Paleo Cinnamon Rolls

If you are looking for that gooey, stretchy, puffy cinnamon roll that we all ate when we were kids at our grandmothers house, then you should probably move on. BUT, if you are looking for that awesome cinnamon, sweet, sinful taste that you remember so much without the wheat and tons of sugar, then this is your recipe. These may not be the pull apart cinnamon rolls you miss, but they are a great substitution as a healthier option. All the flavor is there with none of the wheat or dairy (and A LOT less sugar)… I always try to make something new and fun for breakfast on Sunday’s. With Vaughan still laid up in his cast, I wanted to really make him a surprise, and this was it.  This was a HUGE winner with Vaughan and when he says it’s a keeper, I know for sure I scored.

These bad boys do have a little more sugar in them then I like to cook with, an indulgence for sure. But I do restrain myself from eating the whole batch at once…


The Dough

  • 2 eggs
  • 1 tablespoon maple syrup
  • 1/4 cup ghee
  • 2 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 – 1/3 cup chopped walnuts or pecans (I prefer pecans)

The Filling:

  • 2 tablespoons ghee
  • 2 tablespoons cinnamon
  • 3 tablespoons maple syrup

The Icing:

  • 1/4 cup coconut milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon arrowroot powder



  • Preheat oven to 350 degrees
  • In a food processor or blender, mix eggs, maple syrup and ghee for THE DOUGH.  Then combine all of the rest of the ingredients (except the nuts) under THE DOUGH and process or blend until well mixed.
  • Line a baking sheet with parchment paper and place the dough on top. Place another sheet of parchment paper on top and spread out into a rectangle (about 1/4 inch thick).
  • Pull the top piece of parchment paper off and spread out nuts on top of the dough, then lightly press them into the dough with your hands.
  • Combine all of the ingredients of THE FILLING together in a bowl, then spread on top of the dough.
  • Using the parchment paper the dough is resting on, slowly lift and roll the dough up into a tight tube. (Starting with the long end and rolling away from you.)
  • Use a sharp knife to cut individual rolls from the dough (about 1 1/2 inch thick).
  • Place flat side down on the parchment paper and bake for 15 – 20 minutes.
  • While baking, mix together all of the ingredients for THE ICING.
  • When the rolls on done, drizzle some icing on top and serve.

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