Orange Scented Cinnamon Rolls

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OH MY GOOOOOSH.

I usually amp up most recipes that I make (because let’s be honest, there are plenty of failed attempts, so you guys only get to see the good ones), but this is seriously one of the most wonderful creations I’ve made in a while.

Fall cooking is probably my favorite, so I usually have more than one fall recipe on the back-burner at all times. This one has been camping out in my purse for weeks. I had a recipe that I’d found, but felt like there was something missing…then I thought DUH. Orange. Remember those Sister Schubert rolls that had the cinnamon and orange in them? Geeze, those were the best… but they were also probably a small heart attack in a bag, so let’s not think too long and hard about it.

One final thought. I am so sorry. Football. I will never understand it. I will probably never really care about its existence. So there. Haters gonna hate! Ok, now let’s talk deliciousness! This was the most fun I’ve had in the kitchen in a while.

Ingredients

For the rolls:

  • 3 cups blanched almond flour (I used JK Gourmet)
  • 1/2 tsp of sea salt
  • 1/4 tsp baking soda
  • 1/4 cup coconut oil (I always use organic unrefined…check out Costco!), softened
  • 1 Tbsp honey
  • 2 large room temperature eggs (you don’t want to solidify the coconut oil)

For the filling:

  • 1/4 cup honey
  • 1/2 cup finely ground pecans
  • 1 1/2 Tbsp cinnamon
  • 1 Tbsp fresh orange zest (feel free to add more!)

For the icing:

  • 1/4 cup softened coconut butter
  • 2 Tbsp honey
  • 1/2 tsp vanilla

Preheat the oven to 340 degrees.

In a large bowl, combine the almond flour, salt, and baking soda. Be sure the almond flour isn’t packed as you measure.

In a separate bowl, gently beat together the coconut oil, honey, and eggs.

Add the egg mixture to the almond flour mixture and mix until a ball is formed.
(It will be very sticky!)

On a smooth surface, spread a large sheet of parchment paper out. Lay the dough on the paper and cover it with another sheet.
Roll the dough between the two sheets until you get a somewhat uniform rectangle. The dough will need to be reasonably thin.
If you need to, you can rub some plain coconut oil on the dough to prevent it from sticking.

Now, drizzle the 1/4 cup of honey evenly over the dough and spread lightly with your fingers to prevent tearing the dough.

Sprinkle the filling (all mixed together) evenly over the honey.

Here comes the fun part! Note.. be slow and steady. You don’t want the dough to tear, so take your time with rolling.

Start tightly rolling the dough longways. I used the parchment paper as I went to keep the rolling as even as possible.

Once the dough is rolled up, place on a parchment-lined cookie sheet and cut with a very sharp knife about 1-1 1/2 inches thick. You can now lay each roll slightly apart from each other on the sheet.

Bake for 10-15 minutes or until slightly golden on the bottoms.

Now for the icing.

Mix all of the ingredients together in a small bowl. Drizzle on top after the rolls have cooled for a bit.

Do you guys wish I had photos throughout the recipe?
I am open for any feedback!

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