extract

 

1. Combine almond flour, coconut flour, arrowroot powder, baking powder, and salt.

 

2. Add eggs, coconut oil, maple syrup, coconut sugar, coconut milk, vanilla extract, water, and vinegar and mix until a ball of dough can be formed. Wrap ball of dough in plastic wrap and refrigerate for 30 minutes.

 

3. Preheat oven to 350 degrees Fahrenheit.

 

4. Mix together all the filling ingredient.

 

5. Line a 9-inch pie plate with parchment paper.

 

6. Roll the dough out between 2 pieces of parchment to a thickness of about 1/4-inch. Spread filling evenly over dough then using the parchment paper to help, roll the dough tightly into a jelly roll, gently making a seal of the seam.

 

7. Using a serrated knife, slice the log into 9 equal pieces, about 2-inches each.

 

8. Place rolls into prepared dish and bake for 35 minutes, or until the tops are golden brown. Cool for 15 minutes before glazing.

 

9. To make the glaze, combine all glaze ingredients into a blender or mini food processor, and blend until smooth. Add a small amount (no more than 1/2 tsp.) of water at a time to thin, if needed.