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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 9 cinnamon rolls 1x
Scale
Ingredients
Cinnamon rolls:
- 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
Filling:
- 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
Glaze:
- 1/2 cup coconut butter
- Non-dairy milk (amount needed will vary)
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
Find it online: https://rachlmansfield.com/the-best-paleo-cinnamon-rolls-ever/