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12.22.17

Paleo Cinnamon Rolls {Grain Free, GF, DF}

Sharing is caring!

These classic Paleo cinnamon rolls are soft and chewy with an irresistible texture and flavor! They’re 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!

two cinnamon rolls drizzled with a white frosting glaze

I’d been dreaming about cinnamon rolls ever since making my garlic herb Paleo dinner rolls.  These Paleo cinnamon rolls are filled with sweet gooey maple cinnamon and raisins, then rolled cinnamon-bun style.

Paleo baking is a bit of a science and it can be a challenge to achieve a texture similar to non-Paleo baking treats. This is especially true when trying to recreate a stretchy dough like cinnamon roll dough.

The not-so-secret secret ingredient for getting that dough stretch factor in this Paleo cinnamon roll recipe is tapioca flour.

Is tapioca flour Paleo friendly?

It is indeed! Tapioca flour won’t damage the digestive tract and it’s also low-risk for allergies, which makes it a super friendly option for people with special dietary needs.

Tapioca itself is not a 1:1 substitute for grain flours, however. On the other hand, tapioca flour is a fantastic addition to gluten-free flours like almond flour and coconut flour. Its powdery consistency is just the right ingredient for tying together the crumbly bits of Paleo baking flours.

I rely on tapioca flour in many of my recipes to mimic the “chew” that gluten typically provide in traditional baking recipes.  I used quite a bit of it in my pizza crust and dinner rolls, but for this recipe I knew I’d need even more.

I settled on 1/2 cup more tapioca flour than my dinner roll recipes calls for, and with maple syrup added to sweeten, the liquid/dry ingredients balanced well.

a spoon drizzling white frosting over a plate of cinnamon rolls

How to Make Paleo Cinnamon Roll Dough

  • To make the dough, first you’ll combine the tapioca flour with almond flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl.
  • Next, you’ll mix together melted butter, water, apple cider vinegar, maple syrup, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and combine them well, then add an egg and a little more coconut flour and tapioca flour. Don’t be concerned if the dough is a bit sticky – that’s normal.
  • Finally, you’ll chill the dough for a bit until it’s firm enough to be rolled out and made into cinnamon rolls.

 

four cinnamon rolls drizzled with frosting on a white plate

How to Roll Out Cinnamon Roll Dough

This recipe might take just a bit of practice before knowing when the dough is the right consistency to press out, roll, and cut.  I provide detailed instructions within the recipe itself regarding when and how long to chill before each step, to make it easier to get it right the first time!

Below, you’ll see the “stages” of the dough.  The top left photo is the dough after mixing and before chilling and the top right shows it after chilling for 15 minutes in the fridge.

From there, I place the dough in a ball on parchment paper sprinkled with more tapioca flour. The tapioca is necessary to keep the dough from sticking when it’s time to roll!   I then used the heels of my hands to gently press the dough into a rectangle, as shown in the middle right photo.

images of cinnamon rolls being prepared step by step from mixing dough to baking

Cinnamon Roll Filling Ideas

I made a couple of batches of these cinnamon rolls with dates, one with raisins and one with both.  I honestly think this part is preference – the dates make it “gooier” and the raisins are great if you NEED raisins with your cinnamon!

The last photo above is the filled dough, after I chilled it in the freezer (again, all described below!) and cut into segments.

You can gently use your hands to shape them nice and round before baking. I  recommend baking them on a parchment lined baking sheet about 2 inches apart from each other.

a baking dish with 6 cinnamon rolls drizzled with white icing

Lastly – the topping!

How to Make Cinnamon Roll Icing

I created a sort of sweetened condensed coconut cream for these Paleo cinnamon rolls by boiling coconut cream with maple syrup until it reduced and thickened just a bit.

If you continued to cook it this way – you’d get caramel, which wouldn’t be at all bad, but if you want that white-glaze-y look (while letting the maple flavor shine through), don’t let the mixture caramelize!

The topping can be made ahead of time (what I did) and stored in the refrigerator until ready to use – up to about 4 days.

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!

