I don’t say things I don’t mean. I also do my best not to over promote or over hype anything. Under promise and over deliver. Keep that premise in mind as you continue to read.
We made these cinnamon rolls on Saturday, and I must say I had mix expectations. Part of me thought- these can never live up to the cinnamon rolls I’ve had in the past. Another part of me was hoping these paleo cinnamon rolls would make me forget all about those sugar filled, wheat based rolls of joy from the past.
As soon as these came out of the oven, I anxiously waited for them to cool not knowing what to expect. As soon as we could stand the eat them, my wife and I split one. I’m telling you like a friend- if I didn’t know how these were made, I would think they came out of a Pillsbury can. If I never began this quest to become a better, healthier, wealthier man- I would eat these for breakfast, lunch, or dinner…… Every day.
These are highly highly recommended, fairly easy to make, and amazingly delicious.
Here’s the recipe:
2 1/2 cups blanched almond flour (plus a little extra for the work surface)
1/4 coconut flour
1/4 tapioca flour
1/4 teaspoon baking soda
Pinch of sea salt
3 large eggs (room temperature)
1/4 cup organic coconut oil melted
3 tablespoons organic honey
2 table spoons organic coconut oil melted
1/4 cup + 1 tablespoon organic honey, melted
2 tablespoons ground cinnamon
1/2 cup pecans chopped or minced in food processor
Melted organic coconut butter for icing
1- preheat oven to 350 and line cookie sheet with parchment paper
2- in a large mixing bowl combine the almond flour, coconut flour, tapioca flour, baking soda and salt and stir well
3- in a separate bowl whisk together the eggs, coconut oil, and and honey. Pour the wet ingredients in the bowl with the almond flour. Mix well and then use your hands to knead dough until smooth. (Dough may seem sticky but it will smooth out) place the dough in the refrigerator for 10-15 minutes to make it easier to work with.
4- while the dough is in the refrigerator make the filling: in a small mixing bowl combine the coconut oil, honey, pecans, and cinnamon and mix well. Set the bowl in a warm water bath to keep the filing at a pourable consistency while you form and bake the rolls.
5- place a long sheet of parchment paper (about 18 inches) on the counter and sprinkle a with little almond flour. Remove the dough and place on the floured paper. Sprinkle a little almond flour on the dough and place another sheet of parchment paper on top of the dough. Gently roll the dough out to a 10×15 inch rectangle. The dough should be about 1/4 inch think. Take a lot of time of this step as the dough is very fragile.
6- trim the edges of the dough to a perfect rectangle and to patch any torn spots. Remove the top layer of parchment paper and drizzle the filling all over the dough. Gently spread the filling around with your hands or a rubber spatula until the dough is covered.
7- turn the parchment paper so that the short end of the dough is facing you. Starting with the short end closest to you use the parchment paper to start rolling the dough away from you into a tight roll.
8- once rolled use a bread knife to cut the log into 6 even sized slices. Shape them into circle and place them cut side down on the prepared cookie sheet 1 inch apart.
9- bake for 17-20 minutes until they are nice and brown on the outside but still soft on the inside. Check them after 17 minutes.
10- once cooked- carefully place the rolls on a plate and drizzle with warmed coconut butter.
Enjoy these delectable incredible breakfast treats completely guilt free!!