Sunday, April 1, 2012

The Best Almond Flour Cinnamon Roll Biscuits



I can't think of a more perfect EASTER morning breakfast than...The Cinnamon Roll! Soft, warm, and inviting as you tear them apart,  steam wafting out. There may not be another food that can conjure quite as much nostalgia for me as cinnamon rolls. My mother used to make the most brilliant cinnamon rolls from scratch and I can still still remember the smell of the dough rising and the taste of the sugar and cinnamon that still lingers in my mind. Lately, my boys have been BEGGING me to make a grain/dairy free cinnamon roll that is worthy of that heritage, so after much ado.....here it is!!! 


{ Note: This is not your mother's cinnamon roll ;) } 


The Best Almond Flour Cinnamon Roll Biscuits

(Grain & Dairy Free)


Ingredients:

For the biscuit rolls

3 cups'Honeyville' blanched almond flour  
1/2 tsp salt (or just slightly under that amount)
1/4 tsp baking soda 
1/4 cup coconut oil/palm shortening, softened or liquid
2 Tbls honey
2 large room temp eggs (about 3.34 ounces/94 grams)

For the filling

1/4-1/2 cup honey (depending on how much sweetness you like)
1/2 cup ground pecans/walnuts
1/2 cup raisins
1- 2 Tbls ground cinnamon

Icing recipe and instructions is at the end of the post

Directions:

Directions:

Preheat the oven to 340 degrees

For best results use a high quality fine ground almond flour like Honeyville (other coarser brands will likely result in a grainy, wet dough.)

In a large bowl, combine the almond flour, salt and baking soda. Be sure to use the "Dip & sweep" method for the AF. Dip the measuring cup into the AF (it should be loose, not packed) and drag a knife or other flat edge over the top. Other forms of measuring (pouring or spooning) may result in either too much or too little flour.

In a separate bowl, gently beat together the coconut oil/palm shortening honey and room temp eggs. If the eggs are too cold, they will cause the coconut oil to harden.

Add the egg mixture to the almond flour mixture. Mix(knead) until a decently smooth dough is formed. It may seem sticky at first. Continue mixing till it firms up some. You can also let it rest in the fridge for 10 min. This will make it easier to work with.

Lightly grease the outside of the ball of dough. Roll the dough out between two sheets of parchment paper, into a 9x13 rectangle (approx.) and about 1/8 inch thick. Use a little almond flour on the bottom piece of parchment paper to keep it from sticking when you roll it up later. Take your time and get a good uniform rectangle.

Drizzle the 1/4-1/2 cup of honey (or even spread with ghee and coat generously with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface. Honestly, I use my fingers to do this. I find that I am less likely to tear the dough this way. 

Sprinkle the raisins, grounds pecans and cinnamon (or whatever you like) over the surface of the dough. Try to keep the filling additions finely chopped so they do not tear through the dough when you start rolling.

Now your ready to roll it up! 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. Continue rolling until you have a nice uniform log. Again, take your time and get a uniform, tight roll. If the roll cracks use the warmth of your hand to press it together and make it smooth again. Use the parchment paper to help you roll as needed.  This dough is not as workable as a gluten based dough would be. 

Cut right away or chill if needed for smoother cutting.

With a  good bread knife, cut the roll into about 9-10 thick slices. I just use the width of two to three fingers (depending on how thick the roll is) as my guide. Shape them a bit if needed.

Lay the rolls cut side down on to a parchment lined cookie sheet. They can be placed apart or connected. 

Bake 10-15 min.

I recommend staying close to the stove and checking toward the end of the baking time. Everyone's oven cooks a bit differently as well as baking times will vary depending on the size of the rolls. They should be golden with some browning. The dough toward the center of the roll should be soft but not to doughy and not hard. As Goldilocks said, they should be "just right!"

When ready, remove from the oven and let cool for  about 10 min. If you try to move them before then, they are likely to fall apart.

Drizzle with coconut butter and/or honey just before serving.

Makes about 9-10 small cinnamon roll biscuits.

