Recipe modified from a recipe by Danielle Walker.
Dough
3 3/4 cups blanched almond flour
1/2 cup plus 2 TBS arrowroot powder
1/4 cup plus 2 TBS coconut flour
3 egg
3TBS coconut sugar
1 TBS grain free baking powder
3TBS cold water
1/4 cup shortening or softened butter
1/2 tsp apple cider vinegar
Filling
2 TBS melted butter
1/4 cup coconut sugar
1/3 cup light colored raw honey
1 TBS ground cinnamon
3 TBS chopped raisins
Icing
3/4 cups confectioners sugar
3/4 tsp almond extract
A few teaspoons milk or cream or almond milk
Directions for the dough
- Measure almond flour, arrowroot, and coconut flour into a food processor and pulse for 10-15 seconds
- Add eggs, coconut sugar, water and baking powder and pulse for a few seconds. Add shortening or butter and vinegar and process till the dough sticks together.
- Roll dough into a ball and flatten into a disk.
- Wrap dough tightly and refrigerate for 30 minutes.
Filling directions
Mix all filling ingredients in a small bowl
Directions to form rolls
- Preheat the oven to 350 degrees.
- Grease a 9 inch pie plate
- Place chilled dough in between two pieces of parchment paper
- Roll dough into 1/2 inch thick oval
- Spread the filling evenly over the dough leaving a half inch or so border around the edges
- Roll up the dough tightly like a jelly roll
- Seal the seam with your fingers
- Slice the roll into 12 pieces with a serrated knife
- Shape the rolls with your hands into round flat rolls
- Place close together into greased pie pan cut side up
- Bake for 35 minutes until the cinnamon rolls are a golden color
- Cool
- Mix all icing ingredients till smooth and spreadable
- Spread icing on each cinnamon roll
- Serve warm