Cinnamon Rolls!

Look at it. LOOK AT IT. 

That, my friend, is a warm cinnamon-sugar hug wrapped up with a vanilla frosting kiss. Being gluten free is not always fun or easy, but when you stumble upon recipes like this it makes the life worth living. Ladies and gentlemen, I give you...The Gluten Free Cinnamon Roll.

PS: This recipe is easily doubled. If you have a family like mine you'll probably want to double it. ;)

For The Dough...

2 eggs
1 tbsp maple syrup or honey
1/4 cup butter or coconut oil
2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda

For The Filling...

2 tbsp butter or coconut oil melted
2 tbsp cinnamon
3 tbsp maple sugar

For The Icing...

1/4 cup softened butter or coconut butter (should be pourable add more liquid as needed)
2-3 teaspoons honey
1/4 teaspoon vanilla extract
1/4 cup full fat milk or coconut milk

Mix together the butter and honey to form a thick paste. If you don't do it in this order the glaze tends to curdle.

Now add the vanilla, then milk one tablespoon at a time till it is a consistency you like.

The Directions...

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In large bowl mix eggs, maple and ghee. Add almond flour, salt and baking soda. Mix until well combined. Dump dough onto a piece of parchment paper. Place another piece of parchment on top and roll dough into a rectangle shape about 1/2- 3/4 inch thick. It may take the dough a little bit longer to bake, but the rolls come out softer if you make the rolls thicker. In small bowl combine filling ingredients. Spread filling over the biscuit dough mixture. Roll to dough starting at one end (the longer side of the rectangle). Using a string, thread, or floss cut individual rolls from the rolled up dough making each about 2 inches thick. Place on parchment lined baking sheet. Bake for 15-20 minutes until lightly golden brown. While baking mix the icing ingredients in a small bowl. Remove the rolls from the oven and drizzle with glaze. Serve warm and enjoy!