The Best Paleo Cinnamon Rolls (Ever)
- 1 ½ cup almond flour
- 3/4 cup arrowroot powder, plus more for dusting
- 1/2 cup grass fed butter or coconut oil
- 1/2 cup water
- 1 egg
- ½ cup dates, roughly chopped
- ½ cup roughly chopped pecans
- 2 tablespoons cinnamon
- 3 tablespoons butter or coconut oil, melted
- 4 tablespoons unsalted grass fed butter or coconut oil, melted
- 2 tablespoons arrowroot flour
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 400 degrees. Grease a baking dish & set aside eg an 8″ round pie plate.
- Melt butter in a medium saucepan. In a separate bowl, mix water with arrowroot until smooth.
- Over low-medium heat, add arrowroot mixture to oil, stirring constantly. Continue stirring until mixture thickens and no longer sticks to the side of the pan & becomes an oily, sloppy mass.
- Place arrowroot mixture in the bowl of a food processor. Blend in almond flour until consistent.
- Add egg and blend – the mixture will be like a very sticky, wet dough.
- Dust a two foot length of cellophane with arrowroot powder.
- Place dough on cellophane and roughly smooth the surface of the dough using a spatula. Dust arrowroot powder on top of the dough.
- Place another piece of cellophane on top of the dough.
- Using a rolling pin, roll the dough until it is about 3/8-inch thick and roughly rectangular.
- Transfer to cookie sheet and place in freezer for 10 minutes.
- Meanwhile, prepare the filling – place pecans & dates in a food processor bowl. Blend until pecans & dates are finely chopped. Add cinnamon – blend again for a few pulses.
- Remove dough from freezer and remove the top sheet of cellophane. Brush dough with melted butter or coconut oil. Sprinkle pecan mixture evenly over the top of the dough.
- For more but smaller rolls: starting from one of the long sides of the rectangle, carefully roll the dough into a log. For bigger rolls, start rolling from one of the short sides. I find that the bottom sheet of cellophane is good for pulling the roll of dough onto itself and into a tight log.
- Cut the log into 1-inch segments and place in baking dish.
- Bake 30 minutes until golden brown, then cover loosely with foil & bake 10 minutes more until completely cooked. Allow cinnamon rolls to cool for about 10 minutes.
- Meanwhile, combine all glaze ingredients in a small bowl. Drizzle glaze over the top of the rolls. Enjoy!