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Raspberry Cardamom Rolls

Inspired by a classic Swedish treat, these rolls are the perfect breakfast pastry when you’re looking to impress.
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Servings 9

Ingredients
  

  • 1 ½ cups finely ground almond butter
  • ⅓ cup coconut flour
  • 3 tbsp coconut sugar divided
  • 1 ½ tsp baking powder
  • 1 ¼ tsp xanthan gum
  • ½ tsp fine sea salt
  • 5 tbsp unsalted butter or vegan butter at room temperature, divided
  • ¼ cup unsweetened almond milk or unsweetened oat milk
  • 2 tsp vanilla extract divided
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ cup frozen raspberries roughly chopped
  • 4 oz cream cheese or vegan cream cheese softened at room temperature
  • 1 tbsp maple syrup
  • 2 tbsp chopped pistachio nuts

Instructions
 

  • Preheat oven to 375 F. Line 8 in square baking pan with parchment paper and set aside.
  • In large mixing bowl, whisk together almond flour, coconut flour, 1 Tbsp coconut sugar, baking powder, xanthan gum, and salt until well combined.
  • In small saucepan, melt 3 Tbsp butter over medium heat. Remove saucepan from heat and whisk in almond milk, 1 tsp vanilla extract, and eggs. Make a well in center of dry ingredients and add butter mixture, whisking well until a shaggy and tacky dough forms. Bring dough together with your hands and place on piece of parchment paper measuring at least 12 x 15 in. Let dough rest for 10 minutes.
  • While dough rests, in small bowl, whisk together ground cardamom and remaining 2 Tbsp coconut sugar. Set aside.
  • Place an additional piece of parchment paper overtop dough before rolling out into 9 x 12 in rectangle. Taking care to leave 1/2 in border around edges of dough, dot and spread remaining 2 Tbsp butter over dough and sprinkle with reserved cardamom mixture in even layer. Sprinkle frozen raspberries over cardamom mixture. With the help of the bottom piece of parchment paper, roll up smaller side of dough to create a log. Divide dough into 9 equal pieces and place cut side down in prepared baking pan. Bake in preheated oven until golden brown, about 25 minutes. Let cool in pan for about 10 minutes.
  • While rolls cool, make glaze. In medium bowl, whisk together cream cheese, maple syrup, and remaining 1 tsp vanilla extract until smooth. You can thin glaze to your desired consistency by adding hot water, a teaspoon at a time.
  • When ready to serve, drizzle glaze over cooled raspberry cardamom rolls and sprinkle with chopped pistachios, if desired. Rolls are best eaten the same day they are made.