For icing:

Drizzle with your favorite icing or for a lower sugar treat just drizzle a little warmed coconut butter or honey over the rolls, as seen in the photo.

What to expect? These cinnamon rolls, if baked right are soft and lovely. Since it is not a yeast or gluten based dough they will not have that 'stretchy, pull apart' feel that a yeast/gluten based roll would have. I would consider them to more of a 'biscuit' style cinnamon roll and less sweet then the traditional cinnamon roll. 

GAPS/Paleo/SCD, Grain free, Gluten Free, Dairy Free

103 comments:

  1. I just might make these tomorrow! I miss cinnamon rolls

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  2. Yay!!!!!!!!!! Thanks so much for this... I can't wait to try it out!

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  3. This looks delicious and the pictures are lovely x

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  4. These look perfect, love those golden brown colours and I can almost smell the cinnamon, mmm!

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  5. These look wonderful – I'm really intrigued by the twist of using almond flour.

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  6. Gosh I love your recipes so much. These look ideal. Officially pinned!

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  7. OMG, gluten-free! I am soooo making these !

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  8. I don't personally know you but I love you to pieces!

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  9. Yum! I have been thinking about cinnamon rolls for awhile now... these look perfect!

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  10. Perfect! Gonna make these for Easter! Do you think coconut sugar would work in place of the honey for the filling? Thank you for making these "grain-free" too! :D

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    1. Absolutely coconut sugar would work great! If it's the dry stuff I'd put down some oil first to help with moisture .

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  11. These look amazing! I'm totally going to make these!

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  12. I am absolutely sure that you are my fairy g-dmother!

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  13. This will be a total burst of deliciousness in the life of my grain-free friends!....so...is that ok if i use them as my excuse to make them and eat them myself????? Yum.

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    1. Ha! Totally, thats what I would do. I made these at least 3 times last week. Not one of them made it out of the house alive!

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  14. These might change my life! I may just make them for dinner tonight. Cinnamon rolls go with a side salad, right?!?

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  15. I am just starting out on my paleo baking journey and my husband has no idea what I'm doing yet. I am definitely going to make these and hopefully get him on board :)

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  16. Just made these this morning. So yummy...used coconut sugar in place of the
    honey and it worked terrific. So glad you created this recipe as I was surely missing the traditional cinnamon roll!

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  17. I'm so excited to try these, I miss cinnamon rolls so much. They look amazing! Beautiful photo's too!

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  18. Question!! Can I use coconut flour instead of almond flour? Do you think it would work? I think I'll just do it anyways and find out, but I am scared!

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    1. I do not think that coconut flour would be a good substitute. The absorption level of coconut flour is significantly high than that of almond flour and it tends to produce a very crumbly product when enough is used to make it rollable. However this is not something I have tried with this recipe ( for the reasons I stated). I would be interested in your results if you do try.

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    2. I tried making it with 1 cup almond flour, 1 cup coconut floor, 1/2 cup gluten-free pancake mix and 1/2 cup rice flour. BAD IDEA! Totally didn't stick together. Made an awesome pie crust though ;)

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  19. I did it yesterday: http://keistaipaprasta.blogspot.co.uk/2012/04/cinamoniniai-ritineliai-su-razinom-ir.html and today there is no any left (in fact in the morning it was just one left)... Soooooo GOOOD! Thank you!

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  20. These look awesome! How do you store them (haha if they've ever lasted that long) and can you make them the day before?!

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  21. You are a Paleo culinary genius! I LOVE these. Just made them tonight for tomorrow mornings breakfast. I had to have one, make that two, fresh out of the oven. Absolutely delicious! Thank you :)

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  22. YUM! Do you think they can be prepared the night before, refrigerated, and then baked in the morning for b'fast?

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    1. We did that! It worked ok. It dried them out a bit more, but the inside was still moist and tasty. I might under bake them a little more next time if I do the reheat thing again.

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  23. I just made this recipe - it turned out amazing!!!

    I added 1tbsp of arrowroot powder to make the dough a little more held together, it worked wonderfully.

