Cinnamon Rolls with Pecans - Au Naturale!

​Is this heaven? Or a grain free/gluten-free cinnamon roll? Maybe both!

I've hesitated making cinnamon rolls for two reasons in the past: 

1. They always look like a lot of work, and 
2. All of the recipes I've tried were very dry and just not that good.

So, I decided to come up with something on my own... Challenge accepted!

So, yes, they do take more work than slapping some trans-fat-laden circles in a pan, or buying them, but making cinnamon rolls at home is actually pretty easy and fun to do.  Get ready to use your fingers & you have my permission to lick at will!  ;-)

Next, yes, my cinnamon rolls are more dense that anything made that rises with yeast, but they do have a good amount of moisture if you are careful not to over-bake them.  They're a little like scones & good with a cup of coffee or tea. Plus, the pecans add extra yummy goodness and the vanilla icing is over-the-top delicious and low-sugar, too!
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The Dough:

1. Mix all of these ingredients with an electric mixer:

• 1/2 cup coconut flour (find it at Tropical Traditions)
• 1/2 cup tapioca or arrowroot flour (find tapioca flour here)
• 1 cup cashew meal or almond flour (Honeyville almond flour)
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp vanilla
• 1/4 cup soft ghee or butter
• 4 eggs

2. Get out 2 large pieces of parchment paper.  Put the dough on one piece and cover with the second piece.

3. Roll out the dough into a rectangle approx 16x12 inches.  Be careful not to make it too thin in any one spot.  Remove the top piece.

4. Spread out 1/2 cup honey or maple syrup over the dough, all the way to the edges. (Or, do the low-carb option, next)

​The Cinnamon Filling:

Mix together and then sprinkle over the dough:

• 1/2 cup ground pecans 
• 2 Tbsp Ceylon cinnamon  (Find it HERE)
• Only for low-carb option: 3/4 cup Swerve natural low-glycemic sweetener 

​Roll 'em up:

1. Preheat the oven to 350 degrees.
2. 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.  
3. Continue rolling little-by-little until you have a tube.
4. 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 (see photo below).
5. Use a flat spatula to pick up the rolls and place them on a greased pan or silpat.   (I absolutely LOVE my silpat & use it every day!)
6. Then use the spatula to press them down a little.  Get them to the way you want them to look. (Remember, they don't rise much & look even prettier after frosted.)
7. You should get approx 12 cinnamon rolls.
8. Bake for about 10-12 minutes.  (They don't burn, but underdone is better than overdone, for moisture.)

before baking

The Vanilla Icing:

In a bowl, simply stir together: 

• 1/4 cup Spectrum palm oil shortening; it's a healthy fat! (find it here)
• 1 Tbsp raw honey
• 1/2 tsp vanilla extract

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Spread the frosting on top of the rolls.  It will melt if they're warm, or stay solid if cooled.  Whichever you like!!

Best served warm & on the day you bake them (no preservatives here!)

​Store in the fridge.  ENJOY!!!

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