Wednesday, April 2, 2014

Best Paleo Cinnamon Rolls!

Every so often I get a crazy craving where I want to eat something that has the texture of bread and is thick and solid (I juice a lot so I crave solid foods!).  I was also wanting something a little sweet so I decided on some cinnamon rolls. I found this recipe online (at and modified it to make it fit my dietary requirements (no dairy, grains, gluten, rice, oats, cane sugar and candida-diet friendly).

2 1/2 cups Almond Flour
1/4 cup Organic Coconut Flour
1/4 tsp baking soda (if you want to keep it strict paleo, then be sure and use a substitute)
1/4 cup Organic Coconut Oil , melted
2 Tablespoons organic raw honey (or maple syrup)
2 organic eggs
1 Tablespoon Organic Almond Extract (be sure and check your extracts for hidden sugars and grains)
1/4 cup Organic Coconut Sugar

Mix the wet ingredients first, then stir in the dry ingredients. Set aside while you make the filling.

1/4 cup organic coconut sugar (if you like them extra sweet, use 1/2 cup of coconut sugar)
2 Tablespoons organic ground cinnamon
2 Tablespoons coconut oil, melted
1/4 cup chopped almonds
    optional: 1/4 cup chopped organic raisins

Stir the filling ingredients all together to get a wet and crumbly paste.

Using a rolling pin, roll out the dough between two pieces of Parchment Paper until it is about 1/4-1/3 inch thick in a rectangle shape. (If you are a serious gluten-free, grain-free, or paleo baker, buy your parchment paper at Costco. It is by far the best price for a HUGE amount!)

Sprinkle your filling ingredients evenly over the top of the dough. Using the parchment paper, very carefully and gently roll the dough into a long snake. This part takes a bit of time and finesse. Stay patient and calm and squish the dough back together if it crumbles.

When you have your long roll of dough all rolled up, you have two options. You can cut it into 9 pieces using either a serrated knife or a piece of thread. (To use the thread, put it underneath the roll and pull up on each side of the string using opposite hands. Cross over and pull the string together. It should easily cut cleanly through the dough. This is the way my mom has cut cinnamon rolls for years and it is awesome!)

Lightly grease a 9x9 square baking pan. Place the 9 cinnamon rolls into the pan (they should be just touching each other). Bake at 350 F for 20 minutes.

They are best eaten when they are warm (don't burn yourself!) but are great stored airtight in the refrigerator for a few days too (if they last that long!).


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