Cinnamon Rolls are my weakness for as long as I can remember. Haven’t had any for a very long time, since the adrenal crush back in 2012. Which forced me to open my eyes about the amounts of sugar I was having on a daily basis. Cutting out all the white, fluffy and sugary stuff turned me into another world of whole foods and experimenting with gluten-free and refined sugar-free baking, which is so delicious and amazing!
These cinnamon rolls were made in December while we were on the holiday break, which was perfect by the way! After the intense period of assignments and final tests, we were baking like crazy here…from different type of cookies to this delicious rolls.
By using almond flour and arrowroot powder there this inside softness and outside crunchiness with an amazing aroma of warm cinnamon to it. Though I highly recommend eating it fresh, as leaving some in the fridge for later didn’t taste so good. Haven’t had a chance to try freezing the rolls so feel free to experiment if there are any left overs at all 🙂
Tip: Start by preparing the filling and the glaze before hand, it will make the process much easier.
- ½ cup pitted dates, chopped
- ½ cup chopped pecans or walnuts
- 2 tbsp cinnamon
- 3 tbsp melted coconut oil
- 4 tbsp melted coconut oil
- 2 tbsp arrowroot flour
- 2 tsp maple syrup
- 1 tsp vanilla extract
- pinch of salt
- 1 egg
- 1 ½ cup almond flour (I make my flour form left over, dehydrated pulp from almond milk)
- 3/4 cup arrowroot powder, plus more for dusting
- 1/2 cup coconut oil
- 1/2 cup room temperature water
- I have used my 8"cast iron, but you can use any round baking dish
- Preheat oven to 400 F
- Place all the dry dough ingredients in a bowl and mix well
- Add melted coconut and the water and blend well in the food processor
- Add in the egg. The dough will come out sticky - no worries. Wrap with plastic wrap and place for 10 minutes into the freezer
- Dust the two pieces of parchment paper with arrowroot powder. It also helped when I dusted my hands to pat the dough if needed
- Place the dough on one parchment paper and cover with another. Roll it with the rolling pin in a shape of a rectangle. Not too thin and not too thick.
- For the filling, in the food processor blend dates, pecans and add in the cinnamon. Put it aside
- Brush the dough with a little bit of melted coconut oil and spread the filling on the dough evenly
- With the parchment paper's help from under the dough, pull on it and slowly roll the dough into a log
- Cut the log into 1-inch sections, and place it into the baking dish
- Bake for 30 minutes
- Cool your cinnamon rolls a little and drizzle over with the glaze