Close Enough Cinnamon Rolls - Grain Free, Vegan, Sugar Free
Like that title did ya?! So these are a great sweet treat that taste close enough to cinnamon rolls that it will at least satisfy your craving. Wow I'm really selling them huh....
But seriously, these were actually good, they don't have that same amazing fluffy flour full and egg full and sugar full, but they are a perfect sweet snack or breakfast treat (maybe I should have started with that instead).
This recipe is actually quite simple, the biggest trick is the rolling of the dough into a log, but a little practice with parchment paper and it will be a breeze!
3 cups blanched almond flour
1/2 tsp salt
1/4 tsp baking soda
1/4 cup melted coconut oil
2 tbs agave nectar
2 flax eggs ( 2 tbs flaxseed and 5 tbs water mixed together, i use the 1tbs flax to 2.5 tbs water ratio)
about 1/3 cup agave nectar (I am ball parking this see below)*
2 tbs cinnamon
3/4 c chopped pecans
1/4 c cacao nibs
1/2 cup raw macadamia nuts
1/4 cup cocoa butter, melted
2 tbs agave nectar
1/4 c vegan yogurt or almond milk
1/2 tsp vanilla
Preheat oven to 350 degrees F. In a large bowl combine flour, salt, and baking soda together. Mix oil, agave and flax eggs in another bowl. Make sure to mix oil mixture quickly before the oil hardens from the possibly cold agave, if you keep it in your refrigerator.
Pour oil mixture into flour mixture and stir. Mix until dough is created and shape into a small ball, cover with plastic and place in refrigerator for about 30 minutes.
Lightly flour parchment paper and great a rolling pin, being to roll out dough to about 9x13 shape (remember this is not like regular dough, so there will most likely be cracking and such, just use your hands to shape them back together if necessary). **I poured my agave directly on top of my dough and just spread it all around, so like I said I ball parked the estimated amount, you can use more or less. Spread toppings on top of that and really you can add anything you would like.
Take one end of the rectangle and use the parchment paper to help roll the dough on top of itself. For a tight roll it is easiest to roll away from you using the parchment paper to help fold the dough over. Once again if they dough separates, just use your hands to bring it back together.
Cut the end off the roll and begin to cut small rolls about two finger width wise. I like to use floss for a more even cut, you can use a knife or however you like to normally do it.
Lay the rolls flat on a baking sheet with parchment paper and spread them apart (with normal cinnamon rolls I like them to all touch, here you want to make sure there is space so they can cook properly).
Place in oven and cook for about 15 minutes. Once finished, let them cool on the baking sheet for about 10 minutes.
Using a food processor mix the icing ingredients together
and spread evenly over the cinnamon rolls.