Ingredients
For the Dough:
- 1/2 cup blanched almond flour
- 1 1/4 cups tapioca flour (plus more for pressing out the dough}
- 1/4 cup + 2 Tbsp coconut flour sifted
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup warm water not hot, warm enough to keep butter melted or coconut oil melted!
- 1/3 cup grass fed butter melted, or ghee, or coconut oil
- 2 tsp raw apple cider vinegar
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 large egg
For the Filling:
- 2 1/2 tbsp pure maple syrup
- 1 1/2 tsp cinnamon Plus a bit more to sprinkle over
- 1/2 cup Raisins or chopped dates
For the Topping/Glaze:
- 1/3 cup coconut cream
- 2 1/2 tbsp pure maple syrup
- 1/4 tsp Pure vanilla extract
- Pinch sea salt
Instructions
For the Cinnamon Rolls:
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In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and salt. In a measuring cup, combine the melted butter, water, apple cider vinegar, maple syrup and vanilla and stir.
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Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca (1/4 cup) and coconut flour (2 Tbsp). Mix until well combined - dough will be sticky.
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Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca!
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Sprinkle about 1 tbsp tapioca over a large piece of parchment paper, placed on either a large cutting board or baking sheet (so you can transport dough to fridge easily!), then place dough in the center.
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Sprinkle more tapioca on your hands and top of dough to help press dough into rectangle, about 10 x 7”. I find that using the heel of my hand to work the dough into this shape is most efficient.
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Once dough is spread, whisk together maple syrup and cinnamon and brush all over dough, then sprinkle more cinnamon and the raisins/dates over the top.
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Roll dough on the long side (so your roll is wide, about 10”. Use the parchment paper that’s underneath to help you carefully roll dough as tightly as possible. You won't be rolling the parchment WITH the dough, but rather using it to guide the dough so you don't have to touch it. Because dough can be sticky, you may want to chill again before rolling if you find dough sticking to parchment paper.
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Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes (it will have softened a lot at this point) so you can easily cut it.
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While dough chills, preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
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After chilling, cut 1/2” off each end of roll and discard. Then cut into 1 1/2 inch sections, place each one flat side down on a parchment lined baking sheet
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Bake in the middle rack of preheated oven for 20 minutes or until just done and beginning to brown on top.
For Topping/Glaze*:
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In a small saucepan, bring coconut cream and maple syrup to a boil. Lower heat, allow to boil/simmer, stirring occasionally for 5-10 mins until syrupy (like sweetened condensed milk). Then, stir in vanilla and salt. It will thicken as it cools. Allow it to cool, or refrigerate before using.
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Prior to serving (cinnamon rolls should be served still warm) drizzle topping over rolls with a spoon. You can also add chopped nuts if desired - enjoy!
Recipe Notes
*Topping can be made before beginning, or ahead of time, and stored in the refrigerator until ready to use.