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Paleo & Gluten-free Cinnamon rolls

{Paleo, GF, DF}
Prep Time 25 mins
Cook Time 30 mins
Course Dessert
Servings 6 rolls


  • 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


  • 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 :)