• Clara Blanchette

PALEO CINNAMON ROLLS 🎅


Hey you guys! Christmas season is officially ON everybody!

get ready because a big project will be coming out in the following weeks. you will want to follow up because it is going to be epic!


sooooo i love eating sweet breakfasts such as waffles, french toast, crepes or- cinnamon rolls.

that's why i want you intolerant peeps to have the chance to eat christmas time classics like everybody!!

This recipe is entirely from Danielle Walker's Celebrations Cookbook. This is an amzing book you guys, go buy it, inexpensive and full of amazing recipes!!

ok weelll christmas is really exciting, and who says exciting says "MAKE IT SOOOON!!" that's why we're going to be making it soon: every friday until christmas, i'll be posting a christmas recipe so the times will pass fast!

so let's get started! we're making cinnamon rolls friends!

Ingredients:

For the dough:

- 3 tbsp chia seeds

- 3/4 cups hot water

- 1 1/2 cups arrowroot powder or tapioca starch or cornstarch

- 3/4 cup cashew butter or almond butter

- 3/4 cup finely grated flax seeds

- 1/2 cup coconut flour or rice flour or almond flour

- 3/4 coconut sugar or brown sugar


- 2 tbsp softened coconut oil

- 1 tbsp baking powder

For the filling:

- 1/3 cup coconut oil, melted

- 3/4 cup coconut sugar or brown sugar

- 1/3 cup honey

- 2 tbsp ground cinnamon

For the cream cheese frosting:

- 8 onces goat cheese

- 1/2 cup honey

- 1/4 cup soft but not liquid coconut oil

- 1 1/2 tsp vanilla extract

Instructions:

- Preheat the oven to 350F. Line the bottom of a 10 inch pie plate or a quarter sheet pan with parchment paper. Lightly grease the sides of the dish.

- To make the dough, in a blender, mix the chia seeds and water to obtain a thick and smooth texture.

- In the bowl of a stand mixer fitted with a beater attachment, combine the arrowroot, cashew butter, flaxseeds, coco flour, coco sugar, coco oil and baking powder. Add in the chia paste and beat for 30 seconds, making sure all is combined. Let the dough sit for 5 minutes to allow the coconut flour to absorb some of the moisture, then mix again for 30 seconds.

- Gather teh dough into a ball, then flattendinto a disk. Roll the dough out between two pieces of parchment paper to a 1/2 inch thick oval.

- To make the filling, in a small bowl, mis together the melted cocout oil, coconut sugar, honey and cinnamon to make a thick paste. Spread the filling all over the rolled dough, then use the parchment paper to help roll te dough tightly. Gently seal the ending line with your fingers, then re-shape into a cylinder, if needed.

- Using a knife, slice the log into 10 equal pieces each about 1 1/2 inches thick. Place the cinnamon rolls, so we can see the swirl, in the prepared dish.

- Bake for 40 minutes, or until golden on top and baked in the center. Cool on a rack for about 20 minutes before taking the frosting out of the fridge and drizzling it on top.

- Hope you enjoy!