I wanted to make cinnamon rolls that I could eat, and found this recipe from heal-balance-live. It uses almond flour and honey instead of sugar and white flour, along with other SCD safe ingredients. All-in-all, I think they turned out great. It isn’t really a substitute for true cinnamon rolls, but it is a good, baked, sweet treat. The next time I do it, I want to double the topping and pour some over the top of the batch before I bake it so that it has that yummy goodness on top and bottom. 🙂 The only problem I can foresee is that one recipe might not last me very long….they are that good to me!!!
Here’s the link to the original: http://heal-balance-live.blogspot.com/2009/07/recipe-review-wendys-cinnamon-rolls.html
Wendy’s Cinnamon Rolls
1/2 C butter
1/2 C honey
3/4 C chopped pecans
1/4 C melted butter
1/4 C honey
1/4 tsp white vinegar
1/2 tsp baking soda
1/4 tsp salt
3 C almond flour
1/2 C almond flour
Scads of cinnamon (I used 1 Tablespoon)
Generously butter a 9″ round cake pan and line the bottom with parchment paper. Melt 1/2 C butter and 1/2 C honey in a small pan. Bring to a boil and cook for 5 minutes or until a candy thermometer reads 249 degrees. Pour into cake pan and sprinkle pecans over caramel.
In a small bowl, combine ingredients for spice mixture and set aside.
In a medium bowl, combined dough ingredients. Dough will be stiff. Drop by heaping tablespoons (I use a cookie scoop) into your WET hand and roll into a ball. Roll the dough into the spice mixture, and place on caramel mixture. When you are done, flatten just a bit.
Bake at 325 degrees for 30 minutes or until a toothpick comes out clean and the center seems firm. Loosen the edges and invert onto a serving place. Cool to room temperature and serve.