These paleo cinnamon rolls have everything you love about the classic recipe but grain-free and without yeast means no wait!
These aren’t as fluffy and pull-apart as the traditional cinnamon rolls; because that’s only achieved with gluten and yeast, but they are a delicious grain-free version that’s much easier to make.
Whether you’re a pro at paleo baking or just browsing for an alternative that fits your eating style, make these paleo cinnamon rolls your new weekend go-to breakfast recipe.
Paleo Cinnamon Roll Ingredients
These paleo cinnamon rolls are an almond flour-based recipe that includes a blend of coconut flour and tapioca starch to give the final product a texture as close to regular cinnamon rolls.
With that in mind, I caution against swapping/adding ingredients, or you run into the risk of your dough and the cinnamon rolls not turning out.
Here’s everything you’ll need:
- almond flour: a popular grain-free flour with a fine powdery texture. Make sure you are using almond flour and not almond meal.
- coconut flour: another frequently used grain-free flour that’s known for making super moist baked goods. Its highly absorbent and unique nature is why I don’t recommend using a coconut flour substitution in this recipe.
- tapioca starch: a grain-free starch made from cassava root and is used as a thickening agent.
- eggs: essential for grain-free baking and helps the cinnamon rolls to hold together.
- coconut sugar: used to sweeten the dough and to make the cinnamon-sugar filling. You can use unrefined coconut sugar or regular brown sugar.
- cold water: the liquid ingredient to bind the dough.
- baking powder: to give these grain-free cinnamon rolls a little “fluff”.
- butter: melted and stirred into the dough.
- apple cider vinegar: the secret ingredient to springy grain-free and yeast-free baked goods.
- honey: used in the cinnamon roll filling.
- cinnamon: we couldn’t make cinnamon rolls without this cozy spice!
- coconut butter: has a delicious coconut flavor and beautiful melting quality that makes the perfect non-dairy ‘butter’ for our glaze.
- coconut milk: has a rich texture that makes the glaze even better but you can use any of your favorite non-dairy milk.
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How to Make Paleo Cinnamon Roll Dough
Since these paleo cinnamon rolls are made with almond flour, it’s a yeast-free recipe, meaning they don’t require any time to ‘rise’. This is why they are quicker to assemble and bake up for a yummy breakfast.
Here’s how to make these cinnamon rolls with a food processor:
- Grab a food processor
Combine the almond flour, coconut flour, and tapioca starch in the bowl of a food processor. Process for 15 seconds, until the mixture, is finely ground.
- Add the wet ingredients
To the flour, add the eggs, coconut sugar, water, and baking powder. Process until combined.
- Make the dough
Add the butter and vinegar and process until a ball of dough forms, pausing and scraping the sides as needed.
- Chill the dough
Remove the dough from the food processor onto a large piece of plastic wrap. Press tightly into a ball, flatten it into a disk, and wrap tightly. Refrigerate the dough for 30 minutes.
- Get the oven hot
Preheat oven to 350F and line a pie baking dish with parchment paper or generously grease it (be very generous).
- Roll it out
Place a piece of parchment paper on the counter. Remove the dough from the plastic wrap and place it onto the paper.
Cover with another large piece of parchment paper and roll the dough to a ¼–inch thick rectangle.
- Lather with the cinnamon and sugar
Spread the cinnamon-sugar-honey-butter filling over the dough. Then, use the base parchment paper to help roll the dough tightly, and using your fingers, seal the dough seam.
- Slice into cinnamon rolls
With a sharp knife, slice the dough roll into 10 pieces and place them inside the prepared dish.
- Bake to perfection
Place the baking dish into the oven and bake for 35 minutes, until golden on top.
- Finish them off!
Let the cinnamon rolls cool for 15 minutes before drizzling the glaze over the top. Grab a cup of coffee, a cinnamon roll, and relish each bite.
Can I Make Paleo Cinnamon Rolls without a Food Processor?
