Cinnamon Rolls
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Cinnamon Rolls

Submitted by: Rosie Gartner

Prep Time: 15 Minutes

Cook Time: 13 Minutes

Servings: 9

A wonderful, easy, and delicious cinnamon roll! Not fluffy and doughy like you might be used to but more like a soft biscuit. Either way soooo good and perfect when you're craving a hot cinnamon bun!


    2 egg

    1/4 c. honey, raw

    1/2 c. walnuts

    1/2 c. raisins

    2 tbsp. cinnamon

    3 c. almond flour

    1/2 tsp. sea salt

    1/4 tsp. baking powder

    1/4 c. coconut oil

    2 tbsp. honey, raw


Preheat heat the oven to 340ºF.

In a large bowl, combine the almond flour, salt, and baking powder. In a separate bowl, gently beat together the coconut oil, 2 tablespoons of honey, and eggs. (Make sure the eggs are at room temperature - if they are too cold, they might cause the coconut oil to harden.) Add the egg mixture to the almond flour mixture. Mix (knead) until a decently smooth dough is formed. On a large piece of parchment paper, roll the dough out into about a 9x13 rectangle. Use a little almond flour, if needed, to keep it from sticking to the rolling pin.

Drizzle 1/4 cup of honey evenly over the dough, then carefully spread it around to cover the whole surface. Honestly, I use my fingers to do this. I find that I am less likely to tear the dough this way.

Sprinkle the raisins, chopped walnuts, and cinnamon over the surface of the honeyed dough.

Now you're ready to roll it up! Starting with the short end of the rectangle, begin to roll the edge of the dough away from you. Try to start a tight roll from the beginning. Continue rolling until you have a nice uniform log. Use the parchment paper to help you roll. Take your time and keep it tight but be gentle and careful while rolling. Almond flour dough is not as flexible as a gluten-based dough would be.

Once rolled, begin rolling the whole log of dough gently, lengthening it out just a bit (like making a snake out of play-dough). Pat the sides to make a more compacted roll. If the dough is very soft you can chill the dough for 15 minutes before slicing. With a good bread knife, slice pieces off roll into about 2-inch thick slices (I use the width of two fingers as my guide). Then lay them cut-side-down on a parchment-lined baking sheet. They do best spaced a few inches apart, but not connected.

Bake in the oven for 10-15 minutes. I suggest staying close to the stove and checking a few times while they are baking, as everyone's oven cooks a bit differently. The rolls should be golden with a little browning at the top and the dough toward the center of the roll should be soft but not too doughy. If they bake too long, they WILL become like hockey pucks! If cooked just right though, they will be heavenly.

When ready, remove from the oven and let cool for at least 10 minutes. If you try to move them before then, they might break up. But if you wait for them to cool they will hold together beautifully.

Drizzle with coconut butter and/or honey just before serving.

Makes about 9-10 cinnamon rolls.

FOR THE ICING: Drizzle a little warmed coconut butter or honey over the rolls. OR make a glaze from 1/4 cup softened coconut butter (should be pourable), 2-3 teaspoons honey, 1/4 teaspoon vanilla extract, and 1/4 cup full fat coconut milk. Mix together the coconut butter and honey to form a thick paste. If you don't do it in this order the glaze tends to curdle. Then add the vanilla, then coconut milk one tablespoon at a time until it is a consistency you like.