For breakfast on Christmas morning Hubby makes his traditional cinnamon rolls. They are so good, but I’m sure the level of sweetness will just be too much for me this year and I may not feel great after eating all of that wheat-based pastry. So while he was making his recipe for him and the kids, I made a version of a cinnamon “roll” muffin that will be perfect for me and anyone else who wants to share with me. Not that it needs it, but I made a coconut cream frosting to go on top as well. I think they turned out very cinnamon-y and will be a good substitute for the traditional Christmas morning Cinnamon Roll. Give them a try, and see what you think.
Paleo/Primal Cinnamon “Rolls” with Maple Coconut Frosting
1/2 C coconut flour
1 C almond meal
1/2 t salt
1 t baking soda
3 T cinnamon (yes, that’s Tablespoons!)
3/4 C Pumpkin puree or Apple sauce (I used pumpkin this time)
3/4 C Maple Syrup
1/2 C coconut oil – melted
1 T vanilla
14 oz can coconut milk
2 T maple syrup
Bring all ingredients to room temperature! Preheat oven to 350F. Mix all dry ingredients in a bowl and all wet ingredients in a separate bowl. Then mix wet with dry. Fill lined muffin tins with batter and bake for about 20 minutes or until muffins are firm on top.
For frosting, beat coconut cream from a can of coconut milk and maple syrup until it thickens a bit. Spoon frosting over cooled “rolls”.