grain free currant-coconut cinnamon rolls.

these are wonderful. simply wonderful. they are crunchy and soft, sweet and spicy, and they conjure up all things warm and inviting. i see them becoming part of more than a few afternoon tea times with good friends or my sweetest family.

first, you make a delicious nut-flour-based sweet dough.  roll it out between sheets of parchment paper, carefully peel back the top sheet of parchment, and sprinkle with maple sugar and currants.

 now carefully use the bottom sheet of parchment to help you roll a tight roll, short side to short side of your dough.  (mine weren't tight enough, but they still baked up yummy!)  if dough seems too soft, pop it into the freezer for ten minutes or so.  then slice into 1/2 inch thick rolls.

line those rolls up on a parchment-lined cookie sheet.  bake at 340 degrees.

 allow your rolls to cool for about ten minutes on the cookie sheet (so they don't fall apart!).  then drizzle with the coconut butter-butter glaze.  lick your fingers.  then wash your hands.  :)

serve these babies to your besties.  just the girlfriends you really love.  'cause otherwise, you should just eat them yourself.

you want the recipe?  'k.  leave a comment if you make them!!!  and i'd love it if you pin this post... it's nice to share!  (and speaking of sharing, i was inspired for this recipe by The Urban Poser.  Her blog is beautiful, and her recipes are amazing!  Click her name to visit her blog now.  :)

Grain-Free Currant-Coconut Cinnamon Rolls

Rolls:

3 cups almond flour

1 cup chestnut flour (or chia flour)

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 cup melted butter

2 tablespoons real maple syrup

2 large eggs

1/4 cup maple sugar (Trader Joe's carries this)

1/2 teaspoon cinnamon combined with

1/4 teaspoon each nutmeg, allspice, ginger

1/2 cup currants

Preheat your oven to 340 degrees.  Combine your flours, salt, and soda.  Meanwhile, melt your butter and whisk together with syrup and eggs.  Blend these together and roll the dough between two sheets of parchment.  (If it feels too soft, toss into the freezer for about ten minutes.)

Stir together maple sugar with spices.

Carefully peel back the top parchment sheet and sprinkle  with maple sugar mixture, then currants.

Use the bottom sheet of parchment to help you roll a tight log from short-end-to-short-end.  (I found it very difficult to roll as tightly as I'd like, but the rolls baked up wonderfully nonethless!)

Once you have a roll, carefully wrap with the parchment and "log roll" it a bit tighter.  If needed, you might chill for an additional few minutes, to make slicing easier.  Slice your dough roll into 1/4 to 1/2 inch slices and place on a parchment-lined baking sheet.

Bake at 340 degrees for about ten minutes.  You'll want these soft in the middle and just starting to get golden on top.

Meanwhile, warm and blend together

Glaze:

1/4 cup coconut butter

1/4 cup butter

1 tablespoon maple sugar

1/2 teaspoon cinnamon

After cooling for ten minutes, drizzle with your warm glaze.  Serve warm with hot coffee or tea!