1/2 c raisins and/ chopped nuts - optional, but amazing
1 tbsp butter - room temperature
pinch of salt - sprinkle this pinch evenly over the topping (the best you can)
Glaze
3/4 cup powdered sugar
1/8 cup almond or coconut milk (more as needed to create glaze)
1 tsp cinnamon
pinch salt
1 tbsp maple syrup
1/2 tsp vanilla extract
Directions
Preheat oven to 350 F
In a large mixing bowl, combine the almond flour, baking soda, tapioca flour and salt with a whisk
In a smaller bowl, combine the maple syrup, eggs, vanilla extract and coconut oil with a whisk
Pour the wet ingredients into the dry and stir to combine until a ball forms and place in the fridge
Once the dough chills for about 10 minutes, it's time to roll it out
You will need two pieces of wax or parchment paper, or it won't work
Lay out one sheet of parchment and sprinkle it with a little tapioca starch or almond flour
Place the dough ball onto the parchment, sprinkle with a little more flour, and lay the second sheet of parchment on top
Using your rolling pin, roll out the dough into a rectangle about 1/4 inch thick
Spread the butter (must be room temperature) onto the dough, sprinkle with cinnamon, coconut sugar and pinch of salt, drizzle with the maple syrup and evenly distribute the raisins or nuts (these are optional, but so good)
Being very careful, roll up the dough as tightly as you can get it, and wrap the cinnamon roll log with the parchment and place in the fridge for 10 minutes (this will make it easier to cut)
Grease your pie dish or 8x8 baking pan with butter or coconut oil
Get the cinnamon roll log out of the fridge, and cut it into 1 or 1 1/2 inch cinnamon rolls and place into your baking dish
Bake for 25 minutes, or until golden brown (every oven is different so be sure to watch closely)
Make Glaze while rolls are baking.
Remove rolls from pan and arrange on platter. Drizzle with Glaze Enjoy!
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