Ingredients

• 1 package Grain Free Flatbread Mix (200 g)
• 2 Eggs
• ¼ cup Oil (60 mL)
• ¼ cup Water (60 mL)
• 1 tsp Vanilla
• 3-4 Tbsp Tapioca Flour for dusting

• 2 Tbsp Coconut Oil, solid
• ⅓ cup Organic Coconut Sugar or Monk Fruit Sweetener (60 g)
• 1 Tbsp Cinnamon
• 1 tsp Vanilla

• ¾ cup Monk Fruit Powdered Sugar (144 g)
• ¼ cup Cream Cheese, softened (60 g)
• 1 tsp Vanilla

Instructions

1. Preheat oven to 350° F. Line a 9 x 5-inch bread pan with parchment paper.
2. In a large bowl, mix together flatbread mix, eggs, oil, water and vanilla. Let sit for 5 minutes.
3. While the dough rests, prepare the filling by mixing coconut oil, coconut sugar (or monk fruit sweetener), cinnamon and vanilla in a small bowl. Set aside.
4. Place a piece of plastic wrap or a silpat on the counter. Liberally dust the plastic wrap (or silpat) with tapioca flour.
5. Place dough on the tapioca flour. Liberally dust the top of the dough with more tapioca flour. Place a piece of plastic wrap on top of the dough and roll into a 12-inch by 10-inch rectangle. Remove the plastic wrap.
6. Sprinkle dough evenly with the filling mixture, leaving about ½ inch from the edge furthest from you.
7. Using the 12-inch side closest to you, carefully roll the rectangle into a log using the plastic wrap (or silpat) to guide the dough. Seal at the end without filling.
8. Cut into 6 even rolls. Place the rolls into prepared bread pan. Bake for 15-20 minutes, or until lightly golden brown.
9. In a small bowl, combine monk fruit powdered sugar, cream cheese and vanilla. Mix until smooth. Once the cinnamon rolls are slightly cooled, frost the warm rolls and enjoy.