Cinnamon Rolls

2013-05-03
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Combine all dry ingredient into a non-reactive bowl.
Beat eggs till fluffy.
Add heated honey, mix, add coconut oil and vanilla, mix.
Fold egg mixture into dry ingredients. Dough will be slightly sticky.
Rest dough in fridge for 10 minutes.
Heat oven to 340-350 degrees.
Roll dough out between parchment paper to 1/8 – 1/4 inch thick.
Drizzle honey, pecans, and cinnamon on rolled dough.
Using the parchment paper, roll the dough.
Use a piece of string to cut the dough into 2 inch pieces by placing the string under the dough and bringing it up through the dough and bringing the string ends together.
Butter the baking dish and then line the bottom the dish with parchment paper.
Carefully add the cinnamon rolls to the pan giving a little space between each roll.
Bake for 10-15 minutes or until gently golden.

Ingredients

  • DOUGH
  • 2 c Almond Flour
  • 1 c arrowroot
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 lg eggs, 2 tbsp honey (heated), 1/4 c coconut oil (melted), 1 1/2 tsp vanilla
  • FILLING
  • 1/4-1/2 c honey
  • 1/2 c pecans (ground)
  • 1 tbsp cinnamon

Method

Recipe Type: , Tags:

I am a disabled Veteran recently diagnosed with PCOS. I enjoy cooking, Crossfit, and my hubby. No kids, but my two lovely cats stay enough trouble to be called kids. I don't believe in stressing about to much as we don't have long on this planet to enjoy everything it has. I am a Medical Botanist and enjoy finding and pairing foods that have medical benefits and helping others find foods they need to overcome their problems.


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Recipe Comments

Comments (8)

  1. posted by stephanie on May 3, 2013

    Hi there, could you use almond meal instead of almond flour?

    • posted by Ute on May 3, 2013

      You could. It will not be quite as “fine” as the almond flour version. But it’s definitely an option.

  2. posted by Jessica Keller on May 3, 2013

    I noticed it calls for 1 C of arrowroot – is that accurate????

  3. posted by Darcie on May 3, 2013

    Re the almond meal, another blogger has a recipe that calls for 1/2 almond meal, 1/2 finer ground almond flour – she said 100% coarser almond meal does not work that well.

    Re the arrowroot, in gluten free baking there is often a balance between heavy flour and lighter starch, such as white rice flour or potato starch. In grain free/paleo recipes you often see arrowroot or tapioca starch. Here the almond flour is the heavy flour.

    Can’t wait to try this!

  4. posted by mespeidel on May 4, 2013

    What is in the frosting pictured?

  5. posted by stephanie on May 10, 2013

    I love love loved it, this receipe is a winner! I used almond meal which worked very good, looking forward to make new creations . Thanks so much for that post :-)

  6. posted by Sarahnella on June 22, 2013

    Can’t wait to try this tomorrow morning… I’ll use this: http://paleobakingcompany.com/pages/paleo-vanilla-frosting

    for a little drizzle of frosting…

  7. posted by MLouraine on August 26, 2013

    These are FABULOUS!!!!

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