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Almond-Cinnamon Rolls with Date Filling
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Almond-Cinnamon-Rolls1 I loved waking up to the smell of my mom’s cinnamon rolls as a kid.  Since I am feeling nostalgic, I decided to recreate my childhood treat, only this time I am using almond flour!  I absolutely love the nutty taste and crispy texture these rolls get when baked!  And if that isn’t enough, I am using chewy dates and cinnamon as a filling, and topping each roll with a drizzle of sweet vanilla yogurt.  It doesn’t get much better than this for a guilt-free {and gluten free, for my gluten free friends out there} breakfast or dessert! The cool thing about this recipe is it doesn’t require any added sugar, because the ingredients have natural sweetness and richness.  And the almond flour provides heart healthy fats and a flavor that cannot be found in a traditional cinnamon roll! Almond-Cinnamon-Rolls2 Let’s jump right in!  Preheat the oven to 375 degrees. I like to start by preparing the filling {that way, you can add it right in when the dough is ready}.  The filling is just pitted dates and cinnamon.  Place the dates and cinnamon in a bowl and mash them with the back of a fork until it forms a paste {easy, eh?}.  Set aside. Almond-Cinnamon-Rolls3 Next, we will work on the dough.  Add 1 cup of the almond flour, baking powder and salt to a bowl and mix together.  Peel and slice banana and add that to the flour mixture, along with the oil.  Using a whisk {or your hands}, mash up the bananas and incorporate all of the ingredients.  Sprinkle some almond flour on a cutting board and transfer the dough ball. Almond-Cinnamon-Rolls4 Add more almond flour, a few tablespoons at a time.  Continue to knead the dough and add more almond flour until it is no longer sticky {hint: spray your hands with non-stick spray so the dough doesn’t stick to them}.  I ended up using all 2 cups of flour {it really depends on how ripe your banana is}. Almond-Cinnamon-Rolls5 Next, roll your dough ball out in to a rectangle shape.  Add the date/cinnamon mixture {as you can see, the dates don’t really separate because of their outer membrane, so just separate them evenly over the dough}.  Then, cut in to 6 evenly spaced strips, widthwise. Almond-Cinnamon-Rolls6 Roll each strip, using a knife to scrape the bottom of the dough {it’ll help hold them together}. Almond-Cinnamon-Rolls7 Turn each roll on it’s side, and place it in greased soup crocks or mini round baking dishes, pressing down so they fit snuggly in the dishes. Almond-Cinnamon-Rolls8 Place the cinnamon rolls in the oven for 15 minutes.  Stick a toothpick in the center; if it comes out clean, they are done!  If there is still some batter on the toothpick, place them back in the oven, cooking 5 minutes at a time and re-checking with the toothpick.  The tops should be browned and crispy.  When done, run a knife along the sides and pull the cinnamon rolls out of the dishes and drizzle with yogurt.  Serve warm with a hot cup of coffee!   {These are absolutely perfect for a weekend brunch, or to reheat during the week for breakfast or a snack} Almond-Cinnamon-Rolls9

Almond-Cinnamon Rolls

with Date Filling

Recipe adapted from Chocolate Covered Katie

Ingredients:

Filling:

  • 8 Medjool dates, pitted
  • 3 tsp. cinnamon

Dough:

  • 2 cups almond flour/almond meal (or oat flour)
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 ripe bananas, mashed
  • 1 Tbsp. canola oil
  • Vanilla yogurt for icing (optional)

  Directions:

  1. Preheat oven to 375 degrees.
  2. In a small bowl, add dates and cinnamon.  Mash with the back of a fork until it forms a paste.  Set aside.
  3. In a medium bowl, add 1 cup of the almond flour, baking powder and salt to a bowl and mix together.  Peel and slice banana and add that to the flour mixture, along with the oil.  Using a whisk, or your hands, mash up the bananas and incorporate all of the ingredients.  Sprinkle some almond flour on a cutting board and transfer the dough ball.
  4. Add more almond flour, a few tablespoons at a time.  Continue to knead the dough and add more almond flour until it is no longer sticky.
  5. Roll dough ball out in to a rectangle shape.  Add the date/cinnamon filling evenly over the dough.  Cut in to 6 evenly spaced strips, widthwise.
  6. Roll each strip, using a knife to scrape the bottom of the dough.
  7. Turn each roll on it’s side, and place it in greased soup crocks or mini round baking dishes, pressing down so they fit snuggly in the dishes.
  8. Place the cinnamon rolls in the oven for 15 minutes.  Stick a toothpick in the center; if it comes out clean, they are done!  If there is still some batter on the toothpick, place them back in the oven, cooking 5 minutes at a time and re-checking with the toothpick.  The tops should be browned and crispy.  When done, run a knife along the sides and pull the cinnamon rolls out of the dishes and drizzle with yogurt.
  9. Serve and enjoy!

Yield: 6 servings

Per Serving: Calories 300, Total Fat 21g(Saturated 1.5g, Trans 0g), Cholesterol 0mg, Sodium 260mg, Total Carbohydrate 19g (Dietary Fiber 6g, Sugars 10g), Protein 9g, Vitamin A 0%, Vitamin C 2%, Calcium 20%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. Almond-Cinnamon-Rolls10

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

 

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