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Paleo Cinnamon Rolls

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Last Updated on July 8, 2021

These classic Paleo Cinnamon Rolls are not only sweet and creamy but have a delicious, gooey white frosting that is heavenly! Finding a healthier version of my Paleo Cinnamon Rolls has been a passion for me and these are sensational!

Paleo Cinnamon Rolls on a plate

Why this Paleo Cinnamon Roll recipe works:

This is my second Paleo Cinnamon roll recipe and by far the absolute closest to the real deal.    While I was eating this I kept thinking I was eating wheat.  I’ve also made Gluten-Free Sourdough Cinnamon Rolls so this was a huge revelation for me!

I’m not kidding you.

You will be able to fool the most hardcore anti-Paleo, grain eating person with this recipe.

It’s all in the Tapioca Flour!

Y’all stop messing about and pick some up.    This is such a strange flour as it can be somewhat spongy before the baking process but it really makes the most “bread-like” recipes I have found.

Paleo Cinnamon Rolls being frosted

 What you’ll need:

Paleo Cinnamon Rolls half-eaten on a plate

How to make Paleo Cinnamon Rolls:

You will want to start with the dough.  Place the coconut oil, water, sea salt, maple syrup/honey in a pan and bring to a boil for 30 seconds. 

Remove from the stove and add the Tapioca flour and stir with a spoon until you have a sticky dough.  Let this cool for a few minutes (1 to 2 minutes) and add the coconut flour and egg.  

Mix with a spoon until you have a soft dough.  Remove from the pan and knead for about a minute on a piece of parchment paper. 

Place the second piece of parchment paper on top and roll the dough into a 7″ x 11″ rectangle that is 1/4″ thick.  

For the filling, combine the maple syrup/honey, cinnamon, and water in a small bowl.  Add in the coconut flakes, nuts, and raisins, and mix until well coated. 

Spoon this filling onto the dough, leaving about 1/2″ board around the sides.

Roll the dough into a log and lightly press to pinch the seam.  Cut 1/4″ off the ends and slice into 1″ pieces. 

Place the slices and ends flat side down on parchment paper or you can use a muffin pan and bake at 350 degrees for 30-35 minutes.

While the dough is baking, you’ll make the frosting.  Mix the palm shortening, coconut milk, maple syrup and cinnamon with a hand blender.

Remove the rolls from the oven and let cool.  Spread the frosting on top and enjoy!

If you like this Paleo Cinnamon Rolls recipe, you’ll love:

Paleo Pop Tarts

Gluten Free Cinnamon Raisin Bread

Paleo Battered Onion Rings

Did you make and love this recipe?  Give it your review below and make sure to share your creations by tagging me on Instagram! 

Notes:

I would consider this recipe to be an advanced cooking level recipe.

I have had numerous people try this Paleo Cinnamon Rolls recipe and it has been hit or miss.  

Some people can make this recipe as is and it comes out perfectly.  Some need to add more tapioca flour to get it to work.  

Some need to use a food processor or a kitchen stand mixer to get the dough to come out.

There are a lot of factors that go into baking this recipe  

Another tip: Read through the comments to see what others have done!

paleo gluten free cinnamon rolls
Yield: 6

Paleo Cinnamon Rolls

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

These classic Paleo Cinnamon Rolls are not only sweet and creamy but have a delicious, gooey white frosting that is heavenly! Finding a healthier version of my Paleo Cinnamon Rolls has been a passion for me and these are sensational!

