Easter Cinnamon Buns

These Easter Cinnamon Buns are so easy to make and will be such a special treat to enjoy on Easter morning.

They are just as delicious as a fresh cinnamon bun from a bakery, and better yet, this recipe is gluten, dairy and refined sugar free!

Ingredients:

1 & 1/2 cups ground almonds
3/4 cup tapioca flour
1/4 cup + 2 Tbsp coconut flour
1/2 tsp baking soda
Pinch of sea salt
2 eggs
1/4 cup Blue Coconut coconut oil, melted
1 tsp apple cider vinegar
1 tsp vanilla extract
2 Tbsp maple syrup
1/4 cup coconut milk

CINNAMON FILLING:

2 Tbsp Blue Coconut coconut oil, melted
3 Tbsp cinnamon
1 Tbsp maple syrup

ICING:

2 Tbsp Blue Coconut coconut oil, melted
1/4 cup coconut milk
1 Tbsp maple syrup
1 tsp vanilla extract

Instructions:

1. In a large bowl, combine the dry ingredients for the dough and whisk.
2. In a separate bowl, whisk the eggs, coconut oil, apple cider vinegar, maple syrup, vanilla and coconut milk.
3. Pour the liquid ingredients into the dry and stir until fully combined.
4. Chill dough in the fridge for 20 minutes. At this point it should be firm enough to handle.
5. Place the dough on to a large piece of baking paper. Sprinkle about 1 Tbsp tapioca flour and press dough into rectangle.
6. Once dough is spread, whisk together the coconut oil, maple syrup and cinnamon and spread all over dough. At this point you could also add raisins or currents!
7. Roll dough on the long side and use the baking paper that’s underneath to help you carefully roll dough as tightly as possible - like making sushi!
8. Once rolled, place it in the freezer for 20 minutes so you can easily cut it.
9. While dough chills, preheat your oven to 180 degrees and line a baking dish with baking paper.
10. After chilling cut into 1 & 1/2 inch sections, place each one flat side down on the baking dish.
11. Bake for 25 minutes or until just done and beginning to brown on top.
12. Top with the icing before serving. Best served warm! 😋