airy, doughy cinnamon-filled perfection with a 3-ingredient glaze yes please!
THE RECIPE:
yields: 9 rolls
prep time: 15 min
cook time: 24 min
total time (including cooling): 50 min
ingredients:
for the dough-
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, and let sit for 10 min
6 tbsp melted coconut oil
1/2 cup coconut sugar
2 tbsp maple syrup
2 tbsp non dairy milk
1 tsp vanilla
1 1/4 cup almond flour
1/2 cup tapioca/arrowroot flour/starch (plus extra for flouring the work surface)
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
for the filling-
1/4 cup coconut sugar
2 tbsp melted coconut oil
1/2 tbsp cinnamon
for the topping-
1/4 cup coconut butter
1 tbsp maple syrup
2 tbsp non dairy milk
instructions:
*preheat oven to 350 F and line grease a 9x9 baking dish.
*for the dough- in a large bowl mix together the flax egg, coconut oil, coconut sugar, maple syrup, non-dairy milk, and vanilla.
*then add in the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt.
*dust a clean surface with tapioca flour (can use gf all purpose) and roll out the dough into a rectangular that’s around 1/4-1/2 inch thick.
*for the filling- combine together the coconut sugar, coconut oil, and cinnamon until combined and spread evenly over the dough.
*roll the rectangle from one shortest end to the other shortest end, until it’s completely rolled up. take a sharp knife and evenly slice the roll into 9 pieces. place each roll swirl side up, side by side, into the baking dish and bake for 23-26 minutes.
*while it cools, warm the coconut butter in the microwave for 45 seconds and add in the maple syrup and non dairy milk. it may seem too thin at first, but keep mixing consistently until it’s smooth, drizzle it over the rolls, and enjoy!