cinnamon rolls
From Nicole at autoimmunewellness.com
Ingredients
Filling
- ¼ cup + 1 teaspoon coconut oil, melted
- 2 tbsp cinnamon
- 1 tsp pure vanilla extract
- ½ tsp sea salt
- ¼ cup + 3 tablespoon coconut sugar
Dough
- 2 cups mashed white sweet potato (about 3 large sweet potatoes)
- ⅔ cup cassava flour
- ½ tsp sea salt
Instructions
Preheat oven to 375F.
In a small bowl combine melted coconut oil, cinnamon, vanilla extract, sea salt and coconut sugar. Mixture will be thick and resemble wet sand.
Measure out 2 cups of sweet potato mash and mix together with cassava flour and salt until ingredients come together into a pliable ball of dough. If necessary, add more cassava flour by the tablespoon to achieve this consistency. You want a soft and pliable dough that is not wet or sticky.
Place ball of dough between two pieces of parchment paper. Using a rolling pin, roll out the dough into a large rectangle about 8 ½ x 11 and no less than ¼ inch thick.
Using an offset or rubber spatula, spread the filling over the lower ⅔ of the dough.
Use the parchment paper to help you, fold the top ⅓ of the dough down to cover the middle ⅓ and fold the bottom ⅓ up to place on the middle third.
Starting from the short edge, use a large sharp knife or bench scraper to cut dough into ¾-inch wide strips.
Carefully roll each strip inward into a tight circle. If the dough cracks in a few places, use wet fingertips to help bring it back together.
Place into a baking dish of choice and bake in the middle rack of oven for 30-35 minutes.*
Notes
- Don't worry if some oil seeps out and pools around the rolls as they bake, this keeps them moist and most of it should be absorbed once they're done cooking.