AAAAAAAAAAAAAAHHHHHHHHHHHH Sorry about that, I am just so excited about these paleo cinnamon rolls! I have tried and tried to make cinnamon rolls without grains. Dozens of times.
It’s been hard because I have high standards for a paleo cinnamon roll. If you’re going to eat a treat, it should taste like the real thing or it’s not worth it, if you ask me. The other paleo cinnamon roll recipes I have tried either don’t cook through or they are like a cinnamon biscuit.
Now I love biscuits, but when a recipe is for a ROLL I want it to taste like a ROLL. I could just say something like: “These paleo cinnamon rolls have the perfect texture”, but how about I just show you the inside of one after I took a massive bite:
I’m going to say it anyhow: These paleo cinnamon rolls have perfect texture. They are SOFT, but they are also COOKED THROUGH and light like a roll with a cinnamon filling and creamy topping!
These rolls are definitely not as sweet as their conventional counterparts owing to the fact that I did not put cup after cup of sugar in the frosting. If you like your rolls sweeter, either add more sugar to the icing or drizzle the iced rolls with maple syrup. You won’t be disappointed.
Why are you still reading this post??? Go make some paleo cinnamon rolls! 🙂
Shared at Allergy Free Wednesday, Fat Tuesday, Waste Not Want Not Wednesday,
- Cassava flour
- Coconut flour
- Coconut palm sugar
- Organic non hydrogenated palm shortening
- Cinnamon
- Coconut milk
- Dough:
- warm water – 1/3 cup
- active dry yeast – 2-1/2 teaspoons
- coconut palm sugar – 1/4 cup
- palm shortening – 1/3 cup, melted
- eggs – 2
- egg whites – 2
- pure vanilla extract – 1 teaspoon
- cassava flour – 1-1/2 cups
- coconut flour – 6 tablespoons
- salt – 1/2 teaspoon
- baking powder – 2 teaspoons
- Filling:
- Ghee or coconut oil – 3 tablespoons, melted
- coconut palm sugar – 1/4 cup
- ground cinnamon – 1 tablespoon
- Icing:
- canned full-fat coconut milk – 1/2 cup
- coconut palm sugar – 2 tablespoons
- cassava flour – 2 tablespoons
- Preheat oven to 375 degrees Fahrenheit and grease an 8 “x8” glass baking dish with some coconut oil.
- In a large mixing bowl, add the water and yeast. Let sit a minute.
- Whisk in the eggs, shortening, coconut sugar, and vanilla.
- Add the flours, salt, and baking powder and mix well. Let stand a couple minutes to let the dough firm up.
- Roll out the dough between two pieces of plastic wrap to 1/4 inch thick.
- Brush with ghee.
- In a small bowl, mix together the coconut sugar and cinnamon. Sprinkle liberally over dough.
- Carefully roll up the dough, starting from one long side. Don’t rush it, and pat with your hands to fix any tears.
- Cut the dough into 1 to 2 inch slices and place face up in the baking dish. Press them down a little.
- Bake for 30 minutes.
- 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.
This looks Deeeeelish! 🙂 xx
Too dry to eat- I was a little apprehensive to try these because of the coconut flour. I used to use it, but I got so sick of that taste/dry texture/etc. I do use cassava flour, so I know how baked goods usually turn out when I use it (usually good). I followed the recipe exactly, but they were dry and inedible. I actually cooked them six minutes under for fear of them overcooking (my oven never over or undercooks, but I always check early). I thought that three tablespoons of ghee was an inordinate amount, and I expected there to be a pool of “goo” underneath each roll. Every ounce of liquid was gone, and as per the other reviews, rolling it was quite a challenge.
mine turned into cookies.. I baked them on the right setting for 30 min. did I leave them in too long? they also did not puff up. I followed every instruction. thanks
So sorry that it didn’t work for you! I put mine all together in an 8 by 8 pan so they didn’t spread into cookies. Everyone’s oven is different; yours might be hotter than mine. Were they too tough?
they didn’t spread into a cookie they stayed the right shape.. they just didn’t get soft like a cinnamon roll.. they were the consistency of a thick cookie with a softer center
These look great! Can I substitute tapioca or arrowroot for the cassava flour?
Thanks Shannon! I haven’t tried it so I really can’t say whether or not it would work.
I found this dough to be really difficult to work with. It never did firm up enough to handle well. It kept sticking to the plastic wrap, so then I tried parchment paper. I had to put it in the fridge to firm it up, but then it was too brittle to roll and kept cracking. I finally, very gently got it rolled, but once I started cutting it, it all but fell apart. It made it into the baking dish, but didn’t look pretty. I thought maybe I had followed the recipe wrong or maybe my ingredients were expired (they weren’t), so I remade it, with the same results. Do you have any tips? Was there maybe a step that had been left out? Please let me know!
Thanks,
Tasha
Hi Tasha, so sorry that it didn’t work for you! The dough is definitely to be handled with care; letting it sit on the counter before rolling helps it to firm up. You could also try not melting the palm shortening before adding it. Use wet hands to handle the dough, and pat any cracks gently to repair them. I rolled mine on out of a liberally floured surface and used a thin spatula to aid in getting dough off the counter as I rolled. Have a little bowl of cassava flour handy as well as a little cup of water. Don’t rush the rolling.
Thanks so much for the tips. It didn’t look pretty, but it tasted great!
Well, I’m sold. Adding these to my Summer menu!