These Paleo Cinnamon Rolls are soft, sweet, and satisfyingly chewy—an easy, healthier take on a classic morning treat. Naturally sweetened, gluten-free, and dairy-free, they come together quickly and make a great option for holidays or weekend breakfasts.
Every Christmas morning my husband’s family serves large, store-bought cinnamon rolls smothered in frosting. I wanted to recreate that comforting treat in a healthier, homemade way—and after a few tries I finally landed on a recipe I love.
Working with almond flour can be tricky because it lacks the elasticity of all-purpose flour, which makes rolling a challenge. A small amount of grass-fed gelatin in the dough improves pliability and adds that familiar chew without gluten. With that trick, the dough rolls smoothly and the texture is much closer to traditional rolls.
These rolls may not be picture-perfect, but they’re delicious and surprisingly simple. There’s no yeast or rising time required—the dough mixes quickly, gets rolled, baked for 20 minutes, and is ready for the frosting.
The frosting is a silky blend of coconut butter, maple syrup, ghee, and vanilla—the same topping I use on my Paleo Sugar Cookie Bars. For a stable emulsion, be sure the ghee is at room temperature, not melted; if the frosting separates, let it cool slightly and stir until it recombines.
These cinnamon rolls are perfect for holidays, but they’re easy and tasty enough for any special morning or weekend treat. I hope you try them and enjoy how simple and satisfying they are.
Below are a couple of earlier cinnamon roll–inspired recipes if you’d like more variations: Paleo Cinnamon Roll Coffee Cake and Paleo Cinnamon Roll Pancakes.
Paleo Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 2 cups almond flour
- ½ cup tapioca flour
- 2 tablespoons grass-fed gelatin
- ¼ cup coconut sugar
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons melted ghee
- 3 large eggs
Filling
- ¼ cup ghee, room temperature
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla
Frosting
- 6 tablespoons coconut butter
- ¼ cup maple syrup
- 2 tablespoons ghee, room temperature not melted
- 1 teaspoon vanilla
Instructions
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Preheat the oven to 350°F (175°C) and grease a pie plate or an 8×11-inch pan with ghee or coconut oil. Set aside.
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In a large bowl combine the almond flour, tapioca flour, gelatin, coconut sugar, cinnamon, salt, and baking soda. Stir to combine. Add the eggs and melted ghee and mix until a dough forms. The dough should come together into a ball; it may be slightly sticky but workable.
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Place the dough on a piece of parchment or wax paper and roll it into a 10×14-inch rectangle, keeping the thickness even.
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Make the filling by mixing the room-temperature ghee, coconut sugar, cinnamon, and vanilla until smooth. Spread the filling over the rolled dough, leaving a ½-inch border on all sides.
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Carefully roll the dough lengthwise (making a 14-inch log), using the parchment to help roll it tightly. Trim about ½ inch off each end and discard. Cut the log into eight equal pieces (cut in half, then cut each half into four).
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Arrange the rolls in the prepared pan and gently press them down so they are not too tall. Bake for 20 minutes or until golden brown.
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While the rolls bake, prepare the frosting by combining the coconut butter, maple syrup, room-temperature ghee, and vanilla. Mix until smooth. (If the ghee is melted the frosting may separate; if that happens let it cool slightly and stir until combined.) Spread the frosting over the warm rolls.
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Store leftovers covered in the refrigerator.
Nutrition Information
Carbohydrates: 39g
Protein: 17g
Fat: 50g
Sugar: 16g
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