Paleo Cinnamon Rolls (Grain Free & Dairy Free)
The best ever paleo-friendly cinnamon rolls are here-- perfect for a holiday morning, or any weekend morning.
With a little prep time, and patience, you will have these delicious yeast-free little rolls! Using a combination of grain free flours to make the perfect blend, plus psyllium husk to help bind the dough and make the perfect bread like texture.
These Paleo cinnamon rolls offer a healthier and yeast-free alternative to the classic cinnamon roll. Made with wholesome ingredients, they allow you to indulge in the comforting flavors of cinnamon and sweetness without compromising your dietary preferences.
Unlike traditional cinnamon rolls that rely on yeast for their fluffy texture, these Paleo cinnamon rolls use alternative ingredients to achieve a similar result. The dough is made with a combination of almond flour, coconut flour, and tapioca flour, providing a grain-free base.
To enhance the cinnamon flavor, a mixture of cinnamon and coconut sugar is generously sprinkled over the dough. As you roll the dough into a log and slice it into individual rolls. Once baked, these cinnamon rolls develop a tender and slightly dense texture, reminiscent of a traditional cinnamon roll. The combination of cinnamon and coconut sugar is amazing, making each bite a guilt-free pleasure.
While these Paleo cinnamon rolls may not have the exact same texture as their yeast-based counterparts, they offer a delicious and healthier alternative. They are perfect for those following a Paleo or gluten-free lifestyle, or anyone looking to enjoy a treat without the use of yeast.
Whether you're craving a comforting breakfast or a sweet treat, these Paleo cinnamon rolls are a satisfying option. So go ahead, indulge in the flavors of cinnamon and sweetness, guilt-free, with these delicious and yeast-free cinnamon rolls.
How to prep the dough:
- we boil the wet ingredients minus the eggs, just like you would a choux pastry.
- this helps allow the tapioca starch to form a more bread like texture. I learned this technique from this paleo blog: https://agirlworthsaving.net/
- Add the dry ingredients, and combine to form a dough. Chill and add extra tapioca starch as necessary
Tips for the Best Rolls:
-Use extra tapioca starch to help make the dough pliable and easy to roll. Use parchment paper to guide you in the rolling process too.
-Chill the dough to help make it easier to handle
-Use a pizza cutter to cut your dough, or a flavorless floss!
-Use Parchment paper on top of your dough when rolling, so your dough doesn't stick to the rolling pin.
Paleo Cinnamon Rolls (Gluten Free, and Dairy Free)
Ingredients
- 1 1/4 C Almond Flour
- 1 1/4 C Tapioca or arrowroot starch
- 1/3 C Coconut flour
- 1 tbsp psyllium husk powder
- 1 tbsp Baking Powder
- 1/4 C Maple syrup
- 1/4 C Coconut oil , Measured in liquid form, room temp (may sub with butter)
- 1/2 C coconut milk
- 1 tbsp Apple Cider Vinegar or Lemon juice
- 1 Egg, plus 1 egg white
Filling
- 1/2 C coconut sugar, (sub with brown sugar)
- 2 tsp cinnamon
- 1/4 C coconut oil : measured solid, (may substitute with butter)
Icing
- 1/4 C coconut butter, (Measured after softened)
- 1/3 C full fat coconut milk
- 1/4 C Maple syrup
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with liners, or oil generously
- Combine liquids (except eggs) in a small saucepan, (milk, apple cider vinegar, coconut oil, maple syrup) then bring to a boil. immediately lower the heat and stir in the flours and baking powder. Stir vigorously to form a dough
- Let cool for at least 5 minutes before adding egg and egg white. Let cool/firm up in freezer. Add 2-4 more tbsp of tapioca starch if dough is still too sticky to handle.
- Sprinkle extra tapioca starch on a parchment paper on a work surface. Roll dough about 1/4 inch thick using a rolling pin. Shape into a large rectangle about 11x14 inches.
Prepare Filling:
- Combine filling ingredients in a small bowl. Sprinkle filling over the dough. Roll dough tightly along the side, using parchment paper to help you guide.
- Chill for 10 minutes in the freezer. Cut off ends f the roll and cut dough into nine 1-inch sections. Place each roll into the cavity of a cupcake tin. Bake for 15-18 minutes, or until light golden brown .
Prepare frosting ingredients
- Whisk frosting ingredients in a medium or small bowl, measuring the coconut butter first, and heating in microwave as needed to thin out the consistency. Pour over rolls.
- Serve warm!
- Reheat leftovers.
