The weather forecast for the weekend was cold and rainy so I had decided to make a batch of chili to keep us warm and full. Kris said “Ohhhh, we need some cinnamon rolls to go with the chili”. That may sound strange but growing up in Iowa cinnamon rolls were always served with chili at school. There is nothing better than dipping a chunk of a cinnamon roll into your chili.
I found this recipe on glitterandgritgirl.com and the rolls turned out really good. I changed it up a little bit. She used nuts and raisins in the filling but I left these out and just used butter and cinnamon.
Cinnamon Rolls
- 3 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 2 pastured eggs
- 1 tablespoon maple syrup
- 2 tablespoons butter
- cinnamon
Preheat oven to 350 degrees. Mix first three ingredients in a bowl. Add butter, mix. Add eggs one at a time, mix. Add maple syrup, mix.
Knead it with a spatula or your hands.
Spread a ball on parchment paper on a flat surface. Knead a bit. Pat it down into a nice big squarish shape. Use a second piece of parchment paper and use a rolling pin to roll it out. Spread with butter and sprinkle on the cinnamon.
Use your parchment paper to help roll it into a long log. You will need the assistance of your parchment paper, because this dough is made from almond flour it’s not as stretchy and sticky as a wheat or other gluten flour.
Once you have a nice rolled log, wrap it up in the parchment paper and plop it in the freezer while you make your icing.
Vanilla Cream Cheese Icing
4 oz. cream cheese, softened
4 tablespoons butter, softened
2 tablespoons heavy whipping cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
Mix using a hand blender, hand beaters, or an immersion blender.
Scoop into a bowl. Set aside.
Retrieve your log from the freezer. Unroll the parchment paper onto a cookie sheet. Take the log (not frozen, only a little hardened from the cold) and cut two inch sections, evenly. Flip them (so the spiral is facing up) and spread on your parchment paper.
Bake for 15-25 minutes. Stay close, though, because they could cook faster or slower in your oven! You want the top to be lightly golden, the middle to be tender (not doughy), and the sides to be beautifully blonde.
Let cool slightly then top with the icing.
Serve for breakfast or, as we do, with a heaping bowl of chili. Enjoy!!