    For the topping I put some frozen blueberries in the microwave and drizzled them on top.

    I have a feeling these won't last more than a day.

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    1. Love the addition of arrowroot! When I can have starches again, I am totally going to give it a try!!! And blueberries? Now that's just brilliant. Glad you enjoyed them and made them your own.

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  24. Is there anything that you could replace the powdered nuts with. I'm allergic.

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    1. With a nut allergy, this is really not the best recipe for you, since it is an almond flour based recipe.

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    2. What would happen if you use normal flour?

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    3. I have not tried them with regular flour. Sometimes the ratios can cross over, but almond flour tends to behave a little differently than wheat or other grain flours. However, if I could use normal flour, I think I would go for the real thing! Let me know if you try it. I'd be very interested hear the results.

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    4. We call these pinwheels and used to make them with regular flour. Just use a scone recipe and roll it out. We always use raisins instead of nuts inside. I just made these as I cannot have wheat anymore and they are soooooooooo good!!!

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  25. These totally made my Easter morning. Thank you for the deliciousness.

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  26. I made these for "Bunny Day" Ia a word... amazing. So Happy. I used pecans, brown sugar splenda (had to sorry) cinnamon a bit of nutmeg and some apple grated... a bit of butter to hold it all together... rolled it... baked it... not one survived. Thanks so much!

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  27. I also made these for Easter... sooo good! My son is allergic to eggs so I subbed 3 T of applesauce for one egg and 1 T chia seed meal mixed with 3 T water for the other. We made them the night before, baked in the morning and then topped with coconut cream (scooped off the top of canned coconut milk) mixed with honey. Just delicious! Thanks so much for the recipe :)

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  28. These made our Easter breakfast! Thank you. Didn't change a thing and they were perfect. I am so happy to have stumbled upon your blog. Love the name, the stories, the recipes. THANK YOU! Joanna

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  29. I made this again - but this time for the filling I used dark chocolate (no dairy), frozen blueberries, and a little bit of honey.

    Yummmmmm.

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  30. I made these this weekend and the only change I made was to use coconut palm sugar with butter and cinnamon for the filling and left out the raisins and nuts because I wanted to make them into a carmel roll. They were amazing. I honestly thought they were even better as they sat, my daughter ate the last one for breakfast today and told me they were better the next day. Very good keeper recipe. I used the carmel sauce from paleoparents. Thanks for a great recipe.
    Kristin W.

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  31. Wow, these look SO SO good! I have pinned these to try! Just found your blog, nice pictures!

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  32. We made these this morning for breakfast and they were scrumptious. My non-paleo kids loved them! Thank for sharing.

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  33. This is an amazing recipe, I was so blown away by how delicate and moist they are. If you are skeptical just give it a try, you won't be dissapointed!

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  34. My friend just shared this recipe with me. I am VERY new to the world of gf, etc. Would this recipe also fall into the category of low carb? About how many carbs would you estimate in each cinnamon roll?

    They look absolutely divine! Thanks so much for sharing!

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    1. Kristi, I would not consider these low card due to the honey and raisins. But the again, it depends what you consider low carb.

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  35. I just tried these today. It was my first experiment with almond flour. They were so good. Like a light biscuit stuffed with a moist, cinnamon pecan center.

    I can't wait to take these to my sister-in-law's house tonight.

    I topped the one I tried with a vanilla glaze, but I'm leaving the others untopped and bringing both the glaze and some honey so everyone can choose their own topping.

    Thanks for the wonderful recipe.

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  36. do you happen to have a calorie count for these?

    Thanks.

    Melissa

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    1. LOL, I am guessing a lot! Almond flour baked goods can pack a pretty hefty calorie punch!

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  37. There's no coconut butter available in the local supermarket. Are there any other icing recipes? They don't have to be gluten free. And for the coconut oil, would olive oil be a good alternative?
    Thank you,
    Freya

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    1. Freya, (I am butting in here!)making your own coconut butter is easy. I have a how to on my blog, and many others do too! Do a quick google search!

