Crispy Tortilla Swedish Cinnamon Rolls (Kanelbullar)


1 cup almond meal,

1/2 cup almond milk,

15 ml vanilla butter,

A pinch of sea salt,

3 tbsp coconut oil,

4 whole wheat tortillas,

4 tbsp coconut sugar,

1 tbsp agave syrup,

5 tsp cinnamon,



1. Preheat oven to 200 degrees.

2.  Place almond meal, almond milk, vanilla butter, 1 tbsp coconut oil, agave syrup, sea salt in a food process, blend until they are smooth. Vanilla sauce is ready.

3. Stir together cinnamon, coconut sugar and 2 tbsp coconut oil in a medium bowl.

4. Cut tortillas into 2 inch strips.  Divide vanilla sauce between the tortillas with a teaspoon.

5. Sprinkle cinnamon sauce of it.

6. Roll each tortilla up tightly. Put a toothpick into each bite in order to not open in the oven.

7. Place all rolls in a pan with baked sheets, bake until the filling is melted and fried. It usually takes about 7-8 minutes.

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