Paleo Cinnamon rolls

Another Mother's Day winner, try my fluffy scrumptious grain free, gluten free and paleo cinnamon rolls. The smell wafting from the kitchen will have you drooling in no time! Have as a decadent afternoon treat or as part of a delicious brunch.

Ingredients

For the dough

1/3 cup of coconut cream

3 tablespoons of apple cider vinegar

3 tablespoons of warm water

1 tablespoon of maple syrup

1 tablespoon of dry active yeast

1 1/2 cups of almond meal

2 1/2 teaspoons of baking powder

6 tablespoons of psyllium husk

3 eggs

1/8 cup coconut oil

Pinch of Himalayan Pink salt

Pinch of ginger

For the cinnamon sugar

1/4 cup of coconut oil

4 tablespoons of coconut sugar

2 tablespoons of cinnamon

For the glaze

One cup of raw cashews, soaked overnight

4 tablespoons of maple syrup

1 tablespoon of vanilla bean extract

Method

Mix coconut cream mixed with 2 tablespoons of vinegar, water and maple syrup in a small bowl. Heat up over a bain marie.

Add yeast and a dash of ginger to a large bowl. Pour lightly warm cream mixture over yeast, cover bowl with a kitchen towel and allow to rest until mixture is bubbly. Add almond flour, psyllium husk, baking powder, and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 

Once your yeast is proofed, add in the eggs, oil and rest of vinegar. Mix until fully mixed. Add the flour mixture. The dough will become very sticky, so you want to work quickly to get it mixed properly. Use a wet spatula to gather the dough into a ball. 

Divide the dough in 3 so you work in batches. Brush with oil and sprinkle with cinnamon sugar to taste, roll the dough as tightly as you can and sealing the edge with your wet fingertips.

Transfer cinnamon rolls to prepared pan and over with a kitchen towel and leave in a warm space for 50-60 minutes until the dough has almost doubled in size.

Preheat oven to 200°C. Make the glaze while the rolls are proofing by blending the soaked cashews and water with maple syrup and vanilla extract. Add more water if needed. Bake rolls minutes until deep golden. Spread glaze on top right out of the oven.