These paleo cinnamon rolls are soft, gooey perfection. They’re delicious, simple, and topped with an easy glaze icing. If you’re a beginner baker—never fear! These are foolproof, yeast-free, and fun to make.
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, room temperature
1 teaspoon vanilla extract
2 tablespoons warm water
⅓ cup ghee, melted
⅓ cup coconut sugar
2 tablespoons cinnamon
2 tablespoons coconut milk
1 tablespoon ghee, melted
1 cup organic powdered sugar
dash of salt
Prep: Preheat the oven to 350°F. Grease a small pie or casserole dish with coconut oil.
Mix the dough: In a large mixing bowl, whisk together the tapioca flour, almond flour, psyllium husk powder, baking powder, and salt. In a separate bowl, mix the melted coconut oil, honey, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. I recommend doing this in a stand mixer or with a hand mixer with the beater attachments as the dough will be sticky.
Rest: Add 2 tablespoons warm water to the dough and mix well. Let the dough rest for 5 minutes so it can firm up.
Make the filling: While the dough rests, in a small bowl, combine all of the ingredients for the filling and set aside.
Roll out the dough: On a large baking mat or piece of parchment paper, spread 1 tablespoon of tapioca flour so it covers roughly 8 x 12 inches. Dust your hands with tapioca flour. 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.
Roll and slice: Using the shorter (8 inch) side, carefully roll the rectangle into a log. Slice the log into nine separate pieces. Transfer each roll to the prepared baking dish.
Bake: Bake for 18-20 minutes, or until the edges are slightly brown.
Make the glaze: While the cinnamon rolls are baking, in a small pourable mixing cup, combine the ingredients for the glaze.
Serve: Once the cinnamon rolls cool slightly, pour the glaze over the cinnamon rolls. Serve warm.
Too sticky or too dry dough is often caused by scooping flour directly from the bag. Flour compacts down, which can lead to too much flour making it into your measuring cup. This is especially true with tapioca flour. It’s best to use the fluff, scoop, and sweep method. Fluff the flour in your container, scoop it with your measuring cup, then sweep the top with a knife.
If your dough seems a little too sticky, add just a bit more tapioca flour.
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.