Grain Free Cinnamon Rolls

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

1. Combine the almond flour, soda and salt in a bowl
2. Lightly beat the eggs, oil and honey in a bowl and add to the flour mixture
3. Mix until a smooth dough forms
4. Place the dough on a piece of parchment paper and roll out to about a 9×13 rectangle (flour the rolling pin with almond flour if dough is sticking)

Filling:

1. Combine all of the ingredients in a bowl and mix well
2. Spread onto the dough covering the entire rectangle
3. Roll the dough as tight as you can, use the parchment paper to help you
4. 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
5. 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
6. Let cool for 10 minutes before frosting

Frosting:

1. Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
2. Add coconut milk or almond milk until desired consistency
3. 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!!

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Tagged as: Almond flour, Brunch