When we first arrived in Italy it was a bit chilly,
It was evening time and the tiredness of moving had started to get to us.
And that was exactly the time for coffee and something sweet beside it.
To be honest in Italy every moment is exactly the right time for coffee and something sweet.
I’m used to bringing my own “something sweet” to have with my coffee.
Finding a sweet treat, that is gluten-free and also awesome and yummy is something that you can’t find everywhere, therefore I always keep my amazing chocolate with me in my purse.
Noi got an indulging cup of tea and a cinnamon roll that has been engraved in my memory since then.
It had this dreamy cinnamon scent. It looked airy and soft, it gave a feeling of a very big hug.
Noi described that perfect cinnamon bite in detail and my heart was captured.
After we left the café, Noi said it was tasty and fun, but definitely too sweet and a little too sticky.
We continued our trip but this cinnamon roll remained in my heart.
I had to crack that recipe and create a rerun of it,
But this time I wanted it to be suitable for me as well,
With a dreamy cinnamon scent, soft and moist, not too sweet but very precise.
We returned home after a C-R-A-Z-Y trip.
Filled with inspiration I walked into my beloved kitchen, to which I missed greatly.
The first thing that I made was this legendary cinnamon roll and listen,
It was hugging, it was sweeping, it was happy and the most precise.
Beyond the general perfection described here,
It’s healthy and nutritious,
It’s low in carbs,
It’s made out of ingredients that most of you already have at home,
And it’s one in a million!
I swear it’s the easiest to make, even more than real cinnamon rolls.
Happy days of something sweet next to the coffee to us all 🙂
Insane Cinnamon Rolls
Ingredients: suitable for a standard 12 cups muffin pan
- 5 eggs
- 6 tablespoons tahini / almond butter
- 1 tablespoon coconut oil
- 3 tablespoons maple syrup / honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon corn flour / tapioca flour
For the cinnamon filling
- 1 packed tablespoon cinnamon
- 2 tablespoons almond flour / coconut flakes
- 1 tablespoon non-dairy milk (I recommend coconut milk)
- 1 tablespoon sugar
For the glaze: (Not a must)
- 4 tablespoons sugar powder
- 1 teaspoon water / coconut milk
- Preheat the oven to 355°F (180°C) on turbo mode and line a baking pan with parchment paper, oiled with a little coconut oil.
- In a bowl put all the cinnamon filling ingredients, cinnamon, almond flour, milk and sugar, mix well and put aside.
- At the same time oil a muffin pan with a little coconut oil.
- In a bowl or a blender put the eggs, coconut oil, tahini, maple syrup, vanilla extract, baking powder and corn flour and mix well until forming a uniform and thin mixture.
- Move the mixture to the baking pan and evenly flatten it to a thin layer.
- Put the pan inside the oven and bake for 3-4 minutes until the top part is dry and doesn’t stick to your finger when touched.
- Take the pan out of the oven and put the dough we created on a work surface together with the parchment paper. Separate the dough from the parchment paper and smear cinnamon filling on top of the dough. It’s very important to smear the filling while the dough is still very hot. After smearing the filling, roll the dough very tightly into a beautiful roll. Cut our roll into slices that are 2 fingers thick and place each piece in the pre-oiled muffin pan.
- Bake the cinnamon rolls in a muffin pan for 10 minutes until they turn gold and look dry.
- In a bowl put the glaze ingredients, sugar powder and milk and mix well.
Take the cinnamon rolls out of the muffin pan, place on a plate and pour the glaze on top in repetitive movements from right to left creating lines of glaze, and serve with love 🙂
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 3 days.
- I recommend oiling the muffin pan with coconut oil or another neutral oil, this way removing the cinnamon rolls after baking them will be easier.
- It’s important to smear the filling and to roll the dough while the dough is still hot.
The recipe was first published on the FOODY website