Grain-free Cinnamon Rolls

I couldn't resist making these cinnamon rolls the other day, even though they break a couple of my rules, such as, being a little more of an advanced recipe, and using sugar (how dare me!).  But I think every now and again a person needs a special treat, and maybe they need that special treat to be gluten-free.  Now don't go nuts and eat 6 in a row, but one or two shouldn't hurt one bit!  

And although these cinnamon rolls aren't exactly the traditional type, I can guarantee they won't disappoint. 

INGREDIENTS:

Dough

- 3 cups blanched almond flour

- 4 tablespoons flax meal (I used this)

- 1/2 cup unrefined granulated sugar

- 1 3/4 teaspoons baking soda

- 1/4 teaspoon sea salt

- 1/4 cup of flax meal + 1/4 cup warm milk (dairy or nondairy)

- 3 large eggs

Filling

- 1-2 tablespoons melted butter

- 1/2 cup unrefined granulated sugar

- 1-2 tablespoons cinnamon

For the pan

-2 tablespoons melted butter + 1 tablespoon unrefined granulated sugar

Frosting

- 4 ounces cream cheese, softened and at room temperature

- 3 tablespoons raw honey

- 3 tablespoons heavy cream

DIRECTIONS:

1. Preheat oven to 350 degrees.  Prepare an 8x8 pan - add the melted butter and sugar to the bottom of the pan.

2. In a bowl combine the almond flour, 4 tablespoons flax meal, sugar, baking soda, and salt.  Make flax eggs by combining the warm milk with remaining 1/4 cup flax meal.  Add the "flax eggs" and the 3 eggs to the dough.  Mix it well.  The dough will be like a thick, sticky cookie dough.  I like to mix this dough by hand (despite the fact that it's sticky).

3. Wash your hands.  Place on the counter a sheet of parchment paper.  Oil the paper and your hands with coconut oil.  Place the glob of dough onto the oiled parchment.  Oiling your hands more as needed (to prevent sticking) press the dough into a rectangle (approximately 1 inch thick).

4. On the dough place the 1-2 tablespoons of melted butter, sugar, and then cinnamon.  Sprinkling it on evenly.  Roll the dough up (the long way) using the parchment paper.

5. Using a sharp knife or a string of dental floss, slice the rolls.  The thickness of the rolls is up to you.

6. Place the rolls into the prepared pan side by side.  Brush on a little more melted butter on to the tops. Place into the oven and bake for 30 minutes.  Cover with tinfoil (only if they are getting too brown) and bake another 10-15 minutes.

7. Remove from oven and let cool 30 minutes.  (When they come out of the oven they are a little on the soft side, as they cool they gain the perfect texture).  Mix frosting ingredients together until smooth.  Frost and serve.

These should be stored covered at room temperature.  They stay really nice and soft as long as they are covered for several days.  They can also be frozen for a later date.

(Adapted recipe from here)