Cinnamon Rolls, Sticky, Ooey, Gooey Paleo

By seamline

These Paleo cinnamon rolls are different than their gluten counterparts in the level of sweetness and in their size. I like the fact that these cinnamon rolls are not as overwhelmingly sweet as the kind you get at a bakery. You don’t get hit with a wall of sugar; instead you taste hints of cinnamon and honey as you bite into it. If you do desire a very sweet cinnamon roll, simply add a greater amount of honey and dates. The optional glaze also helps to top off the sweetness.

Ingredients

• For the dough:
• 2 tbsp coconut oil, melted
• 1 egg
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1 tbsp coconut flour
• 1 tsp baking soda
• Pinch of salt
• For the filling:
• 1 tbsp cinnamon
• Honey, for drizzling
• 1/4 cup pitted Medjool dates, finely chopped
• 1/4 cup walnuts, finely chopped
• For the glaze:
• 2 tbsp honey
• 2 tbsp coconut cream
• Pinch of cinnamon

Details

Servings 9
Adapted from paleogrubs.com

Preparation

Step 1

1. Whisk together the coconut oil, egg, honey, and vanilla in a medium bowl. Add the almond flour, coconut flour, baking soda, and salt. Stir well to combine.

2. Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the chopped walnuts and dates.

3. Use the wax paper to roll the dough into a log. Place the log in the freezer to harden for 15 minutes.

4. Preheat the oven to 325 degrees F. Slice the log into individual pieces, about 9 or 10 rolls. Place onto a baking sheet. Bake for 10-12 minutes until golden.

5. Meanwhile, make the glaze by stirring together the honey, coconut cream, and cinnamon. Once the rolls are golden, remove from the oven and drizzle with glaze. Serve warm.