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

Paleo Cinnamon Rolls {Grain Free, GF, DF}

cinnamon rolls with frosting broken in half on a white plate

Paleo Cinnamon Rolls {Grain Free, GF, DF}

These classic paleo cinnamon rolls begin with a one-bowl dough, have a maple cinnamon filling and dairy-free, sweet and gooey white glaze drizzled on top!  They're soft and chewy on the inside with a chewy crust on the outside, making the texture just as irresistible as the flavor!  Family approved, perfect as a special breakfast treat or snack anytime!
Author: Michele Rosen
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Course: Breakfast/Dessert
Cuisine: Paleo
Servings: 8
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4.42 from 180 votes

Ingredients

For the Dough:

  • 1/2 cup blanched almond flour
  • 1 1/4 cups tapioca flour (plus more for pressing out the dough}
  • 1/4 cup + 2 Tbsp coconut flour sifted
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup warm water not hot, warm enough to keep butter melted or coconut oil melted!
  • 1/3 cup grass fed butter melted, or ghee, or coconut oil
  • 2 tsp raw apple cider vinegar
  • 2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 large egg

For the Filling:

  • 2 1/2 tbsp pure maple syrup
  • 1 1/2 tsp cinnamon Plus a bit more to sprinkle over
  • 1/2 cup Raisins or chopped dates

For the Topping/Glaze:

  • 1/3 cup coconut cream
  • 2 1/2 tbsp pure maple syrup
  • 1/4 tsp Pure vanilla extract
  • Pinch sea salt

Instructions

For the Cinnamon Rolls:

  1. In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and salt. In a measuring cup, combine the melted butter, water, apple cider vinegar, maple syrup and vanilla and stir.

  2. Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca (1/4 cup) and coconut flour (2 Tbsp). Mix until well combined - dough will be sticky.
  3. Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca!
  4. Sprinkle about 1 tbsp tapioca over a large piece of parchment paper, placed on either a large cutting board or baking sheet (so you can transport dough to fridge easily!), then place dough in the center.
  5. Sprinkle more tapioca on your hands and top of dough to help press dough into rectangle, about 10 x 7”. I find that using the heel of my hand to work the dough into this shape is most efficient.
  6. Once dough is spread, whisk together maple syrup and cinnamon and brush all over dough, then sprinkle more cinnamon and the raisins/dates over the top.
  7. Roll dough on the long side (so your roll is wide, about 10”. Use the parchment paper that’s underneath to help you carefully roll dough as tightly as possible.  You won't be rolling the parchment WITH the dough, but rather using it to guide the dough so you don't have to touch it.  Because dough can be sticky, you may want to chill again before rolling if you find dough sticking to parchment paper.

  8. Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes (it will have softened a lot at this point) so you can easily cut it.
  9. While dough chills, preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
  10. After chilling, cut 1/2” off each end of roll and discard. Then cut into 1 1/2 inch sections, place each one flat side down on a parchment lined baking sheet
  11. Bake in the middle rack of preheated oven for 20 minutes or until just done and beginning to brown on top.

For Topping/Glaze*:

  1. In a small saucepan, bring coconut cream and maple syrup to a boil. Lower heat, allow to boil/simmer, stirring occasionally for 5-10 mins until syrupy (like sweetened condensed milk). Then, stir in vanilla and salt. It will thicken as it cools. Allow it to cool, or refrigerate before using.

  2. Prior to serving (cinnamon rolls should be served still warm) drizzle topping over rolls with a spoon. You can also add chopped nuts if desired - enjoy!

Recipe Notes

*Topping can be made before beginning, or ahead of time, and stored in the refrigerator until ready to use. 

Nutrition

Calories: 336kcal
Carbohydrates: 44g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 43mg
Sodium: 256mg
Potassium: 218mg
Fiber: 5g
Sugar: 11g
Vitamin A: 270IU
Vitamin C: 0.7mg
Calcium: 74mg
Iron: 1.4mg

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Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Paleo Baking Recipes?  Try One of These!

