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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!

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!

These paleo cinnamon rolls have been my not-so-little project over the past couple of weeks, and I’m THRILLED that I finally got the recipe to come out just as I wanted it to!

I’d been dreaming about cinnamon rolls ever since making my garlic herb paleo dinner rolls.  I figured it couldn’t be all that difficult to take that dough, fill it with sweet gooey maple cinnamon and raisins, then roll it up, cinnamon-bun style.  But oh, I was half right about that and half wrong.  Let me explain…

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!

The dough, as written in my dinner roll recipe, has two “problems” when it comes to turning into cinnamon rolls.  First, it’s too sticky to press out.  Second, even when I chilled the dough it didn’t “roll” properly – it needed more stretch!

No point in filling delicious cinnamon rolls that don’t actually roll up.  So, I turned to the flour that’s known for being stretchy – tapioca!

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.

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!

Even still, 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.

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!

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.

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!

Lastly – the topping!  I created a sort of sweetened condensed coconut cream 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.

The cinnamon rolls themselves should be served warm (or fresh-out-the-oven, if you will) and any leftovers can be frozen (while still fresh) and reheated covered in aluminum foil in the oven.  Or so, this is what I’ve been doing with my leftovers!  I hope you guys are ready for a HUGE treat!  Let’s dough-make, roll, and bake!

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!

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!

Total Time 1 hour 10 minutes

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, 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 Facts

Paleo Cinnamon Rolls Grain Free, GF, DF

Amount Per Serving

Calories 336
Calories from Fat 144

% Daily Value*

Total Fat 16g
25%

Saturated Fat 9g
45%

Cholesterol 43mg
14%

Sodium 256mg
11%

Potassium 218mg
6%

Total Carbohydrates 44g
15%

Dietary Fiber 5g
20%

Sugars 11g

Protein 4g
8%

Vitamin A
5.4%

Vitamin C
0.9%

Calcium
7.4%

Iron
8%

* Percent Daily Values are based on a 2000 calorie diet.

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!

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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