Coconut Flour Cinnamon Rolls

These were REALLY tasty flavor-wise. The texture was somewhat off/different...but I'm hoping that'll be improved upon next time by making them shorter/thinner. They were yummy regardless...

This made 6 rolls...so making them smaller by half would/should make 12-ish. These are grain free, gluten free, and dairy free.

Adapted from the following: http://urbanposer.blogspot.de/2012/04/best-almond-flour-cinnamon-rolls-paleo.html

Ingredients:

• For the rolls: 
• 1 cup coconut flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/4 cup coconut oil, softened
• 2 tbsp. honey
• 4 eggs, room temperature
• 1/4-1/2 cup water (or coconut milk; you want just enough to give the appropriate texture)
• For the filling: 
• 1/4 cup honey, melted enough to spread easily
• 1-2 tbsp. ground cinnamon

Directions:

1. Preheat the oven to 325F. 
2. In a large bowl, combine the flour, salt, and baking soda. 
3. In a separate bowl, beat the coconut oil and honey together. Add the eggs (if the eggs are too cold, the oil/honey will harden...which is why they need to be room temperature; also, be sure the oil/honey is not heated to too hot of a temperature, or else they might scramble the eggs). 
4. Add the egg/oil/honey mixture to the flour mixture. Mix thoroughly. Add 1/4 cup of water and mix thoroughly, then add the remainder 1 tbsp. at a time until there's just enough to get the dough to properly clump together. 
5. Place the dough on a piece of parchment paper and press out into a 9x13 rectangle. I did this with my hands/fingers instead of trying to roll it with a rolling pin. 
6. Spread the honey (for the filling) evenly over the dough and spread it across the surface with your fingers, if needed. 
7. Sprinkle the cinnamon across the entire dough surface.
8. Roll the dough up. I found it helpful to use the parchment paper to help with this. I placed the dough with the short side closest to me and then rolled the dough away from me. The dough will likely come apart/crack somewhat during the rolling process...and that's totally fine. Just reshape with your hands as you go, if needed. You can always re-shape somewhat to make them prettier after rolling and cutting them as well...just make sure you try and roll the whole thing fairly tightly (the looser it is, the more it will fall apart). 
9. With a butter knife, cut the roll into slices. I originally did the width of two of my fingers...but this didn't particularly do well with cooking the inners of the rolls (they were too thick)...so next time, I'm going to do them about the width of one of my fingers (so about 1/2-3/4 of an inch thick). 
10. Place the slices the with cut sides down on a foiled cookie sheet. Reshape them slightly, if needed (if they fell apart somewhat or just need prettied a little).
11. Bake...the original recipe says for 10-15 minutes...which I think might work with the thinner cuts...but with the thicker (2 finger width) cuts, I had to bake mine for about 20-25 minutes. Check on them every so often and remove them when the tops begin to brown. 

Optional Icing Recipe :

Ingredients:

• 1/8 cup softened coconut butter
• 1 tsp. honey
• 1/8 tsp. vanilla
• optional: 1/8 cup full fat coconut milk (will make the icing white)

Directions:

1. Mix the coconut butter and honey until they form a paste of sorts.
2. Add the vanilla and, if desired, the milk 1 tbsp. at a time until you reach the consistency you want
3. Spread over the tops of the still slightly warm rolls.