I made these for my special Birthday Breakfast! And let me tell you, they were more yummy then all the donuts, bagels, and cinnamon rolls out of a can that I have had in years past! These will stay in my arsenal of recipes for the rest of my life! You will see these at holidays and birthdays to come! Give them a try who new bacon inside your cinnamon rolls could taste soo dang good.
Dough:
2 eggs (large)
1/4 cup organic/clarified butter or ghee
1 Tbsp honey or maple syrup
2.5 cups almond flour
2 Tbsp coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon (optional)
Filling:
1 Tbsp coconut oil
2-3 Tbsp honey or maple syrup
2-3 Tbsp cinnamon
1/2 tsp vanilla
8-10 strips pre-cooked bacon (400 °F on baking sheet for 5-10 minutes)
Icing:
1/4 cup coconut milk
1 Tbsp coconut oil
1 Tbsp maple syrup
1/2 - 1 tsp vanilla
Instructions:
1. Preheat oven to 350 °F.
2. Beat eggs and whisk in butter/ghee and 1 Tbsp honey/maple syrup.
3. Add almond and coconut flours, baking soda, salt and (optional) 1 tsp cinnamon. Mix well.
4. Place dough in between two pieces of parchment paper on countertop. Use rolling pin to flatten into rectangle, about the size of baking sheet. Remove top layer. You will end up with something like this, (if you do not add cinnamon, dough will be much lighter in color):
5. Mix coconut oil with remaining honey/maple syrup. Stir in remaining cinnamon. Pour mixture onto dough and spread evenly to 1/2 inch from edge.
6. Lay bacon strips horizontally across dough. They do not need to reach ends.
7. Using parchment paper as a guide and starting at one of the long sides, carefully roll dough. You will end up with a log of dough the length of the pan, (sorry, no picture for this one).
9. Bake 18-22 minutes until cooked throughout. Let cool.
10. Make icing while cinnamon rolls are in the oven: mix coconut milk, oil, syrup and vanilla. Place in fridge to obtain thick consistency.
11. Drizzle over cooled cinnamon rolls, and enjoy!
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