Gluten-Free, Date-Pecan Cinnamon Rolls
Servings: 12
Preparation Time: 20 minutes
Ingredients:
Filling:
- 6–8 large dates, soaked in hot water for 30 minutes
- 1 tablespoon cinnamon
Dough:
- 2 eggs
- 1/4 cup coconut oil
- 2 teaspoons vanilla
- 2 tablespoons honey or maple syrup
- 2 cups almond flour*
- 1/4 cup plus 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 cup whole cane sugar
- pinch sea salt
- 1/2 cup finely chopped pecans (reserve 1/4 cup to sprinkle on the outside of roll)
Glaze:
- Whisk together a little milk with some whole cane sugar
Directions:
Preheat oven to 325 degrees F.
For the filling, add hydrated dates, a few teaspoons date water, and cinnamon to a mini food processor and puree. Set aside.
Whisk together the eggs, coconut oil, vanilla, and honey (or maple syrup) in a medium bowl. In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar, and salt. Next, combine dry and wet ingredients to form dough.
Roll out the dough on parchment paper and create a long rectangle. Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces. Using the parchment paper, carefully roll up the dough into a log. Use a sharp knife to cut 1-inch thick rolls.
Place sliced cinnamon rolls on a baking sheet covered in parchment paper. Bake for about 15–18 minutes until lightly brown.
Remove from oven and drizzle with prepared glaze and sprinkle with reserved pecans.
These are best served warm!
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Jennifer from Fishers, IN, won $50 for submitting this recipe and photo! Submit your coconut recipes and photos!
