These Best Paleo Cinnamon Rolls are sweet, soft, and so delicious! Quick to make and they make the perfect morning treat. Gluten free, dairy free, and naturally sweetened.
Every year, along with a breakfast casserole, my husbands family makes cinnamon roll for Christmas morning. They aren’t homemade, but they are the “good” kind that are huge and of course topped with lots of frosting. Remaking them to be healthy has been a mission of mine and I finally succeeded!
Making paleo cinnamon rolls has always been something I didn’t think was possible. Almond flour just isn’t the same as all purpose flour. It doesn’t have the same elasticity so rolling it up can be an issue. There is a trick I learned recently though and that’s adding some grass-fed gelatin to the dough. It helps the dough roll without cracking and gives the rolls that signature chewiness. After a few attempts I got them perfect.
Are these the prettiest cinnamon rolls in the world? No. But what they lack in appearance, they make up for in taste. These are actually much easier than traditional cinnamon rolls. There is no waiting for them to rise and the mixture mixes together quickly. They bake for 20 minutes are are ready to be frosted. So simple!
The frosting is the same that I used for my Paleo Sugar Cookie Bars. It’s a combination of coconut butter, maple syrup, ghee, and vanilla. It’s incredible delicious and is the best topping for the rolls. One important tip is the ghee is room temperature, not melted, or the mixture will separate. If this happens, just let it cool and stir until combined.
Oh course these are good for Christmas, but they are too easy and delicious for once a year. They would be great for any special occasion or just a fun weekend treat. I hope you try them and love them!
Paleo Cinnamon Rolls
Cinnamon Roll Dough
- Preheat the oven to 350° and grease a pie plate or 8x11 pan with ghee or coconut oil. Set aside.
- In a large bowl combine almond flour, tapioca flour, gelatin, coconut sugar, cinnamon, salt, and baking soda. Stir until well mixed. Add in the eggs and melted ghee and stir until combined. The dough should be able to be formed into a ball. It may be a little sticky, but workable.
- Lay a piece or parchment or wax paper out on a clean counter and place the dough on it. Roll out to a 10x14 inch rectangle, making it as even thickness as possible.
- Make the filling. In a small bowl, combine the ghee, coconut sugar, cinnamon and vanilla. Mix until smooth and gently spread it on the rolled out dough leaving 1/2 inch from each side plain.
- Carefully roll the dough the long way (so the roll is 14 inches long) and use the parchment paper to help pull it up and roll it tight. Once rolled, but 1/2 off each end and discard. Cut the roll into 8ths. I do this by cutting it in half, and then cutting each half in fourths.
- Place them in the prepared pan and gently press down so they aren't so tall. Bake for 20 minutes. They should be golden brown.
- While they bake, make the frosting. In a small bowl, combine the coconut butter, maple syrup, ghee and vanilla.(It's important that the ghee is room temperate and not melted or the mixture will separate.) Mix until smooth and spread on warm cinnamon rolls.
- Store leftovers covered in the fridge.