Paleo Vegan Cinnamon Rolls with 2 frosting options!

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This makes about 10 small rolls, so to fill a pan you make the mixture twice. If you double the recipe and combine it together it makes the dough harder to work with. Also, I made these vegan, but use 1egg if you want. They’ll be super fluffy 🙂 sidenote: I made half the batch with agave and half with honey and the honey batch was waaaaay better!

The Dough-
1 1/2 cups Almond flour
1tbs arrowroot powder(or starch sub)
1tbs ground chia or flax + 3tbs warm water set aside in a small bowl (or 1 egg)
1/2tsp salt
1tsp baking soda
1/4 cup melted coconut oil
1tsp vanilla
3 tbs honey or maple syrup

Cinnamon Honey Swirl Filling-
1/4 cup honey
2 tbs coconut sugar (this is optional, it keeps the honey mixture dense so it doesn’t make the rolls too goopy)
1 1/2tbs cinnamon
dash salt
optional add-ins: 1/4 cup finely chopped walnuts or pecans, raisins.

Combine dough ingredients in bowl, mixing well, dough should be dense and sticky (I used a food processor). Press dough flat onto parchment paper, then put 1tbs coconut oil on a spatula and spread the dough flat as possible. This dough is super sticky, so the coconut oil spatula helps spread it smoothly. If your dough is very soft and warm, let chill in fridge 10min before next step. Spread Cinnamon Honey mixture evenly on top, taking care to not press it into the dough. Using fingertips slowly roll dough into log. Let set in fridge about 10min. Slice in 1 inch slices arranging them into a greased 9x9pan. Don’t smush them together, they rise well. Cover with foil, Bake 350 for 30min, 10-15min uncovered til they brown on top. Dough will appear gooey when you take it out, this is a good thing! Let cool about 30-40min before serving or spreading with frosting! These rolls are even better the next day!

Frosting Option #1: Dairy Free “Cream Cheese” Frosting
1 cup goat chèvre
2 tbs coconut oil or vegan palm shortening
1/4 cup honey or maple syrup
1 tsp vanilla
dash salt.
Whip high speed, refrigerate.

Frosting Option #2: Vegan Buttercream
1 cup full fat coconut cream
1 tbs arrowroot powder
1/4 cup honey or maple syrup
3 tbs vegan palm shortening (coconut oil doesn’t work well here) 1tsp vanilla
dash salt
Set canned coconut milk to chill overnight in fridge, be careful to not shake the can so the cream and water stays separated. scoop out top cream, leaving the coconut water behind. Mix all ingredients on high speed whip. Refrigeration required.

 

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