(biscuit) cinnamon rolls

i’ve had my eye on  biscuit cinnamon rolls since discovering them on, Joy the Baker’s blog a while back.  the thought of a flaky, lightly sweetened biscuit, filled with cinnamon and sugar sounded super awesome to me.  however, the ingredients called for butter (lots of it!), unbleached flour, a lot of sugar, and buttermilk.  so, i thought one day i would muster up the guts to try and substitute some of those things for ingredients i can eat.  unfortunately, that day never came.  i did however, come across biscuit (style) cinnamon rolls on, The Urban Poser a couple weeks ago that awoke my cinnamon roll interests once again.  this time the recipe called for (among other things) almond flour, coconut oil, and honey.  all of which on are my “okay” checklist in terms of ingredients.  so i gave it a shot.

okay, i’m not going to pretend that these rolls came out perfect for me.  they didn’t. they were mostly a failure.  however, a wise woman told me to make this post anyway.  she reminded me that everyone makes mistakes, that we learn from them, and so do others.  that said, the fact that my cinnamon rolls came out disfigured and raw is in no way a poor refection on the original recipe.  i made a series of silly choices like: using hot honey when it should have been cool or room temp, i also should have made sure the temperature of my oven was correct (as it’s often not).  and lastly, i should have cut the recipe in half (something i always do when i first try a recipe) so as to not waste my (relatively pricey) baking ingredients.  i wish you all much success, and i’m sure your rolls will be much more successful than mine!

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the cinnamon roll recipe i provide here is grain-free, butter and milk-free, and uses raw honey as a sweetener.  i understand that most people without dietary restrictions do not have almond flour or coconut oil lying around the kitchen.  therefore, if you are not wanting to purchase special ingredients, i urge you to use Joy the Baker’s recipe for biscuit cinnamon rolls.  those of you with restrictions, here is an awesome recipe that is good for any breakfast or brunch.

from The Urban Poser

makes about 8 rolls

:: for the dough ::

3 cups almond flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup coconut oil

2 tablespoons honey

2 large eggs (room temperature)

 

:: for the filling ::

1/4-1/2 cup raw honey (depending on how sweet you want it)

1/2 cup chopped walnuts

1/2 cup currants

1-2 tablespoons ground cinnamon

:: directions ::
preheat the oven to 340°
line a baking sheet with parchment paper
in a large bowl, combine the almond flour, salt, and baking soda ( when measuring the almond flour make sure not to pack it, it should be loose)
in a separate bowl, gently beat the coconut oil, honey, and eggs together
add the egg mixture to the almond flour mixture using a spatula.  mix until dough is formed. refrigerate the dough for 15 minutes
roll the dough between 2 sheets of parchment paper (sprinkle a little almond flour on the bottom piece) into a 9×13″ rectangle
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drizzle the 1/4-1/2 cup of honey evenly over the dough – this is where i made the mistake of warming my raw honey, if your honey is
hard, like mine was, then wait for it to cool before you spread it across the dough
once the honey is spread, sprinkle the raisins, grounds pecans, and cinnamon
time for the rolling.  roll the edge of the dough away from you.  start a tight roll from the beginning. continue to roll until you have a nice uniform log. use the parchment paper to help you roll if needed. be careful when rolling up the dough, as it is very soft
roll the whole log of dough, gently lengthening it out just a bit (like making a snake out of play-dough). it should be smooth and about a 4 inch thick roll
with a sharp knife, cut the roll into about thick slices (about 1 1/2″ thick)
lay the rolls cut side down on to a parchment line cookie sheet
bake 10-15 min rotating midway through
i drizzled warm honey over the four rolls that made it
:: enjoy ::
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15 thoughts on “(biscuit) cinnamon rolls

  1. I belive that showing our mistakes is as usefull as showing our achivements, since we can all learn from both of them. So I really apreciate you sharing with us your “not-so-good-experience” with this recipe, surely the next time you cook it, it will be better!

      • Haha. Been there done that. And I know I’m doing it wrong but I just keep cooking. It’s so hard to stop. You can always try it again. Do you have an oven thermometer? We got one because our oven wasn’t heating to the right temperature setting. So even though it still takes forever, at least I know what the inside temp is. I like that you tried it with almond flour. Never used it but the idea sounds pretty good. Either way, you have great ideas. Use those and your heart. 🙂

  2. I have started to assume that any gluten free recipe is going to come out wrong on the first try — they are so different from what we are generally used to. Don’t get discouraged!

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