Paleo dairy free cinnamon rolls

During my first pregnancy cinnamon rolls were my number one craving. I would practically prance in to the local mall food court, giddy with the anticipation of a delectable hot bun and would often end up grabbing a half dozen all for myself- with extra icing! Unfortunately that little habit ended me in my doctors office being tested for gestational diabetes in my third trimester. No bueno.

Now that I am much older and more health conscious I pretty much sprint past those chewy gooey buns when I’m at the mall, I don’t even look. Even the insulin regulating addition of cinnamon can not negate the sugar bomb that is dough covered with sugar covered with icing. They are simply bad news.

But what is life without the promise of ever eating another cinnamon bun again? Lame-o.

So I rolled up my sleeves and created a recipe that would satisfy my craving for some buns without sending my insulin levels on a roller coaster and making me feel like doo doo.

Not only are these gluten free, but they are devoid of grains and dairy as well. I do use egg in this recipe but I’m pretty confident an egg replacer would work just fine to make these completely vegan. Going to try that next time.

Flavor wise these are similar to the mall buns but texturally they are denser with a slight crumble. Like most paleo baking, if you are expecting a replica of the real deal you may be disappointed, but if you understand the limits of baking without gluten you will be pleasantly surprised. If you, like me, are a cinnamon bun lover who hasn’t indulged for way too long due to dietary restrictions, you will be blown away. These are definitely worth a go.

Paleo Dairy Free Cinnamon Rolls

Dough Ingredients

dry

1/2 cup almond flour

1 cup tapioca flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

wet

2 eggs

1/4 cup melted coconut oil

1 tbsp maple syrup

1 tsp apple cider vinegar

1 tsp vanilla

Filling ingredients

2 tbsp coconut oil

1/3 cup coconut sugar

2 tsp cinnamon

1 tsp vanilla

1/4 tsp salt

Icing

1/4 cup soaked cashews

1/4 cup vegan yogurt

1/4 cup coconut cream (the thick creamy part in the can)

2 tbsp maple syrup

1 tbsp coconut oil

1 tsp lemon juice

1 tsp vanilla

1/4 tsp salt

Directions

Assemble the icing by blending all the icing ingredients in a high speed blender – chill in the fridge. (It will firm up as it chills)

Assemble the filling by mixing all the ingredients together – set aside.

Preheat oven to 350

Mix the dry ingredients and the wet ingredients in separate bowls and combine into a dough. It should be malleable without sticking to your hands. If you find it too wet add a bit more tapioca and if it’s too dry at a tsp of water.

Chill the dough ball in the fridge for 20-30 minutes – this makes it easier to work with.

Roll it into a rectangle and spread the filling over the dough leaving about an inch along the far long end.

Gently roll into into a long log pressing as you go, wrap it in the parchment and chill in the freezer for 20 – 30 minutes.

Remove from the freezer and using a sharp knife, slice into 1.5 inch rounds.

Place them on a parchment covered baking sheet with a bit of space between them and bake for 18 – 20 minutes.

Allow to cool completely before icing or eat them hot, the icing will melt a bit and act as more of a glaze (as pictured). Either way they are delicious.

If you try this recipe let me know what you think and if you made any successful modifications.

Enjoy!

4 thoughts on “Paleo dairy free cinnamon rolls

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