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Cara’s Paleo Cinnamon Rolls

When I was pregnant with Oliver I had serious cravings for cinnamon rolls! It was a hankering harkening back to my teenage years. When I was a kid I used to eat a Cinnabon before every cross country race I ran. It’s amazing I survived!

20161204_093559These days I don’t really tolerate wheat or gluten that well so I’ve had to get creative.

Cooking with alternative flours can get tricky…because, let’s face it…they don’t always hit the same spot as our old favorites. But, this recipe is different. The first time I tried these I thought that I had made a mistake and accidentally baked these bad boys with real flour!

In a word…they are amazing. And they get the kid approval. 20161204_093514

Here’s what you need:

Dough

1 Cup Coconut Oil

1 Cup Water

1 Teaspoon Salt

4 Tablespoons Maple Syrup

2 Cups Tapioca Flour

1 Tablespoon Cinnamon

1 Cup Coconut Flour

2 Large Eggs

Filling

1/2 Cup Raisins

1/2 Cup Dates

3 Tablespoons Maple Syrup

1 Tablespoon Cinnamon

1-2 Tablespoons Water

Directions20161204_092102

Preheat the oven to 350

In a  large pot bring the coconut oil, water, salt and maple syrup to a boil. Remove from heat immediately and slowly stir in the tapioca flour. Stir until sticky. Add the cinnamon, coconut flour and eggs. Set dough aside to cool.

Put all the filling ingredients in a blender and puree until smooth.

Roll dough out on parchment paper until about 1/2 inch thick. Spread on the filling. Carefully roll into a log. Place in the freezer for 10 minutes to cool and set. Cut into rolls. Bake on parchment paper for 30-35 minutes.

While still hot I like to melt a pat of butter on top of the rolls as “frosting.” If you want the real thing just blend coconut cream, maple syrup, cinnamon and vanilla.

*my rolls did not turn out pretty because I couldn’t wait the ten minutes to let them cool. Patience is not a virtue of mine! But they still tasted amazing!

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