Home » Gluten Free Recipes » Paleo Cinnamon Rolls Recipe
Published Last Updated By Lori Ryman 16 Comments
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Cinnamon rolls are one of my favorite treats and have been since I was young. I used to get them all the time at Dunkin Donuts and loved them heated up. Ever since I became gluten free over 10 years ago, I haven’t been able to enjoy cinnamon rolls. I began experimenting for a paleo cinnamon rolls recipe that would fit this delicious pastry into my healthy lifestyle. I wanted to make a healthier version of cinnamon rolls that would still have the warm, soft, and gooey texture I craved.
I don’t follow the paleo diet exclusively. I just try to include many paleo friendly foods into my diet for the health benefits. I especially try to make any breads, cupcakes, brownies, and treats paleo because they are a much healthier version! They’re easier to digest, have healthier real food based ingredients, and don’t spike my insulin as much as typical high sugar desserts and breads.
How This Recipe Turned Out:
It took me several tries tweaking the recipe before I got it how I wanted it. It was difficult to find the right balance of ingredients in order to make my paleo cinnamon rolls taste as rich and satisfying as the cinnamon rolls I remembered. The hardest part was getting the dough to the right consistency so that it would roll up into the proper round roll.
I’ve never made regular cinnamon buns at home, but it really surprised me how easy it was. The hardest part was rolling the dough into the right shape. It was easy once I got the hang of it. I’m glad these came out so good! Not only do they look good, but they taste great!
How These Paleo Cinnamon Rolls Taste:
These paleo cinnamon rolls are soo good when you eat them hot from the oven. I love them when they’re warm and gooey fresh from the oven. They’re a healthy treat to indulge on.
The frosting is so delicious on top of them too! Plus, it’s super healthy so I don’t feel guilty for eating it. It’s just a simple mixture of coconut oil and coconut butter. Coconut butter tastes just like frosting! I mixed it with coconut oil to make it a little more liquidy, that way I could just drizzle it over the top. You could also just put plain coconut butter on top without the coconut oil.
How Long do They Last / How to Store Them:
I like to eat the paleo cinnamon rolls fresh from the oven. They are most delicious that way!
You can leave them out for a couple of days on your kitchen counter. After that I would refrigerate or freeze them to preserve them. Then just reheat them in the oven or microwave to bring them back to life!
Paleo Cinnamon Rolls Recipe
Ingredients:
Dough:
- 1 and 3/4 cups ground almond flour
- 1/4 cup coconut flour
- 2 large eggs (make sure they’re room temperature)
- 1/4 cup coconut oil
- 2 tablespoons raw honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
Filling for the Rolls:
- 1/4 cup raw honey
- 2 tablespoons coconut oil
- 2 tablespoons ground cinnamon
Frosting Glaze:
- 1/2 cup coconut butter
- 1/4 cup coconut oil
Directions:
1. First, to make the dough, combine all the ingredients listed under ‘dough’ in a large bowl and stir well with a spoon. Make sure the eggs are room temperature. Otherwise they will cause the coconut oil to harden up and form chunks (coconut is liquid at room temperature and hardens in colder temperatures).
2. Use your hands to knead the dough. It may stick to your hands a little bit, that’s OK. If the dough feels too wet, you can and a teaspoon of coconut flour.
3. Refrigerate the dough for 30 minutes.
4. While you’re waiting for the dough in the fridge, in a separate bowl, mix the ingredients for the filling and set it aside.
5. Take the dough out of the fridge and put down some unbleached parchment paper. Use a rolling pin to roll out the dough. I roll it until it’s about 1/4 inch thick.
6. Apply the filling mixture to the dough. I use a baking brush, but the back of a spoon would work too. Try to spread it evenly over the dough.
7. Now the hardest part, roll the dough. I go super slowly, making sure each section is fully folded over. You want to roll it in to a log shape.
8. When the dough is all rolled up, use a large knife to cut 1 and 1/2 to 2 inch sections. This will make 10 rolls.
9. Place each roll on baking sheet covered with parchment paper.
10. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Keep checking on them to see when they’re done.
To Add Frosting Glaze:
1. Mix the two ingredients for the frosting glaze (coconut butter and coconut oil).
2. Heat the mixture in your oven or microwave just to warm it up. That way it will easily drizzle.
3. Drizzle on top of the paleo cinnamon rolls
Hope you enjoy these paleo cinnamon rolls! Cinnamon rolls are a little time consuming to make, but so worth it! Very delicious!
About Lori Ryman
Lori Ryman, BS, MS, has been dedicated to researching natural alternatives for the past 15 years. Lori has a background in research methods, health, and nutrition. She started with an Interest in natural alternatives to improve her own health and she continues to share natural DIY projects, recipes and natural alternatives with millions of viewers on treasuredtips.com.
