Grain-Free Cinnamon Rolls

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

  1. Measure almond flour, arrowroot, and coconut flour into a food processor and pulse for 10-15 seconds
  2. 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.
  3. Roll dough into a ball and flatten into a disk.
  4. Wrap dough tightly and refrigerate for 30 minutes.

Filling directions

Mix all filling ingredients in a small bowl

Directions to form rolls

  1. Preheat the oven to 350 degrees.
  2. Grease a 9 inch pie plate
  3. Place chilled dough in between two pieces of parchment paper
  4. Roll dough into 1/2 inch thick oval
  5. Spread the filling evenly over the dough leaving a half inch or so border around the edges
  6. Roll up the dough tightly like a jelly roll
  7. Seal the seam with your fingers
  8. Slice the roll into 12 pieces with a serrated knife
  9. Shape the rolls with your hands into round flat rolls
  10. Place close together into greased pie pan cut side up
  11. Bake for 35 minutes until the cinnamon rolls are a golden color
  12. Cool
  13. Mix all icing ingredients till smooth and spreadable
  14. Spread icing on each cinnamon roll
  15. Serve warm
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