Ingredients

Dough

Filling

Frosting

Instructions

  1. Place the coconut oil, water and sea salt, maple syrup/honey in a small pan and bring to a boil. Let boil for 30 seconds.
  2. Remove from the stove and add the tapioca flour into the pan and mix with a spoon until you have a sticky dough.
  3. Let this cool for 2- 3 minutes (should be really warm just not hot) and then add in the coconut flour and egg.
  4. Mix with a spoon until you have a soft dough and then remove from the pan and place on a piece of parchment paper. Knead for 1 minute.
  5. Place the second piece of parchment paper over the top and then roll the dough into roughly a 7" x 11" rectangle that is 1/4 thick.
  6. For the filling combine the maple syrup/honey, cinnamon, and water in a small bowl. Toss in the coconut flakes, nuts, and raisins until well coated.
  7. Spoon this mixture evenly over the dough leaving a 1/2" board from the sides.
  8. Now roll the dough into a log and lightly press to pinch the seam.
  9. Cut 1/4" off the ends of and then slice into 1" pieces.
  10. Place the slices and ends flat side down on to a piece of parchment paper and bake at 350 for 30 - 35 minutes.
  11. For the frosting mix the palm shortening, coconut milk, maple syrup, and cinnamon with a hand blender.
  12. Remove the cinnamon rolls from the oven and let cool for 3 - 5 minutes. Frost with the frosting and enjoy!!

Notes

Please read the post and comments to see the best way to create this recipe. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 569Total Fat: 39gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 219mgCarbohydrates: 53gFiber: 3gSugar: 27gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you have any questions, please feel free to comment below — I’ll walk you through it!

Louise Fritz

Friday 16th of July 2021

These were a total waste of time and materials. The dough was too crumbly to kneed, so I added more moisture but it wouldn't stay together even after baking; I put them in jumbo muffin cups in muffin pan and hoped they would bake together, but they are just as crumbly. The best part is eating the filling after the "rolls" are baked.

Lindsay

Wednesday 30th of December 2020

Hi Kelly! I am so excited about this recipe! I really want it to work for me. I have tried three times now. This last time I bought bobs red mill flour just to be sure I was using the exact same ingredients. My dough doesn’t look like a paste after I mix in the tapioca... it is paste like, but piecier, not as smooth looking as the video. I wouldn’t call it sticky, it is more oily- like dripping in oil. It doesn’t seem right? I added more tapioca but it is still very greasy!! Any suggestions for me or is it supposed to be that way? Thanks in advance for the help!! I love your recipes!

Kelly Bejelly

Sunday 3rd of January 2021

Hi Lindsey, first I would try putting it in a food processor and adding 1/4 cup more tapioca and mixing. Do this until you have a dough.

Courtney

Saturday 24th of October 2020

Hello. I had trouble with this recipe, too, as some others did. Did you ever make a video for it, as you said you might in the comments before mine? My dough didn't come together well at all, and I didn't read the comments until after about some using their Kitchen Aid mixers to help. Also, I am wondering if vegan butter would work better than the coconut oil. In the end, it was a rough odd shaped oval I managed to roll out, with cracks and crevices all throughout. I managed to roll it up, and I sliced the individual pieces. I had no choice but to keep the entire log together (so the pieces were upright and not flat) or else it would have fallen apart. I baked it just like that. Next time, I think I'd try the vegan butter and a mixer for sure. Perhaps I'd have better results.

Kelly Bejelly

Sunday 13th of December 2020

Hi Courtney, I just had a video made so perhaps that will help you get it sorted.

Lisa

Monday 27th of April 2020

Mine also turned into a coagulated mess when I added the tapioca to the oil/water/maple syrup. I think it needs to be cool first to avoid the clumpy congealing.

Kelly Bejelly

Sunday 3rd of May 2020

It should be warm to get it mix correctly.

mom2one

Thursday 12th of December 2019

Hi Kelly! I have been wanting to try this recipe for our Christmas brunch, but I'm once again experiencing another health challenge this year and have to keep the oxalates low (hence no tapioca flour). :( How do you think subbing the tapioca flour with potato starch would be? I know the recipe calls for quite a bit of tapioca flour and potato starch is denser so I didn't know if I would need to adjust the amount of the coocnut flour to do so. Any ideas? I can't have arrowroot or almond flour either as they are also both very high oxalate. UGH! It's always something!

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