Step 1

Preheat oven to 350 degrees and grease a muffin tin with oil (baking these in a muffin tin is a game changer!)

Step 2

In a large bowl, mix together the arrowroot flour, almond flour, psyllium husk, baking powder and cinnamon

Step 3

In a separate bowl, mix together the coconut oil, maple syrup, eggs, vanilla extract

Step 4

Add the wet ingredients to the dry and mix until combined (the dough will be a bit sticky)

Step 5

Add 1 tablespoon of warm water to the dough and mix well then let the dough sit for about 5-10 minutes while you prepare the filling ingredients

Step 6

Mix together the filling ingredients then lay out a large piece of parchment paper or baking mat and add about 1-2 tablespoons arrowroot flour to so it covers a large portion of the sheet

Step 7

Add the ball of dough to the paper then sprinkle some more flour onto a rolling pin or a large drinking glass (I used a drinking glass) and roll out the dough, gently to a large rectangle (should be about 1/2 inch thick)

Step 8

Spread the filling mixture evenly over the dough, leaving about 1/2 inch of space from the edges

Step 9

Roll into a log, using the shorter side and gently roll into a large log shape

Step 10

Cut into 9 pieces then gently add each piece to a muffin hole and bake in oven for 18-20 minutes

Step 11

Melt coconut butter in microwave for 30 seconds then add a splash of milk and mix. If still not in a glaze form, add another splash of milk and warm in microwave for 20 seconds. The “glaze” should be easy to drizzle across the cinnamon rolls

Step 12

Remove cinnamon rolls from oven then drizzle glaze on top and enjoy!