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

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.