Paleo Cinnamon Rolls {Grain Free, GF, DF}

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!

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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.

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.

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.

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.

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}

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

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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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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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

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