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Paleo Cinnamon Rolls Recipe

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This Paleo Cinnamon Roll recipe is a sweet success! It's not easy for people to go completely gluten and dairy-free. It was frustrating at first because I like to bake, and I found most recipes didn't work out for me the way they were supposed to.

Traditional cinnamon rolls use yeast to make the dough rise, but not in this recipe. Eggs are used here to make the dough double in size.

Before you begin making these delicious cinnamon rolls, I recommend gathering up your ingredients and just getting everything ready beforehand. I do that in the order below. Once you make this a time or two, it is very easy to make. I know this seems like a lot of steps and ingredients, but cooking without gluten and dairy is like that. It is 1000% worth the time and effort!

For the Dough:
  • 1 ½ cups tapioca flour + extra for dusting
  •  2/3 cup blanched almond flour
  •  1/3 cup warm water
  •  1/4 cup grass-fed ghee, melted
  •  1 T apple cider vinegar
  •  1/2 t baking soda
  •  1/4 t sea salt
  •  1 T raw honey
  •  1 large pasture-raised egg

For the Filling:

  • 2 T melted ghee
  • 3 T coconut sugar
  • 2 t ground cinnamon

For the Glaze:

  • 1 cup unsweetened coconut cream
  • 2 T raw honey

  •  Mixing bowl
  •  Parchment paper
  •  9 x 13” baking pan


  1. To Make the Frosting: Stir together coconut cream and raw honey in a saucepan over low heat. Bring to a boil and reduce the heat. Simmer for 10 minutes or until cream is slightly thickened. Pour the frosting into a bowl and refrigerate until ready to use (for a thinner frosting, reheat and serve warm).
  2. To Make the Dough: Preheat the oven to 350ºF and line a baking sheet or pan with parchment paper.
  3. Combine almond flour, tapioca flour, baking soda, and sea salt in a mixing bowl and set aside.
  4. In a measuring cup, stir together raw honey, apple cider vinegar, warm water, and ghee.
  5. Pour the liquid mixture into the dry mixture and stir together to form a dough. Add the egg in last and continue to mix until fully combined. Chill the dough for five minutes.
  6. Line a cookie sheet (one that can fit in the freezer) with parchment paper and dust with tapioca flour. Press out the dough to form a 10 x 7” rectangle.
  7. To Make the Filling: Stir melted ghee, coconut sugar, and ground cinnamon together. Sprinkle onto dough and press gently. Transfer to the freezer for five minutes.
  8. Roll the dough from the width end and use the parchment paper to guide you until the dough is rolled into a 10-inch long log. Press ends with fingers to seal and transfer to freezer for 10 minutes.
  9. When finished, slice the dough into 1½- inch rolls and place onto a baking pan (discard the ends). Bake for 12-15 minutes.
  10. When cinnamon rolls are done baking, let them cool for 10 minutes before drizzling glaze on top. Serve warm.

Recipe Adapted : Paleo Cinnamon Rolls Recipe @ paleohacks
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