Although I follow an SCD-based diet, I like to keep my meat to a maximum of two meals per day. I almost always prefer these meals to be lunch and dinner, which means that breakfast can become pretty limiting without some major creativity. Luckily, my creativity is soaring these days (or more like my desperation to switch things up), and I'm all about experimenting with new recipes!
Throwing it back to my not-so-healthy-eating-habits days, I could down like, four cinnamon rolls before I headed out for the day. I have always preferred sweet breakfasts to savory, and the warm, gooey, sweetness was just something I couldn't turn down. Well, when I cut out gluten, then dairy, then sugar, then eggs, THEN most starches, cinnamon rolls never crossed my mind again...UNTIL one crisp Thursday morning when I opened my cabinet to the smell of cinnamon. Immediately, my years of cinnamon roll obsession came flooding back in, and I dropped the current breakfast I was working on, and decided that my new Thursday morning destiny was cinnamon rolls!
The problem with this calling of fate was that almost all the recipes I could technically have had an almond flour base, which just doesn't fly so well with my emotionally unstable stomach. But I persisted, and decided that although my efforts had failed numerous times, TODAY WAS THE DAY that I would make SUCCESSFUL COCONUT FLOUR CINNAMON ROLLS! I spoke it into the universe, manifested it, whatever you prefer, and... your girl did it.
Now, I don't want to take all of the credit, especially since when you can help another blogger out, why not! I modified this recipe to make it sustainable for my body, and added some things I thought would spruce it up, but I based the recipe off of eating4balance. So shoutout to another Madison for helping to make my cinnamon roll dreams a reality. You rock. Okay, let's get started!
-1 Ripe Banana
-2 TBSP Honey (or liquid sweetener of choice)
-2 TBSP Melted Coconut Oil
-1 Pinch Himalayan Pink Salt
-1/2 tsp Baking Soda (I like Bob's Red Mill)
-1 tsp Apple Cider Vinegar
-1/2 tsp cinnamon
-2/3 Cup Coconut Flour (Once finished combining and mixing all ingredients, you will most likely need extra to create sticky/thick enough texture to roll. Add small amounts as needed)
-4 Gelatin Eggs
-4 TBSP Boiling Water
-4 TBSP Gelatin (High quality brand like this one)
-2.5 TBSP Lemon Juice
-1.5 TBSP Tepid Water
-Honey (enough to spread thing layer on dough)
-Cinnamon (To taste. Maybe 1-2 tsp).
-Coconut Manna (around 1/4th cup)
-Honey (1-2 TBSP)
-Vanilla (1 tsp)
*vanilla must be alcohol free to be AIP
Step #1: Preheat oven to 350 f. Line baking sheet with parchment paper.
Step #2: Begin by combing all liquid ingredients (including mashed up banana and EXCEPT for the gelatin eggs) in medium size bowl. Set aside).
Step #3: Combine all dry ingredients in medium size bowl. Set aside.
Step #4: In a large mixing bowl, combine all liquid components of gelatin egg, leaving out the gelatin. Prepare hand mixer. Add in gelatin, and QUICKLY and IMMEDIATELY mix vigorously with electric mixer until frothy (*speed and timing is essential in creating gelatin eggs without clumps)
Step #5: Immediately add combined liquid ingredients into gelatin egg bowl, and finish combining with hand mixer.
Step #6: Add in dry ingredients, and mix with hand mixer until fully combined.
*The texture should be somewhat sticky, but not watery. If dough is not dry enough to roll, add in more coconut flour until proper texture is achieved).
Step #7: Place dough on parchment paper, and cover with additional sheet of parchment paper. Roll out until flat, and no cracks remain.
Step #8: Remove top piece of parchment paper, and mix filling ingredients together. Spread thin layer over flattened dough.
Step #9: With a pizza cutter, cut strips around 1.5-2 inches wide, and 6-8 inches long.
Step #10: Strip-by-strip, roll dough into tightly wound rolls (with each time you roll, pack dough back together to create as firm of a roll as possible (it is normal for it to crack. You have to be sort of aggressive to repair).
Step #11: Once all strips are rolled, place baking sheet in oven. Allow to bake for 20-30 minutes, or until outside is beginning to crisp (mine took 27 minutes).
Step #12: While baking, begin preparing icing. Melt down coconut manna to thick liquid (melt in microwave in 30 second increments until icing texture is achieved).
Step #13: Once melted, add in honey and vanilla. Mix with fork until well combined.
Step #14: Once baking is finished, remove from oven, and let cool until a warm temperature is reached.
Step #15: Drizzle cinnamon rolls with icing and enjoy!
*Cinnamon rolls reach their best texture at a warm temperature. They make GREAT leftovers rewarmed for around 20 seconds. Store in fridge.
So there ya have it! I hope these cinnamon rolls turn out just as good for you as they did for me, and that they open up new breakfast doors in your health-seeking life.
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