Paleo Cinnamon Rolls (GF, DF, RSF)

by Elora Harre

Imagine coming out on Christmas morning to the smell of warm, cinnamon rolls baking away... That could be you, if you convince someone in your household to make them for you! These beautiful, soft cinnamon rolls are a feel good way to start Christmas Day with a different treat. We think they're best eaten straight out of the oven, but they can be reheated; just note they definitely aren't as good reheated!

We didn't glaze ours like they traditionally are, but if you'd like to, we would recommend our powdered erythritol with cream cheese, butter and a little water to thin it out. Yum!

Tips and Tricks:
The trick to rolling these is spreading the dough onto greased baking paper. It's easier to dust a little buckwheat flour on top, as well as your hands, since the dough is reasonably sticky. It's easy enough to push the dough out without needing a rolling pin. Once it's time to roll the cinnamon rolls, simply use the baking paper to get it started, and continue using the baking paper to help rolling the rest.

Cutting them is best done with a clean, sharp knife and we prefer to clean it between cuts. We also recommend kitchen scales for this recipe as it requires precise measurements.


Paleo Cinnamon Rolls

You'll need:

Dry Ingredients:
180g Almond Flour
150g Buckwheat Flour, plus more for dusting
100g Potato Starch
2 tbsp Psyllium Husks
80g Coconut Sugar
2 tsp Cinnamon
1 tsp Salt
6g Xanthan Gum
2 tsp Active Dried Yeast

Wet Ingredients:
6 tbsp Coconut Oil, melted
2 Eggs
1 cup warm Water
2 tsp Honey
1 tsp Apple Cider Vinegar

50g Butter or Coconut Oil, softened
2 heaped tbsp Coconut Sugar
2 tbsp Cinnamon


Grease a small brownie tin and set aside.

In the bowl of a stand mixer with the dough hook attached, or large bowl, add your warm water and your honey. Mix until the honey is dissolved into the water. Add your yeast and mix. Set aside for 5-10 minutes for the yeast to bloom. It should be frothy/foamy. If it is not, your yeast isn't active and will need to be replaced.

Once your yeast has bloomed, add the rest of the dry ingredients. Turn on your stand mixer with dough hook on low, and mix to combine. Once combined, add your coconut oil, eggs and apple cider vinegar. Turn on your mixer once more and mix for 2 minutes.

Prepare a large piece of baking paper, and lightly grease with coconut oil, butter or similar. Turn your mixture out onto the baking sheet. Dust the top lightly with further buckwheat flour, as well as your hands to prevent the dough sticking to you. Press the dough out into a rectangle shape about 5mm thick. Set aside.

In a bowl or small jug, combine your softened butter or coconut oil, cinnamon and coconut sugar. Mix until well incorporated. Using a hot butter knife (we like to run it under a hot tap), spread the filling evenly across the stretched out dough.

As described in the tips and tricks, using the baking paper, start to roll your cinnamon roll dough lengthways, up and away from you. Once rolled, use a clean knife to cut your dough into 9 even pieces. Arrange into your brownie tin. Cover loosely with a clean paper towel and set aside for 2 hours to rise.

Towards the end of their rise, preheat your oven to 190c on bake. Place into the centre of the oven and bake for 16-20 minutes, until puffed up and deep golden on top. Remove from the oven and allow to cool slightly before topping with your favourite glaze, or just brushing with melted butter like we did. Enjoy served warm!

Best eaten on the day of whilst still warm, but can be stored in an airtight container and reheated.


Planning to make these this Christmas? Please don’t forget to tag us! We LOVE to see your creations @nourishandthrivenz and #NourishandThriveNZ

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