2012! Another year…
Wooo hooo!
Time to start this puppy off right- with breakfast!
Oh no, no, no, not just any breakfast.
A breakfast of a gluten, grain, and dairy-free cinnamon roll. A personal sized cinnamon roll. And a Paleo Cinnamon Roll at that.
Note: It’s not burnt, it’s golden. Trust me.
Although the pretty, personal Paleo Cinnamon Roll tasted wonderful and was super easy to prepare, it didn’t hold up to my expectations. It was great, but it completely opened up while baking. Oh well, that only means I get to make it again to “trial” a varied version.
But, for now, you can get the recipe that is kind of a Cinnamon Roll/crispy baked good that split in the middle (as it is bursting with goodness, don’tcha know).
But wait, you don’t have coconut flour, don’t have a clue what it is, and you have no idea where to get it and why you’re even suppose to use it.
So, first, why use coconut flour over another type of flour?
Coconut flour is dried, unsweetened coconut that has been ground very finely, into a powder. It contains a LOT of fiber and protein but very little carbohydrates. It’s gluten-free, dairy-free, grain-free, and allergy-friendly. If you’re looking to avoid gluten, you’re in the right place using coconut flour.
One thing to note when using coconut flour is that it soaks up a lot of water. If you’re looking to replace other flours with coconut flour, you will probably have to use more liquid than normal.
I use coconut flour for all of the reasons above. It’s very, very filling so a little (smaller servings) goes a long way (like with my bread). I could use gluten-free flour mixes but those do contain grains, which Paleo avoids. Gluten-free flours and coconut flour are both great alternatives to white, gluten-y flours. Just so you know.
If you can’t find coconut flour in the stores near you, or if they’re way more expensive there, like they usually are, get them online. This is the coconut flour I use- get yours here!
Looking for a sweet, yet low glycemic and not sugar loaded, way to welcome the day? You know you are.
Adapted from this recipe and this recipe, I give you…
The Paleo Cinnamon Roll
Makes one, personal sized Cinna-roll. Gluten-free, grain-free, dairy-free, Paleo.
- 2-3 tbsp coconut flour (more or less depending on how thin your batter is after mixing)
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/8 tsp (or just a drizzle) almond extract
- 1 egg
- 2 tbsp almond milk
- 1-2 tbsp olive oil
- 1 tbsp honey
- chopped raisins/dates/figs (any dried fruit)
Directions:
Preheat oven to 375 degrees.
Combine coconut flour, baking soda, salt, cinnamon, and nutmeg in a small bowl. Mix well and make a well in the center.
Add the almond extract, egg, almond milk, oil, and honey. Stir well with a fork, working out any lumps. Let rest for a couple of minutes to allow the coconut flour to absorb the liquid.
Spoon the batter onto a parchment lined baking sheet. Spread out the batter and mold into a 1/2 inch thick rectangle. Spread dried fruit/fruit onto the top of the shaped batter and top with another sprinkle of cinnamon.
Using the edge of the parchment paper, roll your fruit-topped shaped batter- like a cinnamon roll.
Bake your cinnamon roll for 20-25 minutes, or until the roll is golden brown.
Remove from oven and eat. Alternately, you could top with vegan frosting, like Nourishing Flourishing did.
Moral of the story, get yourself some coconut flour and try something new. Like this gluten-free cinnamon roll!
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Do you think these would work with blueberries or just dried fruit?
I think that blueberries would work but they would create more moisture so just keep that in mind when baking. You may need to bake these a bit longer but I say try it!
OR you could keep the dried fruit and make a blueberry sauce to go over it.
I find when using coconut flour, using Xanthan gum and coconut oil reduces the dryness and cracking.
Oh! I didn’t know that. I’ll have to try that out. Sounds like a great solution. Thank you for sharing!
Wow, I thought this was great, Bookmarked!
I just made this recipe and I enjoyed it! I used 3 tbsp. of coconut flour & 1 tbsp. of olive oil. For the filling I used banana, almond butter, dates & golden raisins. Next time I will probably use berries.
Made this for breakfast this morning and it was FABULOUS!!!!! I subbed apple sauce for the oil and stevia for the honey and it turned out great! I was a little worried when the dough wasn’t, well, dough-y, as with any baked goods made with coconut flour, which 9 times out of 10 end up being huge fails for me. But this turned out exactly like yours, with the gaping hole and everything – made me soooo happy!
I filled mine with half a sliced banana and fresh blueberries, topped with a glaze made with cashew butter and almond milk. Delicious! Thank you for this recipe! 😀
Woo hoo!! I’m SO glad it worked for you and you liked it!!
How much oil did you use?
I made this recipe the other day but I added some almond flour and in the middle I used PB2 (peanut butter) and bananas, then I topped it with even MORE pb2. It was such a nice little afternoon treat! I can’t wait to try it with other fillings! Thank you for the recipe!
These are so yummy! I just made one (with extra cinnamon), with 2 tbsp coconut flour, the dough turned out great and it was very easy to turn into a roll. I cut my roll in half, then put the 2 rolls in a muffin cup each and baked them like that, so they looked more like (mini) cinnamon rolls. Thanks for sharing the recipe!
I also had to use a lot more flour than 1 tbsp – they are in the oven right now, can’t wait to try them!
I had the same problem as Bryan and Eiren – the dough was super “wet” so I sprinkled in some additional flour and we’ll see how it turns out. It was still a really wet dough, it didn’t look like your pic, but I’m hoping it tastes good anyhow. I’ll keep you posted.
I had a question about the coconut flour?? I tried this recipe, but with 1 T of coconut flour it was still too watery??
thanks! looks yummy!! Maybe i’ll have better luck next time!
These are really good! However, I had to use 2 tbsp coconut flour to make it work.
What would happen if I left out the baking soda? I can’t wait to try this tomorrow!!
This looks so good! Remind mw about this in a week when I get home to the coconut flour I just bought before vacation. And left there. Grrrr.
this looks awesome!! need almond extract then im good to go!!
oh yum! these look great, and love that they are grain free!!
oh, Lori you paleo genius. I can’t wait to make this, I want to cancel the rest of my meetings and bake right now! 😀
i am such a coconut flour convert! i can’t get enough of that stuff … i even eat it dry, with veggie dippers. yup, i’m weird!
love this recipe and it’s definitely getting “pinned!”
My mouth is watering over this goodness!!!! I have it “pinned” so when I get some coconut flour I can make it!
I almost cave every time I pass Cinnabon in the airport – they smell so intoxicating!
Can’t wait to try these. I’m not a big dried fruit fan, so I’d like to try it with pecans or almonds and cacao nibs rolled up in the center.
I second Laura’s filling idea!! 😀
MMMMMMmmmmm sounds scrumptious! Definitely gonna have to give this one a try, i LOVE cinnamon rolls! this being a healthier option, does that mean i can eat it all day? i’m sure i can eat cinnamon rolls all day, no problem. 😉
Oh. My. God. Making soon. Maybe today. Do you think it would work with peanut flour?
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