Gluten free cinnamon rolls

I had an interesting conversation recently with a friend about food blogs. She exclaimed, 'I hate it how they post their life story before posting a recipe!' Awkward for me. In a somewhat contradictory manner, I am posting a short spiel in order to elucidate my reasoning for not spiel-ing today. Go figure. 




For the bun:

1 1/2 cups almond meal

1/2 teaspoon baking powder

1 egg

2 Tablespoons coconut oil

1/8 teaspoon cinnamon

1/8 teaspoon vanilla extract

1 Tablespoon maple syrup

For the filling:

1/2 cup (generally around 4) medjool dates, soaked in boiling water

1/2 cup coconut milk

pinch of salt

1/4 walnuts, lightly crushed

1 Tablespoon cinnamon



1. Preheat the oven to 180 Degrees Celsius. 

2. Mix together all of the ingredients for the roll and pop the mix in the fridge for 10-15 minutes.

3. Drain the dates and add the filling ingredients (except the walnuts) to your food processor and process until a smooth paste forms.

4. Get your dough mix out of the fridge and lay it between two pieces of baking paper. Using a rolling pin, roll the dough into a shape somewhere between a rectangle and a square. The dough should be reasonably thick, which will make it easier to roll up.

5. Brush the cinnamon paste over the dough in an even layer, going all the way out to the edges. Cover the cinnamon paste with the crushed walnuts.

6. Turn one of the longest sides of the cinnamon roll towards yourself, and gently peel the edge off the baking paper. From here, use your hands and the paper if necessary to gently roll the dough over itself, until you have a log of cinnamon deliciousness.

7. Using a sharp knife, cut the log into small pieces (I cut 6 when I make this recipe) and, on a fresh piece of baking paper on a baking tray, place them scroll side up.

8. Pop them in the oven for 15-20 minutes, or until they are golden. They can be served with coconut milk as a drizzle, but realistically they are sweet enough and delicious enough to be consumed solo.