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I was in San Diego, California recently and my best friend and I went to this amazing bakery, Starry Lane Bakery. They are completely gluten free, vegan, nut free, soy free, and corn free. Basically an allergy friendly dream! I had the most delicious cinnamon roll and haven’t been able to stop thinking about it since. I wanted to make an even healthier and paleo version when I got home. It’s not quite the same gooey stickiness of your traditional cinnamon roll, but it’s pretty darn good for a healthy version. I liked to fill mine with chopped figs, but you can leave those out or use the more traditional raisins instead.
Figgy Cinnamon Rolls
1 medium Japanese or white sweet potato, peeled, steamed, and mashed (about 300 g or 1.5 cups mashed)
2 tbs. softened coconut oil
2 tbs. maple syrup
1 egg or egg substitute (I used this. I haven’t tried this recipe with the AIP gelatin egg)
1/2 cup tiger nut flour
1/4 cup cassava flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
8 dried figs, soaked in warm water and chopped (alternatively you can use raisins)
1 tbs. coconut or maple sugar
1 tbs. cinnamon
1 tbs. coconut butter
2 tbs. full fat coconut milk
1 tbs. raw honey
Preheat over to 350F.
Beat your sweet potato, oil, maple syrup, and egg in a large bowl until smooth.
Combine all dry ingredients in a small bowl and whisk together. Add dry ingredients to wet and mix well until combined.
If you used freshly steamed sweet potato that was still warm, let your dough sit in the fridge for 10 minutes at this point.
Sprinkle some flour on a large piece of parchment paper. Place your dough on it then another piece of parchment paper on top. Roll out your dough to a rectangle that is about 1/4 inch thick (it will be about 8×12 inches). The easiest way to do this is to roll out the dough most of the way, then use your hands to shape it and press it out the remainder of the way.
Mix your sugar and cinnamon for the filling then sprinkle over the entire surface of the dough. If using figs or raisins, sprinkle them over the dough at this point, as well.
Using the bottom layer of parchment paper to help you, roll the dough into a log and place in the fridge for 15 minutes.
Remove your dough and slice into 8 pieces. Place your cinnamon rolls on a parchment lined baking sheet.
Bake for 40-45 minutes (if at lower altitude, check earlier). They should be golden brown, have puffed up slightly, and be fairly firm. Let cool on baking sheet most of the way before transferring to a wire rack.
To make your icing, combine all ingredients in a small saucepan and warm on low heat until everything is melted together. Drizzle over your cinnamon rolls and enjoy! I’ve actually found these to taste even better the next day 🙂