Garlic Herb Paleo Dinner Rolls

Easy One-Bowl Paleo Pizza Crust

Orange Cranberry Pecan Muffins

Classic Blueberry Muffins with Crumb Topping

Cinnamon Raisin Coffee Cake Muffins

Hearty Cinnamon Raisin Breakfast Bread

Cinnamon Raisin Sweet Potato Muffins

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Erica Mobley says

    December 22, 2017 at 1:28 pm

    5 stars
    Ok I’ve been meaning to write and you – do you consider Swerve non-paleo?! I’m bouncing between Paleo and lower carb and thought use of granulated Swerve could really reduce the carbs in this and or other recipes. Curious your thoughts as you are so well versed in the Paleo baked goods! Happy holidays!

    Reply
    • Michele says

      December 24, 2017 at 11:21 am

      I haven’t used swerve and don’t know much about it. I haven’t experimented with low carb baking at all yet.

      Reply
  2. Lisa says

    December 22, 2017 at 1:51 pm

    5 stars
    THANK YOU!! I have been searching high and low for such a recipe for Cinnamon Rolls and to no avail, until this morning. I’ve been craving a great, grain free cinnamon roll dough that has some stretch as you say, that I can use for a lower carb version. I’m diabetic so unfortunately the delicious Maple Syrup is out for me, but this will be perfect with Swerve confectioners sweetener and Cinnamon and maybe just a sprinkle of Coconut sugar too. Thanks again and Merry Christmas!

    Reply
    • Michele says

      December 24, 2017 at 11:20 am

      Merry Christmas to you! And hope these work out well for you 🙂

      Reply
  3. Natalie says

    December 22, 2017 at 4:01 pm

    These cinnamon rolls look amazing!!!

    Reply
  4. Stephanie says

    December 22, 2017 at 4:49 pm

    Hi Michele! What a yummy recipe! I am wondering if there can be a substitute for the tapioca flour- like arrowroot?

    Reply
    • Michele says

      December 24, 2017 at 11:19 am

      I’m not sure arrowroot would work here for the texture, and since it’s such a large amount I’m not sure I’d want to recommend trying just in case it doesn’t hold up.

      Reply
  5. Alex says

    December 22, 2017 at 6:14 pm

    Can’t wait to try these!! Thank you for all of your recipes!!

    Reply
  6. Kim says

    December 23, 2017 at 4:18 pm

    Can these be frozen before baking and then baked later like on Christmas morning? If anyone else also knows the answer please help in case Michele doesn’t see this soon. Baking today for Christmas.

    Reply
    • Michele says

      December 24, 2017 at 11:11 am

      I would bake straight from the fridge but I’m not sure how it would bake completely frozen. If you can, I would just store in the fridge until ready to bake 🙂

      Reply
      • Kim says

        December 25, 2017 at 1:47 pm

        5 stars
        Thank you! I made these the day before Christmas, stored the rolled up dough in the fridge and then sliced and baked Christmas morning. They were so yummy!! Thank you for your recipe and all of the time and effort you put into making these just perfect!! It has allowed me to enjoy the special moments with family without having to compromise my lifestyle change to paleo.

        Reply
  7. Vanessa says

    December 23, 2017 at 4:58 pm

    5 stars
    Michele, Can I make the dough and totally prepare these ahead of time and freeze them, and bake on Christmas morning? If so, would I thaw first or just bake from frozen and at what temperature/for how long? Sorry about all the questions!! Thanks!!

    Reply
    • Michele says

      December 24, 2017 at 11:10 am

      I would recommend prepping and storing in the refrigerator until ready to bake, I’m not sure how they would bake being completely frozen first. Then from the fridge, just bake as instructed. Hope this works out!

      Reply
      • Vanessa says

        December 25, 2017 at 10:40 am

        5 stars
        Merry Christmas they turned out amazing! Puffed up, great texture, soft and baked on the inside and a bit crunchy on the outside and just the right amount of sweetness!! I ended up freezing the dough (they were fully prepared), then last night before bed I transferred the pan to the fridge then straight into the oven this morning as they had thawed perfectly! Another hit!!

