Name: The BEST Paleo Cinnamon Rolls Ever
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 cup + 2 tablespoons arrowroot flour (or tapioca flour); 3/4 cup almond flour; 2 tablespoons psyllium husk powder (don’t leave this out! it helps everything stay together and the dough to rise); 1 tablespoons baking powder; 1/2 teaspoon cinnamon; 2 eggs; 1/4 cup Garden of Life Extra Virgin Coconut Oil, melted and cooled (measured AFTER it is melted); 3 tablespoons maple syrup; 1 teaspoon vanilla extract; 1/3 cup Garden of Life Extra Virgin Coconut Oil, melted and cooled (measured AFTER it is melted); 1/3 cup + 1 tablespoon coconut sugar; 2 tablespoons cinnamon; 1/2 cup coconut butter; Non-dairy milk (amount needed will vary)

The BEST Paleo Cinnamon Rolls Ever

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5 from 4 reviews

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.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Yield: 9 cinnamon rolls 1x

Instructions

Preheat oven to 350 degrees and grease a muffin tin with oil (baking these in a muffin tin is a game changer!)
In a large bowl, mix together the arrowroot flour, almond flour, psyllium husk, baking powder and cinnamon
In a separate bowl, mix together the coconut oil, maple syrup, eggs, vanilla extract
Add the wet ingredients to the dry and mix until combined (the dough will be a bit sticky)
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
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
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)
Spread the filling mixture evenly over the dough, leaving about 1/2 inch of space from the edges
Roll into a log, using the shorter side and gently roll into a large log shape
Cut into 9 pieces then gently add each piece to a muffin hole and bake in oven for 18-20 minutes
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
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

Author: Rachel