- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
Combine all dry ingredient into a non-reactive bowl.
Beat eggs till fluffy.
Add heated honey, mix, add coconut oil and vanilla, mix.
Fold egg mixture into dry ingredients. Dough will be slightly sticky.
Rest dough in fridge for 10 minutes.
Heat oven to 340-350 degrees.
Roll dough out between parchment paper to 1/8 – 1/4 inch thick.
Drizzle honey, pecans, and cinnamon on rolled dough.
Using the parchment paper, roll the dough.
Use a piece of string to cut the dough into 2 inch pieces by placing the string under the dough and bringing it up through the dough and bringing the string ends together.
Butter the baking dish and then line the bottom the dish with parchment paper.
Carefully add the cinnamon rolls to the pan giving a little space between each roll.
Bake for 10-15 minutes or until gently golden.
- 2 c Almond Flour
- 1 c arrowroot
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 lg eggs, 2 tbsp honey (heated), 1/4 c coconut oil (melted), 1 1/2 tsp vanilla
- 1/4-1/2 c honey
- 1/2 c pecans (ground)
- 1 tbsp cinnamon
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