Recipe provided by Jahnaya Rebarcak, DC, CFMP, Rebarcak Chiropractic.
Makes 8 cinnamon rolls
• 1-½ c almond flour
• ¾ c arrowroot, plus more for dusting
• ½ c grass fed butter or coconut oil
• ½ c water
• 1 egg
• ½ tsp salt
• 4 Tbsp of grass fed butter, coconut oil, or palm
• 5 Tbsp of coconut sugar
• 2 Tbsp of cinnamon
• Optional: ½ c roughly chopped dates, ½ c
chopped pecans, ½ c shredded coconut
• 5 Tbsp of grass fed butter or palm shortening
• 2 Tbsp arrowroot flour
• 1 Tbsp pure maple syrup or raw honey
• 1 tsp vanilla extract
• pinch of salt
Preheat oven to 400 degrees. Grease an 8-inch baking dish and set aside.
Melt butter or coconut oil in a medium saucepan. In separate bowl, mix water with arrowroot until smooth. Over low heat, add arrowroot mixture to oil, stirring constantly. Continue stirring until mixture thickens and no longer sticks to the sides of the pan.
Place arrowroot/butter mixture to bowl of food processor. Add almond flour and blend until consistent. Add egg and blend. The mixture will be very sticky.
Wrap a cutting board with saran wrap. Dust surface with arrowroot powder. Place dough on plastic wrap and dust top of dough with more arrowroot. Place another piece of plastic wrap over the top and use a rolling pin to roll the dough to about 3/8 inch thick. Roll out in shape of rectangle. Place in freezer for 10 minutes to harden.
Meanwhile, prepare the filling by mixing together everything except the butter/coconut oil.
Remove dough from freezer, spread melted butter/coconut oil all over the surface of the dough.
Sprinkle cinnamon sugar mixture all over the melted butter. Start at the smaller side and tightly roll the dough into a tight log. Using the bottom layer of plastic wrap works really well for this. Cut the log into 8 1-inch segments. Place in prepared pan.
Bake for 30 minutes until golden brown. Do not overcook. While rolls are cooking, add glaze ingredients together. Allow rolls to cool for 10 minutes and then add glaze. Enjoy!