One thing that I have desperately missed since becoming gluten free and then paleo are cinnamon rolls. The softness of the bread, a crunch of the cinnamon and brown sugar, and the creaminess of a good buttercream frosting. Mmmm. Well I have been searching for something that was comparable, and I think I may have found it. Not quite a roll, more of a muffin, but tastes just as good.Pre-heat oven to 350, place 10 muffin liners in muffin tin.
For the cake: In medium mixing bowl whisk together almond flour, salt, baking soda, chopped walnuts, cinnamon and nutmeg. In a small mixing bowl combine applesauce, grapeseed oil, honey and eggs. Stir wet ingredients into dry ingredients and thoroughly combine. Fill muffin tins and bake for 25-30 minutes.
For frosting: In a metal bowl whisk together almond milk, arrowroot powder, cinnamon, and maple syrup until you reach a desired consistency. I like my frosting to be running, not thick like cement.
Remove muffins from oven and let cool 10 minutes, then frost and enjoy!