There’s nothing like a warm, chewy, sweet cinnamon roll on a weekend morning! These rolls are so flaky and delicious that you won’t even believe they are good for you! No gluten, no sugar and made with all healthy ingredients that actually make you feel and look better. Top them with creamy frosting, “carmelized” maple sugar almonds and savor each delicious bite…can you tell we really enjoy these?
They keep well in the refrigerator for a week or two if sealed in a glass container or can be frozen for a month. Great thing about freezing them is that they retain more of their flaky fresh flavor when thawed out. Gently heated them in your oven or toaster oven gives them that “fresh-baked” feel.
Perfect treat to make for cold mornings, holiday festivities or get-togethers with friends. I make them in a muffin tin or a glass baking dish – (or you can even make it in a bread pan layered as a cinnamon loaf)- both work equally well to help them keep their round shape since the dough is slightly more breakable when first forming the rolls for baking.
Enjoy! Love to hear back from you on what you thought of the recipe and how you changed it to add creative touches!
Heat the oven to 350 degrees. Lightly grease your baking pan or ceramic muffin tins with coconut oil. Set aside in a cool, dry place.
Combine the almond flour, coconut flour, baking soda, sea salt, and the Xylitol or Erythritol in a large mixing bowl.
In a separate smaller bowl blend together the coconut oil, honey, eggs and maple flavoring. Add this mixture to the dry ingredients bowl and mix well until everything is evenly blended. Chill the dough for 10 - 15 minutes to help it become firmer for the next step of rolling it out. (Now is a great time to make the Cinnamon Nut Filling and the Frosting!)
Cover your counter or cutting board with a piece of parchment paper that is a large rectangle. Tear off another piece of parchment paper of equal sizer. These will be used to roll out the dough between both layers so that it doesn't stick to the rolling pin or the counter. Place the dough in the middle of the two pieces of parchment paper and spread it out a bit with your hands to flatten. Then use a rolling pin to spread it out into a rectangle that is about 1/2 inch thick evenly between the sheets. This dough will be more fragile because it doesn't have any gluten in it so it helps if it isn't rolled too thin in any area - and feel free to roll it a bit thicker if it makes it easier to handle.
Remove the top piece of parchment paper and lightly sprinkle the dough with the Cinnamon Nut Filling making sure that it reaches all the way to the edges of the dough - so that all rolls have a touch of the nutty flavor and sweetness.
Now using the parchment paper as a support gently begin rolling the dough into a long cylinder. Remember it is normal that this dough is a bit crumbly so as you roll just be aware of this and gently push it back together so that in the end you get a tight long roll of dough and filling.
Cut the dough into 1 inch slices and either place close together in your baking pan or place in individual muffin tins. Bake in the oven for 15 - 20 minutes until tops are golden brown. Take out of the oven and leave in the pans for 10 minutes to cool before removing the rolls to let them get solid enough to retain their shape. They can be frosted while warm to let the frosting melt over the rolls, or when they are cooler to create a thicker layer of sweetness. Now take a delicious bite and enjoy the sweet, flaky, nutty, creamy, cinnamon flavor!
Cinnamon Nut Filling
Combine all the ingredients together in a bowl. We have tried all sorts of things inside to see what tastes best and have agreed on the maple/ nut/ sweetener as our favorite...but we encourage you to look around and see what you can add to improve on this recipe). Set aside until the dough is rolled out.
Creamy Sugar Free Frosting
In a small bowl mix the butter, cream cheese, powdered Xylitol and flavoring with a hand mixer until smooth and creamy. Cover and set aside until ready to use.