Somehow, I managed to go almost the entire month of January without having to write the date. If you think that this somehow removes the “holy cow it’s a new year” shock, you’re wrong. The feeling actually grows stronger. January 30th, and I was astounded that it was not only 2014, but also almost February.
February means everyone is preparing for Valentine’s Day, and, because I don’t have myself a Valentine, these cinnamon rolls will likely be the highlight of my day. Not that that’s a bad compromise. Yesterday when I whipped them up I had one (or maybe two) for lunch. Having an intolerance to as many foods as I do (grains, dairy, eggs, chocolate) I don’t eat sweets too often. There just aren’t many that are worth indulging in. These cinnamon rolls, on the other hand, are well worth it, but you won’t have to sacrifice a stomach ache to enjoy them. They’re gluten free, grain free, dairy free, nut free, egg free, paleo and vegan! As a bonus, your house will smell amazing. Nothing like the smell of warm cinnamon in the oven.
These are the real-fluffy-cinnamon-y deal. You can pull apart each layer until you reach the soft, gooey center. Seriously, go make them now!
- ½ C Coconut Flour
- ¼ C Arrowroot Flour/Starch
- 1 tsp Baking Soda
- ½ tsp Cream of Tartar
- ¼ tsp Sea salt
- 1 C Full Fat Coconut Milk
- 2 tbsp Honey
- 2 tbsp Coconut Oil
- 1 Tbsp Cinnamon
- ¼ C Shortening
- 2 tbsp Honey
- ¼ Coconut Butter
- 2 Dates
- ¼ tsp Pure Vanilla Extract
- ½ tbsp Beet juice
- Water or nondairy milk to desired consistency*
- Preheat Oven to 400 Degrees.
- In a small mixing bowl, prepare the filling by combining all the ingredients.
- In a medium mixing bowl, combine the flour, baking soda, cream of tartar and salt.
- Add the milk, honey and oil to the flour mixture and stir to combine.
- Flatten the dough in your hand and transfer to a lightly floured (with arrowroot flour) non-stick surface.
- Gently roll the dough, forming a rectangle. Pat the dough together into an even layer as you work.
- Spread the filling evenly over the dough, covering the entire surface.
- Slowly and carefully roll the dough up creating a thicker, shorter roll as apposed to a longer, thinner roll. ("Hamburger style" so to speak)
- Slice the roll into 9 pieces and place in a well greased 9" round cake pan. Bake for 20 minutes.
- While they bake, make the glaze by adding the coconut butter, vanilla, beet juice and dates to a food processor or high speed blender. Process the mixture until the dates are mixed into the coconut butter without any visible chunks present.
- Add water 1 tbsp at a time until the desired consistency is reached.
- Spread or drizzle the glaze over the rolls, serve and enjoy!
The dough will wrinkle/stick slightly as you create the roll. If you work carefully, however, it is not difficult to form. Do not worry about the cracks as it rolls, as they will not cause the pieces to fall apart when sliced.
You can store the rolls at room temperature for a few days (If they last that long!).