SINLESS CINNAMON ROLLS

SINLESS CINNAMON ROLLS

SINLESS CINNAMON ROLLS w/PAIGE HATHAWAY

INGREDIENTS

THE DOUGH 

  • 1 PASTURED EGG OR DUCK EGG
  • 2 TBS MCT OIL OR BRAIN OCTANE OIL
  • 2 TSP VANILLA EXTRACT
  • 1 1/2 CUPS MINUS 1 TBS GROUND FLAX SEED MEAL
  • 2 TBS COCONUT FLOUR
  • 1 TSP BAKING SODA
  • PINCH PINK SALT
  • 2 TBS LAKANTO (Put in coffee grinder or blender to powder it. Lakanto will have a powder version soon)

THE FILLING

  • 4 TBS BULLETPROOF COLLAGEN PROTEIN
  • 2 TBS LAKANTO
  • 1 1/2 TBS ORGANIC CINNAMON
  • PINCH PINK SALT
  • 2 EGG YOLKS
  • 2 TBS UNSWEETENED ORGANIC COCONUT MILK (CAN ADD A LITTLE MORE TO GET THINNER TEXTURE)
  • 6 DROPS VANILLA OR ENGLISH TOFFEE STEVIA

THE ICING (DAIRY FREE COCONUT OR PROBIOTIC ICING)

COCONUT ICING

  • 4 TBS COCONUT MILK
  • 1 TBS LAKANTO
  • 1/2 TSP VANILLA EXTRACT
  • PINCH PINK SALT

Watch the video and make sure your can of coconut is the organic full fat orginal version with guar gum. It should also chill in the fridge for a couple hours or overnight so that its not watery when you use it. 

CROSBY'S PROBIOTIC ICING

  • 2 TBS GRASS-FED COLOSTRUM OR WHEY PROTEIN
  • 2 TBS COLLAGEN
  • 2 TBS LAKANTO
  • PINCH PINK SALT
  • 2 TBS GRASS FED GHEE
  • 2-3 TBS ORIGINAL BIO-K 

DIRECTIONS

For the dough, whisk up all the wet ingredients first and then add the dry and mix and mash together as balanced as possible so that all the flavor is throughout the dough. The dough should be slightly sticky but dry enough to mold into a ball. Place the ball of dough on wax paper and cover with another piece of wax paper. Begin to roll the ball out both way over the wax paper making the dough into a long rectangle. Peel off the top layer of wax paper.

For the filling, add all dry ingredients into a cup thats easy to stir, round bottom coffee cups are best, and then add the 2 egg yolks and coconut milk and stir into a thick consistent glaze. Spread the filling on top of the rectangular dough until about a half inch away from each edge. At this point you can decide to refrigerate it for a second in order to let the dough set a bit, or just go for it and begin rolling. As you pull the wax paper from underneath the dough, start the roll the dough without the dough tearing through. Once you have created your perfect cinnamon log cover it back up in wax paper and set in freezer to mold for 20 minutes.

Set your oven to 325-350 degree. Retrieve your cinnamon masterpiece and cut into 8 even chunks. Ghee up your pan, and throw those puppies in the oven for 12 minutes. Add dry ingredients of icing to another cup and drop in the wet ingredients to stir up and set this in the fridge while the cinnamon rolls are in the oven. When the cinnamon rolls come out its your preference to either ice them right away and have a melted icing hot cinnamon roll, or place rolls in the fridge to set and then with a piped baggy dress the cinnamon rolls for a finished sinless and beautiful masterpiece!

8 Comments

Ashley August 04, 2016

Lakanto is a brand…which of their products should I be using? Their classic sweetener? Powdered? Brown?

Dan August 04, 2016

This recipe is so awesome! Thank you so much to Crosby for being the Nikola Tesla of delicious, but HEALTHY deserts! We have made this recipe at least ten times and we can’t get enough of it. Two tips I would point out to anyone making it for the first time. If you plan to make the coconut icing and not the probiotic icing, make sure that the coconut milk you are using has separated in the can. You just want to use the the thick white part of the coconut milk that sits on top of the liquid in the can. If you open your coconut milk and it is all liquid, then put it in the fridge and see if you can get it to separate. If you use a can that is all liquid the icing will be way to thin and runny. My second tip aligns with what EDIE was explaining in the comment section as well. I have been unable to get the dough to be as well combined as Crosby’s in the video with Paige. Mine is always more crumbly than the dough in the video, so it is almost impossible to peel the dough off of the paper with my fingers. What works well is to gently lift the bottom piece of the paper and use it to gently roll the dough onto itself.

Becca August 04, 2016

Adding an extra egg helped to keep my dough from crumbling.

Matthew August 04, 2016

@ Kyle – Maybe Chia meal would work? I honestly have no idea as I have not experimented with this but I know that flax and chia have similar properties when using them for culinary purposes.

Edie August 04, 2016

My expert mom helped me with rolling the dough. She made me lift up the wax paper and rolled from underneath with the wax paper helping form it as you roll instead of peeling the dough off the paper and having it crumble as you roll. Hope that helps!

M August 04, 2016

AMAZING tasting recipe – however, might want to work on a more consistent approach / method for getting the “roll” … my log fell apart with the filling already on it and had to reshape the dough into round “cookie” shapes … this definitely still tasted good however the final product looked quite messy. the icing also didnt turn out so welll- very chunky perhaps because of the ghee.

Kyle August 04, 2016

Any suggestions for a flax substitute? That’s a lot of flax for a dude to be consuming and as my testosterone has tested on the low end of average in the past, I need to avoid taking in too much flax which contains phytoestrogens that can suppress T levels. I may try I cup almond flour and 1/2 c flax (-1 Tbsp of course ;-p ) unless I hear that that’s madness and could cause a tear in the spacetime continuum, or worse, burned cinnamon rolls.

steve August 04, 2016

Can’t wait to try them!

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