Glazed Cinnamon Rolls (Paleo, Gluten-Free)
These cinnamon rolls are much cleaner than your standard bun, with no grains or refined sugars, and can be enjoyed for breakfast or at tea time.
A warm, gooey cinnamon roll sounds amazing just about any time of day, any season of the year. A while back, I received a request for a lighter, grain-free version of a Cinnabon bun. I have never tried a Cinnabon roll, but the smell I get when I walk past the kiosk at the mall is enough to tell me it's pretty darn delicious.
Unfortunately, eating a Cinnabon cinnamon roll is like eating a bowl of white sugar. The company says that their classic Cinnabon has 880 calories, 36 grams of fat (the bad kind) and 59 grams of sugar, the equivalent of 15 teaspoons. Eek!
These cinnamon rolls are much cleaner, with no grains or refined sugars, and can be enjoyed for breakfast or at tea time. They have also been taste-tested (and highly approved) by kids, big win.
Glazed Cinnamon Rolls
For the crust:
1 cup tapioca flour
1/2 cup coconut flour
1/2 cup coconut oil
1/2 cup water
1 organic egg
2 tablespoons raw honey
pinch of salt
For the filling:
1/2 cup chopped and pitted dates
3/4 cup pecan pieces
2 tablespoons cinnamon
3 tablespoons melted coconut oil
For the glaze:
1/4 cup coconut butter, melted
1/4 cup coconut oil, melted
2 tablespoons raw honey, melted
1) Preheat oven to 400F and lightly grease a baking pan with coconut oil.
2) Start to make your crust by melting coconut oil, water, and salt in a saucepan. Boil for 30 seconds.
3) Remove from the heat and add the tapioca flour. Mix well and let cool before adding your coconut flour and egg.
4) Dust food wrap with coconut flour. Place the dough on the wrap and smooth the surface before dusting more flour over the top of the dough followed by another piece of food wrap on top of this.
5) Using a rolling pin, roll the dough until it is about 3/8-inch thick and roughly the shape of a rectangle. Then transfer to the freezer for 10 minutes.
6) Meanwhile, prepare the filling by placing the pecans and dates in a food processor and blend until finely chopped. Add cinnamon and blend again.
7) Remove dough from freezer and remove the top sheet of food wrap. Brush dough with melted coconut oil and sprinkle the pecan mixture evenly over the top of the dough.
8) Starting from one of the long sides of the rectangle, carefully roll the dough into a log. Using the bottom sheet of food wrap is helpful for pulling the roll of dough onto itself tightly. Cut the log into segments and place in baking dish.
9) Bake for 30-40 minutes, until golden brown.
10) Combine all glaze ingredients in a small bowl and drizzle over your cinnamon rolls!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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