        Reply
  8. Janis says

    December 23, 2017 at 9:44 pm

    Joining the advance prep crew. If anyone experiments, let me know. I plan to make these tomorrow. Thanks!

    Reply
  9. Zindel Jackson says

    December 24, 2017 at 6:54 pm

    Hi Michele,
    Thank you for doing a great job…all of your recipes I’ve tried are delicious. I’ve read the instructions numerous times, but I do not see the baking powder added. Please advise.

    Reply
    • Janis says

      December 25, 2017 at 9:24 am

      I just happen to be making these now and noticed it in the first line with all the dry ingredients. Hope that helps! Merry Christmas.

      Reply
    • Lina says

      October 29, 2018 at 7:15 pm

      4 stars
      Michele,

      Thank you for such a delicious recipe! I was looking for something to satisfy my sweet cravings without all the processed sugar, and these were AMAZING. The one issue I came across, is that it was impossible to roll. I tried, I really did, and it broke right away. The one mistake I made was putting all of the coconut and tapioca flour in, instead of leaving the tapioca (1/4 cup) and coconut flour (2 Tbsp) for after the egg. I misread the directions. Could that made the rolling more challenging?
      5 starts for the taste!! I only did 4 stars because of the rolling.

      Reply
      • zora says

        April 17, 2020 at 1:24 pm

        I made this same mistake and its crumbling like crazy. What did you do to fix it?

        Reply
  10. Mindy says

    December 25, 2017 at 8:27 am

    What would you recommend for an egg sub? Gelatin egg? Flax? Apple sauce?

    Reply
    • Elizabeth Sladecek says

      November 20, 2020 at 1:15 pm

      I also have this same question!!

      Reply
  11. Anna says

    December 25, 2017 at 3:02 pm

    5 stars
    So tasty!!

    Reply
  12. Amanda says

    January 1, 2018 at 11:57 pm

    5 stars
    Made these today- the best paleo cinnamon roll i’ve made yet! I did take the dates and soak them in hot water and then pureed them with the maple syrup because i didn’t want chunks:)

    Reply
    • Michele says

      January 2, 2018 at 1:42 pm

      That sounds great! So happy you enjoyed them 🙂

      Reply
    • Annie says

      March 9, 2018 at 8:33 am

      Thanks for the tip. Going to try these soon and I may use this method to avoid chunks.

      Reply
  13. Krista Hayes says

    January 5, 2018 at 10:59 pm

    Can you substitute almond flour? I’m allergic to nuts. I miss cinnamon rolls so bad, this makes my mouth water!

    Reply
    • Starr says

      September 30, 2019 at 3:45 pm

      I always use ground sunflower seeds in place of almond flour. I haven’t tried it in this recipe, but have had success in others(biscuit, pancakes).

      Reply
  14. Kat says

    January 10, 2018 at 3:49 pm

    This is amazing! I know how difficult grain-free baking is, but these look SO DELICIOUS! Will definitely be trying them 🙂

    Reply
    • Michele says

      January 11, 2018 at 1:17 pm

      Hope you enjoy!

      Reply
  15. Kalley says

    January 18, 2018 at 4:45 pm

    These look like perfect cinnabons! I’m so excited to make them.

    Reply
  16. Lauren says

    March 3, 2018 at 5:58 pm

    5 stars
    Thank you so much for sharing this recipe!!! I have never had success with ANY paleo or even just GF cinnamon roll recipe. I just made these and cannot believe how delicious they are. I am blown away!! I am printing off this recipe to keep in my arsenal. 😀

    Reply
    • Michele says

      March 4, 2018 at 5:03 pm

      Oh I’m so thrilled to hear that, glad it worked out! Made my day 🙂

      Reply
  17. Nikki Antone says

    March 9, 2018 at 2:39 pm

    5 stars
    I just made these and they were way better than another recipe I had. First of all, they rolled up perfectly. I’ve never been successful with that part. The dough was a little crumbly but didn’t seem to matter. We left out the raisins just because! I put them in a pie plate so it would be a pretty circle- They have been in the oven for 32 minutes now – I ate one after 25 minutes and it was doughy on the inside. The taste was delicious but texture underdone- could be because I smooshed them too tight in the pan. Hopefully, the longer time in the oven will take care of that.

