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Paleo Cinnamon Rolls

Paleo Cinnamon Rolls Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups (224g) almond flour
  • ½ cup (60g) tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 large egg
  • ¼ cup (60ml) melted coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup (40g) coconut sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted coconut oil (for filling)
  • ¼ cup (60g) coconut butter
  • 2 tablespoons maple syrup (for glaze)
  • 1 to 2 tablespoons unsweetened coconut milk

Method
 

  1. Preheat oven to 350°F (175°C). Whisk almond flour, tapioca flour, baking soda, and salt. Add egg, ¼ cup coconut oil, 3 tablespoons maple syrup, and vanilla; mix and knead into a smooth, slightly tacky dough.
  2. Roll dough between two parchment sheets into a 10×14-inch rectangle. Brush with 2 tablespoons melted coconut oil, then sprinkle evenly with coconut sugar and cinnamon.
  3. Roll into a log, slice into 8 pieces, and place in a parchment-lined 9-inch pie dish. Bake 22-25 minutes until edges are golden and centers feel set.
  4. Stir coconut butter and 2 tablespoons maple syrup, thinning with coconut milk to a drizzling consistency. Glaze warm rolls and serve.

Notes

If the dough feels too soft to slice cleanly, chill the log in the fridge for 10 minutes before cutting. The rolls are best the day they’re made but keep well for a couple of days refrigerated.