In the bowl of a stand mixer fitted with the whisk attachment, beat the
Coconut Sugar (1/4 cup)
Vanilla Extract (1 tsp)
together until the mixture is smooth.
Remove the whisk attachment, then fit the mixer with the paddle attachment.
Apple Cider Vinegar (1/2 Tbsp)
Salt (1/2 tsp)
Baking Soda (1 tsp)
Baking Powder (1/2 Tbsp)
, and mix on low. Begin to add in
Tapioca Starch (1 1/2 cups)
Almond Flour (2 cups)
½ cup at a time, continuing to mix on low until dough begins to form.
Once the mixture becomes doughy, remove the bowl from the stand mixer and knead with your hands, forming a dough ball. Wrap the dough ball in plastic wrap, flatten the dough into a rectangle, and refrigerate for 1 hour.
After 1 hour, remove dough from the fridge. Place on a large piece of parchment paper and roll out into a rectangle, about 9×7.
Preheat the oven to 350 degrees F (180 degrees C).
Make the filling. In a small microwave-safe bowl, warm up the
Butter (1/3 cup)
until fully softened and slightly melted. Add
Coconut Sugar (2/3 cup)
Ground Cinnamon (1/2 Tbsp)
to the bowl and mix using a fork to fully incorporate. The mixture should be soft and spreadable.
Using a silicone spatula or icing spatula, spread the filling evenly along the dough, right up to the edges.
Using both hands, roll the dough into itself using the parchment paper as your guide. Continue to roll dough into a log. Cut into 10 equal-sized rolls.
In a pre-greased 8×8 baking dish, arrange cinnamon rolls. They will not spread too much while baking, so it is okay if they touch.
Bake for 20 minutes or until dough is golden.
While the cinnamon rolls bake, mix up the icing. In a small mixing bowl, combine the
Powdered Monk Fruit Sugar (2 cups)
Vanilla Extract (1/2 Tbsp)
Almond Milk (2 Tbsp)
, whisking to combine until mixture is smooth.
Once baked, pour the glaze and serve warm.