Well, we’re fresh off our trip to Europe and still craving some sweets since we got a little used to pastries while we were away! But we’re also doing our best to get back on track so this morning I decided to put a healthy spin on one of my favorite childhood Saturday breakfast recipes – Cinnamon Rolls!!
I used an almond flour base instead of Bisquick and coconut sugar instead of brown sugar. I’m proud to say that I’m happy with how they turned out and they are 100% husband tested and approved!
Now, total disclaimer: if you’re looking for completely “clean” recipes, I’m probably not your girl. I do my best to use the BEST ingredients when cooking and baking but you’ll notice I do still use the occasional ingredients, in small amounts, that aren’t considered clean. I just honestly haven’t found a good substitute for powdered sugar yet so yeah, I’ll use it here and there for flavor sake. I tbsp for the entire recipe ain’t gonna kill anyone.
In the case of dairy products, I always look for organic, grass-fed, no GMO, antibiotic free, and pasture raised. That’s about as clean as you can get those!
Here’s how to try them for yourself and CLICK HERE to print the recipe!
- 2 cups almond flour
- 2 tbsp coconut sugar
- 3 tbsp vanilla protein powder (I used Shakeology)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp himalayan salt
- 2 eggs, lightly beaten
- 1/4 cup organic unsalted butter, melted
- 1 tbsp organic unsalted butter, melted
- 2 tbsp coconut sugar
- 1-2 tbsp cinnamon (I love cinnamon so I go heavy with it)
- 2 oz organic cream cheese, softened (I didn’t have this on hand so I used butter)
- 1 tbsp powdered sugar
- 1 tbsp organic cream (you could also use half and half, almond milk, or coconut milk instead)
- 1/4 tsp pure vanilla extract
1. Preheat oven to 325 degrees
2. Prep pie tin with organic, non-stick cooking spray
3. Whisk together dry ingredients for dough
4. Add wet ingredients and stir until sticky
5. Sprinkle gluten free flour over rolling mat, add dough, sprinkle more flour, and roll flat
6. Brush with melted butter
7. Sprinkle coconut sugar in a even layer
8. Sprinkle cinnamon in an even layer
9. Begin rolling from one end to the other (will look like a log)
10, slice into 8 even pieces
11. Arrange in circular pattern in pie tin
12. Bake for 20 minutes or until no longer doughy
13. Remove from oven and drizzle glaze over the top