Cinnamon Rolls

09 Aug

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:

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
3 eggs
1/4 tsp white vinegar
1/2 tsp baking soda
1/4 tsp salt
3 C almond flour

Spice Mix
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.


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