Last night I asked my girls what they wanted to breakfast in the morning. They said cinnamon rolls. They did not know that their dad and I had decided to surprise them with a morning to sleep in while the rest of us went to church. However, I did not have the normal “mix” I use to make cinnamon rolls, so I decided to see what I could find. I checked out a new recipe I found on Kates Healthy Cupboard . It is really good and will be a fun addition to our Easter Morning traditions! I hope you enjoy them as much as we did! Here is the recipe….below is how I did it!
|Easter Morning Grain Free Cinnamon Rolls!|| |
- 3⅛ c. almond flour
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- 2 Organic Eggs
- ¼ c. coconut oil
- ¼ c. raw honey
- 4 T. grass fed butter or coconut oil
- 2 T. cinnamon
- 3 T. coconut sugar
- *1/4-1/2 c. pecans if desired
- 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
- Combine the almond flour, soda and salt in a bowl
- Lightly beat the eggs, oil and honey in a bowl and add to the flour mixture
- Mix until a smooth dough forms
- 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)
- Combine all of the ingredients in a bowl and mix well
- Spread onto the dough covering the entire rectangle
- Roll the dough as tight as you can, use the parchment paper to help you
- 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
- 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.
- 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)
- Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
- Add coconut milk or almond milk until desired consistency
- 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)
First…rolled the dough using parchment under and on top for easy rolling. Then I placed the filling on the middle of my rolled out dough.
Then I spread out the filling to cover the entire piece of dough.
Carefully roll dough tight using the parchment to help you roll…
Yeah, a perfect roll of dough.
Cut into pieces. I cut mine about 1/2- 3/4 of an inch thick.
Cook for about 10 minutes until golden brown.
Drizzle with frosting and enjoy!
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