Easter Morning Grain Free Cinnamon Rolls!
Author: Kate
  • Rolls:
  • 3⅛ c. almond flour
  • ¼ tsp. baking soda
  • ¼ tsp. sea salt
  • 2 Organic Eggs
  • ¼ c. coconut oil
  • ¼ c. raw honey
  • Filling
  • 4 T. grass fed butter or coconut oil
  • 2 T. cinnamon
  • 3 T. coconut sugar
  • *1/4-1/2 c. pecans if desired
  • Frosting
  • 3 T. grassfed butter or coconut oil
  • 5 T. organic cream cheese or coconut butter
  • 2 T. coconut sugar
  • *I did not thin out with coconut milk but you can
  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)
  5. Filling:
  6. Combine all of the ingredients in a bowl and mix well
  7. Spread onto the dough covering the entire rectangle
  8. Roll the dough as tight as you can, use the parchment paper to help you
  9. Cut the dough with a bread knife in about 1½ inch slices or larger if you want larger rolls but you will have to adjust cook time
  10. 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.
  11. Let cool for 10 minutes before frosting (I, Kelli found this to be a bit too long, next time I will frost them after 5 minutes because I like melty frosting)
  12. Frosting:
  13. Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
  14. Add coconut milk or almond milk until desired consistency
  15. 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, Kelli used a frosting bag and tip)
Recipe by Kingdom Kids Nutrition at http://kingdomkidsnutrition.com/?p=2966