Soft and warm on the inside, chewy on the outside, these sweet Paleo cinnamon rolls make a delicious breakfast. Great for an occasional indulgence, they take a bit of time to prepare, but are well worth the effort. Hints of cinnamon, walnuts, and honey are rolled up into this baked treat, topped off with a coconut glaze.
Last weekend I could not get cinnamon rolls out of my head, so I went on an extensive online search for recipe inspiration. I was a bit disappointed by the results. While I understand that cinnamon rolls are far from a natural Paleo recipe, most of the ones I came across had a long list of strange ingredients that didn’t seem very good for you. I knew there had to be a simpler way. Luckily I came across a cinnamon roll dough recipe from Ingredients of a Fit Chick. I added my own personal touches, using the regular ingredients in my pantry, and the cinnamon rolls came out amazing.
These Paleo cinnamon rolls are different than their gluten counterparts in the level of sweetness and in their size. I like the fact that these cinnamon rolls are not as overwhelmingly sweet as the kind you get at a bakery. You don’t get hit with a wall of sugar; instead you taste hints of cinnamon and honey as you bite into it. If you do desire a very sweet cinnamon roll, simply add a greater amount of honey and dates. The optional glaze also helps to top off the sweetness.
When all of the dough ingredients are mixed together it should be quite thick. I found that wax paper was easy to use, in order to roll out the dough. With cinnamon rolls you actually need the shape to resemble a rectangle, so take your time to get an even layer. Then the fillings can be sprinkled over the surface. The walnuts and dates should be very finely chopped so that they maintain the shape with the dough instead of making large chunks.
To roll up the dough, use the wax paper to rotate the edge of dough away from you. Try to make a tight roll from the beginning. If you want mini cinnamon rolls like in the photos, roll up the long edge. If you want fewer, larger rolls, turn the wax paper so the shorter edge is near you and roll up from there.
Because almond flour is filling and high in carbs, I shaped these cinnamon rolls to be smaller in size than the gigantic kind. There are probably 2-3 bites per small roll, good for moderation.
Once the log is rolled, I recommend chilling it for 15 minutes or so to help it keep the shape. Then you can cut the log into 9 or 10 thick pieces, shaping them a bit again if needed. Place those on a baking sheet and put it in the oven. Keep an eye on the rolls towards the end of the cooking time since everyone’s oven is different. You will be rewarded with cinnamon smells wafting from the kitchen and a warm, sweet treat for breakfast.
Ingredients
- For the dough
- 2 tbsp coconut oil, melted
- 1 egg
- 1 tbsp raw honey
- 1 tsp pure vanilla extract
- 1 1/2 cups almond flour
- 1 tbsp coconut flour
- 1 tsp pure baking soda
- Pinch of organic sea salt
- For the filling
- 1 tbsp organic cinnamon
- 1/4 cup pitted organic Medjool dates, finely chopped
- 1/4 cup organic walnuts, finely chopped
- For the glaze
- 2 tbsp honey
- 2 tbsp coconut cream
- Pinch of cinnamon
Directions
- Whisk together the coconut oil, egg, honey, and vanilla in a medium bowl. Add the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
- Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the chopped walnuts and dates.
- Use the wax paper to roll the dough into a log. Place the log in the freezer to harden for 15 minutes.
- Preheat the oven to 325 degrees F. Slice the log into individual pieces, about 9 or 10 rolls. Place onto a baking sheet. Bake for 10-12 minutes until golden.
- Meanwhile, make the glaze by stirring together the honey, coconut cream, and cinnamon. Once the rolls are golden, remove from the oven and drizzle with glaze. Serve warm.
Thanks for the recipe! It wasn´t hard at all, but really delicious. And a great tip to use the paper for rolling out.
That’s great Yana, glad you liked them!
These look delicious! Is it possible to freeze them? 🙂
Yes, I think they could be frozen after they are sliced, but I haven’t tried it yet.
These look delicious! Is there any replacement for the almond flour for those with nut allergies?
Thanks!
Hi Ali, unfortunately I’m not sure of a suitable replacement flour that is still Paleo-friendly. Coconut flour would use completely different ratios.
My aunt ground up cashews into flour and used that in place of the almond flour and she said they came out delicious!! 🙂
You could try grinding up sunflower seeds to replace the almond flour!
Thank you for this recipe! I adjusted it slighty by using a filling of mixed nuts and raisins, because that’s what I had. It was really a great succes, my two boys and my hubby all enjoyed it and they were gone in a few minutes. I should do some grocery shopping and make another batch 🙂
If you leave the glaze out, I think you can freeze them.
Awesome, thanks for sharing Krista!
This where yummy. I can see it working with it to make crunchy cookies. Thank you for your recipes.
You’re very welcome Lucia, and good luck to you with the cookies.
Wondering if I can make these ahead (like the day before) and leave in the main roll, then cut and bake as directed… Do you think that would alter anything flavour or texture wise?
If you refrigerate the log overnight, that might work – I think it’s definitely worth a try.
Rebecca– wanting to make and send these delicious rolls via snail mail to a friend. Is there any way to bake them and then freeze them so they can just warm them up? Want to preserve taste as well as make sure they don’t go bad. Let me know what you suggest. Thank you!
This looks really good but I’m confused about the rolling-up part….so I’m rolling the wax paper up WITH the dough? What happens to this paper when I’m slicing the rolls and baking them? Do I unroll the dough and re-roll it? The dough is completely unworkable when trying to do anything to it without waxed paper.
