Seriously, who doesn't love cinnamon rolls?
Now, my mom makes some of the best wheat-based gooey, cinnamony, yeasty, pillowy, fragrant deliciousness anywhere. And then I learned a trick from Ree Drummond at Pioneer Woman, adding maple extract and coffee to the icing to make them over-the-top.
Of course, these are nowhere NEAR paleo, so I'd pretty much resigned myself to not having cinnamon rolls again- at least not without making me violently ill for the next 2 days. And that's not worth it.
I came across this recipe for Cinnamon Rolls on Pinterest (my newest addiction), and I thought they were worth a try. Since Chris was leaving for 12 days for work-related training that afternoon and it was Easter Sunday, I thought we all could use a pick-me-up. Boy howdy, did these fit the bill.
Yes, I just said 'Boy Howdy'.
The recipe was easy as could be (although, I have a LOT Of experience making yeast cinnamon rolls!) and so darn delicious!
The recipe calls for superfine almond flour. I'm sure it would have made a difference in texture, but I only had Bob's Red Mill Almond Flour on hand, and it worked just fine.
The dough comes together really well. The directions say 'knead' the dough- but since all we're wanting is a well combined, thoroughly moistened dough, it doesn't take long.
Working on parchment paper was perfect… the dough releases well and cleanup is easy.
The dough has a texture that's a cross between clumpy wet sand and playdough, which makes it easy as can be to roll out and then use your hands to shape, pat, and mold the dough into the approximate 9×13 size.
I swirled honey all over the dough, then sprinkled with cinnamon. I thought it would be easy enough to spread, but the dough is so delicate that it wants to tear easily, and honey is so sticky. I don't know if warming the honey first would help, although the blog mentions using your hands.
I chose pecans to top the dough with, and went ahead and gave it another drizzle of honey. Just because.
Rolling the dough was easier than I thought it would be, since the dough didn't stick overly much to the parchment paper. it did rip a bit here and there where the nuts broke through, but it was easily pressed and pinched back to shape.
Slice and bake…
3 cups plus 2 Tbls superfine almond flour
1/2 tsp salt (or just slightly under that amount)
1/4 tsp baking soda
1/4 cup coconut oil (or oil of choice)
2 Tbls honey
2 large room temp eggs
For the filling
1/4-1/2 cup honey (depending on how much sweetness you like)
1/2 cup ground pecans/walnuts
1/2 cup raisins
1- 2 Tbls ground cinnamon
For the icing
1/4 cup coconut butter at room temp
optional: honey for drizzling
Preheat the oven to 340F.
In a large bowl, combine the almond flour, salt and baking soda
In a separate bowl, gently beat together the coconut oil, honey, and eggs. If the eggs are too cold, they might cause the coconut oil to harden.
Add the egg mixture to the almond flour mixture. Mix (knead) until a decently smooth dough is formed.
On a large piece of parchment paper, roll the dough out into about a 9×13 rectangle. Use a little almond flour, if needed, to keep it from sticking to the rolling pin.
Drizzle the 1/4-1/2 cup of honey evenly over the dough, then carefully spread it around to cover the whole surface. Honestly, I use my fingers to do this. I find that I am less likely to tear the dough this way.
Sprinkle the raisins, grounds pecans and cinnamon over the surface of the honeyed dough.
Now your ready to roll it up! Starting at the end closest to you, begin to roll the edge of the dough away from you. Try to start a tight roll from the beginning. Continue rolling until you have a nice uniform log. Use the parchment paper to help you roll if needed. Be gentle and careful when rolling up the dough. It is not as workable as a gluten based flour would be.
Now roll the whole log of dough gently, lengthening it out just a bit (like making a snake out of play-dough). It is a good size when it is about a 4 in ch round log.
With a good bread knife, cut the roll into about 2 inch thick slices. I use the width of two fingers as my guide. Then lay them cut side down on to a parchment lined cookie sheet. They do best spaced a few inches apart, but not connected.
Bake in a 350 degree oven for 10-15 min. I suggest staying close to the stove and checking a few times while they are baking, as everyone's oven cooks a bit differently. The rolls should be golden with a little browning at the top and the dough toward the center of the roll should be soft but not to doughy. If they bake too long they WILL become like hockey pucks! If cooked just right though, they will be heavenly.
When ready, remove from the oven and let cool for at least 10 min. If you try to move them before then, they might break up. But if you wait for them to cool they will hold together beautifully.
Drizzle with coconut butter and/or honey just before serving.
Makes about 9-10 cinnamon rolls.