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 Elanaspantry.com as the base for these rolls. I hope you like them as much as we did!

Photo by Courtney S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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

  • FILLING:

  • 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

Directions

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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