Paleo Cinnamon Rolls

These mini paleo cinnamon rolls are soft, chewy, and have the best flavor! Topped with a creamy cashew frosting, these make a great healthy treat or snack! No yeast is required for these, making them foolproof! They are grain free, dairy free, and gluten free.

why you’ll love these cinnamon rolls

• No yeast required, so you don’t have to worry about them rising.
• Made in one bowl.
• They are grain free, dairy free, gluten free, refined sugar free.
• Theyre baked in a muffin tin to make perfect rolls every time.
• The dough can be prepped ahead of time.
• Makes a more wholesome treat option!

Ingredients and substiutions

For the cinnamon rolls:

• Almond flour: If you have an almond allergy, you can use cashew flour. However, no other flour will work as a 1:1 sub, as the almond flour really gives these their amazing texture.
• Tapioca flour: You can also sub arrowroot flour.
• Coconut sugar: If not refined sugar free, you can sub brown sugar. Lakanto makes a great monk fruit brown sugar for a sugar-free option!
• Maple syrup:m Honey will also work but will alter the flavor slightly.
• Coconut oil: You can sub vegan butter, ghee, grass-fed butter, etc.
• Egg: You’ll need one egg for this recipe, but you can also sub a flax egg!
• Cinnamon
• Baking essentials: Vanila, sea salt, baking soda

For the frosting

• Cashews
• Canned coconut milk: You can sub cream if not dairy-free
• Coconut oil
• Lemon juice, sea salt, vanilla
• Maple syrup: You can sub honey but it will alter the flavor slightly

Making these cinnamon rolls vegan

To make these cinnamon rolls vegan, simply swap the egg for a flax egg. I do like the texture of these better with a real egg, but they are still yummy using the flax option! To make a flax egg: Combine one tablespoon of ground flax seed with 2 1/2 tablespoon of water in a small bowl. Mix well and let sit to thicken, about 5-10 minutes. Then use in the recipe as you would the egg!

How to make mini paleo cinnamon rolls

• In a small bowl, mix together the cinnamon roll filling. In another large bowl, Mix together the cinnamon roll dough.
• Roll the cinnamon roll dough out into a rectangle. Spread the filling over top. Roll the dough into a log, covering it in parchment paper. Place in the freezer to chill for 15 minutes.
• Add the frosting ingredients to a blender, blending until thick and smooth. Place in the fridge while you bake the cinnamon rolls.
• When ready to bake, cut the log into rolls. Place the rolls in the muffin tin. Bake!
• Once cooled, top with frosting and enjoy!

Do they need to be frosted straight away or can you save the frosting?

If you are planning on reheating them in the oven, I recommend storing the frosting in a glass mason jar or storage container and frosting the rolls once they are reheated. However, you can frost them straight away and store in the fridge. Just note that if you reheat them too long, the frosting will become melty!

Frequently asked questions

• How to make these cinnamon rolls vegan: Sub a flax egg for the egg. Simply combine 1 tbsp ground flaxseed with 2 1/2 tbsp water. Mix well and set aside to thicken for 10 minutes. Then use.
• Can I swap the flours? These will not turn out the same if swapping or leaving out certain flours. I listed the only substitutes in the ingredients section above! The mix of flours are used to create the specific texture of the rolls.
• How to store leftover rolls: You can store rolls in an air-tight container on the counter for a day, then I recommend moving them to the fridge or freezer. See freezing notes below.
• Can I freeze leftover rolls? Yes! Put them in the freezer on a baking sheet until they’re frozen through, then place them into freezer baggies or a storage container.
• How to reheat the cinnamon rolls: Simply microwave for 20-25 seconds. If they aren’t frosted, you can cover them with foil & bake at 350F for 5-10 minutes.
• Tips on rolling out the dough: Place the dough on a piece of parchment paper. Place another sheet on top. Roll the dough out, then remove the top piece. When you’ve added the filling and are ready to roll the dough up, use one side of the parchment paper to help roll the dough up into a log.
• Can these be made ahead of time? Yes! Just keep the dough in the fridge, wrapped in plastic wrap (or something of the sort) until ready to bake.

More recipes to try

• Cinnamon roll energy bites
• Apple cinnamon roll muffins
• High protein cinnamon roll smoothie
• Healthy cinnamon roll baked oatmeal

Mini Paleo Cinnamon Rolls (Grain free, refined sugar free, Dairy Free)

These mini paleo cinnamon rolls are soft, chewy, and have the best flavor! Topped with a creamy cashew frosting, these make a great healthy treat or snack! No yeast is required for these, making them foolproof! They are grain free, dairy free, and gluten free.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American

Ingredients

  

Cinnamon rolls

• 2 cups almond flour
• 1/4 cup tapioca flour
• 2 tbsp coconut flour
• 3 tbsp coconut sugar
• 2 tbsp maple syrup
• 1/4 cup coconut oil melted *see notes for subs
• 1 egg, room temp **See notes for flax egg
• 1 tsp vanilla extract
• 1 tsp baking soda

Filling

• 1/3 cup melted coconut oil
• 1/3 cup coconut sugar
• 1 tbsp cinnamon

Frosting

• 1 1/2 cups cashews *soaked in boiling water for 20 minutes
• 2 tbsp coconut oil, melted *can sub grass-fed butter, etc.
• 1/4 cup full-fat canned coconut milk
• 1/4 cup maple sryup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• good pinch sea salt

OR powdered sugar glaze

• 1 cup monk fruit powdered sugar *Or regular powdered sugar
• 1/4 tsp vanilla extract
• 3-4 tbsp any milk, as needed

Instructions

 

Soak the cashews

• I recommend starting by soaking the cashews. This helps them blend into a creamier consistency. Bring a small pot of water to a boil. Remove from the heat, then add in the cashews. Let them soak in the water for 20 minutes, then drain.

Prepare the rolls

• Mix together the filling ingredients in a small bowl. In a large bowl, combine all of the dough ingredients until well combined.
• Place the dough on a piece of parchment paper. Place another sheet over top. Roll the dough out into a rectangle. The spread the filling over top, making sure to leave about an inch or so from the edges, so it doesn't ooze out.
• Roll the dough into a log (I find using the parchment paper to be helpful in this). Place the dough in the freezer for 15 minutes.

Make the frosting

• While the dough is in the freezer, make the frosting. Combine all of the ingredients to a high-powered blender. Blend until smooth. Taste and adjust as needed. Place in the fridge while you bake the rolls.

Bake the rolls

• When ready to bake, preheat the oven to 325F. Cut the log into rolls. Grease your muffin tin, then place one roll in each.
• Bake for 15-18 minutes, until golden around the edges. Don't over-bake as they'll get drier. Remove from the oven and let cool.
• Frost and enjoy!

If making the glaze

• Mix everything together, adding 1 tbsp milk at a time until glaze consistency. Then drizzle over the rolls.

Notes

*You can sub vegan butter, grass-fed butter, etc. for the coconut oil.

**to sub a flax egg, mix together 1 tbsp ground flaxseed with 2 1/2 tbsp water. Mix well and set aside to thicken. Then use.

Keyword almond flour cinnamon rolls, grain free cinnamon rolls, healthy cinnamon rolls, no yeast cinnamon rolls, sugar free cinnamon rolls