    Reply
    • Michele says

      March 9, 2018 at 3:15 pm

      Hi, glad you hear it mostly worked out! I also have problems rolling dough so the fact that these worked out that way was huge! I do think they bake up better separately but hopefully baking for longer will help out 🙂

      Reply
  18. Kacie says

    April 6, 2018 at 2:05 pm

    Could you make the dough the day before and chill in the fridge overnight instead of the freezer step?

    Reply
    • Michele says

      April 7, 2018 at 10:26 am

      Yes I think that would work well 🙂

      Reply
  19. Sinead Midgley says

    June 30, 2018 at 9:46 pm

    I tried to make these and they will not form a roll at all! When I baked them it just melted into one big blob! I don’t know what I did wrong 🙁 They still taste delicious though

    Reply
  20. Barb Porto says

    July 25, 2018 at 7:01 pm

    Thank you for the great recipe, my 1st make, in the oven, but they don’t look as yours! i need practice. Hoping they will be my go-to replacement for the Jenny Craig cinnamon rolls I love!
    I don’t have coconut cream for the. Icing. Can you suggest a substitute?
    If not, I’ll freeze them until I have the right ngredient.
    I’m a beginner at preparing & eating Paleo, hoping its the beginning of better eating for me. I want to be in tne club, thanks for your help!

    Reply
    • Teresa says

      May 23, 2020 at 12:30 pm

      Coconut Manna (Coconut Butter) would make great icing for the cinnamon rolls. Just melt some in warm water, add a bit of maple syrup and drizzle over top. I’ve used that same combo to drizzle over Christmas cookies and it works great. The Coconut Manna has a natural sweetness to it, so you really don’t need a lot of syrup.

      Reply
  21. Jacque says

    August 12, 2018 at 7:48 am

    5 stars
    These totally fulfilled my craving for cinnamon rolls! Great recipe- easy to follow, great Sunday morning baking project. I will definitely be making these again!

    Reply
  22. Maria says

    October 16, 2018 at 1:30 am

    5 stars
    The cinnamon Rolls were yummy but they were not like yours. They did not rise at all and were more like a cookie consistency and they were not light in color like yours. Even though I followed the recipe to the letter (I am a professional baker. I owned my own cake business for years) could it be because of the type of Almond flour I used? It was not blanched, just almond flour. Do you think that if I use more tapioca flour it will rise?
    That being said they tasted amazing and the Drizzle on top just took it over the edge!!! I am really loving your recipes. Do you have a paleo cookbook in the works? I would buy it!

    Reply
    • Michele says

      October 16, 2018 at 7:01 am

      Blanched almond flour is the one you’ll want to use for baking, that definitely impacted the color and maybe the rise, not sure. Glad they tasted good though! No cookbook yet but would love to work on one next year 🙂

      Reply
  23. Samantha says

    December 9, 2018 at 9:11 am

    I have made these cinnamon rolls at least a dozen times for my paleo boyfriend. Cinnamon rolls are his favorite treat and nearly every weekend he asks me to make them again. I don’t do the topping prescribed in the recipe. Instead, I use non-dairy Daiya cream cheese and make my own icing. Highly recommend this recipe!!!

    Reply
  24. Thea says

    December 12, 2018 at 9:43 am

    Have you tried Bob’s Red Mill new paleo flour? It’s a mix of almond, coconut, tapioca, and arrowroot. I’ve made scones and waffles so far. Really nice. But I haven’t found many recipes out there for it yet.

    Reply
    • Michele says

      December 13, 2018 at 12:18 pm

      Nope I haven’t tried it, sounds good though!

      Reply
  25. Sarah says

    December 16, 2018 at 6:00 pm

    I really want to make these for Christmas morning, but my toddler is egg free. Do you think a flax egg would work? I can always make him a separate treat, but it would be fun if he could have the same yummy rolls as us. Thanks!

    Reply
  26. Katie says

    December 17, 2018 at 2:03 am

    Hi! Could I make this vegan as well by swapping out for miyokos vegan butter and a flax egg?

