January 24, 2012   By Kelly Bejelly

 

Gluten Free CINNAMON ROLLS

Gluten Free Paleo Cinnamon Rolls

Author: Kelly Bejelly @ A Girl Worth Saving Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 12 Ingredients
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Ingredients

  • Roll

1 tbsp. + 1 tsp. of cinnamon

  • Filling

2 Tablespoon butter (or coconut oil)

  • Icing

Instructions

When you have rolled the dough in to a log, cut it into 1/2″ pieces.

  1. The dough will be a little sticky so you may have to run your knife under water to keep from tearing up the dough.

 


PALEO DESSERTS

After I went Paleo, now and then I would start missing some of the foods I grew up with, mostly things like corn dogs and cinnamon rolls.   You know the healthy stuff, lol.   I may be commited to the lifestyle but the kid inside of me can not let go of the comfort foods that I grew up with.

After some fussing in the kitchen I came up with the following gluten free cinnamon rolls recipe.  One of the lovely things about this recipe, besides being Paleo and Gluten-free, is that when it bakes up  it has a nice crunchy crust due to all the coconut oil used.

It’s a winner per my husband.

 

Gluten Free Paleo Cinnamon Rolls
Author: Kelly Bejelly @ A Girl Worth Saving
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Roll
  • 2 cups of blanched almond flour
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teasspoon baking powder
  • 1/4 cup of coconut oil
  • 1/2 cup of coconut cream
  • 1/3 cup of coconut sugar
  • 1 tbsp. + 1 tsp. of cinnamon
  • Filling
  • 1 Tablespoon of cinnamon
  • 2 cup of raisins or as much as you would like
  • 1 teaspoon of coconut sugar
  • 2 Tablespoon butter (or coconut oil)
  • Icing
  • 1/2 cup of coconut cream
  • 1 Tablespoon coconut sugar
  • 1 teaspoon vanilla
Instructions
  1. In a bowl mix the almond flour, eggs, baking soda, baking powder, coconut oil, coconut cream, coconut sugar and cinnamon together with a spoon and until you have a dough.
  2. Place the dough between two sheet of parchment paper and with a rolling pin, roll it to 1/4 thick.
  3. Put this in the refrigerator for 1 to 2 hours to chill.
  4. Remove from the fridge and pull off one layer of the parchment paper.
  5. Sprinkle on the cinnamon, coconut sugar and raisins.
  6. Cut up the butter into small pieces and sprinkle though out the roll.
  7. Now, you will want to roll your dough much like you would roll a jelly roll.
  8. When you have rolled the dough in to a log, cut it into 1/2″ pieces.
  9. The dough will be a little sticky so you may have to run your knife under water to keep from tearing up the dough.
  10. Bake the rolls in an over at 350 degrees for 45 minutes on an oiled baking sheet.
  11. To make the Icing combine the coconut milk, coconut sugar and vanilla in a sauce pan and boil the liquid down until it is reduced by half and thickens.
  12. It won’t be a thick icing but will harden slightly when cooled.
  13. Top the rolls with icing and try not to eat three in a row like I did

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Leave A Reply

17 Comments

  • Rita
    May 14, 2012 at 10:25 am

    Do you think I could prepare the roll dough and let it sit in the fridge overnight so they are ready to be rolled in the morning?

    • Author
      May 14, 2012 at 11:55 am

      Yes, the longer it sits, the easier it will be to roll. I hope that you enjoy them! I finally admitted to myself that I have a nut allergy so I can’t enjoy this dish anymore :(. One of my favorite things about this recipe is that when it bakes up it’s slightly crispy.

  • June 15, 2012 at 7:46 am

    I’m going to bookmark this, because I love cinnamon rolls! These look scrumptious.

  • June 15, 2012 at 5:15 pm

    My friend is hardcore paleo and a cross fitter – have to share this with her!

  • June 25, 2012 at 12:46 pm

    Those look great! Thanks for sharing, I need to try to make something new soon!

  • June 27, 2012 at 6:22 am

    They look so yummy.

  • July 4, 2012 at 9:35 am

    Nuts also affect my weight and I’m still coming to terms with this since I love peanut butter more than life. Do you think we could use a different type of flour?

    • Author
      July 4, 2012 at 2:33 pm

      Oh man, I loved PEANUT BUTTER! I still do but I can’t eat it. I haven’t tries this recipe using any other flours so I’m not sure how it would turn out. I might have to see how it works with sunflower seeds.

    • Lori
      August 5, 2015 at 10:52 pm

      Marcie, have you tried sunflower butter? It’s a great substitute for peanut butter.

  • July 4, 2012 at 7:47 pm

    Wow! I would never have thought cinnamon buns could be Paleo.

  • July 13, 2012 at 2:32 pm

    Wow, didn’t know you could have cinnamon rolls on a Paleo diet.

  • August 24, 2012 at 1:40 pm

    I just tried this and after comparing two similar recipes, realised that the 1/2 cup of milk should not be there. You cannot get a cookie dough consistency, even with an extra added cup of almond flour and 1 Tbs of coconut flour. Way too sloppy.

    So, I have turned them into cinnamon, raison muffins !!!

    I tried the German Apple Pancake yesterday and they were a big hit. Unfortunately, this recipe does not work .

    • Author
      Kelly Bejelly
      August 24, 2012 at 3:48 pm

      Thanks for sharing Tanya on the cinnamon rolls 😛 I think what may be the difference is that I used coconut cream which is more solid than a milk. I’ve updated the recipe and removed milk. I bought the cream from Wilderness family and it’s really thick and more like a butter.