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.
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.
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.
Slice the Rolls:
• Using a sharp knife, slice the log into 1-inch rolls.
• Place the rolls on a lined tray or plate.
Chill:
• Place the cinnamon rolls in the refrigerator for at least 1 hour to firm up.
Serve:
• Once firm, the cinnamon rolls are ready to serve.