Ingredients
Units
Scale
For the cinnamon rolls
- 1/4 cup palm shortening
- 1/3 cup maple syrup
- 1 & 1/2 cup mashed Japanese sweet potatoes
- 1/2 cup arrowroot starch
- 1/2 cup coconut flour
- 1/4 cup tigernut flour
- 1 tsp baking powder
- 1 tbsp gelatin
- 1 tsp cinnamon
For the filling & topping
- 5 tbsp coconut sugar
- 1 tbsp blackstrap molasses
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 2 tbsp coconut butter, melted
Instructions
- Preheat the oven to 375 F and line a large baking sheet with lightly greased parchment paper.
- Using a large bowl, cream the palm shortening and maple syrup together. Add the sweet potato and stir to combine.
- Combine the dry ingredients in a separate bowl and pour into the bowl with the wet ingredients. Stir to combine until a dough forms.
- Set out a large piece of parchment paper and lightly flour it with arrowroot starch. Add the dough to the sheet and use a rolling pin to roll it out into a large rectangle with the dough about 1/4″ thick.
- Combine the coconut sugar, molasses, ginger, and cinnamon in bowl and stir to combine. The molasses may clump the sugar a bit, but that’s okay! Pour the sugar onto dough and evenly spread with your hands.
- Use the parchment paper to assist you in carefully rolling up the dough into a cylinder. Roll slowly, and use your fingers to patch any holes along the way. The cylinder should be about a 2.5″x9″ log.
- Use unflavored floss to cut the log into cinnamon rolls. You should have about 8.
- Add the cinnamon rolls to the baking sheet and evenly space. Lightly brush or spray with coconut oil and transfer to the oven. Bake for 30-35 minutes or until golden brown.
- Remove from the oven and allow to cool. Top with melted coconut butter as icing if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 249
- Fat: 10.4g
- Carbohydrates: 38.7g
- Fiber: 4.5g
- Protein: 2.6g