    Reply
  27. Lucy says

    December 20, 2018 at 9:26 pm

    Can you substitute coconut flour for a different flour?

    Reply
  28. Karrie Licatesi says

    December 24, 2018 at 10:06 am

    Am I just missing the oven temp? ?? Maybe I’m not awake enough yet but man I just dont see it

    Reply
    • Karrie Licatesi says

      December 24, 2018 at 10:42 am

      I woke up more…and found it ?

      Reply
  29. Krissy says

    January 17, 2019 at 10:28 am

    5 stars
    These were wonderful! Although there are a number of steps, they were very easy to make! Thank you for this great recipe!

    Reply
  30. elizabeth wuthrich says

    January 24, 2019 at 10:54 am

    i am confused. do you add the warm warm water with the ghee etc.

    Reply
  31. CC says

    February 11, 2019 at 4:22 am

    Sadly these ended up in the bin. The “pastry” was dry and crumbly, not sticky when placed in the fridge and therefore just ended up more dry and crumbly. Tried adding some more liquid ingredients and were still crumbly when I tried flattening them out. No way these would of rolled up, so the mixture ended up in the bin.

    Reply
  32. Jojo says

    February 16, 2019 at 12:49 pm

    5 stars
    I made these for Valentine’s Day and they are definitely a labor of love. Took a while to make and there are a lot of steps but they are so worth it. Ive only had cinnamon rolls maybe three times in my entire life but I loved these! They were a little dense and starchy but I loved the flavor and texture overall. It was such a treat because I had been craving a cinnamon roll and the ones at the grocery store were so dry. I made traditional cream cheese icing for these and they were really delicious! Thanks for creating this recipe!

    Reply
  33. Kim says

    March 10, 2019 at 11:19 am

    These were DELICIOUS. I subbed tigernut flour for the almond and they turned out perfectly. The tigernut gives them a wee bit more sweetness.. so good. Thanks for another fabulous recipe!

    Reply
  34. Renee says

    April 17, 2019 at 10:55 pm

    Do you think a flax egg or Chia egg would work as a substitute?

    Reply
  35. Shiloh says

    May 25, 2019 at 9:50 am

    Hi!
    Just wanted to let you know that I made these last night and they were delicious!
    I actually did use arrowroot powder since my stomach cannot handle Cassava/tapioca very well. It did not seem to make a difference at all!
    Thanks for the recipe!

    Reply
  36. Amanda says

    September 11, 2019 at 1:13 pm

    1 star
    NOT DAIRY FREE

    FYI grass fed butter – butter is dairy.

    Reply
    • KJ says

      September 21, 2019 at 8:33 pm

      I think that’s why it says grass fed butter, ghee, or coconut oil. The coconut oil would make them DF.

      Reply
  37. Michael Loewinsohn says

    October 6, 2019 at 7:13 pm

    Hi! Recipe tastes great! For some reason mine flattened out in the own and looked more like a cookie. Is there an obvious reason why mine did not rise?

    Reply
    • Hannah says

      December 23, 2019 at 2:05 pm

      That happened to me because I forgot to add the remaining flour later on!

      Reply
  38. Christa says

    October 15, 2019 at 9:47 pm

    5 stars
    I made these this afternoon and was worried because I haven’t worked with dough much. They turned out perfect and are soooo delicious! These will be in regular rotation!

    Reply
    • Kimberly Hewitt says

      December 9, 2019 at 8:27 pm

      5 stars
      Used Cassava flour instead of tapioca flour. They came out perfect, and were delicious!! Thank you for a great recipe!

      Reply
  39. Laila Williams says

    November 6, 2019 at 1:56 pm

    this looks great making them right now for my family do you think I could double The recipe I have four brothers and one sister and my parents so there a lot of people to go around

    Reply
  40. Melissa says

    November 21, 2019 at 3:34 am

    I‘m an American living in Germany, and I was soo happy to find a grain-free version for my cinnamon roll craving 🙂 I made these today, and they turned out perfectly! Also the topping/ glaze for the top of the rolls tasted much like a caramel glaze, it was sooo good! Even my husband & daughter (who are both very picky eaters) loved them & wanted seconds. 🙂 Thanks so much for posting this yummy, healthier version of cinnamon rolls.

