These paleo cinnamon rolls are fluffy, gooey perfection. I’m going to be honest—I didn’t realize paleo cinnamon rolls could be THIS GOOD. But friends, these are pure gold.
Paleo baking can be a bit of a science experiment, especially when it comes to dough that needs to rise. After a few tweaks, these paleo cinnamon rolls have a perfectly soft texture while remaining yeast free! The base is simply almond flour, tapioca flour, coconut oil, eggs, and honey, with a little secret ingredient included: Psyllium husk powder. Even though you only need a smidge of it, the psyllium husk powder helps everything work together so you always get cinnamon rolls with an irresistible ooey gooey texture.
If homemade cinnamon rolls are intimidating to you, you’ll be pleasantly surprised at how easy it is to make these paleo cinnamon rolls. As long as you have some parchment paper and extra tapioca flour handy, you’ll be able to roll out the dough, add filling, roll up the log, and get the pieces into the baking dish in five minutes. Just make sure to let that dough rest before working with it. Patience with paleo cinnamon rolls is key!
If you want to customize the filling for your paleo cinnamon rolls—have at it! Sprinkle raisins or chopped dates on top of the filling before rolling the dough into a log for a bit more gooeyness, or add chocolate chips for a bit of decadence!
The best thing about these paleo cinnamon rolls? They aren’t overwhelmingly sweet. The coconut milk-based glaze is the perfect finishing touch. Just pour it over the cinnamon roll before serving.
What I Love About This Paleo Cinnamon Roll Recipe
- This recipe makes fluffy cinnamon rolls that have a perfectly soft and chewy texture.
- The ingredients are simple and easy to find. The only special ingredient is psyllium husk powder, which can easily be found at the grocery store or on Amazon.
- These paleo cinnamon rolls do not require any yeast to rise. The recipe is paleo, grain-free, and dairy-free.
- This recipe is surprisingly easy to make. Prep time is very similar to making my chewy chocolate chip cookies!
- Paleo cinnamon rolls are great for holidays. They’re the perfect breakfast treat or dessert!
Tips and Tricks for My Paleo Cinnamon Rolls
- The best way to mix the dough is in a stand mixer. Simply mix the dry ingredients with the paddle attachment, and add the wet ingredients to the mixer once combined.
- Add a little tapioca flour to your hands when rolling the dough into a log if it’s sticking to your hands.
- When cutting the log into pieces, start in the center and work your way out to the edges.
- To make nine cinnamon rolls, you’ll need to make eight slices. If you end up making more or less cinnamon rolls, it’s no big deal!
- After cutting each piece, gently reshape it into a circle before putting it in the baking dish.
- For the glaze, heat the coconut milk and ghee in a glass measuring cup, then add the remaining ingredients directly to the measuring cup and stir. This will make it super easy to pour the glaze on the cinnamon rolls!
These paleo cinnamon rolls are fluffy, gooey perfection. They’re delicious, simple, and topped with the most perfect glaze icing. If you’re a beginner baker—never fear! These are foolproof, yeast-free, and incredibly easy to make.
- 1 ½ cup + 2 tablespoons tapioca flour (plus more for rolling out)
- ¾ cup almond flour
- 2 tablespoons psyllium husk powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil, melted
- 3 tablespoons honey
- 2 medium eggs
- 1 teaspoon vanilla extract
- ⅓ cup ghee, melted
- ⅓ cup coconut sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons coconut milk, slightly heated
- 1 tablespoon ghee, melted
- 1 cup organic powdered sugar
- dash of salt
- Preheat the oven to 350 degrees Fahrenheit. Grease a small pie or casserole dish with coconut oil.
- In a large bowl, whisk together the tapioca flour, almond flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, combine the melted coconut oil, honey, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined. The dough will be sticky.
- Add 2 tablespoons warm water to the dough and mix well. Let the dough rest for 5 minutes so it can firm up.
- While the dough rests, combine all of the ingredients for the filling and set aside.
- On a large baking mat or piece of parchment paper, spread 1 tablespoon of tapioca flour so it covers roughly 8 x 12 inches. Roll the dough into a ball, and then flatten it into a rectangle shape in your hands. Lay the dough on the mat and roll the dough into a large rectangle (about 8 x 12 inches) with a rolling pin dusted with tapioca flour.
- Spread the filling mixture evenly over the dough, making sure to get it at least ½ inch from the edges.
- Using the shorter (8 inch) side, carefully roll the rectangle into a log. Cut the log into nine separate pieces. Place the rolls in the greased dish and bake for 20 minutes, or until the edges are slightly brown.
- Combine the ingredients for the glaze. Once the cinnamon rolls cool slightly, pour the glaze over the cinnamon rolls. Serve warm.
Because the dough is sticky, it’s best to mix the dough in a stand mixer with the paddle attachment. You can also use a handheld mixer with the beaters attachment.
Did you make this recipe for Paleo Cinnamon Rolls? I’d love to hear about it! Share your thoughts below.