Grain Free Cinnamon Pecan Rolls
Since we adopted a grain free lifestyle to reduce inflammation and improve our health a number of years ago, we had yet to perfect a cinnamon pecan roll recipe that compared with the original... Until now. These rolls are fabulously gooey and decadent, reminiscent of our old favorite pecan rolls that we used to get at the local bakery as kids.
Smother them with maple sweetened cashew frosting, and you've got yourself a brunch dish that will knock everyone's socks off, whether your guests and loved ones are grain free, gluten free or good old everything-avores.
You can make the dough in advance and refrigerate it overnight to bake first thing in the morning. Or freeze the sliced rolls to have on hand to pull out whenever you want them.
grain free cinnamon pecan rolls
- YIELD: 10-12 Rolls
- PREP: 60 minutes
- COOK: 25 minutes
- READY IN: 1 hour, 25 minutes
Buttery grain free cinnamon roll dough rolled up with gooey maple pecan filling and topped with cashew vanilla frosting, for a delicious brunch!
- 2 cups blanched almond flour
- 1 cup arrowroot powder, plus 1⁄4 cup more for rolling
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 7 Tbsp maple syrup
- 2 eggs
- 6 Tbsp grassfed butter, ghee or coconut oil, plus more for greasing pan
- 1/2 cup pecans
- 3 tsp ground cinnamon
- 1 cup raw cashews, soaked in water for 4-8 hours then drained
- 1/4 cup unsweetened coconut milk
- 1 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- Whisk together eggs, 4 Tbsp melted butter (or ghee/coconut oil), and 2 Tbsp maple syrup in a medium mixing bowl. Sift together almond flour, 1 cup arrowroot, baking soda and sea salt on top of wet ingredients, then stir until combined into a sticky dough.
- Generously sprinkle a large parchment square with arrowroot powder, then gently press dough out on top into a thick oval. Sprinkle dough generously with arrowroot and roll out into a 10” x 15” rectangle about 3⁄4” thick.
- Meanwhile, to make filling, finely chop pecans, then stir together with 3 Tbsp maple syrup, 2 Tbsp melted butter (or ghee/coconut oil) and cinnamon. Spread the filling out evenly over rolled out dough, leaving 2 inches on one long edge with no filling. Gently roll dough up into a long log from the filling side first, sticking the bare dough together at the end to seal your roll. Carefully transfer the parchment paper with roll on it to a baking tray or cutting board, then cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat oven to 350 F, then butter/grease an 8 inch cast iron or baking dish. Remove the roll from refrigerator and cut into 2 inch slices. Place rolls in baking dish with a 1⁄2 inch gap between each one, and bake for 25 minutes until fluffy and starting to brown.
- While the rolls bake, process or blend the soaked cashews, coconut milk, 2 Tbsp maple syrup, 1 Tbsp coconut oil and vanilla extract to make a smooth and creamy frosting.
- Slice between rolls with a knife, spread with frosting and serve warm.