    Reply
  41. Samantha says

    December 19, 2019 at 1:09 pm

    Hi, if you can’t have coconut flour, could you just use more almond flour?

    Reply
  42. Maureen says

    December 22, 2019 at 11:40 am

    Your recipes are amazing! My husband is on the AIP diet so I can’t use the almond flour. Would you suggest substituting more coconut flour or tapioca flour?? Thanks for your help.

    Reply
  43. Nancy Hammond says

    December 24, 2019 at 1:03 pm

    I want to make these but we have a nut allergy in the family. Could I substitute cassava flour for the almond flour?

    Reply
  44. Fri says

    December 24, 2019 at 3:26 pm

    Can you make these a day ahead? And then just bake the next morning?

    Reply
  45. Momof4 says

    December 31, 2019 at 12:14 am

    3 stars
    These taste fine. However, maybe they should be called cinnamon roll biscuits and it would make more sense. They are dense and crumbly like the country biscuits people would get in a biscuit and gravy dish. The taste is cinnamony just didn’t get the whole cinnamon roll effect. My kiddos still liked them thought and we all ate them.

    Reply
  46. Janine B Snyder says

    January 19, 2020 at 8:22 am

    1 star
    Disastrous. Did not roll out at all. Followed the recipe exactly. They were doughy, biscuity and I threw away 90% of them. I had left over dough from the Paleo sugar cookie recipe on this site and made another batch of these rolls using that dough and it worked MUCH better.

    Reply
  47. Amanda Pretorius says

    February 23, 2020 at 7:46 pm

    Tried these on Christmas morning and my husband / family loved them! I will admit, it was a bit time consuming, but totally worth it. I forgot to buy raisins or dates for the filling, but had apples at the house so I chopped them pretty finely and they made for a fantastic alternative. Yumm!

    Reply
  48. Rebecca says

    March 13, 2020 at 12:20 pm

    4 stars
    Followed the recipe almost exactly – for the filling I spread softened butter (we’re not strictly paleo) and sprinkled coconut sugar and cinnamon all over then proceeded by the directions. They rolled up fine, cut fine, got a little lopsided while baking but came out just like the pictures! Batter looked exactly like yours in the pictures. Not sure why it’s not working for some people? Since we’re not strictly paleo, I can definitely taste the tapioca flour. For the glaze, I melted coconut butter and added maple syrup. These were good with coffee but left something to be desired. Maybe fluffier with cassava flour? And more ooeygooey filling? I wonder if using yeast would work with the gluten free flours…?

    Reply
  49. Susanne Millard says

    April 10, 2020 at 7:05 pm

    Would cassava flour work just as well as tapioca do you think?

    Reply
  50. Marge says

    April 11, 2020 at 7:01 am

    5 stars
    Wow. I made these this morning (I’m in the Netherlands) and they are so so good. My daughter and I were smiling like weirdos at one another after we ate the first. I have to say thank you for your recipes! I used to bake a lot; it used to be my biggest passion. Especially making dough. But life happened haha, and I did not bake anything for 4 years! Now your recipes have awoken the old flame again 😀 !

    Reply
  51. Kim says

    April 11, 2020 at 8:59 pm

    These look amazing!! Any chance I can sub arrowroot, cassava or brown rice flour for the tapioca starch… there wasn’t any in the store. Thanks so much for all of your amazing received!

    Reply
  52. Audrey says

    April 12, 2020 at 2:33 pm

    5 stars
    Amazing recipe. I was low on tapioca flour so did a mix with arrowroot and cassava. The icing is beyond. YUM!

    Reply
  53. Ema says

    April 26, 2020 at 10:29 am

    5 stars
    Absolutely mind blowing! No joke! They are chewy like a regular cinnamon roll! I use a mix of tapioca and arrowroot flour. So good.

