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The Best Paleo Cinnamon Rolls - These gluten free cinnamon rolls are a simple, wholesome remake of the classic baked good that you can't even tell is healthy, and gluten/dairy free! SO soft, fluffy and YUMMY! | #Foodfaithfitness | #Paleo #Glutenfree #Healthy #Dairyfree #Cinnamonrolls
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Almond Flour Paleo Cinnamon Rolls

These Almond Flour Paleo Cinnamon Rolls are a simple, wholesome remake of the classic baked good that is healthy, and gluten/dairy free! SO soft and yummy!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 3 hours
Total Time 40 minutes
Servings 13 Rolls
Calories 225kcal

Ingredients

For the rolls:

  • 1 1/2 Cups Almond flour (150g) *
  • 1 Cup Tapioca starch (132g)
  • 1/4 Cup Flax meal
  • 1 tsp Sea salt
  • 1 Package Red Star Platinum Yeast
  • 3/4 tsp Baking soda
  • 3 Tbsp Honey
  • 2 Tbsp Water
  • 1 Tbsp Ghee
  • 2 Tbsp Unsweetened applesauce, at room temperature
  • 1 Egg, at room temperature

For the filling:

  • 3 Tbsp Ghee, at room temperature
  • 5 Tbsp Coconut sugar
  • 1 Tbsp Cinnamon

For the frosting:

Instructions

  • Turn your oven to 200 degrees. Once pre-heated, turn it off. This is going to be where you let your cinnamon rolls rise.
  • In a large bowl, stir together the almond flour, tapioca, flax meal, salt, yeast and baking soda until well mixed. 
  • In a microwave-safe measuring cup, add the honey, water and ghee. Microwave SLOWLY (10-15 seconds at a time) until the ghee is melted and the mixture is 110-120 degrees Fahrenheit. You do not want it warmer than that or it will kill the yeast. If you get it warmer, just let it sit until it gets down to that temperature. 
  • Add the honey mixture, along with the applesauce and egg into the flour mixture and stir until a sticky dough forms.
  • Lightly flour your counter with tapioca starch and turn your dough onto it. Knead until the dough just comes together, only 30 seconds to a minute. Don't over-knead it or you'll kill the fluffiness of the rolls.  Rub the bowl the dough was in with ghee and place the dough back into it to rest for 5 minutes.
  • Once the dough has rested, roll it on a lightly tapioca-starched surface to a 14x8 inch rectangle. Spread the ghee from the filling all over it.
  • In a small bowl, mix together the coconut sugar and cinnamon. Spread all over the dough, leaving a small strip at one long end free from sugar so you can seal the rolls. Use your fingers to really rub the sugar mixture into the ghee.
  • TIGHTLY roll the dough up and cut into 13 small buns. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
  • Rub a 9 inch circular baking dish (I used a pie dish) with ghee and place the rolls inside. Cover lightly with tinfoil and let the buns rise in the heated oven for 3 hours.
  • Once risen (they won't rise much, but they will rise a little and be softer) remove the buns from the oven and heat the oven to 375°. Bake the rolls for 15 minutes, until lightly golden brown. Then, lightly cover with tinfoil to prevent too much browning, and bake for an additional 3-4 minutes.
  • While the buns bake,  drain the cashews and place them in a SMALL food processor (mine is 3 cups.) Add in the milk, honey, vanilla and a pinch of salt and process until smooth and creamy. You will need to stop your food processor a lot and scrape down the sides. It will take a good 5-6 minutes to make the mixture creamy, so be patient!
  • Spread the frosting over the buns and DEVOUR!

Notes

*As with all GF baking, please weigh your flour to ensure accurate results!

Nutrition

Calories: 225kcal | Carbohydrates: 24.9g | Protein: 4.7g | Fat: 13.1g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.3g | Cholesterol: 23mg | Sodium: 185mg | Potassium: 20.6mg | Fiber: 2.1g | Sugar: 12.2g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.7mg