Ingredients

Dough

• 3 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 tsp xanthum gum
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 teaspoon finely ground sea salt
• 1 scoop collagen peptides
• 1/2 cup full fat coconut milk
• 2 eggs
• 1/4 cup honey
• 1/4 cup liquid coconut oil
• 2 Tbsp vanilla

Filling

• 1/4 cup maple sugar
• 1/4 cup date sugar
• 2 Tbsp cinnamon

Icing

• 1 cup coconut oil (solid)
• 1/2 cup honey
• 2 tsp vanilla

Instructions

1. Combine almond flour, xanthum gum baking soda, along with salt in medium bowl.
2. In small bowl whisk together coconut milk and collagen peptides.
3. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
4. Combine wet ingredients with dry until smooth, doughy mixture forms.
5. Place in refrigerator for about 20-30 min to chill dough.
6. While dough is chilling, mix together maple sugar, date sugar and cinnamon in a small bowl and set aside.
7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
8. Remove top piece of parchment paper and discard.
9. Sprinkle sugar filling over entire dough surface and lightly drizzle maple syrup over sugar along with extra cinnamon if desired.
10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
11. Place dough log in freezer for about 45min-1hr or overnight if desired.
12. Preheat oven to 350℉.
13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
14. Place in oven and bake for 20-25 min or until golden brown.
15. In a medium bowl blend together icing: coconut oil, honey, and vanilla until fluffy and smooth and set aside.
16. Remove rolls from oven and ice.
17. Enjoy!