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!

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


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.

you can see the full instruction :

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