Preheat oven to 350°F and line a muffin tin with 10 cupcake liners. I use these ones. Set aside.
In a small bowl, mix together coconut sugar and cinnamon. Set aside.
Lay one tortilla down, brush it with coconut oil and sprinkle on a layer of the cinnamon sugar.
Add the second tortilla and repeat the process until all four tortillas are brushed with oil and covered in cinnamon sugar.
Roll the tortillas into a log, holding them firm with the seam side down. Cut into about 10 1-inch or so sized pinwheels.
Grab the muffin tin, brush some coconut oil along the bottom of each cupcake liner and add chopped pecans and any extra cinnamon sugar you have. Set the tortilla pinwheels on top and bake for 15 minutes.
Once baked, cool for 5 minutes and then grab each roll in the cupcake liner and flip it over. Pat the bottom of each cupcake liner to loosen up the nuts and gently remove the liner by lifting straight up.
Drizzle on icing if desired (powdered monk fruit mixed w/ oat milk) and enjoy!
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.