    Reply
  54. Cebon says

    May 1, 2020 at 3:38 pm

    5 stars
    This recipe is so good! I wound up mixing chopped pecans into the glaze sauce and experimentally pouring it over half of them about 8 minutes before they were done. (It came out like a sticky bun, which was great!) Also, I’m weird and think raisins are gross (??), and sub’d a handful of currants; next time I’ll probably leave them out. But the recipe is lovely, and I was impressed! My kiddo loved them also. As usual, you have big fans over here!

    Reply
  55. Maria says

    May 10, 2020 at 2:36 pm

    Oh my goodness, after years of baking paleo this is the first time that me and all my family couldn’t stop eating and we already want to make more! They turned out amazing!! Thank you for a great recipe!!

    Reply
  56. C.W. says

    June 11, 2020 at 8:01 pm

    What did I do wrong? Mine flattened out and look more like cookies. They taste good, but the texture is more like a cakey cookie. I am going to enjoy them for sure, but would love to know where I missed the mark!

    Reply
  57. Megan McBride says

    August 25, 2020 at 6:55 pm

    5 stars
    I’m sure these are perfect when making it 100% as said. I’m on the AIP diet so I replaced almond flour with half tapioca and half coconut flour. I also replaced the egg with apple sauce. They tasted great! However, they did not expand much. The texture was still fluffy though (:

    Reply
  58. Jenna says

    September 20, 2020 at 12:03 pm

    4 stars
    Thank you for the Cinnamon Roll recipe! This recipe was super easy to follow and the rolling of the dough proved to be easier than I expected with the parchment paper. They held together well and had good flavor, my only disappointment was the dough consistency. Mine came out more crumbly than typical cinnamon rolls rather than the classic elastic dough. Any suggestions to combat this issue? Or are these meant to be crumbly since they aren’t your traditional yeast based cinnamon rolls? Thanks again.

    Reply
  59. Jacque says

    October 8, 2020 at 12:05 pm

    Do you think I could swap pumpkin puree for the butter? I made some gf cinnamon rolls once so I’m trying to mix that flavor combination with these because I like the paleo flours better. Thanks!

    Reply
  60. Lariz says

    December 6, 2020 at 5:12 am

    Flavor is great, but the dough is really dry. Do you have tips for the dough?

    Reply
  61. Jean says

    December 7, 2020 at 10:32 am

    5 stars
    Best paleo dough!! I also struggled with the rolling process, so I used a standard muffin tin the next time. I filled each just under halfway. And scooped the filling in and swirled in with a toothpick. Slight crisp crust but I think if I kick the heat down to 325 it will resolve. Delicious!

    Reply
  62. Lisa says

    December 14, 2020 at 3:16 pm

    Hi! Do you ever refrigerate overnight and bake in the morning? If so, is it better to do that when they’re still in a log or after they’re sliced?

    Reply
    • Emily Johnson says

      December 24, 2020 at 6:18 pm

      Lisa, I’m wondering the same thing! I currently have my log of rolled dough in the fridge, not cut yet.

      Reply
  63. Dara H says

    December 25, 2020 at 10:38 am

    What temperature do you bake these in the oven? Thank you!

    Reply
  64. Jessica Flory says

    March 25, 2021 at 2:27 pm

    Michelle these look AMAZING and cinnamon rolls are our Easter tradition! Now I’m paleo and especially gluten free and trying to find something we can enjoy. I’ve found that I love paleo bread most when it still uses yeast. Do you think I could tweak this recipe to include yeast (and rising time) instead of baking powder and soda?

    Reply
  65. Jaimee says

    April 3, 2021 at 5:11 pm

    Can I make these today for Easter tomorrow? If so how would I do it?

    Reply
  66. Amber says

    April 4, 2021 at 11:38 am

    I am so excited about this recipe. I chose to make this today for our special Easter breakfast, I took a gamble also and used flax seed egg replacer in place of the egg because of my son’s allergy and you cannot even tell! My husband who usually doesn’t like Paleo baking even liked them! It’s hard baking Paleo for me but this was really easy and they didn’t have the overly dense texture that grain free baking can bring, thank you!

    Reply

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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