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    2. Tessa,
      Thank you for the reply, found your blog and will be making some coconut butter soon!

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  38. Hey! I wanted to check in with you. I made these rolls today, just amazing! I converted them into a strawberry-orange roll, and would like to post them on my blog. I would link directly to your recipe and post my own pictures along with my altered filling! Is that OK with you?

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    1. Absolutely! I look forward to trying that out. Thanks for the reply to Freya. Some how I did not get an alert on that one. I would welcome a link in the comments to your post on making coconut butter!

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    2. Awesome! I never like to assume! Here you go:

      Coconut Butter 101: How To Make It and Use It

      http://www.tessadomesticdiva.com/2012/05/coconut-butter-101-how-to-make-it-and-how-to-use-it.html

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    3. And here is the link to the post too! Thank you again, hoping to learn from all your beautiful pictures!

      Strawberry Orange Breakfast Rolls

      http://www.tessadomesticdiva.com/2012/06/grain-free-strawberry-orange-breakfast-rolls.html

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  39. Hi, I just found your blog from Tessa and the recipe looks amazing! I will be making these soon! Come visit my blog at A Harmony Healing I have some gluten free recipes you might enjoy.

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  40. Bliss! Glory! Rapture! I have been CRAVING these! You are my hero! I figured I could figure something out, but you've just made my day... I'll be making these as soon as I can! Thanks!

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  41. I really enjoyed these! I added 1 Tbls arrowroot as someone suggested and did a traditional filling of butter, rapadura, and cinnamon. As I was eating them, I was wishing I would have adde some pecans to the filling. That would have been REALLY good! I really liked the texture and am wondering if it would be better to store the leftovers at room temp or in the fridge to best preserve that texture?

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  42. Eggs are dairy..not dairy free.

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    1. This issue is often full of confusion, but no eggs are not dairy. Dairy is the 'milk' that comes from an animal and is made up of specific types of protein such as casein and lactose. However since eggs are often stored in the 'dairy' section, many people find it confusing what category eggs fit into. I am severely allergic to dairy products. Hope this helps.

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    2. http://wiki.answers.com/Q/Are_eggs_a_dairy_or_a_meat_product

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  43. If these are as good as your Snickerdoodles (which are requested in my house on a weekly basis) we're going to be eating a lot of them. Yum. Thanks!

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  44. If these are as good as your Snickerdoodles (which are requested in my house on a weekly basis) we're going to be eating a lot of them. Yum. Thanks!

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  45. Dairy is an animal byproduct.

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  46. Can you clarify how to make the "sweet" version of the icing? Coconut butter and honey into a paste, then add vanilla and beat and if too thick add coconut milk?

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  47. I am eating these now - FANTASTIC. Thank you for a high-protein, low-sugar cinnamon bun! My only question was, whether to roll them up on the long side or the short side. I rolled mine on the short side, yielding 8 very big buns.

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  48. 340 degrees? That's an odd temp - 350, perhaps? Will try these - they look wonderful!

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    1. Yes, they really are baked at 340 degrees. The lower temp helps the to not become overly dark. I'm sure they would bake just fine at 350 to though. Every oven is different.

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  49. Loved these! Really saved the day with my teenage boy who has wanted something like this. They came together just how you had described. One note, I read the directions wrong and mixed the honey, pecans and cinnamon together and found it very easy to spread the whole mixture onto the dough.

    Reheating the rolls was good, as well!

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  50. Making these today for my non-paleo husband that is addicted to Cinnabon...I'll let you know how it goes! he generally loves everything I make so I'm not worried and he works in Afghanistan on a small military base so anything is better than the food he gets there, right?

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  51. Just made them, and pretty happy with how it worked, easy recipe and good ingredients (im used to having to substutute here and there with mixed results). Substituted macademia for the nuts, amd used some rice flour blend in it too.
    Ended up with way too much filling, but i probably didnt roll it thin enough. They turned out great though, very yummy.

