Weeknight Cinnamon Rolls in a Muffin Pan
- Yield 12 servings
- Prep 15 minutes
- Cook 1 hour
Weeknight Cinnamon Rolls in a Muffin Pan sits in the Desserts section of Regbie. The card serves 12 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 12 servings
- 1¾ cups finely ground almond flour
- 1½ cups tapioca starch, plus more for sprinkling
- ¾ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ⅓ cup light coconut milk, blended
- 3 tablespoons melted ghee
- 2 tablespoons raw honey, melted
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- Avocado oil spray, or coconut oil spray
- 1 tablespoon ghee, at room temperature
- 1 tablespoon raw honey, at room temperature
- 2 teaspoons ground cinnamon
- ¾ cup powdered maple sugar, or Swerve confectioners sweetener
- 1 tablespoon palm oil shortening, or ghee, at room temperature
- ½ teaspoon vanilla
- 1 tablespoon full-fat coconut milk, or unsweetened almond milk
Method
In a large bowl, whisk together the almond and tapioca flours, baking soda, and salt.
Tip in the coconut milk, ghee, honey, and vanilla, and mix well.
Lastly, add the egg. Continue to mix until a sticky dough forms.
Lid and chill the dough in the refrigerator for 10 to 15 minutes. At this point, it should be firm enough to handle with some help from extra tapioca flour.
While that cooks, heat your oven to 350°F (177°C) and spray 12 wells of a muffin pan with avocado or coconut oil spray. (Pro tip: spray the muffin pan on your open dishwasher door! Any mess you make will be gone once you run the dishwasher!)
Draw a 14 x 6 inch rectangle on a large piece of parchment paper. Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Set the chilled dough in the center of paper and using tapioca flour dusted hands, press the dough into the long rectangle traced on the paper with the heels of your hands until the dough is of even thickness.
In a small bowl, mix together the ghee, honey, and cinnamon until it is a thick paste with no lumps.
Carefully spread the filling in a thin layer over the surface of the dough.
Using the parchment paper to help you, roll the dough tightly on the long side. Once rolled, place the dough in the freezer for 5 to 10 minutes for easier slicing.
Cut the chilled roll into 12 even pieces with a sharp knife. Set each piece, flat side down, in a greased muffin tin well.
Roast for 16 to 18 minutes, rotating the tray at the halfway point. The rolls are finished cooking when the tops are golden brown and a toothpick inserted in the center of a roll comes out clean.
While the rolls bake, prepare the icing! In a medium bowl, whisk together the powdered maple sugar or Swerve confectioners sweetener, palm oil shortening, and vanilla.
Slowly add the coconut milk and stir until the desired consistency is achieved.
Move the rolls from the muffin pan to a wire rack in a rimmed baking sheet.
Spoon on the icing while the rolls are still warm and dig in!
Kitchen notes
- Straightforward Cinnamon Rolls in a Muffin Pan is excerpted with minor adaptations from Paleo Baking At Home: The Ultimate Resource for satisfying Grain-Free Cookies, Cakes, Bars, Breads and More © 2020 by Michele Rosen.
- Reproduced by permission of Page Street Publishing.
- All rights reserved.
