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Almond Flour Cinnamon Rolls

Almond Flour Cinnamon Rolls Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour, super-fine
  • 1/4 cup tapioca flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp milk, any kind
  • 3 tbsp unsalted butter, very soft (for filling)
  • 1/4 cup packed brown sugar or coconut sugar (for filling)
  • 1 tbsp ground cinnamon (for filling)
  • 2 oz cream cheese, softened (for icing)
  • 2 tbsp unsalted butter, softened (for icing)
  • 1/3 cup powdered sugar (for icing)
  • 1/2 tsp vanilla extract (for icing)

Method
 

  1. Whisk almond flour, tapioca flour, baking powder, salt, and sugar in a bowl. Stir in melted butter, egg, 1 tsp vanilla, and milk until a soft dough forms.
  2. Knead dough 3-4 times on parchment, shape into a disc, cover, and rest 10 minutes. Preheat oven to 350°F (175°C). Grease an 8x8-inch pan.
  3. Roll dough between parchment into an 8x12-inch rectangle. Spread 3 tbsp soft butter over dough, then sprinkle with brown sugar and cinnamon. Roll up tightly from the long side.
  4. Cut into 9 slices and place in pan. Bake 20-22 minutes until golden and centers are set. Cool 5 minutes.
  5. Beat cream cheese, 2 tbsp butter, powdered sugar, and 1/2 tsp vanilla until smooth. Drizzle over warm rolls and serve.

Notes

If your kitchen is warm and the dough feels sticky, chill it for 10 minutes before rolling. The rolls are best the day they are baked, but leftovers reheat beautifully and stay soft.