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The BEST Paleo Cinnamon Rolls Ever

November 6, 2020

The BEST Paleo Cinnamon Rolls Ever! Finally a delicious and fluffy cinnamon roll recipe that is gluten-free, grain-free, dairy-free and absolutely too die for.The BEST Paleo Cinnamon Rolls Ever! Finally a delicious and fluffy cinnamon roll recipe that is gluten-free, grain-free, dairy-free and absolutely too die for.

FINALLY! We have some delicious fluffy PALEO CINNAMON ROLLS guys!

I have been on a mission to make paleo cinnamon rolls for 5 years now. But before we dive into these, let’s just get one thing straight – there is nothing that compares to a classic cinnamon roll guys. I love love this recipe so flipping much. But the classic cinnamon roll like from Cinnabon is not comparable.

This paleo version is 100% delicious and tasty and perfectly fluffy and sweet. And I absolutely love them for a grain-free alternative to dreamy cinnamon rolls.

This is a recipe that I really do not recommend subbing anything in. Especially when it comes to the flours we use and the eggs. The dough is very gently and as you guys know from paleo baking – grain-free flours are tough. They are a lot heavier and more dense than the usual flour. So they are heavier to roll the dough etc.

The ratio of arrowroot flour to almond flour here is just on point. And just what is needed to get these to work. I also have a secret weapon in them to get them a bit fluffy without yeast. We are using psyllium husk powder. Please don’t leave this out – or the recipe won’t work! I found this on amazon and also in my health food store.

The BEST Paleo Cinnamon Rolls Ever! Finally a delicious and fluffy cinnamon roll recipe that is gluten-free, grain-free, dairy-free and absolutely too die for.

What ingredients you need to make FLUFFY paleo cinnamon rolls:

  • Arrowroot flour or tapioca flour – but I do not have another sub here. These two are the only ones that I think would work well
  • Almond flour – I haven’t tested a sub here.
  • Psyllium husk powder – please please don’t leave this out! It helps everything stay together and the dough to rise
  • Cinnamon – lots and lots of cinnamon
  • Eggs – I don’t recommend flax egg here
  • Coconut oil – I use Garden of Life Extra Virgin Coconut Oil, melted and cooled and I measure it AFTER it is melted
  • Maple syrup – I use this to sweet the cinnamon rolls a bit. You can use honey too
  • Vanilla extract
  • Coconut sugar – how we sweeten the delicious cinnamon sugar center
  • Coconut butter – I use this melted as a glaze instead of powdered sugar to keep it paleo but you can use powdered sugar too!
  • Non-dairy milk – any works! Almond, coconut, oat, etc.

How to make this healthy grain-free cinnamon rolls:

  1. Preheat oven to 350 degrees and grease a muffin tin with oil (baking these in a muffin tin is a game changer!)
  2. In a large bowl, mix together the arrowroot flour, almond flour, psyllium husk, baking powder and cinnamon
  3. In a separate bowl, mix together the coconut oil, maple syrup, eggs, vanilla extract
  4. Add the wet ingredients to the dry and mix until combined (the dough will be a bit sticky)
  5. Add 1 tablespoon of warm water to the dough and mix well then let the dough sit for about 5-10 minutes while you prepare the filling ingredients
  6. Mix together the filling ingredients then lay out a large piece of parchment paper or baking mat and add about 1-2 tablespoons arrowroot flour to so it covers a large portion of the sheet
  7. Add the ball of dough to the paper then sprinkle some more flour onto a rolling pin or a large drinking glass (I used a drinking glass) and roll out the dough, gently to a large rectangle (should be about 1/2 inch thick)
  8. Spread the filling mixture evenly over the dough, leaving about 1/2 inch of space from the edges
  9. Roll into a log, using the shorter side and gently roll into a large log shape
  10. Cut into 9 pieces then gently add each piece to a muffin hole and bake in oven for 18-20 minutes
  11. Melt coconut butter in microwave for 30 seconds then add a splash of milk and mix. If still not in a glaze form, add another splash of milk and warm in microwave for 20 seconds. The “glaze” should be easy to drizzle across the cinnamon rolls
  12. Remove cinnamon rolls from oven then drizzle glaze on top and enjoy!

A few of my other favorite cinnamon roll-ish recipes: 

INSANE Cinnamon Roll Waffles with Cream Cheese Glaze

Gluten-free “Cinnabon” Cinnamon Roll Cake

The Best Paleo Cinnamon Roll Muffins

Healthier Gluten-free Dark Chocolate Chip Cinnamon Rolls

Vegan Cinnamon Roll Banana Bread (gluten-free + nut-free)

Healthy Vegan Cinnamon Rolls (yeast-free)

The BEST Paleo Cinnamon Rolls Ever! Finally a delicious and fluffy cinnamon roll recipe that is gluten-free, grain-free, dairy-free and absolutely too die for.

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The BEST Paleo Cinnamon Rolls Ever

The BEST Paleo Cinnamon Rolls Ever! Finally a delicious and fluffy cinnamon roll recipe that is gluten-free, grain-free, dairy-free and absolutely too die for.

The BEST Paleo Cinnamon Rolls Ever! Finally a delicious and fluffy cinnamon roll recipe that is gluten-free, grain-free, dairy-free and absolutely too die for.

  • Author: Rachel
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 9 cinnamon rolls 1x
Scale

Ingredients

Cinnamon rolls:

Filling:

Glaze:

Instructions

  1. Preheat oven to 350 degrees and grease a muffin tin with oil (baking these in a muffin tin is a game changer!)
  2. In a large bowl, mix together the arrowroot flour, almond flour, psyllium husk, baking powder and cinnamon
  3. In a separate bowl, mix together the coconut oil, maple syrup, eggs, vanilla extract
  4. Add the wet ingredients to the dry and mix until combined (the dough will be a bit sticky)
  5. Add 1 tablespoon of warm water to the dough and mix well then let the dough sit for about 5-10 minutes while you prepare the filling ingredients
  6. Mix together the filling ingredients then lay out a large piece of parchment paper or baking mat and add about 1-2 tablespoons arrowroot flour to so it covers a large portion of the sheet
  7. Add the ball of dough to the paper then sprinkle some more flour onto a rolling pin or a large drinking glass (I used a drinking glass) and roll out the dough, gently to a large rectangle (should be about 1/2 inch thick)
  8. Spread the filling mixture evenly over the dough, leaving about 1/2 inch of space from the edges
  9. Roll into a log, using the shorter side and gently roll into a large log shape
  10. Cut into 9 pieces then gently add each piece to a muffin hole and bake in oven for 18-20 minutes
  11. Melt coconut butter in microwave for 30 seconds then add a splash of milk and mix. If still not in a glaze form, add another splash of milk and warm in microwave for 20 seconds. The “glaze” should be easy to drizzle across the cinnamon rolls
  12. Remove cinnamon rolls from oven then drizzle glaze on top and enjoy!

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

**I haven’t tested subs here unless they are listed above

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5 Responses

  1. Just made these for my boyfriends birthday for brunch- so delicious, thank you! I added about a 1/3 cup of pecans that I pulsed in my food processor and added to the filling, along with handful of raisins that I soaked in hot water to reconstitute. So yummy! I also did end up doing a cream cheese frosting since it was a birthday treat, but still plan on trying yours next time, bc I prefer refined-sugar-free and dairy-free. Great recipe!

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