Cinnamon Rolls...decent

These cinnamon rolls are only like normal cinnamon rolls because they have cinnamon and they're in a roll shape.  Those details aside, don't expect a real cinnamon roll. They're more like rugelach. Crunchy.

Which is why I would suggest adding raisins.  With raisins, this recipe would be a million times better.  Without raisins, I wouldn't make it again (although I have eaten every last one of these...)

(Note: I didn't make the icing because I'm not a huge fan of coconut oil.  That might make the rolls better, if you like the coconut flavor.)

Ingredients:

Roll:

• 1 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup of raisins
• 4 tablespoons butter (room temperature)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon honey
• 1 tablespoon cinnamon

Icing:

• 2-4 tablespoons honey
• 1/4 cup Coconut manna/butter (Melted)
• 1/2 teaspoon Vanilla
• 2 tablespoons Coconut oil (Melted)

Directions:

1. Preheat oven to 350.
2. Combine flour, baking soda, and salt in a bowl. Mix.
3. Add eggs and honey to the bowl. Mix.
4. Add butter and mix it well, until a ball of dough forms.
5. Using two Silpats (or two pieces of greased parchment paper) on either side of the dough, roll the ball into a 1/4-inch-thick rectangle.
6. Remove the top Silpat or parchment paper and sprinkle the dough liberally with cinnamon. 
7. Drizzle with honey.
8. Scatter raisins evenly over the dough.
9. Using the Silpat/parchment paper, roll the dough into a log.  Go slowly and repair any cracks along the way.  (Seriously, use the Silpat/paper! It's really helpful because it doesn't stick as much as fingers.)
10. Cut the log into 1.5-inch rolls and place each on a greased baking sheet.
11. Bake at 350 for about 15 minutes.
12. Melt the manna and coconut oil. Mix with honey and vanilla.  Allow it to cool a bit so that it hardens on the rolls.