|Cinnamon Rolls with Pecans|
|photo by recipe author|
Preparation Time: 45 minutes
- 4 eggs
- 1/2 cup coconut flour
- 1/2 cup tapioca or arrowroot flour
- 1 cup cashew meal or almond flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/4 cup soft ghee or butter
Preheat oven to 350° F.
Mix the dough ingredients together with an electric mixer.
Get out 2 large pieces of parchment paper. Put the dough on one piece and cover with the second piece.
Roll out the dough into a rectangle approx 16×12 inches. Be careful not to make it too thin in any one spot. Remove the top piece.
Spread out 1/2 cup honey or maple syrup over the dough, all the way to the edges. Then sprinkle on the pecans and cinnamon.
On the dough’s long side, pick up the parchment paper and roll it over a little. You may need to use your fingers to get it going. Continue rolling little-by-little until you have a tube.
To get individual rolls, make each about 1 & 1/2 inch thick. Use a piece of dental floss: work it under the dough and then cross it to cut the individual pieces. You should get approx 12 cinnamon rolls.
Use a flat spatula to pick up the rolls and place them on a cookie sheet lined with parchment paper.
Then use the spatula to press them down a little. Get them to the way you want them to look. (They don’t rise much.)
Bake for about 10-12 minutes.
Stir together the icing ingredients and spread on top of the rolls while still warm.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!