I know, I know…I’ll probably never be able to imitate the yeasty doughiness of wheat-based Cinnabuns. It’s the gluten, you guys, it’s always the gluten that makes so many of my favorite things impossible to re-create. Not just Cinnabuns, either, but croissants, phyllo dough, exploding tins of Grands biscuits…
But you know what? I can have my morning cinnabun without…you know…having it explode out the other end. TMI?
I think the best part of these, though, is the cream cheese frosting. I could eat an old flip flop if it had cream cheese frosting on it. I used the same frosting recipe I had for my Red Velvet Cupcakes last year, and it’s my favorite…if dairy is all good with you, then have at it, just use full fat organic stuff to avoid any nasty fillers. If you’re not all about the dairy thang, no worries! I got you covered…remember my Almond Butter Bacon Banana Donuts? Silly me, of course you do…but the cinnamon cream frosting I made for those is cinnabun-friendly, too! Oh, and raw almond butter with a drizzle of honey is KILLER as a frosting, too.
One more note on these–I am a HUGE fan of palm shortening in general, so naturally I’d encourage you to use it for this recipe if you can. It’s a highly stable saturated fat that will keep these babies nice and moist and won’t go rancid in the baking process. I get mine direct from Tropical Traditions (beware, some other brands highly process their palm shortening and even add vegetable and soy oils), but if you absolutely must use something else, coconut cream concentrate or coconut oil are your best bets.
- 1/2 c Coconut Flour
- 5 Eggs
- 1/2 t Baking Soda
- 1/2 c Palm Shortening
- 1/4 c Maple Syrup
- 2 t Vanilla
- 2 t Cinnamon
- 1 T Palm Sugar
- 1/4 t Nutmeg
- Frosting of Choice
- With an electric mixer, cream the shortening and syrup.
- With the mixer running, add one egg at a time until blended.
- Add the vanilla.
- Combine the coconut flour, palm sugar, cinnamon, and baking soda in a separate bowl.
- Add the dry mixture bit by bit to the wet ingredients until fluffy and well blended.
- Spoon the batter into greased donut pan–you want to fill them to the top.
- Bake at 325 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.
- Cool completely, then remove from the pan and frost as desired.