Sunday, January 20, 2013

Gooey Cinnamon Rolls with Frosting

A few weeks ago my youngest sister came to visit. She was raving over the frosting for this gooey cinnamon roll recipe. Well, I couldn't pass up the opportunity to try it. I whipped it up in just a few minutes. Yep, delicious. Well, you might guess what came next. I HAD to make the gooey cinnamon rolls and super easy to throw together.
Amazing cinnamon rolls and are just as amazing when reheated.
The recipe came from Nourishing Flourishing blog. I doubled Katie's recipe.
Here's my adaptation which makes 4 rolls:

Gooey Cinnamon Rolls

  • 1 cup almond flour (Honeyville Grains brand is recommended)
  • 1/4 tsp baking soda
  • 14 tsp sea salt
  • 2 tsp cinnamon
  • 1 Tbs ground flax seed/meal
  • 1/2 cup water
  • 2 Tbs agave or maple syrup or coconut nectar or honey
  • 1/4 tsp vanilla extract
  • 10 + or - diced dates, I used cali dates but majool dates left in larger pieces
  • **Variation to date/cinnamon filling....sub in dark chocolate pieces for the dates and sprinkle of cinnamon
Instructions:
  1. Preheat your oven to 350 degrees.
  2. Mix water and ground flax seed/meal in a cup and set aside to thicken.
  3. In medium bowl mix together dry ingredients. 
  4. Create a well in the dry ingredients and pour all the wet ingredients in it and whisk them together with a fork slowly incorporating the wet and the dry ingredients.
  5. You'll have a sticky dough now so wet your hands in order to handle the dough.
  6. Divide the dough into 4 equal portions and shape into rectangles on a cookie sheet lined with parchment paper.
  7. Sprinkle chopped dates on to the rectangles and sprinkle the dates generously with extra cinnamon.
  8. Wet your fingers again and roll each rectangle from the short end.
  9. Bake for 20 to 25 minutes. Watch closely the last 10 minutes to avoid over cooking.
  10. Frost if desired (I did). Recipe below.
Frosting
  • 1/4 cup coconut butter (I used artisan brand) Coconut oil is NOT a sub for coconut butter
  • 2 Tbs maple syrup or agave or coconut nectar or honey
  • 1/4 tsp vanilla extract(optional)
  1. Mix together with a fork until smooth. Make it as thin or thick as you want by adding a little more or less sweetener.
This pastry is just what I needed to satisfy the desire for a familiar breakfast treat. Store it in the refrigerator or freezes nicely too. 
Let me know how your cinnamon roll turns out!
Enjoy!!

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