Instructions

1. Preheat the oven to 350 degrees

   In a large bowl, combine the almond flour, salt, and baking soda.

   In a separate bowl, gently beat together the room temp eggs, coconut oil, and honey.

   Add the egg mixture to the almond flour mixture.

   Mix with fork until a decently smooth dough is formed.

   It may seem sticky at first.

   Continue mixing till it firms up some.

   Let it rest in the fridge for 10 min, this will make it easier to work with.

   Roll the dough out between two sheets of parchment paper, into a 9x13 rectangle (approx.).

   Use a little almond flour on the bottom piece of parchment paper to keep it from sticking when you roll it up later.

   Drizzle the 1/4-1/2 cup of honey evenly over the dough, then carefully spread it around with your fingers to cover the whole surface.

   Sprinkle the grounds pecans/walnuts and cinnamon over the surface of the honeyed dough.

   Turn the dough so that the short end is facing you.

   Starting at that end, begin to roll the edge of the dough away from you.

   Try to start a tight roll from the beginning.

   Use the parchment paper to help you roll.

   Be gentle when rolling up the dough. 

   Gently lengthen out the log making it smooth.

   Cut the roll into 1.5-2 inch thick slices.

   Lay the rolls cut side down on to a parchment line cookie sheet.

   Bake 10-15 min.

   The dough toward the center of the roll should be soft but not to doughy.

   If baked too long they will become very hard quickly. 

   Cool for about 10 min before moving.

   Drizzle with honey just before serving.

   Makes about 9-10 cinnamon rolls.

   For the icing:

   ¼ cup coconut oil (liquid)
   ¼ cup butter (room temp)
   ¼ cup powered xylitol

   Beat butter and coconut oil until light and fluffy.

   Then mix xylitol in until combined. Drizzle icing over cinnamon rolls. Do not refrigerate icing.