Easy Paleo Cinnamon Rolls (Yeast Free, Gluten Free & Dairy Free)

Grain free, tasty cinnamon rolls anyone? Are you spending any time in the kitchen baking? I have seen SO MANY cinnamon rolls and banana bread recipes this past week. I knew I had to bake some cinnamon rolls and share the recipe with you.

Oh, I cannot even wait to make these cinnamon rolls again and again. I can't wait to add walnuts to the middle filling or pieces of chocolate, dates or figs, make a pumpkin spice version during the fall using my 3 ingredient pumpkin frosting and, really, the flavor ideas and combinations are endless! And now I want all the fall flavors right about now.

There are a few minor tweaks you can make depending on if you choose to use ghee, vegan butter or coconut oil for the middle. You can obviously top your cinnamon rolls with whatever your heart desires. Drizzle it with Paleo Caramel sauce (click here), melted chocolate, nuts, seed, cinnamon, dates, date syrup -- even sprinkles!

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INGREDIENTS

Dough:

1/4 cup olive oil

2 eggs

2 TB maple syrup

1 TB vanilla extract

2 cups almond flour

1/2 cup cassava flour

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon (optional)

Filling:

4 TB ghee, softened (or vegan butter, butter or coconut oil)

2 TB cinnamon

2.5 TB maple sugar (or coconut sugar or date sugar)

Frosting:

4 TB cashew butter (or almond butter)

3 TB maple syrup (or date syrup)

1 TB melted coconut oil

Directions:

Preheat oven to 325 degrees.

Mix wet ingredients together. Add dry ingredients and mix into a dough.

Roll out dough into large rectangle in between parchment paper about 1/4 inch thick (This is my FAVORITE rolling pin -- it helps to make sure the dough is as even as possible)

Set dough aside and mix filling.

In a small bowl, mix softened ghee (or other option) with cinnamon and maple sugar and spread it out on dough evenly.

Carefully roll the dough into a log. You can use the parchment to guide it along and form a log. Place log into freezer for at least 20 minutes.

After 20 minutes, remove log from freezer and slice into evenly sized pieces. (I made 7 rolls but you could make them thinner or thicker). Place on parchment lined baking sheet or in parchment lined cast iron skillet. Bake for about 15-20 minutes until firm on the outside.

While cinnamon rolls are cooling, mix cashew butter, melted coconut oil and maple syrup and spoon onto the warm cinnamon rolls.

Serve warm. Store in an airtight container in the fridge.