If you saw these Carrot Cake Cinnamon Rolls in my Instagram stories, then you know that up close video of the texture was one for the books! And it’s crazy that these are made from all your pantry staples!
• No Gluten
• No Eggs
• No Sugar
• Just REAL, whole food ingredients.
The best part is that you can customize it to your preference or mix it up so each roll is a bit different!
Add coconut shreds to some, raisins and walnuts to another, or go all out and mix it all in!
Sadly, my dad could not taste test these because he’s allergic to walnuts….however my mom did take a bite and went back for seconds! So I’m pretty confident these will please more than just the “health nut” in your family. 😉
Self Rising Oat Flour:
2 cups oats (sprouted is best)
1 tsp baking soda
1 tsp baking powder
2 cups full fat greek yogurt
1 1/2 cups finely shredded carrots
Melted coconut butter (code: lilsipper – ONE TIME USE ONLY CODE, SO STOCK UP!)
Blend oats, baking soda and baking powder until a fine powder forms. In a bowl, mix flour and greek yogurt to create a dough (best works if hands are coated with coconut oil). Roll into small balls, coat in shredded carrots, then shape into long rods. Sprinkle each rod with cinnamon and if adding any mix-ins, do so now. Roll into pinwheels and assemble in baking dish. Once all are assembled, bake at 350 F for about 45 minutes. Remove from oven and add extra nuts or raisins if desired and pour desired amount of melted coconut oil over all cinnamon rolls.
*greek yogurt may also be substituted for the frosting.