Gluten Free Cinnamon Rolls - Exclusive from Celebrations! - Print

Cinnamon Rolls -Exclusive Recipe from Celebrations!

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  1. Preheat the oven to 350°F.
  2. To make the dough, combine the almond flour, arrowroot, and coconut flour in a food processor and process for 15 seconds. Add the eggs, coconut sugar, water, and baking powder and pulse a few times until fully incorporated. Add the shortening and vinegar and process until the dough sticks together. Gather the dough into a ball, then flatten it into a disk and wrap tightly. Refrigerate for 30 minutes.
  3. To make the filling, in a small bowl, mix together the melted ghee, coconut sugar, honey, and cinnamon to make a thick paste. Spread the filling all over the rolled-out dough, then use the parchment paper to help roll the dough tightly, like a jelly roll. Gently seal the seam with your fingers, then reshape into a cylinder, if needed. Using a serrated knife, slice the log into ten equal pieces each about 11⁄2 inches thick. Place the cinnamon rolls cut side up in the prepared dish.

Keywords: dessert, Christmas, Danielle Walker, against all grain, paleo, egg free, cinnamon rolls, breakfast