Jody, I think by “use the wax paper to roll up the dough”, Rebecca means you should peel the dough away from it. And if you’re having trouble separating the two, try using a dusting of almond flour or a light greasing with butter substitute so they won’t stick as much.
Hope this helps!
These were delish – my kids loved them too. Thanks for the recipe!!
Thank you for this recipe! I was day-dreaming about cinnamon rolls for Christmas morning, but wanted to keep them Paleo (my kids and I are doing Whole30 indefinitely, but it’s nice to have a treat from time to time).
My children will LOVE waking up to the smell of these on Christmas. ♡
Thank you so much for this wonderful recipe, Rebecca! They were easy and quick to make, and they got devoured even faster! I omitted the walnuts for an allergy, greased some of my tools before using them with the dough, and refrigerated the log overnight instead of freezing it. Thank you for helping our family carry on a delicious Christmas morning tradition!
I made these with date syrup instead of honey because I’m on the Whole Life Challenge…and they were deliciooooous. Mine were kind of squished though, I recommend shaping them before putting them in the oven. Since they aren’t going to rise as much and the flours are heavier, they’re stay the same size and shape they were when you put them on the pan.
Are there any substitutes for the coconut cream? I have coconut milk??
Would using whole wheat flour work?
Happy National Sticky Bun Day! Absolutely going to try this recipe.
I cant tell you enough how A-M-A-Z-I-N-G these were. They were gobbled up so fast in my house I literally had to make a 2nd batch an hour later. The directions were easy to follow and they turned out just like the photo. I made the glaze with the first batch and then didnt even need to with the 2nd. These rolls were even better the 2nd day. An absolute must try!!! Thank you!
I maid these without the dates and doubled the cinnamon mixture… they tasted great but did not hold form….they spread out and all the filling oozed out. What did I do wrong. Should I have rolled the dough tighter?
Same thing here as Kendal, but they taste awesome. Definitely melting mushy wierdness involved, but I won’t give up on them yet! We’ll try again. Thanks!
Could you substitute Tapioca flour for the almond flour?
If I don’t freeze these they are all going to be eaten – by me- tonight!! I’m going to try freezing the log and cutting off only what I need. OR perhaps refrigerate THEN cut and put in freezer. Anyone have experience with this??
Thanks. Can’t wait!!
Tried these tonight, used 1 tbsp apple sauce to replace one tbsp of coconut oil, used agave for dough and created a glaze of protein powder and agave. My husband and I ate the WHOLE batch- minus 2… thank you so much
Made these for Father’s Day! Came together much more quickly than I expected. We made it exactly per the recipe and they were perfect. No weirdo mushiness here. I don’t eat paleo but thought they were a better alternative to the traditional…light, sweet, satisfying. Will remake…probably in the next week!!
A few things:
I think one teaspoon is too much soda. I just made these and I can taste the baking soda.
I found these really hard to roll into a log. I had to put the sheet in the freezer for 10 minutes, then remove before rolling into a log.
Otherwise, they’re pretty good. But mine don’t look like the photo!
I was wondering if I could mix all the ingredients (except the glaze ones) and scoop it into a muffin tin and make muffins instead of rolls? Do you think it would work? I don’t have much experience as a “scratch” baker. Please advise.
Lura, did you try the muffins? That sounds like a great idea and I would love to try it! Curious if it worked for you?
Tip from experience – substituting a general “Gluten Free Flour” in the same measurements does not work! I ended up with “dough” that was completely crumbly! I ended up just pouring all the crumbs into a baking dish and throwing it in the oven, hoping for a “cinnamon crumble” type outcome, but it basically tasted like cinnamon-y flour. Better luck next time!
Has anyone had success with an egg substitute?
THANK YOU! These are amazing, what a treat, been on gaps diet for 7 months and this are just the perfect treat…love them! thanks!
Rebecca,
Do the dates help hold it together? I noticed a couple of people that tried without them had issues. I would be interested if you could suggest a substitute. Any input appreciated.
Thank you,
Sarah
What would be a good substitute for the coconut cream?
Many thanks for posting this lovely recipe! I just made these & they taste delicious 🙂
My MIL makes “grandma cookies” (her Mom’s recipe) I used to love them but Celiac has kept me from my love… until NOW! WoW- these are amazing. I added in orange rind and squeezed a mandarine in the almond flour mix to give it some umf & it worked! These takes just like Grandma Cookies!! Thank you so much for the find. I have just made a second batch (yesterdays batch was devoured by all) and used fruit leather for the inside since I ran out of dates. I hope this one comes out just as well. I give the recipe 5 stars as a cinnamon roll recipe and a cookie recipe. I followed directions the first time regarding cut before cooking… now I’m cooking as a loaf & will cut when out of the oven. Wish me luck! Thanks again.
Great option for those of us that follow Paleo. These were not hard at all to make and tasted amazing. I did not do the topping (out of coconut cream) and used Ghee instead and they were still amazing!
My boyfriend and I were pleasantly surprised with these paleo cinnamon rolls! He has an obsession from childhood with the Pillsbury Cinnamon Rolls that I frankly don’t understand (and try not to eat). We both agreed these were way better than Pillsbury! I will definitely make these again. I want to try to make a tighter roll since the dough doesn’t rise in the oven and the boyfriend requested thicker icing and filling.
These turned out great!! I used monkfruit syrup instead of honey to keep it sugar free/lower carb, but I ended up adding a bit extra to the dough to make it a little sweeter – still turned out fabulous!