Grain Free Currant-Coconut Cinnamon Rolls - Food.Love.Legacy. Blog at - 294210


Grain Free Currant-Coconut Cinnamon Rolls 
Jan. 11, 2013 12:19 pm 
Updated: Mar. 26, 2013 11:20 am
these are wonderful. simply wonderful. they are crunchy and soft, sweet and spicy, and they conjure up all things warm and inviting. i see them becoming part of more than a few afternoon tea times with good friends or my sweetest family.

first, you make a delicious nut-flour-based sweet dough.  roll it out between sheets of parchment paper, carefully peel back the top sheet of parchment, and sprinkle with maple sugar and currants.

 now carefully use the bottom sheet of parchment to help you roll a tight roll, short side to short side of your dough.  (mine weren't tight enough, but they still baked up yummy!)  if dough seems too soft, pop it into the freezer for ten minutes or so.  then slice into 1/2 inch thick rolls.

line those rolls up on a parchment-lined cookie sheet.  bake at 340 degrees.

 allow your rolls to cool for about ten minutes on the cookie sheet (so they don't fall apart!).  then drizzle with the coconut butter-butter glaze.  lick your fingers.  then wash your hands.  :)

serve these babies to your besties.  just the girlfriends you really love.  'cause otherwise, you should just eat them yourself.

you want the recipe?  'k.  leave a comment if you make them!!!  and i'd love it if you pin this post... it's nice to share!  (and speaking of sharing, i was inspired for this recipe by The Urban Poser.  Her blog is beautiful, and her recipes are amazing!  Click her name to visit her blog now.  :)

Grain-Free Currant-Coconut Cinnamon Rolls

3 cups almond flour
1 cup chestnut flour (or chia flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup melted butter
2 tablespoons real maple syrup
2 large eggs

1/4 cup maple sugar (Trader Joe's carries this)
1/2 teaspoon cinnamon combined with
1/4 teaspoon each nutmeg, allspice, ginger
1/2 cup currants

Preheat your oven to 340 degrees.  Combine your flours, salt, and soda.  Meanwhile, melt your butter and whisk together with syrup and eggs.  Blend these together and roll the dough between two sheets of parchment.  (If it feels too soft, toss into the freezer for about ten minutes.)

Stir together maple sugar with spices.
Carefully peel back the top parchment sheet and sprinkle  with maple sugar mixture, then currants.

Use the bottom sheet of parchment to help you roll a tight log from short-end-to-short-end.  (I found it very difficult to roll as tightly as I'd like, but the rolls baked up wonderfully nonethless!)

Once you have a roll, carefully wrap with the parchment and "log roll" it a bit tighter.  If needed, you might chill for an additional few minutes, to make slicing easier.  Slice your dough roll into 1/4 to 1/2 inch slices and place on a parchment-lined baking sheet.

Bake at 340 degrees for about ten minutes.  You'll want these soft in the middle and just starting to get golden on top.

Meanwhile, warm and blend together

1/4 cup coconut butter
1/4 cup butter
1 tablespoon maple sugar
1/2 teaspoon cinnamon

After cooling for ten minutes, drizzle with your warm glaze.  Serve warm with hot coffee or tea!
Jan. 12, 2013 10:17 am
Awesome Angela! Your blog and photos are unbelievable.
Jan. 12, 2013 10:30 am
Agreed! Gorgeous!
Jan. 12, 2013 10:51 am
Awesome!Some absolutely beautiful photos.
Jan. 12, 2013 4:56 pm
Purdy! Look tasty, too!
Jan. 13, 2013 2:48 am
Amazing photography, like how you caught the drip of butter glaze. :)
Jan. 13, 2013 4:51 am
Very nice. I am sharing this with my gluten free niece. I am sure she will adore them. Thanks for sharing.
Jan. 31, 2013 8:59 am
thank you, sheri! these are so yummy. :)
Mar. 26, 2013 11:20 am
Sounds soooo yummy! I will try these this week-end. So happy to find some recipes as I am a newbie to the gluten/four free world. Thanks so much!
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Angela Sackett

Home Town
Naples, Florida, USA

Member Since
Feb. 2011

Cooking Level
Not Rated

Cooking Interests
Baking, Slow Cooking, Asian, Mexican, Indian, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet

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About Me
I'm a mom of five, one-time semi-finalist for The Next Food Network Star, now "focusing" on my photography business and home-educating our awesome growing chefs.
My favorite things to cook
garlic, sweets, and thai!
My favorite family cooking traditions
I can still taste my grandma Margaret's fried peach pies, grandpa's tomatoes fresh and warm from the garden sun (eaten whole while standing at the kitchen window)... Grandma Rose's five cheese macaroni and marinated hearts of palm. Now we're making our own traditions with dad's jalapeno mac n' cheese and my son's made-from-scratch-with-no-recipe pie crust (and any filling that strikes his fancy!).
My cooking triumphs
Learning to cook at all! Learning to love chicken even when I've held it raw. Enjoying bananas and brussels sprouts! Teaching my kiddos to cook and letting them experiment, without my input, to create their own masterpieces.
My cooking tragedies
The ginormous bowl of tuna pasta salad (which I detest!) which got pitched directly after I made it, on a pregnancy-induced-craving whim... the "vinegar and sour cream" crock-pot chicken I made my new husband of two weeks, which he couldn't choke down!
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