Paleo Cinnamon Rolls {Grain Free, GF, DF}

These classic paleo cinnamon rolls begin with a one-bowl dough, have a maple cinnamon filling and dairy-free, sweet and gooey white glaze drizzled on top!  They’re soft and chewy on the inside with a chewy crust on the outside, making the texture just as irresistible as the flavor!  Family approved, perfect as a special breakfast treat or snack anytime!

These paleo cinnamon rolls have been my not-so-little project over the past couple of weeks, and I’m THRILLED that I finally got the recipe to come out just as I wanted it to!

I’d been dreaming about cinnamon rolls ever since making my garlic herb paleo dinner rolls.  I figured it couldn’t be all that difficult to take that dough, fill it with sweet gooey maple cinnamon and raisins, then roll it up, cinnamon-bun style.  But oh, I was half right about that and half wrong.  Let me explain

Ingredients
for the dough:

• 1/2 cup blanched almond flour
• 1 1/4 cups tapioca flour (plus more for pressing out the dough}
• 1/4 cup + 2 Tbsp coconut flour sifted
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup warm water not hot, warm enough to keep butter melted or coconut oil melted!
• 1/3 cup grass fed butter melted, or ghee, or coconut oil
• 2 tsp raw apple cider vinegar
• 2 Tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 large egg

for the filling:

• 2 1/2 tbsp pure maple syrup
• 1 1/2 tsp cinnamon Plus a bit more to sprinkle over
• 1/2 cup Raisins or chopped dates

for the topping/glaze:

• 1/3 cup coconut cream
• 2 1/2 tbsp pure maple syrup
• 1/4 tsp Pure vanilla extract
• Pinch sea salt

Instructions
for the cinnamon rolls:

• In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and salt. In a measuring cup, combine the melted butter, water, apple cider vinegar, maple syrup and vanilla and stir.
• Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca (1/4 cup) and coconut flour (2 Tbsp). Mix until well combined - dough will be sticky.
• Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca!
• For full instructions please see : www.paleorunningmomma.com

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