Oh no I didn’t … oh yes, I did! I made grain-free cinnamon rolls and seriously, these will rock your socks off. I actually made these once before this past Easter and have been dying to make them again, but held off. Finally, I caved the other morning and decided it was happening. I follow a recipe that I originally found via Pinterest, but modify it slightly to my liking. Additionally, I only make a half batch and cut the pieces smaller to make mini cinnamon rolls. Now, these are quite different than your standard cinnamon roll — they’re more biscuit-like, but still nice and soft with layers that can be pulled apart (that’s my favorite way to eat ’em). Check out the link below to view the recipe.
I made the following changes to the recipe:
- Take out the raisins, since I don’t usually have them on hand
- Add two tablespoons of melted ghee or butter to the honey/nut/cinnamon filling mixture (note, this needs to be 4 Tbsp if making the full recipe)
- Drizzle with melted coconut butter only, no honey
- Also know, I follow the recipe using the lesser amount of honey for the filling – it truly doesn’t need more than that
If you make these, be very careful when rolling up the dough and when rolling with the rolling pin. It’s fragile, so go slowly! It’s well worth it to slow down, even though you’re excited to get these little suckers in the oven, so you can have a taste sooner than later. Be patient and I promise it will pay off!