There is something so comforting about the warm taste of cinnamon in the morning. On PB toast, shaken over a smoothie, mixed into oatmeal, and most definitely swirled into the doughy goodness of cinnamon rolls.

I created a gluten free, nutrient dense spin-off of the classic cinnamon roll using oatmeal instead of white flour and a fraction of the sugar, yet all of the same cinnamony goodness. It pairs amazingly well with coffee and my hemp milk creamer!

Enjoy!

Ingredients:
Bake
2c oat flour
1c almond flour
3tbsp coconut sugar
3tsp baking powder
2tsp cinnamon
2tsp vanilla extract
3tbsp melted coconut oil
2tsp apple cider vinegar
1c almond milk

Frosting
1tbsp grass fed butter (sub coconut oil for vegan option)
1/2c organic powdered sugar
Splash of almond milk

Directions:
• Preheat oven to 400 degrees farenheit.
•Whisk almond milk and apple cider vinegar together in a bowl and let sit for 5 minutes.
•Pulverize oats in a blender into a flour. Combine oat flour with other dry ingredients (almond flour, sugar, baking powder, cinnamon).
•Gently fold wet ingredients (coconut oil, vanilla extract, milk/vinegar mix) into dry and mix until smooth.
Bake for 30 minutes or until cooked throughout.

•Melt butter in a small dish. Fold in 1/2c powdered sugar and stir in almond milk until desired consistency is reached. Pour frosting over the bake once it is cooled. Makes 8 servings.