Yield: 10 rolls
10 minPrep Time:
20 minCook Time:
30 minTotal Time:
- 3 tablespoons Ener-g egg replacer mixed with 12 tablespoons water, or 6 eggs
- 1/3 cup unsweetened applesauce
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup plus 3 tablespoons erythritol or sugar, divided
- 2 1/4 teaspoons cinnamon, divided
- 1 tablespoon melted Earth Balance or butter
- Preheat oven to 400F.
- Mix together egg replacer or egg, applesauce, and salt. Add in coconut flour, baking powder, 1/4 cup erythritol or sugar,, and 1/4 teaspoon of cinnamon. The batter should look somewhat like unkneaded dough.
- On parchment paper or a silicone mate, turn out the dough and knead until it comes together, about 1-2 minutes. (This is not intimidating at all!) Now, you can either top it with another piece of parchment paper and roll it flat, or smoosh it down to a uniform thin-ness like I did. You should have a big, thin square of evenly thin dough.
- Combine the remaining 3 tablespoons erythritol or sugar with the remaining 2 teaspoons of cinnamon. Brush the melted Earth Balance or butter over the dough, and evenly sprinkle the cinnamon mixture over the Earth Balance. Roll the long side up to the other long side, until you have a long, thin log. Be really really really careful when rolling the dough. It is delicate and cracks easily. If cracks do form, don’t worry. Just pinch them closed with your fingers. Cut the log widthwise into 8-10 rolls.
- Place the rolls in a greased baking dish, and bake for 15-20 minutes, or until the filling is slightly bubbly and the dough is firm and slightly browned. Let cool before eating. Or just inhale them all over the cooling rack. Either way, devour.
I have not tried this recipe with eggs!! I have only tested it with egg replacer. I just thought you should know. If you want a recipe that will definitely work with eggs, please see the full recipe (link above).
Nutritional information calculated with egg replacer and erythritol.