For the dough:
¾ cups almond flour
1 ½ cups + 2 tbsp tapioca flour
2 tsps baking powder
3 tbsp coconut sugar
1/2 tsp cinnamon
½ tsp sea salt
4 tsp grass-fed butter (or coconut oil), melted
1 tsp vanilla
For the filling:
1 tbsp grass-fed butter, melted
1/3 cup coconut sugar
1 tbsp cinnamon
For the turkeys:
1 package of Pederson’s Bacon, cooked until crispy
9 candy corn (or orange peppers/carrots)
18 candy eyes (or raisins)
- Preheat the oven to 350 degrees and lightly grease a muffin pan.
- Mix together the flours, baking powder, coconut sugar, cinnamon, and salt.
- Add in the melted butter, egg, and vanilla and mix together.
- Let the dough sit. Meanwhile, mix together the sugar and cinnamon in a bowl.
- Lay out a large piece of parchment paper and sprinkle about 1 tbsp of tapioca flour on top. Roll out the dough into a rectangle approximately 10”x14”.
- Spread the melted butter over the dough then sprinkle the cinnamon sugar on top.
- Carefully use the parchment paper to roll the dough into a long log.
- Trim the ends, then cut into 9 pieces (approximately 1 ½ inches long)
- Place each cinnamon roll into a muffin hole and bake for 20-22 minutes. Let cool.
- Use the melted chocolate to attach the eyes and beak to each cinnamon roll.
Break each piece of bacon in half. Use 3 halves to make a tail for each turkey. Use a toothpick to attach the tail to the back of the cinnamon roll.
Recipe Creator, Stephanie Niemis @healthyholme
My whole family loves Pederson’s bacon and I love that they’re no added sugar or anything artificial. I wanted to create a fun Thanksgiving brunch recipe featuring the bacon. The kids thought these were so fun and cute!