Almond Flour Cinnamon Rolls

I successfully made these last week...delicious!!!!



from The Urban Poser

Ingredients:

For the biscuit rolls

3 cups'Honeyville' blanched almond flour
1/2 tsp salt (or just slightly under that amount)
1/4 tsp baking soda (optional for GAPS, read more HERE)
1/4 cup coconut oil (or oil of choice), softened or liquid
2 Tbls honey
2 large room temp eggs (about 3.34 ounces/94 grams)

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

Directions:

Preheat the oven to 340 degrees

In a large bowl, combine the almond flour, salt and baking soda.

In a separate bowl, gently beat together the coconut oil honey and room temp 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. It may seem sticky at first. Continue mixing till it firms up some. You can also let it rest in the fridge for 10 min. This will make it easier to work with.

Roll the dough out between two sheets of parchment paper, into a 9x13 rectangle (approx.). Use a little almond flour on the bottom piece of parchment paper to keep it from sticking when you roll it up later

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 (or whatever you like) over the surface of the honeyed dough.

Now your ready to roll it up! Turn the dough so that the short end is facing you. Starting at that end, 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. This dough 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 should be smooth and about a 4 inch thick roll.

With a good bread knife, cut the roll into about thick slices, I just use the width of two to three fingers (depending on how thick the roll is) as my guide.

Lay the rolls cut side down on to a parchment line cookie sheet. They can be placed apart or connected.

Bake 10-15 min. (Careful not to overcook!!!)

When ready, remove from the oven and let cool for about 10 min. If you try to move them before then, they are more likely to fall apart.

Drizzle with coconut butter and/or honey just before serving.

Makes about 9-10 cinnamon rolls.