Ingredients:
Dough:
2 tbsp coconut oil (melted)
1 tbsp honey
1 egg
1 tsp vanilla extract
1 1/2 cups almond flour
1 tbsp coconut flour
1 tsp baking soda
Filling:
2 tbsp cinnamon
1/4 cup finely chopped pecans (optional)
Glaze:
1/3 cup coconut ream
1/4 tsp Pure vanilla extract
Directions:
Preheat oven to 350F
In a large mixing bowl, combine all dry ingredients for the dough.
In a separate bowl combine egg, oil, honey and vanilla; stir well
Pour the liquid ingredients into the dry and stir until fully combined.
On a large piece of parchment paper, place dough in the center.
Using a roller or hand, press dough into rectangle, about 10 x 7”.
Once dough is spread, evenly top with filing.
Roll dough on the long side, so it is wide. The dough can be sticky, so I find it is best to chill before rolling if you find dough sticking to parchment paper.
Once rolled, gently seal the end and chill the roll in the freezer for 10 minutes, so it's easier to cut
Line a large baking sheet with parchment paper or grease with oil
Cut into 1 1/2 inch sections, place each one flat side down on a parchment lined baking sheet
Bake in the middle rack of preheated oven for 20 minutes or until just done and beginning to brown on top.
For the glaze: In a small saucepan, bring coconut cream to a simmer then lower heat, stirring occasionally for 5 mins until syrupy Then mix in vanilla and salt. It will thicken as it cools. Allow it to cool, or refrigerate for 5 minutes
Remove buns from oven top with glaze and enjoy!
