This recipe is an unlikely hybrid of sorts. In order to create this recipe and make it appropriate for my gluten-free, dairy-free, corn-free situation, I adapted and then combined the works of two very different recipe mavens with polar opposite food philosophies.
A few months back, while it was snowing, I was moved to make a recipe for Cinnamon Coffee Cake in Elana (of Elana's Pantry) Amsterdam's Gluten-Free Almond Flour Cookbook. I made it once and it was good.
Fast forward a few months later, and I watched a TV interview with Ree Drummond (aka The Pioneer Woman) demonstrating her supposedly killer Cinnamon Rolls with Maple Frosting recipe. She suggested adding insane amounts of cinnamon to the rolls and then to go crazy with the frosting.
As I was watching a little voice in my head went, "Me want gooey cinnamon rolls!!! Oooh, why not make Elana's Cinnamon Coffeecake in muffin tins to mimic the shape of cinnamon rolls, add loads of extra cinnamon, and then top it off with loads of Ree's Maple Frosting converted to Kelly-friendly?!!" This was followed up with a slightly jealous, "Plus, who really has the time to roll out cinnamon roll dough anyway?!"
And…I just happened to have a bag of corn-free powdered sugar that recently jumped off of the shelf and into my cart at Trader Joe's. Yes!!! Finally there is easily available corn-free powdered sugar!! Oh, uh, well, for special occasions only, of course! [wink]
The results of my experiment? Brilliant!!! If I do say so myself! [tee hee] I brought them in to work and my gluten eating taste testers thought they were "phe-NOM-enal"! The nice thing about these treats is that you don't have to feel too naughty eating them. There isn't any butter and the almond flour has plenty of protein to help balance out the naughty sugar. At least that is how I rationalized!
2 1/2 cups blanched almond flour
Unsure about almond flour? Read this post and comment discussion.
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 c. chopped walnuts
1/2 c. dried currants
1/4 c. grapeseed oil
1/4 c. agave nectar
2 large eggs
3 Tbsp. cinnamon
Coconut oil for tin
Preheat oven to 350 degrees. Grease a muffin tin with coconut oil, coat with almond flour, and then put about a 1/4 tsp. dab of coconut oil (solid or melted) into the bottom center of each muffin base. (Why? Because this ensures the easy removal of your "rolls" from the tin.)
Mix dry ingredients in a bowl, by hand. Mix wet ingredients in a separate bowl, by hand. Combine ingredients. Fill each muffin cup about 3/4 full, not quite to the top. Since I adapted these from a cake recipe they cooked surprisingly quick. Check on them after 10 minutes and use your good baking judgment after that. See how mine got a little brown?
1 bag of powdered sugar
2 tsp. maple syrup
1/2 c. almond milk, or your personal choice of milk
1/4 c. coconut butter (aka coconut oil), melted
1/4 c. brewed coffee
1/8 tsp. salt
Make some of your favorite coffee. Melt some coconut butter. (I used an evil microwave.) Place the bag of powdered sugar in a large bowl. Add the maple syrup, almond milk, coconut butter, brewed coffee and salt. Mix thoroughly until smooth. Generously pour over the cinnamon rolls.