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.
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.