For the Dough:

• ½ cup of coconut oil
• ½ cup of water
• ½ tsp of sea salt
• 1 cup of Tapioca Flour
• ½ cup of coconut flour
• 2 tbsp of maple syrup or honey
• 1 egg
   

For the Filling:

• ½ cup of unsweetened flaked coconut
• ½ cup of chopped nuts
• ⅓ cup of raisins
• 1 tbsp of maple syrup or honey
• 2 tbsp of water
• ½ tsp of cinnamon
   

For the Frosting:

• ¼ cup of palm shortening
• 1 tbsp of coconut milk/milk
• 1 tbsp of maple syrup or honey
• ½ tsp of cinnamon

Instructions:

1. Place the coconut oil, water and sea salt, maple syrup/honey in a small pan and bring to a boil.
2. Remove from the stove and add in the tapioca flour and mix.
3. Let this cool for 3- 4 minutes and then add in the coconut flour and egg.
4. Mix and then knead for 1 minute.
5. Roll out the dough between two sheets of parchment paper into roughly a 7″ x 11″ rectangle.that is ¼ thick.
6. For the filling combine the maple syrup/honey, cinnamon and water in a small bowl. Toss in the coconut flakes, nuts and raisins until well coated.
7. Spoon this mixture evenly over the dough.
8. Now roll the dough into log and lightly press to pinch the seam.
9. Cut the ends of and then cut into 1″ slices.
10. Place the slices and ends on to a piece of parchment paper and bake at 350 for 30 – 35 minutes.
11. For the frosting mix the palm shortening, coconut milk, maple syrup and cinnamon with a hand blender.
12. Remove the cinnamon rolls from the oven and let cool for 3 – 5 minutes. Frost with the frosting and enjoy!!

Notes