Prep Time

30 min

Prep Notes

I chilled the glaze for about 15 min to firm it up some, and then stirred well

Cooking Time

20 min




For the Dough:

2 ½ cups blanched almond flour

¼ cup coconut flour

¼ teaspoon baking soda

½ teaspoon sea salt

¼ cup organic coconut oil, warmed

2 Tablespoons raw honey

2 grass-fed eggs at room temp

1 Tablespoon organic vanilla extract

¼ cup coconut sugar

For the Filling:

1/4 cup organic coconut sugar

2 Tablespoons ground cinnamon

2 Tablespoons organic coconut oil

¼ cup organic raisins

¼ cup pecans, chopped

For the Glaze:

¼ cup raw honey

¼ cup organic coconut oil

¼ teaspoon organic almond extract

2 teaspoons organic vanilla extract


1. Preheat the oven to 350 degrees F. Lightly grease a pan with coconut oil.

2. Combine the dry dough ingredients in a medium bowl and mix to remove any lumps. Combine the wet dough ingredients in another medium bowl and mix well. Combine the wet and dry ingredients  Chill the dough for 15 minutes.

3. Cut two rectangular pieces of parchment paper and place the dough in between them. Use a rolling pin
to flatten the dough evenly into a large rectangle. Remove the top piece of parchment paper.

4. In a small bowl combine the filing ingredients. Sprinkle the filling mixture over the flattened dough,
then carefully roll it up. Use the bottom parchment paper to assist in rolling the dough, this works
better than using your hands. Use a serrated knife to cut the roll into 9 pieces. Carefully place the
pieces on your prepared pan.

5. Bake for 20 minutes.

6. In a small bowl combine the glaze ingredients. Drizzle over the cinnamon rolls. Sprinkle with chopped
pecans. Enjoy!



Serving size: ½ roll    Calories: 251    Fat: 17    Carbohydrates: 21    Sodium: 71    Fiber: 3    Protein: 5  

I like to drizzle on some unsweetened organic apple sauce on my serving, and heat in the microwave for 20 seconds.

Pure deliciousness!!