I like making this recipe in a food processor, but it’s not required. You can simply complete the first three steps in a large mixing bowl with a whisk and lots of elbow grease.
How to Make Paleo Cinnamon Roll Filling
The cinnamon filling is super easy to make. All you need to do is combine the melted butter, cinnamon, coconut sugar, and honey ingredients until thick, crumbly paste forms. Spread it over the rolled-out dough and try not to eat it by the spoonful.
Paleo Cinnamon Roll Glaze
No cinnamon roll would be complete without a thick layer of creamy sweet glaze, including these paleo cinnamon rolls.
For this recipe, the glaze is made with coconut milk and coconut butter.
It’s not too sweet, and its silky smooth consistency makes it easy to drizzle over fresh-baked cinnamon rolls.
Here’s how to make it:
- In a small bowl, combine the coconut butter with 2 teaspoons of non-dairy milk.
- Microwave for 20 seconds, stir and add a teaspoon at a time of non-dairy milk until you reach the perfect drizzle consistency.
Coconut butter is not the same as coconut cream or the fat from the can.
If you’ve never tried coconut butter before, it’s slightly sweet, nutty, and, as you can imagine, tastes a lot like coconut. You’ll find it at most health food stores as well as Amazon. This is the one I like to use.
Can You Freeze Paleo Cinnamon Rolls?
This is a great recipe to freeze and have on hand for a breakfast you can quickly bake on weekday mornings.
To freeze these paleo cinnamon rolls, prepare the dough as directed up to rolling the dough into a log and slicing. Place the rolls in a freezer-safe zip bag and freeze for up to 3 months.
When everyone is begging for warm and soft cinnamon rolls, remove the desired amount from the freezer and bake as directed. Don’t forget to whip up the homemade glaze and drizzle it over the tops!
Easy Paleo Cinnamon Rolls (Grain-Free Recipe)
- 2 ½ cups almond flour
- ⅓ cup coconut flour
- ⅓ cup + 2 tablespoons tapioca starch*
- 2 large eggs
- 2 tablespoons coconut sugar, or brown sugar
- 2 tablespoons cold water
- 2 teaspoons baking powder
- 3 tablespoons butter, at room temperature
- 1 teaspoon apple cider vinegar
- ¼ cup butter, melted
- ½ cup coconut sugar, or brown sugar
- ¼ cup honey
- 3 teaspoons ground cinnamon
- ½ cup coconut butter
- Coconut milk or non-dairy milk
- In a food processor, combine the almond flour, coconut flour, and tapioca starch. Process for 15 seconds until the mixture is finely ground.
- Add eggs, coconut palm sugar, water, and baking powder and process again until fully incorporated.
- Add the butter and vinegar and process until a ball of dough forms. Pause, scrape the sides, and process again for 15 seconds.
- Place a piece of plastic wrap on the counter and remove the dough from the food processor onto the plastic wrap. Press tightly into a ball, flatten it into a disk, and wrap tightly. Refrigerate the dough for 30 minutes.
- Preheat oven to 350F and line a pie baking dish with parchment paper or generously grease it (and I mean generously).
- Remove the dough from the refrigerator and out of the plastic wrap onto a piece of parchment paper on the counter. Cover with another large piece of parchment paper and roll the dough to a ¼ –inch thick rectangle.
- Spread the filling over the dough. Then, use the base parchment paper to help roll the dough tightly, and using your fingers, seal the dough seam.
- With a sharp knife, slice the dough roll into 10 pieces and place them inside the prepared dish as you slice them.
- Bake for 35 minutes, until golden on top. Remove from the oven and cool for 15 minutes before drizzling the glaze over the top.
For the glaze:
- In a small bowl, place the coconut butter and 2 teaspoons of non-dairy milk. Microwave for 20 seconds, stir and add a teaspoon at a time of non-dairy milk until you reach the consistency you enjoy. It should be easy to drizzle over the cinnamon rolls.