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Paleo Cinnamon Rolls


Cinnamon rolls were a Christmas tradition in our house. We haven't done that in a few years now, but I wanted to restart the tradition with a healthier paleo twist. I used the biscuit recipe from as the base for these rolls. I hope you like them as much as we did!

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Rate this recipe 4.5/5 (37 Votes)
Paleo Cinnamon Rolls 1 Picture


  • DOUGH:
  • 2 eggs
  • 1 tablespoon maple syrup or honey
  • 1/4 cup ghee or coconut oil
  • 2 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons ghee or coconut oil melted
  • 2 tablespoons cinnamon
  • 3 tablespoons maple or coconut sugar
  • ICING:
  • 1/4 cup coconut milk
  • 1/4 cup maple or coconut sugar
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon arrowroot


Servings 1
Adapted from


Step 1

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

*In large bowl mix eggs, maple and ghee. Add almond flour, salt and baking soda. Mix until well combined.

Dump dough onto a piece of parchment paper. Place another piece of parchment on top and roll dough into a rectangle shape about 1/4-1/2 inch thick.

*In small bowl combine filling ingredients. Spread filling over the biscuit dough mixture.

Roll to dough starting at one end (the longer side of the rectangle). Using a sharp knife cut individual rolls from the rolled up dough making each about 1-1 1/2 inch thick.

Place on parchment lined baking sheet.

Bake for 15-20 minutes until lightly golden brown.

*While baking mix the icing ingredients in a small bowl.

Remove the rolls from the oven and drizzle with glaze.

Serve warm and enjoy!


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