HEALTHY STYLE VEGAN PALEO CINNAMON BUNS

We sometimes have choices on a Friday afternoon and instead of curling up with a book or taking a nap, I decided to make these healthier cinnamon buns. They are classified as vegan and paleo and are a bit different than the gigantic, buttery, sticky and gooey cinnamon buns seen in many coffee spots. What makes them different besides being smaller in size is that they are made with almond and tapioca flours, small amount of coconut sugar, two tablespoons of coconut oil, two flax eggs instead of chicken eggs and some chopped pecans.  

I found this recipe on the blog site for 24 Carrot Kitchen . This site has wonderful recipes. This link provides good instructions for making these cinnamon buns. My photos show the progression in making the buns. The DH and I both liked the taste of these buns and would definitely make them again. 

I have a few comments on the ingredients and directions:

1. To make one flax egg, you mix one tablespoon of ground flax seed with three tablespoons of water in a small cup. Let it sit for 10 minutes to thicken. The ingredients call for two flax eggs, so just double the amounts. 
2. I used bullet proof coconut oil and didn't melt coconut oil. I used one tablespoon in the batter and one tablespoon basted on top of the rolled out dough.
3. The directions call for adding vanilla extract to both the batter and to the coconut sugar mixture on the rolled out dough. I just added vanilla extract to the batter as it didn't make sense to mix vanilla extract with the coconut sugar, salt and cinnamon that is sprinkled onto the rolled out dough.
4. Once the rolled out dough has everything added to it, eg, the coconut oil, coconut sugar mixture, maple syrup and pecans, you need to roll it up to make it into a tube. You use the parchment paper that the rolled out dough is lying on to help you roll it. It is very similar to when you make sushi and you use the sushi mat to help you roll up all of the ingredients lying on the big sheet of nori seaweed.  
5. I made 13 cuts into the rolled up dough. The recipe called for eight cuts. I like to make cookies and other treats smaller in size. I also did not want large cinnamon buns. As with making sushi, the ends never look pretty. 
6. I made a smaller amount of glaze and used icing sugar. I used four tablespoons of icing sugar and about two teaspoons of almond milk. Even that was more than what was needed. 

Dough rolled out.

Coconut mixture sprinkled onto the dough.

Maple syrup and pecans added. 

Rolled up similar to making sushi.

Sliced into 13 pieces.

Ready to bake.

Icing glaze added and ready to sample.