Growing up we had cinnamon rolls for breakfast every Christmas morning, and after going Paleo I thought that tradition was gone. Over the years I have tried several recipes and this recipe by far is my favorite!! The tapioca flour in this recipe gives these cinnamon rolls the soft, spongy texture of “regular” cinnamon rolls. These cinnamon rolls are great alone or topped with frosting…my favorite frosting to use is “The Best Paleo Frosting“.
**These cinnamon rolls can be made in advance ahead of time and then frozen until you plan to bake and eat them.
I have made the cinnamon rolls about 3-4 weeks before Christmas. I keep the cinnamon rolls in the long log shape to freeze. On Christmas Eve, I take the cinnamon roll log out of the freezer to defrost over night. Then Christmas morning I slice the cinnamon rolls, bake and enjoy!
- 1/2 cup coconut oil
- 1/2 cup water
- 1/2 teaspoon sea salt
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 2 Tablespoon B grade maple syrup or honey
- 1 large egg
- 1/2 cupunsweetened flaked coconut
- 1/2 cup chopped nuts
- 1/3 cup raisins
- 1 Tablespoon B grade maple syrup or honey
- 2 Tablespoonwater
- 1/2 teaspoonground cinnamon power
Place the coconut oil, water and sea salt, maple syrup/honey in a small pan and bring to a boil. Let boil for 30 seconds.
Remove from the stove and add the tapioca flour in to the pan and mix with a spoon until you have a sticky dough.
Let this cool for 3- 4 minutes and then add in the coconut flour and egg.
Mix with a spoon until you have a soft dough and then remove from the pan and place on a piece of parchment paper. Knead for 1 minute.
Place a second piece of parchment paper over the top and then roll the dough into roughly a 7″ x 11″ rectangle that is 1/4 thick.
For the filling combine the maple syrup/honey, cinnamon and water in a small bowl. Toss in the coconut flakes, nuts and raisins until well coated.
Spoon this mixture evenly over the dough leaving a 1/2″ board from the sides.
Now roll the dough into log and lightly press to pinch the seam.(**IF making ahead for later use, now is when you stop and wrap to freeze. I wrap in parchment paper and then plastic wrap, twisting the ends to close. I have not freezed beyond 4 weeks.)
Cut 1/4″ off the ends of and then slice into 1″ pieces.
Place the slices and ends flat side down on to a piece of parchment paper and bake at 350 for 30 – 35 minutes.
For the frosting mix the palm shortening, coconut milk, maple syrup and cinnamon with a hand blender.
Remove the cinnamon rolls from the oven and let cool for 3 – 5 minutes. Frost with the frosting and enjoy!!
Serves: About 6 rolls depending on how sliced before backing
Original recipe found here: Paleo Cinnamon Rolls