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Preheat oven to 375.
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Coat muffin, pans with coconut oil.
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Combined melted butter, dates, brown rice syrup, cranberries, walnuts, and cinnamon in a small bowl.
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Put 1 Tbsp full of the mix into each muffin cup (12).
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In a separate bowl combined, flour, coconut sugar, baking powder, and salt.
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Using a fork or pastry cutter, cut the butter into the flour mix until the size of small peas.
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Add the milk and combined with a spoon until combined.
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Spoon the batter on top of the cranberry mixture evenly.
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Bake the rolls until lightly browned about 18-20 minutes.
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The cranberry mix may bubble up a bit so cook them on a pan if you do not want to get your oven dirty.
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Cook in the pan for 10 minutes.
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Run a knife around the edges of each to loosen.
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Place a large serving tray over the pan and invert the biscuits onto it.
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Spoon any leftover topping on the biscuits.