Nobody (and I mean nobody!) will believe these sweet, sticky, ooey-gooey cinnamon buns are both dairy free and gluten free with no refined sugar.
Cinnamon Roll Dough:
- 1 cup warm “whole” almond milk, see notes below
- 1 packet active dry yeast
- 1/2 cup
- 1/2 cup plus 2 tablespoons extra virgin coconut oil, melted
- 3 organic eggs
- 1 teaspoon Himalayan pink salt
- 2 1/4 cup
- 2 cups
- 3/4 cup
- 3 tablespoons arrowroot
- Cinnamon Roll Filling:
- 2 tablespoons plus 1 teaspoon cinnamon
- 3 tablespoons extra virgin coconut oil, melted
- 1/4 cup plus 2 tablespoons raw honey
- 2 teaspoons water
- 3/4 cup chopped raw pecans
Cinnamon Roll Frosting:
- 1 cup coconut butter, softened
- 2 tablespoons lemon juice
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
Cinnamon Roll Dough
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted coconut oil, salt, eggs, flours and arrowroot into yeast mixture. Gently mix until well-combined.
- Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large lightly oiled glass bowl. Cover lightly with a damp towel and set aside while you work on the filling.
Cinnamon Roll Filling
- Add the cinnamon, oil, dates, honey and water to a food processor and process into a thick, smooth paste (Note: if cinnamon-date paste is a consistency that would be too thick to easily spread, simply add more water, 1 teaspoon at a time, until desired consistency.) Set cinnamon-date paste aside.
- Place dough on a large lightly floured surface, knead gently with hands and use a rolling pin to roll to a 1/4 inch thickness. Spread cinnamon-date paste evenly over the top of the dough.
- Scatter the pecans evenly over the cinnamon-date paste.
- Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
- Cut the dough into 3/4-inch to 1-inch slices and place onto a lightly oiled sheet pan.
Baking & Frosting
- Preheat oven to 350 degrees Fahrenheit.
- Place rolls into oven and allow to cook until lightly browned and cooked through, but not overcooked, about 23 to 25 minutes.
- While cinnamon buns are baking, prepare frosting: in a mini food processor, add the softened coconut butter, lemon juice, maple syrup and vanilla. Mix together for 1 full minute, or until smooth, creamy and lump-free. Transfer the frosting to a zip top bag and cut a small hole from the corner (learn more about how to make a Ziploc Frosting Bag HERE.)
- Remove the cinnamon buns from the oven and set on a wire rack to cool to room temperature before frosting.
- To frost, begin piping a thin swirl on top of the cinnamon buns. Serve at once.
Note: leftovers can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.
To avoid a watery consistency, make sure the almond milk you buy is “whole” and not excessively filtered. You can learn more about “whole” almond milk HERE. I like New Barn , Elmhurst and Malk brands.