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Caramel Pecan Cinnamon Rolls

Can you really improve on a cinnamon roll? I didn't think so...until recently. This dessert not only tastes SO GOOD but this recipe is filled with nutrient dense ingredients. So it's a win win - right? Cinnamon Rolls covered in crunchy pecans and's a DREAM!


Servings: 6-9



1 1/4 cup almond flour

1/2 cup arrowroot or tapioca flour

1/4 cup coconut oil, melted

2 eggs

1 tbsp apple cider vinegar


- 1/4 cup coconut oil

- 3 tbsp coconut sugar

- 1 tbsp cinnamon


- 1/3 cup maple syrup

- 3 tbsp coconut cream

- 1 tbsp coconut oil

- 1 tsp vanilla

- pinch salt


Combine wet ingredients for the dough in one bowl, dry in another, and them combine. Refrigerate minimum 30 minutes or overnight

When ready to bake combine the ingredients for the caramel in a pan on medium heat, when it starts to bubble set a timer for 5 minutes, then st aside and allow to thicken.

Then make your filling. Roll out your dough to a rectangle (10x12), between two sheets of parchment.

Remove top sheet of parchment and spread filling. Roll into a log and slice into 9 pieces.

Grease a baking dish with oil and spread 1/4 cup of Carmel mixture along with the chopped pecans, add your rolls and Bake at 350F for 30-35 minutes or until golden brown on top. Drizzle with remaining caramel and more chopped pecans.


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