These paleo cinnamon rolls are soft, 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.
Paleo baking can be a bit of a science experiment, especially when it comes to dough that needs to rise. After quite a few tweaks, this recipe for paleo cinnamon rolls makes perfectly soft and dense homemade cinnamon rolls 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, 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!
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.
How to Make Homemade Paleo Cinnamon Rolls
To make your dough, you’ll need a stand mixer or hand mixer. Start by whisking the flours together in a large mixing bowl to remove any clumps. In a separate bowl, whisk together the coconut oil, honey, eggs, and vanilla extract.
Switch out the attachment on your mixer to the paddle attachment, and then add the wet ingredients to the mixing bowl. Fold the ingredients together until combined. The dough will be sticky, but it should still be wet.
Add two tablespoons of warm water to the dough, and fold until combined. Let the dough rest for 5 minutes so it can firm up. While your dough is getting firm, mix together the ingredients for the filling.
Dust tapioca flour on a large baking mat or piece of parchment paper.
Take your dough and roll it into a ball with your hands, then place it on your work surface and press it into the shape of a rectangle. Using a rolling pin, roll the dough into about an 8 x 12 inch flat rectangle. The dough should be about 1/4 inch thick.
Spread your filling evenly on top of the dough, stopping at about 1/2 inch from the edges. Using the shorter side (the 8-inch side), roll the dough up so that it forms a log.
Mark the log with a knife with 8 even cuts, and then slice the log into 9 even pieces by starting in the center and working your way out. Transfer the individual rolls to your greased baking dish and bake for 18-20 minutes.
Once your paleo cinnamon rolls are baked, bring them out of the oven and let them cool. Mix up your glaze, and serve warm with glaze drizzled on top!
Cinnamon Roll Filling Options
If you want to customize the filling for your paleo cinnamon rolls—have at it! While I love the ghee and cinnamon by itself, you can also sprinkle a handful or raisins or chopped dates on top of the filling before rolling the dough into a log for a bit more gooeyness. If you’re a chocolate lover, you can also sprinkle 1/4 cup mini chocolate chips over the filling.
How to Avoid Too Wet/Too Dry Paleo Cinnamon Rolls
Texture is key when it comes to paleo cinnamon rolls, and things can easily go in the wrong direction if measurements are slightly off. Measuring flours incorrectly is the most common mistakes people make in baking (I’ve been there!). So, to avoid dry cinnamon rolls or a dough that’s too wet, make sure to do the following:
- Make sure to use blanched almond flour, not almond meal.
- Two large eggs is key! Medium eggs will lend to a slightly drier dough.
- Before measuring out your flour, use a spoon to fluff the flour in your container. Flour can settle and compact, which can lead to too much flour making it into your measuring cup. This is especially true with tapioca flour. Then, scoop your flour with the measuring cup, and sweep the top with a knife.
- Measure out your coconut oil already melted in liquid measuring cup so you know it fills to the top of the line. If you measure it cold in a measuring cup, it will end up being less than the prescribed measurement.
- If your dough seems a little dry, try adding another teaspoon of warm water to the dough. The dough should be firm, but slightly wet and sticky.
- If your dough seems a little wet, add more tapioca flour a little bit at a time.
- Don’t skip the psyllium husk powder.
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!
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, ghee, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- Fudgy, Crackly-Top Paleo Brownies
- Cinnamon Roll Coffee Cake
- Baked Chocolate Donuts
- The Best Paleo Chewy Chocolate Chip Cookies
- Double Chocolate Banana Bread
- 1 ½ cup + 2 tablespoons tapioca flour (plus more for rolling out)
- ¾ cup blanched almond flour
- 2 tablespoons psyllium husk powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- 3 tablespoons honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons warm water
- 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. Take your dough and roll it into a ball with your hands, then place it on your work surface and press it into the shape of a rectangle. Using a rolling pin, roll the dough into about an 8 x 12 inch flat rectangle.
- 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 18-20 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.