Ingredients
For the roll:
- 1 Cup Oat Flour
- ¾ Cup Almond Flour
- ¼ tsp Sea Salt
- 2 TBSP Coconut Oil
- 2 TBSP Pure Maple Syrup
- 1 tsp Vanilla Extract
For the filling:
- 1 Cup Packed Medjool Dates
- 2 TBSPs Almond Butter
- 1 TBSP Cinnamon
- 1 Bottle of Sol-ti GINGER SuperShot®
- ½ tsp Ground Cloves
- ¼ tsp Grounded Allspice
- ¼ tsp Ground Nutmeg
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine the oat flour, almond flour, and sea salt.
- Add the coconut oil, pure maple syrup, and vanilla extract.
- Mix well until the dough comes together and can be formed into a ball. If the dough is too dry, add a little water, one teaspoon at a time, until it reaches a pliable consistency.
- Roll the dough out between two sheets of parchment paper to about ¼ inch thickness, forming a rectangle.
2. Prepare the Filling:
- In a food processor, combine the medjool dates, almond butter, cinnamon, GINGER SuperShot®, ground cloves, ground allspice, and ground nutmeg.
- Process until smooth and well combined, scraping down the sides as needed.
- If the filling is too thick, you can add a small amount of water to help blend it smoothly.
3. Assemble the Cinnamon Rolls:
- Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.
- Using the parchment paper to help, carefully roll the dough into a log, starting from one of the long sides.
- Press the seam gently to seal the log.
4. Slice the Rolls:
- Using a sharp knife, slice the log into 1-inch rolls.
- Place the rolls on a lined tray or plate.
5. Chill:
- Place the cinnamon rolls in the refrigerator for at least 1 hour to firm up.
6. Serve:
- Once firm, the cinnamon rolls are ready to serve.
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