Lori’s research for posts is based on peer reviewed evidenced-based research. Lori is a published author in a peer reviewed research journal. Her work has been covered by MSN, The Huffington Post, wikiHow, The New York Times, and many more.
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Reader Interactions
Comments
RenaeHad an easy time following recipe, rolled out beautifully using the parchment paper. They didn’t spread and look nothing like pictured here in the blog but taste did the trick.
Reply
- Alyce
Hi Lori!
I just stumbled across your cinnamon roll recipe. Do you have any suggestions for substitutes for the almond flour? I’m having trouble finding a nut-free cinnamon roll recipe that is also Paleo. Thanks!Reply
- Erogo
Chebe makes a starch based roll mix using tapioca, casava, can juice etc. I have seen some coconut based ones before also that use psyllium husk to give it that stretch.
Reply
- Lori
Hi Alyce, I’m sure coconut flour would work. You would just need to use less of it.
Reply
- Anjani03
What is the best ingredient to substitute for eggs? And how much quantity should be used? I don’t eat eggs due to personal preferences.
Thanks
- Lori
I like using applesauce or gelatin.
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- Lisa
I couldn’t get mine to roll😭 any advice?? It broke every time I tried. I also added honey to my icing. Ending up baking the entire thing just rolled out. Couldn’t just toss is out.
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- Erogo Proxy
It helped to dit it a bit like a sushi roll. you do it on a greased parchment paper, roll it out then roll the parchment paper up a bit and use a thin spatula (I used a omlette flipper one) to peel the edge off and then did it with the rest of it, Trick is to grease your parchment paper, I also added 1 tsp psyllum husk to the dry and mixed it in before doing hte liquid to it and sifted. This gives it a “Doughy” texture and makes the dough stick to itself like a gluten flour without (I run a gluten free bakery as a side job and we do this to avoid starches/gums/and the dreaded mold made xantham)
PS try working with Grams on the flours for exacts, and I always add a bit more oil to it.
210g Almond Flour
33g Coconut Flour
2 Large Eggs (ROOM TEMP or the oil will harden up)
52-60g Nutiva Butter Flavored Coconut oil
2tbsp nut milk
2 tbsp Lakanto Maple Syrup
1/2 tsp himaylaian sea salt
1 tsp apple cider vineagar
1tsp Ener Baking Soda Sub
1 tsp vanilla extract
1 psyllium husk
Is my take on it….still seems a bit off and not quite ready for bakery but I use it for myself adjusting it when I make it striving for perfection.Reply
- Lori
Hi Lisa, what did you roll them on? Did you use parchment paper? You could try adding more flour underneath the batter before you roll it out. It is a little hard to roll for me too. I have to fix it, each time I roll it.
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- Erika
Lori,
I was excited to try this recipe, but some of your instructions aren’t very clear. You state that coconut oil is liquid at room temperature, which isn’t exactly true 🙂 It is liquid above a certain degree. However, that led me to question whether the coconut oil was supposed to be melted? Your instructions do not say either for the dough or for the filling. It does measure differently depending on whether it is solid or liquid so could you please clarify which way it is supposed to be for this recipe? I tried it with it solid and definitely have some lumps so I think that you meant to say to use liquid. I haven’t finished making them yet so I don’t know how they are going to turn out, but I thought I would send you a message and get some clarification. I might not be the only one who was confused by the instructions! Thanks!Reply
- Lori
Hi Erika, coconut oil is generally liquid at room temperature, depends on your room temperature though. It solidifies below 76 degrees. Always measure coconut oil when liquid 🙂
Reply
- savannah
HEY THERE, two questions.
1. I have made coconut butter mixed with coconut oil before and its not sweet at all, it is actually kind of grainy and bland. What about adding honey to the glaze, if so how much do u suggest?
Also, i use fresh ground einkorn wheat flour instead of the nut flours, how do i convert your flour amounts to normal wheat flour amount? Thanks!Reply
- Lori
You can definitely add honey! I would use a teaspoon to a tablespoon.
Reply
- Erogo
I would love to make these, but my OCD issues and obsessive no waste expensive baking prevents me from trying anything without gram measurements. Can you perhaps redo this recipe with the flours in grams? There is so much variable in volume measurements especially with nut flours. If you could be so kind as to try it again with exact gram measurements for me to know I am going to do it right I would be very thankful. Since giving up gluten and grains for medical reasons along with sugars I have not been able to enjoy a cinnamon roll in 4+ years.
PS do you think Lakanto Sugar Free Maple would work? or if the thickness is a requirement there is a Alluose version and Nature Hallow sugar free honey I could use.
Reply
- Lori
I think maple syrup would work 🙂
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- Vicki
After pulling these out of the oven, then glazing them, I ate one right away. I thought they were pretty good. The next day I had another one. WOW! I think they’re so much better at room temperature! Thanks for a great recipe.
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