Cinnamon Roll

I’ve been experimenting a lot lately with flour and sugar free versions of cinnamon rolls…not an easy task since two of the best things about cinnamon rolls are the sweetness and the doughy-ness.  (Is that even a word?)  I personally think, after the few tries I’ve done, that the best versions were when I DID use honey in the recipe.  However, the version I am giving here, while it was okay fresh out of the oven, tasted better the next day!  There are still a few different varieties I would like to try: like adding cardamom and/or date paste to the dough.  So feel free to experiment!

Ingredients:
4 cups garbanzo bean flour
1 tsp vanilla
1/2 cup unsalted butter
1 tsp sea salt or himalayan salt
1 cup whole milk or buttermilk
1 egg

Filling:
lots and lots of cinnamon
1.5 cups dates
2 cups pecans
1/2 cup unsalted butter

Mix the vanilla, milk, egg, and melted butter. Stir the salt into the flour, then gradually add the flour to the bowl of wet ingredients, a bit at a time, incorporating the flour after each addition. Mix until all ingredients are fully combined.

Cut the dough in half on a floured counter top and form each piece into a ball. One at a time, roll each piece into a rectangle about 6 inches long.

For the filling, In a food processor, chop pecans into a course meal. Add dates a few at a time until thoroughly chopped and mixed with pecans.  Remove date-pecan mixture onto wax paper and flatten into a thin rectangle that is about a foot long.

Spread half of the butter evenly over one rectangle of the dough and coat entirely with cinnamon…lots of cinnamon.  Layer the date-pecan mixture on top of the dough, leaving one edge free. Slowly roll into a log and cut into 1/2 inch slices.

Place slices, cut-side up, in a well buttered dish or cookie tray.  Repeat with the remaining rectangle of dough and filling. You can freeze any slices you aren’t going to bake at this point.

Heat the oven to 400F. Brush the buns with the egg wash and sprinkle with more cinnamon if you like. Bake the buns until golden brown, roughly 10 minutes. Don’t over bake, the buns will dry out. Remove from the oven and serve plain or with a slather of icing on top of each bun.

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