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.

Gluten-free cinnamon rolls

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!

recipe video – how to make cinnamon rolls in a muffin tin

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: This cannot be subbed as it really adds the perfect structure and texture to the rolls! Tapioca flour can be found at almost all grocery stores – I use Bob’s Red Mill or this brand when purchasing on Amazon!
• 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!
• Milk, of choice
• Maple syrup: 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. I haven’t tested vegan substitutes and can’t say for sure how they will turn out!
• Baking essentials: Vanilla extract, cinnamon, sea salt, baking soda

For the icing:

• Monk fruit powdered sugar (or regular powdered sugar)
• Milk, of choice
• Vanilla extract

How to make 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 icing in a glass mason jar or storage container and icing the rolls once they are reheated. However, you can ice them straight away and store in the fridge. Just note that if you reheat them too long, the icing will become melty!

Frequently asked questions.

• Can I swap the flours? These will not turn out the same if swapping or leaving out flours.This specific mix of flours is used to create the perfect texture!
• 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 healthy dessert recipes to try

• Cinnamon roll energy bites
• High protein cinnamon roll smoothie
• Healthy cinnamon roll baked oatmeal
• Cookie Tiramisu cheesecake
• Snickers cookies
• No-bake carrot cake bars

If you try this recipe & love, it’d mean the world to me if you left a star rating & review below & tag me in your creations on instagram @danishealthyeats!

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

• 1 3/4 cups almond flour
• 1 1/2 cup tapioca flour
• 2 tbsp coconut flour
• 3 tbsp maple syrup
• 3 tbsp coconut oil
• 1 egg, room temp
• 3-4 tbsp milk, of choice
• 1 tsp vanilla extract
• 1 tsp baking soda

Filling

• 1 tbsp melted coconut oil (or vegan butter, ghee, etc).
• 2 tbsp honey or maple syrup
• 1 tbsp cinnamon

Glaze option

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

Frosting option

• 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

Instructions

 

Prepare the rolls

• Preheat oven to 350F. Grease or line a muffin tin with liners.
• Mix together the filling ingredients in a small bowl. In a large bowl, combine all of the dough ingredients until well combined (I like to use a food processor for this!).
• Place the dough in the fridge for 15-20 minutes to firm up.
• Place the dough on a piece of parchment paper. Place another sheet over top. Roll the dough out into a rectangle. If the dough is sticky, you can use some tapioca flour, sprinkle it over the dough, and continue to roll.
• 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.

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!

Make the glaze

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

Make the frosting

• 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.
• 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.

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