Almond Flour Paleo Cinnamon Rolls
User Reviews
4.2
54 reviews
Good
Almond Flour Paleo Cinnamon Rolls
Report
Almond Flour Paleo Cinnamon Rolls use a combination of almond flour, tapioca starch, and flax meal with yeast to create a gluten-free dough. The rolls are flavored with ghee, honey, and applesauce and filled with a cinnamon and coconut sugar mixture. A cashew-based frosting adds creaminess and sweetness. The dough is gently kneaded and allowed to rise in a low heat oven, aiming for a fluffy yet tender texture uncommon in grain-free baked goods.
Description
The Almond Flour Paleo Cinnamon Rolls integrate almond flour and tapioca starch, which contribute to a tender but chewy base, while flax meal adds some binding. Yeast serves to leaven the rolls, making them rise despite the lack of traditional wheat flour. The filling combines coconut sugar and cinnamon with softened ghee for a spreadable, sweet spice layer. Baking at a low temperature initially helps proof the dough carefully. The frosting, made from soaked cashews blended with almond milk, honey, and vanilla, mimics a creamy icing without dairy.
These rolls provide a grain-free alternative to classic cinnamon rolls for those following paleo or gluten-free diets, and the method emphasizes gentle dough handling and temperature control to achieve the right texture.
Share:
Ingredients
For the Rolls:
- 1 1/2 cups almond flour (150 grams)
- 1 cup tapioca starch (132 grams)
- 1/4 cup flax meal
- 1 teaspoon salt sea salt
- 1 package yeast Red Star Platinum brand
- 3/4 teaspoon baking soda
- 3 tablespoons honey
- 2 tablespoons water
- 1 tablespoon ghee
- 2 tablespoons applesauce at room temperature, unsweetened
- 1 egg at room temperature
For the Filling:
- 3 tablespoons ghee at room temperature
- 5 tablespoons coconut sugar
- 1 tablespoon cinnamon
For the Frosting:
- 1/2 cup cashew nuts 75 grams) soaked in water overnight, raw
- 3 tablespoons almond milk unsweetened vanilla
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- sea salt pinch
Instructions
- Turn your oven to 200℉. Once preheated, turn it off. This is going to be where you let your cinnamon rolls rise.
- In a large bowl, stir together the almond flour, tapioca, flax meal, salt, yeast, and baking soda until well mixed.
- In a microwave-safe measuring cup, add the honey, water and ghee. Microwave slowly (10-15 seconds at a time) until the ghee is melted and the mixture is 110-120 degrees Fahrenheit. You do not want it warmer than that or it will kill the yeast. If you get it warmer, just let it sit until it gets down to that temperature.
- Add the honey mixture, along with the applesauce and egg into the flour mixture and stir until a sticky dough forms.
- Lightly flour your counter with tapioca starch and turn your dough onto it. Knead until the dough just comes together, only 30 seconds to 1 minute. Don't knead any longer or it will affect the fluffiness of the rolls. Rub the bowl the dough was in with ghee and place the dough back into it to rest for 5 minutes.
- Once the dough has rested, roll it on a lightly tapioca-floured surface into a 14x8-inch rectangle. Spread the ghee from the filling all over it.
- In a small bowl, mix together the coconut sugar and cinnamon. Spread all over the dough, leaving a small strip at one long end free from sugar so you can seal the rolls. Use your fingers to really rub the sugar mixture into the ghee.
- Tightly roll the dough up and cut into 13 small buns. You can use a very sharp knife or my favorite alternative: dental floss. Slide the floss underneath the dough, and then cross one side over the other and pull down to make a smooth slice.
- Rub a 9-inch circular baking dish (I used a pie dish) with ghee and place the rolls inside. Cover lightly with tinfoil, and let the buns rise in the heated oven for 3 hours.
- Once risen (they won't rise much, but they will rise a little and be softer) remove the buns from the oven. Turn the heat up to 375°F. Bake the rolls for 15 minutes, until lightly golden brown. Then, lightly cover with tinfoil to prevent too much browning, and bake for an additional 3-4 minutes.
- While the buns bake, drain the cashews and place them in a small food processor (mine is 3 cups.) Add in the milk, honey, vanilla, and a pinch of salt, and process until smooth and creamy. You will need to stop your food processor a lot and scrape down the sides. It will take a good 5-6 minutes to make the mixture creamy, so be patient!
- Spread the frosting over the buns and devour!
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
24.9g
(8%)
Protein
4.7g
(9%)
Fat
13.1g
(20%)
Saturated Fat
3.8g
(19%)
Polyunsaturated Fat
0.7g
(4%)
Monounsaturated Fat
1.3g
(7%)
Cholesterol
23mg
(8%)
Sodium
185mg
(8%)
Potassium
20.6mg
(0%)
Fiber
2.1g
(8%)
Sugar
12.2g
(24%)
Vitamin A
155IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 13Rolls
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 24.9g | 8% |
| Protein | 4.7g | 9% |
| Fat | 13.1g | 20% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 1.3g | 7% |
| Cholesterol | 23mg | 8% |
| Sodium | 185mg | 8% |
| Potassium | 20.6mg | 0% |
| Fiber | 2.1g | 8% |
| Sugar | 12.2g | 24% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
54 reviews
Good
Other Recipes
You'll Also Love
