Gingerbread Cinnamon Rolls {Paleo, Gluten Free}

These paleo gingerbread cinnamon rolls are crisp on the outside, chewy inside with an irresistible flavor reminiscent of the holidays! They’re quick and easy to make (baked in a muffin pan!) family approved and perfect as a special breakfast treat or snack!

Want more paleo baking recipes that taste just like the real deal?  Purchase my book, Paleo Baking at Home here!

What You Need to Make Paleo Gingerbread Cinnamon Rolls

I’ll separate the ingredients into 3 categories – what you need for the dough, filling, and icing.

If you’re experienced with grain free baking, you’ll probably have many of these ingredients on hand already!  Here’s everything you’ll need to prepare the cinnamon rolls.

Dough:

• blanched almond flour
• tapioca flour 
• baking soda
• fine sea salt
• ground cinnamon
• ground ginger 
• coconut milk or other dairy free milk, warmed slightly 
• melted ghee or butter (vegan butter can also be used)
• molasses 
• pure vanilla extract
• egg

Filling: 

• ghee, butter, or palm shortening (vegan butter can also be used)
• molasses
• coconut sugar  
• ground cinnamon 
• ground ginger 

Icing:

• organic powdered sugar OR powdered maple sugar (see below)
• cinnamon
• butter, ghee, or vegan butter, at room temperature 
• pure vanilla extract 
• dairy free milk 

How to Make These Paleo Gingerbread Cinnamon Rolls

First, prepare the dough.  In a large bowl, combine the almond and tapioca flours, baking soda, cinnamon, ginger and salt.  Add in the dairy free milk, ghee or butter, molasses and vanilla and mix well.  Lastly, add in the egg and continue to mix until a sticky dough forms.

Chill the dough in the refrigerator for 20 minutes.  At this point, it should be firm enough to roll out with the help of a little extra tapioca.  Meanwhile, preheat your oven to 350° F and spray a 12 well muffin pan with coconut oil cooking spray.  

Next, fill the cinnamon rolls.  Sprinkle about one tablespoon of tapioca flour on a parchment lined cutting board or baking sheet.  You’ll need to transfer it to the freezer after filling the roll.  Place the dough in the center and press it into a 14 x 9” rectangle.  

In a small bowl, mix together the ghee or butter and molasses and spread it all over the dough.  Sprinkle the coconut sugar, cinnamon and ginger on top of it, pressing it in just slightly so it stays put.  

Using the parchment paper to help you, roll the dough tightly on the long side so the roll is about 14-15” long.  Place the dough (on the cutting board or sheet) in the freezer for 5-10 minutes to firm up before cutting.

Using a sharp knife, slice the roll into 12 pieces and place each one, flat side down, in the greased muffin cups.  Bake in the preheated oven for 16-18 minutes or until set and browning.  

Lastly, ice the rolls.  In a medium bowl, whisk together the powdered sugar, ghee or butter and vanilla, then add the milk slowly until you get a smooth consistency that’s thick but can still be drizzled on the rolls.  

Remove the rolls from the muffin pan and place on parchment paper.  Ice the rolls while still slightly warm and serve right away for the best texture.   

Can I freeze cinnamon rolls?

Yes! This is what I’ve been doing with my leftover Paleo cinnamon rolls! Any leftovers can be frozen (while still fresh) and reheated. Frozen cinnamon rolls will last in the freezer for up to 3 months!

To freeze leftovers, there are a couple different methods:

• Put them in the freezer on a baking sheet until they’re frozen through, then place them into freezer baggies.
• Freeze them directly in the baking dish: Cover with plastic wrap and aluminum foil and pop the dish right into your freezer. *If you choose this method, allow the baking dish to come to room temperature before reheating. Placing a frozen baking dish into a hot oven can cause the dish to crack! 

How to Reheat Cinnamon Rolls

1. Preheat your oven to 350 degrees.
2. Place the frozen cinnamon rolls in a baking dish or on a baking sheet.  (Reminder: If reheating the cinnamon rolls in a baking dish that has been frozen, allow the dish to come to room temperature before freezing!)
3. Cover the pan with aluminum foil and bake for 5-8 minutes.
4. Serve and enjoy!

How to Make Paleo Powdered Sugar {Powdered Maple Sugar}

A traditional icing or glaze always uses powdered sugar, which is not paleo friendly since it’s made from cane sugar.  But, I’ve found that you can make your own powdered sugar that works JUST as well as traditional confectioners sugar to create drizzly icings and glazes for cookies and cakes.

