Paleo & Gluten-free Cinnamon Rolls {Cinnabon Copycat, GF, DF, Paleo}

We all love Cinnabon. The frosting, the doughy insides, YUM! But, since many people can’t indulge in them due to allergies or health reasons, I decided to sit down and create a recipe that was the paleo version of Cinnabon! This way all the gluten-free, paleo, or health-conscious people can enjoy them and see what everyone is talking about. 🙂

The secret to these rolls

The secret which makes these paleo rolls way better (in my opinion) to other paleo versions is the use of not just tapioca flour but arrowroot flour as well. This provides the dough with the elasticity and flavor that regular almond and coconut flours alone just don’t give it. Although this recipe does contain coconut flour, coconut flour is not as grainy as almond flour and has a sweeter taste which is why it’s so beneficial to your dough.

No dairy used

Unlike other paleo recipes, this one doesn’t contain any dairy. You can add a very thin layer of grass-fed butter to the rolled out dough as a base for your filling if you want, but there is no need. The sweetness from the coconut combined with maple syrup gives this recipe all the ooey gooey-ness you want.

Makes 6-8 rolls

Ingredients 

Dough:

• 1/2 cup liquid coconut oil
• 1/2 cup water
• 1/2 tsp salt
• 3/4 cup tapioca flour
• 1/2 cup arrowroot flour
• 1/2 cup coconut flour
• 2 tbsp maple syrup
• 1 egg

Filling:

• 1 cup unsweetened coconut flakes
• 1 cup raw chopped pecans
• 2/3 cup raisins
• 2 tbsp syrup
• 4 tbsp water
• 1 large tsp cinnamon

Frosting:

• 1/4 cup + 1/4 cup vegetable shortening
• 2 tbsp unsweetened almond milk
• 2 tbsp maple syrup
• 1 large tsp cinnamon

Directions 

1. Preheat oven to 350 F
2. Dough: Combine coconut oil, water, maple syrup and salt in a small pan and bring to a boil and let boil for 30 seconds.
3. Remove from heat and add tapioca flour, arrowroot flour, and mix until a sticky and wet dough forms.
4. Let cool for 4 minutes and then add in coconut flour and egg, mix until a dough forms.
5. Remove from pan and place onto a cutting board and kneed until the dough can be stretched and does not fall apart. This took me about 3 minutes of kneading. Don’t worry because at first the dough will fall apart and will be very sticky but after a few minutes I promise it does come together.
6. Roll out dough into a rectangle at about 1/4 inch thickness.
7. Filling: Combine maple syrup, cinnamon, and water – whisk. Add in coconut flakes, pecans, and raisins and toss until well coated.
8. Spoon mixture onto the dough leaving about 1/2 inch on the edges.
9. Roll the dough carefully into a log and cut 1-inch pieces, you’ll have about 6-8 rolls.
10. Place on a greased pan and bake at 350 F for 30-35 minutes. Outside of dough should be a golden down color.
11. Remove from oven and let cool until they are no longer warm. This took about 10 minutes.
12. While rolls are cooling let’s make the frosting-
13. Frosting: Mix the vegetable shortening, almond milk, maple syrup and cinnamon with a hand mixer until well incorporated.
14. Cover your rolls generously and ENJOY 🙂 

Paleo & Gluten-free Cinnamon rolls

diylifestyle.co

{Paleo, GF, DF}

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 6 rolls

Ingredients

  

• Dough:
• 1/2 cup liquid coconut oil
• 1/2 cup water
• 1/2 tsp salt
• 3/4 cup tapioca flour
• 1/2 cup arrowroot flour
• 1/2 cup coconut flour
• 2 tbsp maple syrup
• 1 egg
• Filling:
• 1 cup unsweetened coconut flakes
• 1 cup raw chopped pecans
• 2/3 cup raisins
• 2 tbsp syrup
• 4 tbsp water
• 1 large tsp cinnamon
• Frosting:
• 1/4 cup + 1/4 cup vegetable shortening
• 2 tbsp unsweetened almond milk
• 2 tbsp maple syrup
• 1 large tsp cinnamon

Instructions

 

• Preheat oven to 350 F
• Dough: Combine coconut oil, water, maple syrup and salt in a small pan and bring to a boil and let boil for 30 seconds.
• Remove from heat and add tapioca flour, arrowroot flour, and mix until a sticky and wet dough forms.
• Let cool for 4 minutes and then add in coconut flour and egg, mix until a dough forms.
• Remove from pan and place onto a cutting board and kneed until the dough can be stretched and does not fall apart. This took me about 3 minutes of kneading. Don’t worry because at first the dough will fall apart and will be very sticky but after a few minutes I promise it does come together.
• Roll out dough into a rectangle at about 1/4 inch thickness.
• Filling: Combine maple syrup, cinnamon, and water – whisk. Add in coconut flakes, pecans, and raisins and toss until well coated.
• Spoon mixture onto the dough leaving about 1/2 inch on the edges.
• Roll the dough carefully into a log and cut 1-inch pieces, you’ll have about 6-8 rolls.
• Place on a greased pan and bake at 350 F for 30-35 minutes. Outside of dough should be a golden down color.
• Remove from oven and let cool until they are no longer warm. This took about 10 minutes.
• While rolls are cooling let’s make the frosting-
• Frosting: Mix the vegetable shortening, almond milk, maple syrup and cinnamon with a hand mixer until well incorporated.
• Cover your rolls generously and ENJOY 🙂

Thanks for reading today’s blog post. If you decided to make it then give me a rating below on your thoughts and include a picture in your comment. Have a great day!

Etsy: WithLoveFromTtoYou Shop all of my new additions!

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