• 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

The filling:

• ½ cup dates, roughly chopped
• ½ cup roughly chopped pecans
• 2 tablespoons cinnamon
• 3 tablespoons butter or coconut oil, melted

The glaze:

• 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

Directions:

1. Preheat oven to 400 degrees. Grease a baking dish & set aside eg an 8″ round pie plate.
2. Melt butter in a medium saucepan. In a separate bowl, mix water with arrowroot until smooth.
3. 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.
4. Place arrowroot mixture in the bowl of a food processor. Blend in almond flour until consistent.
5. Add egg and blend – the mixture will be like a very sticky, wet dough.
6. Dust a two foot length of cellophane with arrowroot powder.
7. Place dough on cellophane and roughly smooth the surface of the dough using a spatula. Dust arrowroot powder on top of the dough.
8. Place another piece of cellophane on top of the dough.
9. Using a rolling pin, roll the dough until it is about 3/8-inch thick and roughly rectangular.
10. Transfer to cookie sheet and place in freezer for 10 minutes.
11. 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.
12. 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.
13. 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.
14. Cut the log into 1-inch segments and place in baking dish.
15. 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.
16. Meanwhile, combine all glaze ingredients in a small bowl.  Drizzle glaze over the top of the rolls. Enjoy!