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Cinnamon Rolls

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Cinnamon Rolls

Cinnamon Rolls


  • 3 3/4 cups Almond flour
  • 1/2 cup plus 2 tbsp arrowroot powder
  • 1/4 cup plus 2 tbsp coconut flour
  • 3 eggs
  • 3 tbsp coconut sugar
  • 3 tbsp cold water
  • 1 tbsp baking powder
  • 1/4 cup palm shortening
  • 1/2 tsp apple cider vinegar
  • 1/3 cup coconut oil, melted
  • 3/4 cup coconut sugar
  • 1/3 cup honey or maple syrup
  • 2 tbsp cinnamon
  • 8 oz cream cheese (room temp)
  • 4 tbsp butter (room temp)
  • Maple syrup to taste

Preheat oven to 350 and lightly grease a 9-inch pie pan.

For the dough: In a food processor combine almond, arrowroot, and coconut flour and process for 15 seconds. Add the eggs, coconut sugar, water, and baking powder and pulse until fully incorporated. Add the shortening and the vinegar and process until the dough sticks together. Gather the dough into a ball, then flatten it into a disk and wrapped tightly with plastic wrap. Refrigerate for 30 minutes.

For the filling: Mix all ingredients for the filling into a thick paste. Set aside. Roll out chilled dough between two sheets of parchment paper to a 1/2 an inch thick oval. Spread the filling evenly over the dough. Use the bottom sheet of parchment to help roll up the dough tightly. Seal the seam with your fingers and if needed reshape into a cylinder. With a serrated knife cut the log into about 1 1/2 inch thick pieces. Arrange cinnamon rolls in the prepared pan. Bake for 40-50 minutes or till baked through. While baking beat ingredients for the frosting in a mixer till smooth. Allow rolls to cool 15 minutes before frosting. Enjoy!

A blend of two recipes from Danielle Walker

This plate was made by: A Thoughtful Bite

Indian River County

Ashley Kennedy

Posted: 2017-01-18 15:07:07

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