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  52. We made these yesterday and snuck one as a treat after dinner, they were AMAZING. I have a sweet tooth and it was a perfect filler. The best part is I could only eat a little over a 1/4 of it because it was so filling and that ever happens to me. Love it :)

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  53. just made these, AWESOME!

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  54. My kids have been dying for a GAPS legal cinnamon roll to rival their friends' Pillsbury rolls. This totally did it! My kids loved them when they woke up from their sleepover. I made a honey/butter/cinnamon glaze to put over them. LOVE!!

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  55. what happens if you add yeast to gluten-free products? I know if I make these as-is I'm going to be missing that yeasty smell and flavor that for me is such a critical part of good cinnamon rolls. I'm new to the gluten-free world but already feel so much better physically!

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  56. I have made these and absolutely LOVE them!! I do have a question, though. Do you think it would work to bake them like traditional cinnamon rolls where they are all touching in a round baking dish? I wasn't sure if they would bake as well and if they could pull apart afterwards, but it sounded fun to have a big smash of cinnamon rolls like my grandma always made them :) Thanks!

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  57. Made these this morning. AMAZING. It's like a biscotti had a baby with a cinnamon roll. At $12.99/1 lb bag of almond flour, these will be a rare treat. My kids loved them too! For the icing, I melted a bit of coconut butter and mixed real maple syrup in until it became icing texture. Fantastic! I plugged it into myfitnesspal and each biscuit (I got 10) is 345 calories. Whew that almond flour is high! Again, a special treat breakfast. Lol!

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  58. Made these this morning. AMAZING. It's like a biscotti had a baby with a cinnamon roll. At $12.99/1 lb bag of almond flour, these will be a rare treat. My kids loved them too! For the icing, I melted a bit of coconut butter and mixed real maple syrup in until it became icing texture. Fantastic! I plugged it into myfitnesspal and each biscuit (I got 10) is 345 calories. Whew that almond flour is high! Again, a special treat breakfast. Lol!

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  59. Made these this morning. AMAZING. It's like a biscotti had a baby with a cinnamon roll. At $12.99/1 lb bag of almond flour, these will be a rare treat. My kids loved them too! For the icing, I melted a bit of coconut butter and mixed real maple syrup in until it became icing texture. Fantastic! I plugged it into myfitnesspal and each biscuit (I got 10) is 345 calories. Whew that almond flour is high! Again, a special treat breakfast. Lol!

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    Replies
    1. Order through Honeyville. So much cheaper, like $6.50 per pound after shipping. Even cheaper when you buy bulk and so much finer than Bobs Redmill

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  60. Made these for breakfast today, they were AWESOME!
    Mine didn't look as pretty as yours, think the dough was a little too wet, but they tasted fantastic!

    I added walnuts as I was out of pecan and I added a little raw cacao nibs as well.
    Loved it!

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    1. If you let the dough rest or chill it for 15 min or so it will be easier to work with. It also has to be rolled pretty tightly or they will spread out more when baking. If the dough gets to thick they will become heavy and dense. Glad you enjoyed them.

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  61. Any point at which I can freeze these? Looking for some freezer meals for a friend with a brand-new baby.

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    1. I have not tried freezing them yet. I am curious myself how that would go!

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  62. I'd love if you would share these (and any other of your GAPS legal recipes/articles) on GAPS Friendly Fridays and/or the Grateful GAPS Holiday Foods Blog Hop!
    http://theliberatedkitchenpdx.com/gaps/gaps-friendly-friday-21/

    I tried making coconut flour cinnamon rolls yesterday but they were a disappointment. I'll have to try yours :)

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  63. Greetings from Australia. I made this and substituted macadamia nut oil in place of the coconut oil. Oven temps do vary. To stop them from over browning before they cooked, I covered them with baking paper half way through and lowered the temp slightly. Cooked them for a total of 20 minutes. The smell wafting through my house was amazing.
    Verdict: Winner!!! The husband and I loved them. Thank you for this great recipe.

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    1. Thanks for sharing! I now use an oven thermometer since I've had two ovens that were off by 20 degrees. It's amazing! I always learn these things the hard way. I finally have an oven that seems pretty right on. No more burnt pastries....for now.

