The Best Paleo Cinnamon Rolls (Ever)

January 14, 2021 / Lyn Jones / 0 Comments

The Best Paleo Cinnamon Rolls (Ever)

The dough:
  • 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!

Plum Buckle with Pecan Topping

May 5, 2020 / Lyn Jones / 0 Comments

Serve visitors with whipped cream, ice cream, or yogurt.
6 servings

For the topping:

  • 1/4 cup packed light brown sugar
  • 1/4 cup plain flour
  • 2 tablespoons unsalted butter, plus more for coating the pan
  • 1/2 teaspoon ground cinnamon
  • Pinch fine salt
  • 1/2 cup finely chopped pecans

For the batter: eggs and butter at room temperature before starting.

  • 1 1/4 cups plain flour
  • 1 teaspoon BP
  • 1/4 teaspoon fine salt
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 3/4 cup white sugar
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • 2 large eggs, at room temperature
  • about 5 whole plums, pitted and cut into 3/4-inch pieces
    For the topping:

    1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.
    2. In a medium bowl, using a pastry blender or your fingertips, work the brown sugar, flour, measured butter, cinnamon, and salt until the ingredients come together but some pea-size pieces remain. Stir in the pecans, cover, and refrigerate until ready to use.

    For the batter:

    1. Whisk the flour, baking powder, and salt together in a medium bowl until evenly combined; set aside. Whisk together the milk and vanilla extract in a small bowl until evenly combined; set aside.
    2. Combine the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes. Add the eggs 1 at a time, letting the first completely incorporate before adding the second.
    3. Add a third of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in half of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with the dry ingredients, until completely incorporated.
    4. Remove the bowl from the mixer, fold the plums in until coated and evenly distributed, and turn the batter into the prepared baking dish. Sprinkle the reserved topping evenly over the batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Remove from the oven and let cool at least 20 minutes before serving.
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