gluten free cinnamon rolls
Recipe type: breakfast, bread
  • 3 cups almond flour (
  • 2 tablespoons finely shredded coconut
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut oil
  • 2 tablespoons honey
  • 2 eggs, room temperature
  • 1/4 cup honey, a little more if you like your rolls sweeter
  • 2 tablespoons finely shredded coconut
  • 1/2 cup finely chopped pecans or walnuts
  • 1/2 cup raisins
  • 2 tablespoons cinnamon
  • 1/4 cup coconut oil
  • 2 teaspoons honey
  • 1/4 teaspoon vanilla
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine almond flour, coconut, sea salt, and baking soda.
  3. In a small bowl, combine coconut oil, honey, and eggs.
  4. Add wet ingredients to dry ingredients, and mix until a dough forms.
  5. Dust a parchment lined baking sheet with a little almond flour.
  6. Roll out dough on the parchment lined baking sheet to a 9 x 13 rectangle.
  7. For the filling, pour honey over dough and use a brush or your fingers to smooth the honey over the sheet of dough.
  8. Sprinkle the sheet of dough with coconut, pecans, raisins, and cinnamon.
  9. Carefully roll up the dough tightly and seal to make one log.
  10. Using a knife, cut the log into 1 inch rolls and lay each roll flat on the parchment lined baking sheet. Makes about 10 rolls.
  11. Bake for 10 - 13 minutes, watching closely to not over bake.
  12. For the icing, slightly warm coconut oil, and stir in the honey and vanilla. Drizzle over warm rolls.
Recipe by The Naked Avocado at