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  64. Good morning... I'm writing from the Portland, Oregon area to thank you for my family's tasty Easter treats. These were WONDERFUL!!! :)

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  65. Thank you from McKinney, TX. I baked these for my wife, who is usually the baker in the family. We both loved them and she loved me for treating her. Your tip to under bake was right on, they came out perfectly moist. Many thanks!

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  66. Just a note: Haven't made these (although I plan to). As I was reading your directions, I'm wondering something. My mom when she used to make grain-based cinnamon rolls would slide a piece of thread under the roll and cross the ends, cutting the dough. It wouldn't smash the "log" flat and would effortlessly cut through the dough. Just wondered if that method would work for this too.

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    1. Absolutely, works great. I like to use dental floss. Bread knives work well too and don't squish it.

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  67. Can you halve or double this recipe? Not too familiar with baking so not sure if that would mess things up. Thanks!
    P.S. I've already made them and they are AMAZING!!! First grain free baked good that I really think is spot on! Thank you!!!

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  68. I have just made these as per request of my now 10 year old daughter. She asked for them for her birthday breakfast. Never made them before, was very nervous but after ready all the comments it sounded very easy to make. I wasn't disappointed. I took on board the arrowroot addition too and well they are simply stunning! Adored by my family that with the in-laws coming over tonight am needing to make more (Father in law is Dutch and loves cinnamon). Will be making these again and again! Thank you Urban Poser and everyones comments as it really does help!!!!!!

    I have shared the recipe on the G+ Primal/Paleo and the Primal/Paleo treat communities as I know they would appreciate hearing all about them!

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  69. Obviously palm oil is not an option at the moment (see rainforest destruction).

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    1. Actually there are quite a few sustainable and completely rainforest friendly brands out there. Check out tropical traditions and Spectrum. I have used these sustainable brands for over 10 years as these are very important issues to me and my family.

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  70. My hubby made these on Sunday morning and they were incredible! They didn't make it to Monday...

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  71. I usually don't comment until I've tried something, but I just wanted to thank you for this recipe. My daughter has allergies to dairy, corn, soy, and gluten and she often misses out on treats. We are dairy free/gluten free as a family but also getting corn and soy outta there can prove really challenging when making indulgent things like this. I'm so thankful to have found this recipe. Based on the reviews, I'm going to go all in and make them Xmas morning without a trial first, and I expect fantastic results. Thank you so much for sharing this recipe with the world!

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  72. I just wanted to thank you for this. I went SCD about 5 months ago and was very daunted by grain-free baking. The one thing I was really craving was cinnamon buns, brioche or croissants - foods very difficult to replicate in the grain-free world. I'm a very 'rough' baker, not good at accuracy and I wasn't expecting these to turn out as good as yours pictured - especially because I'm in NZ and sometimes US recipes don't convert so well to the slightly different products we have available. I tried these last night and I'm astounded at how easy they were - and they did turn out looking just like yours! They taste like cinnamon brioche and they're just the perfect treat. They weren't difficult to roll, or anything. Much easier than I thought! I am SO pleased. You're wonderful xx

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  73. Just wanted to add my thanks for sharing this recipe! I made a triple batch for Christmas morning--included the 1 Tbs arrowroot per recommendation in previous comment, and 1/4 tsp cardamom to the filling mixture. They were divine! The gluten/refined-sugar-eaters at the table thought they were tasty, but not as good as "real" cinnamon rolls. But those of us who have missed out on cinnamon rolls for years were in heaven!

    I was surprised how easily the dough rolled out and into a log. I expected lots of cracking, but had no trouble. I made the rolls the night before, wrapped them in plastic wrap, and kept them in the fridge overnight. In the morning I sliced and baked them and topped with the icing. Worked like a charm.

    Definitely keeping this recipe around! Thanks for sharing!

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  74. These are delicious! After my first time trying the recipe, I halved the recipe and made smaller slices into cookies. Those were good, too!

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