A healthier twist to your favorite classic cinnamon rolls! They’re paleo, gluten free, dairy free, and refined sugar free. Perfect for breakfast or if you’re like me…SNACKING! 

These paleo Cinnamon Rolls are SO GOOD! They are made with minimal nutritious ingredients, and they don’t require a lot of prep work. Not to mention, they don’t even have yeast in them! You will not regret making these, my friends!!

Also, can we just take a moment to talk about that dreamy Cashew Glaze?! It’s so creamy and absolutely delicious + It’s paleo, dairy free, refined sugar free, and only requires a high speed blender or food processor to make.

Who’s ready to dive into how to make these gems? I know I am! Let’s get to it!

Paleo Cinnamon Rolls with Cashew Glaze

A healthier twist to your favorite classic cinnamon rolls! Paleo, gluten free, dairy free, and refined sugar free. 

Course Breakfast, Dessert
Prep Time 25 minutes
Total Time 50 minutes
Servings 6 cinnamon rolls
Author The Clever Coconut

Ingredients

Cinnamon Rolls

  • 2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil *melted
  • 2 medium eggs
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract

Cinnamon Crumble Filling

  • 1 tablespoon cinnamon
  • 1/4 cup coconut palm sugar
  • 1/4 cup raw pecans *finely chopped
  • 1 tablespoon coconut oil *melted, to rub on the base of the dough before the cinnamon crumble mixture

Cashew Glaze

  • 1/3 cup raw cashews
  • 1 teaspoons vanilla extract
  • 2 tablespoons pure maple syrup
  • 3 tablespoons purified water
  • 1 tablespoon coconut oil *melted
  • sprinkle of sea salt

Instructions

For the cinnamon rolls

  1. Preheat oven to 325 degrees. Line a baking sheet (I used stoneware) with parchment paper. Set aside.

  2. Whisk together almond flour, coconut flour, baking soda, sea salt, melted coconut oil, eggs, pure maple syrup, and vanilla extract in a large bowl until fully combined and a thick dough forms.

  3. Transfer dough onto a piece of parchment paper. Use the parchment paper to form the dough into a log. Place in freezer to harden for 15 minutes.

  4. Once the dough is firm, cover it with another piece of parchment paper and roll it out into a long rectangle. Remove the top sheet of parchment paper. 

For the cinnamon crumble filling

  1. Place cinnamon, coconut palm sugar, and chopped pecans in a small bowl. In a sauce pan, melt coconut oil. Drizzle melted coconut oil on the dough and spread it around before adding the cinnamon mixture.  

  2. Cut your cinnamon rolls into about 6 medium strips. Roll. then place on your prepared baking sheet. Bake for 25-30 minutes until golden.

For the cashew glaze

  1. Combine raw cashews, vanilla extract, maple syrup, water, melted coconut oil, and sea salt into a high speed blender or food processor. Blend until creamy. 

  2. Top the cinnamon rolls after they come out of the oven and ENJOY immediately or store in an air-tight container in the refrigerator for up to a week.