Soft Paleo Cinnamon Rolls (Nut-free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 1 dozen
Ingredients
  • Dough:
  • warm water - ⅓ cup
  • active dry yeast - 2-1/2 teaspoons
  • coconut palm sugar - ¼ cup
  • palm shortening - ⅓ cup, melted
  • eggs - 2
  • egg whites - 2
  • pure vanilla extract - 1 teaspoon
  • cassava flour - 1-1/2 cups
  • coconut flour - 6 tablespoons
  • salt - ½ teaspoon
  • baking powder - 2 teaspoons
  • Filling:
  • Ghee or coconut oil - 3 tablespoons, melted
  • coconut palm sugar - ¼ cup
  • ground cinnamon - 1 tablespoon
  • Icing:
  • canned full-fat coconut milk - ½ cup
  • coconut palm sugar - 2 tablespoons
  • cassava flour - 2 tablespoons
Instructions
  1. Preheat oven to 375 degrees Fahrenheit and grease an 8 "x8" glass baking dish with some coconut oil.
  2. In a large mixing bowl, add the water and yeast. Let sit a minute.
  3. Whisk in the eggs, shortening, coconut sugar, and vanilla.
  4. Add the flours, salt, and baking powder and mix well. Let stand a couple minutes to let the dough firm up.
  5. Roll out the dough between two pieces of plastic wrap to ¼ inch thick.
  6. Brush with ghee.
  7. In a small bowl, mix together the coconut sugar and cinnamon. Sprinkle liberally over dough.
  8. Carefully roll up the dough, starting from one long side. Don't rush it, and pat with your hands to fix any tears.
  9. Cut the dough into 1 to 2 inch slices and place face up in the baking dish. Press them down a little.
  10. Bake for 30 minutes.
  11. In a small bowl, combine the coconut milk and coconut sugar. Microwave 20 seconds or so and then stir in the cassava flour. Drizzle over warm rolls and devour.
Recipe by Create Delicious at https://createdelicious.com/soft-paleo-cinnamon-rolls-nut-free/