I’ve been waiting all week to make these on Saturday morning. Saturday mornings need to smell differently that the other mornings. And boy, this recipe does it. First you get the smell of the coffee, because come on, coffee is always first. Then you start up the bacon — which is sure to wake up some noses. Then you bake the cinnamon rolls (with BACON) and the scent of the Saturday morning is alive. There are no more sleepers in your house, which is good, because these things will be devoured… whether or not you share.
- Biscuit Rolls
- 3 cups blanched almond flour (finely ground)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup coconut oil (softened)
- 2 tablespoons honey
- 2 eggs (room temperature)
- 5+ strips of bacon
- 1/4 cup grade B maple syrup
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- Dash of salt
- Maple Icing
- 1/4 cup raw cashews
- 2-3 tablespoons grade B maple syrup (or more, to taste)
- 2 tablespoons coconut butter (melted)
- 1 tablespoon coconut oil (melted)
- 1+ tablespoon warm water
- *For a more traditional white icing, see the bottom of the recipe.
- In a large mixing bowl, stir together the almond flour, salt, and baking soda.
- In a small mixing bowl, mix the coconut oil, honey, and eggs.
- Add the egg mixture to the almond flour mixture and mix until well combined. Use your hands to form dough into a ball, and place the bowl with the ball of dough in the refrigerator.
- While the dough is firming up in the fridge, start cooking the bacon. Heat the pan on low heat. When the pan is hot, add the bacon. Keep cooking on low heat until the bacon is cooked thoroughly, but still chewy (about 7 minutes). The bacon needs to be pliable enough to roll up, so make sure you stop cooking before it’s crispy. Remove bacon from pan and set aside on a paper-towel to drain.
- Prepare a rolling area with two long piece of parchment paper. Remove the dough from the fridge and place in between the two papers. Using a rolling pin, roll out the dough into a rectangle-ish shape. After you’ve rolled the dough to about an 1/8 inch thickness, remove the top piece of parchment paper. Use a knife to trim the sides of the dough to give you more of rectangular shape. Place the extra dough in any thin or oddly shaped areas and roll out again to evenly redistribute the dough.
- In a small bowl, mix the syrup, cinnamon, nutmeg, and salt. Drizzle the syrup mixture evenly over the rolled-out dough. Use your hands to spread it around so that it’s in a thin even layer.
- Place the strips of bacon side by side in the middle of the dough, so the the long sides of the bacon are aligned with the long side of your rectangle.
- With the short side of the rectangle facing you, begin to slowly roll the dough away from you. It may not roll perfectly in the beginning, but it gets easier once you get a little of the dough rolled. Roll slowly and carefully when you come to the bacon, so the bacon doesn’t cut through the dough. If it does, use your fingers to repair the hole and keep rolling!
- Using a sharp knife, cut the roll into portions. I try and cut mine on each side of where I know the bacon is, so that each roll has a slice of bacon in the middle. I used 5 pieces of bacon, so I ended up with 5 large rolls.
- Place rolls on a parchment-lined baking sheet, cut side up, a few inches apart and bake for 15- 20 minutes or until golden on top. (The sides won’t look as brown, but will be cooked thoroughly.)
- While the rolls are baking, make the icing. In a blender (I used a bullet), mix all of the ingredients for the icing until creamy. If mixture is too thick for your liking, add a splash more water.
- Drizzle icing on top of warm rolls and enjoy with coffee.
- *For a plain, white icing: in a small sauce pan on low heat, whisk 1/2 cup coconut butter, 2 tablespoons of honey or syrup, 1/2 teaspoon vanilla extract, and 1/4 cup water. Whisk until a smooth glaze is formed, adding more water to thin out if necessary.
Roll recipe adapted from: The Urban Poser
Maple icing recipe from: Savory Lotus
White icing recipe from: The Grain Free Table from Carrie Vitt, courtesy of FoodBabe