I’m pretty excited about this recipe for a paleo version of cinnamon rolls! Growing up, my mom used to make the most insanely awesomely gooey sweet and buttery pecan cinnamon rolls imaginable. It was our family tradition to indulge ourselves in this fabulous treat every Christmas morning. Several years back however, that tradition faded away as we all became a bit more conscious of just how much sugar we’d rather not be consuming and, for me, how much better I feel when I don’t eat flour. I’ve tried on occasion to create my own paleo recipe for cinnamon rolls along the way since then but have always felt like the outcome has fallen short.
These paleo cinnamon rolls are certainly no where nearly as sweet as the recipe I grew up with but I have found that they are just sweet enough to give me the perfect hint of the intermingled flavors I so love. The filling for these rolls is sweetened only by the use of chopped dates. If you feel so inclined, you can always add some honey or raisins to the mix to make the rolls sweeter. Also, if you choose to make and use the glaze, you’ll find that the additional sweetness of the two teaspoons of maple syrup goes a long way.
Now, for the dough. I have just recently started to use arrowroot powder in my baked goods and have been amazed at the results. The dough will seem rather sticky when you are done mixing it but as you work with it and use dustings of arrowroot flour along the way, you’ll notice the texture of the dough becoming more familiar. The “bread” portion of these cinnamon rolls is soft and light and expands beautifully as it bakes.
I hope you will enjoy this new recipe as much as I do. Perhaps it will even become a new holiday tradition!
PS. If you haven’t yet seen my Holiday Recipe Book, you may enjoy the recipes over the holiday season.
- 1 ½ cup almond flour
- 3/4 cup arrowroot powder, plus more for dusting
- 1/2 cup grass fed butter or coconut oil
- 1/2 cup water
- 1 egg
- ½ cup dates, roughly chopped
- ½ cup roughly chopped pecans
- 2 tablespoons cinnamon
- 3 tablespoons butter or coconut oil, melted
- 4 tablespoons unsalted grass fed butter or coconut oil, melted
- 2 tablespoons arrowroot flour
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 400 degrees. Grease a baking dish and set aside. I like to use an 8″ round pie plate.
- Melt butter or coconut oil in a medium saucepan. In a separate bowl, mix water with arrowroot until smooth.
- Over low to medium heat, add arrowroot mixture to oil, stirring constantly. Continue stirring until the mixture thickens and no longer sticks to the side of the pan. It will come together like an oily, sloppy mass.
- Place arrowroot mixture in the bowl of a food processor. Add almond flour and blend until consistent.
- Add egg and blend. The mixture will be like a very sticky, wet dough.
- Dust a two foot length of cellophane with arrowroot powder.
- Place dough on cellophane and roughly smooth the surface of the dough using a spatula. Dust arrowroot powder on top of the dough.
- Place another piece of cellophane on top of the dough.
- Using a rolling pin, roll the dough until it is about 3/8-inch thick and roughly the shape of a rectangle.
- Transfer to cookie sheet and place in freezer for 10 minutes.
- Meanwhile, prepare the filling by placing the pecans and dates in the bowl of a food processor. Blend until the pecans and dates are finely chopped. Add the cinnamon, blend again for a few pulses.
- Remove dough from freezer and remove the top sheet of cellophane.
- Brush dough with melted butter or coconut oil.
- Sprinkle the pecan mixture evenly over the top of the dough.
- For more, smaller rolls, start from one of the long sides of the rectangle, carefully roll the dough into a log. For bigger rolls, start rolling from one of the short sides. I find that the bottom sheet of cellophane is helpful for pulling the roll of dough onto itself and into a tight log.
- Cut the log into 1-inch segments and place in baking dish.
- Bake for 30 minutes, until golden brown, then cover loosely with foil and bake 10 minutes more until completely cooked.
- Allow cinnamon rolls to cool for about 10 minutes.
- Meanwhile, combine all glaze ingredients in a small bowl.
- Drizzle glaze over the top of the rolls. Enjoy!