All you need it a blender, believe it or not!  I’ve used either coconut sugar or maple sugar – typically maple sugar to get a lighter color.  I also like the flavor of the icing better when I use maple sugar.

I typically use a Nutribullet since it’s small (I’m usually making less than a cup) and powerful enough to get the sugar very fine.  Depending on your blender, you might need 30 seconds to a minute to get the sugar to reach a powdery consistency.  Of course, if you’re fine with using organic powdered sugar, this is a great option as well for the icing!

I hope you guys are ready for a HUGE treat!  Let’s dough-make, roll, and bake these gingerbread cinnamon rolls!

Gingerbread Cinnamon Rolls {Paleo, Gluten Free}

Gingerbread Cinnamon Rolls {Paleo, Gluten Free}

These paleo gingerbread cinnamon rolls are crisp on the outside, chewy inside with an irresistible flavor reminiscent of the holidays! They’re quick and easy to make (baked in a muffin pan!) family approved and perfect as a special breakfast treat or snack!

Author: Michele Rosen

Prep Time: 30 minutes

Cook Time: 18 minutes

Chilling Time: 20 mins

Course: baking, Breakfast, Brunch, Dessert

Cuisine: baking, Paleo

Keyword: christmas, cinnamon rolls, gingerbread, gluten free, holidays, paleo

Servings: 12 Rolls

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4.73 from 18 votes

Ingredients

Dough:

• 1 3/4 cups blanched almond flour
• 1 1/2 cups tapioca flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/3 cup coconut milk or other dairy free milk, at room temperature
• 1/3 cup melted ghee or butter (vegan butter can also be used)
• 2 Tbsp molasses
• 1 1/2 tsp pure vanilla extract
• 1 large egg

Filling:

• 2 Tbsp ghee butter, or palm shortening, at room temperature (vegan butter can also be used)
• 1 Tbsp molasses
• 1/4 cup coconut sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger

Icing:

• 1 1/2 cups organic powdered sugar OR powdered maple sugar*
• 1/2 tsp cinnamon
• 1 1/2 Tbsp butter ghee, or vegan butter, at room temperature
• 3/4 tsp pure vanilla extract
• 2 Tbsp dairy free milk

Instructions

Prepare the dough:

1. In a large bowl, combine the almond and tapioca flours, baking soda, cinnamon, ginger and salt. Add in the dairy free milk, ghee or butter, molasses and vanilla and mix well. Lastly, add in the egg and continue to mix until a sticky dough forms.
2. Chill the dough in the refrigerator for 20 minutes. At this point, it should be firm enough to roll out with the help of a little extra tapioca.
3. Meanwhile, preheat your oven to 350° F and spray a 12 well muffin pan with coconut oil cooking spray.

Fill Cinnamon Rolls:

1. Sprinkle about one tablespoon of tapioca flour on a parchment lined cutting board or baking sheet. You’ll need to transfer it to the freezer after filling the roll. Place the dough in the center and press it into a 14 x 9” rectangle.
2. In a small bowl, mix together the ghee or butter and molasses and spread it all over the dough. Sprinkle the coconut sugar, cinnamon and ginger on top of it, pressing it in just slightly so it stays put.
3. Using the parchment paper to help you, roll the dough tightly on the long side so the roll is about 14-15” long. Place the dough (on the cutting board or sheet) in the freezer for 5-10 minutes to firm up before cutting.

Cut and Bake the Rolls:

1. Using a sharp knife, slice the roll into 12 pieces and place each one, flat side down, in the greased muffin cups. Bake in the preheated oven for 16-18 minutes or until set and browning.

Ice the Rolls:

1. In a medium bowl, whisk together the powdered sugar, ghee or butter and vanilla, then add the milk slowly until you get a smooth consistency that’s thick but can still be drizzled on the rolls.
2. Remove the rolls from the muffin pan and place on parchment paper. Ice the rolls while still slightly warm and serve right away for the best texture. Enjoy!

Nutrition

Calories: 316kcal

Carbohydrates: 39g

Protein: 4g

Fat: 17g

Saturated Fat: 7g

Cholesterol: 33mg

Sodium: 220mg

Potassium: 99mg

Fiber: 2g

Sugar: 21g

Vitamin A: 30IU

Vitamin C: 1mg

Calcium: 60mg

Iron: 1mg

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