Cinnamon Rolls *drool*

I saw this recipe and HAD to try it -- then tweak it -- then share it :) I hope you enjoy it as much as we did. Sorry for the un-artistic pic -- I had to HURRY and take a pic because this was literally the last cinnamon roll left by the time i grabbed the camera! :)

Grain Free Cinnamon Rolls

You'll Need: 8x8 pan, 2 bowls, parchment paper, plain dental floss

Dough

3 C almond flour

½ C golden flax meal

¼ C coconut flour

1 1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cream of tartar

3 large eggs

1/3 c honey

¼ C coconut milk

Filling

2 Tbsp. coconut oil or butter melted

1/3 C raw honey

¼ c coconut sugar

1 Tbsp. cinnamon

Preheat oven to 325 Degrees. Grease an 8 x 8 pan with coconut oil.

Dough:

In a bowl combine the dry ingredients.

In a separate bowl, combine the wet ingredients. You may have to warm the honey a bit to make it easier to mix with the eggs and coconut milk.

Add dry ingredients to wet ingredients until well combined and dough is formed

Filling:

Mix all ingredients well until smooth.

Method:

Place an 18 inch sheet of parchment paper on the counter then generously oil it using 1Tbsp of coconut oil.

Generously oil your hands with coconut oil to prevent sticking then place the dough on the oiled parchment paper.

Press the dough into a rectangle between 1/2- 1 inch thick.

Spread the filling mixture evenly all over the dough

Using the parchment paper, roll the dough up into a tight spiral.

Gently peel paper away.

Using a long piece of dental floss slice the roll into 2-inch rolls

Place the rolls into the prepared pan side by side.  Brush on a little more melted butter or oil on to the tops. Place into the oven and bake 20-25 minutes.

These should be stored covered at room temp. They stay really nice and soft as long as they are covered for several days. They can also be frozen for a later date.