I don’t really believe in “guilty-pleasure” foods because I think we should give ourselves permission to just enjoy the food we’re eating without assigning shame to it. That being said, there are certain comfort foods that I LOVE, and these paleo cinnamon rolls definitely tick that box.
I have been following my personalized template of the Autoimmune Protocol for 8 years now, but there is something so comforting about bread and sugar… I admit it! No matter how much liver pate I eat and bone broth I drink, sometimes I just want something that tastes like sugary-goodness. So, this year for Christmas, I was determined to make a paleo version of this comforting treat.
These cinnamon rolls have a classic bread-like texture with a melt-in-your-mouth cinnamon sugar center. They require a bit of work, but I actually found the rising and waiting process to be relaxing. I finally understand why all the bakers on The Great British Bake Off always sit around and drink tea! Serve these up with my Slow Cooker Holiday Wassail!
To Freeze the Cinnamon Rolls: If you want to make these rolls ahead of time and freeze them for later, simply roll out and form the rolls as directed. However, place them in the freezer, covered in plastic wrap, after you cut the rolls and place them in the 9 inch pan. The day before baking, remove them from the freezer and allow them to thaw in the fridge overnight. A few hours before baking, allow the rolls to come to room temperature and then place in a warm area to rise for the second time before baking as directed.
Paleo Cinnamon Rolls (AIP-reintro)
Serves: 4 – 8
Prep Time: 2 – 2.5 hours
Cook Time: 20 minutes
Ingredients
For the Dough
¾ cup warm coconut milk
¼ cup coconut sugar
1 ¼-ounce package of active dry yeast
¾ cup almond flour, aip stage-2 reintro
1 ½ cup tapioca flour + more for flouring.
¾ cup coconut flour
¾ tsp salt
3 egg yolks, aip stage-1 reintro
1 TBS applesauce
¼ cup melted coconut oil + more for greasing
For the Filling
⅔ cup coconut sugar
1 ½ TBS ground cinnamon
⅓ cup softened coconut oil
Directions
Heat the coconut milk between 100 and 110 degrees Fahrenheit. You can do this by heating the milk in the microwave for 10 second increments until you reach the desired temperature, using an instant read thermometer. NOTE: Do not overheat the milk! If it is too hot it will kill the yeast. Dissolve the coconut sugar in the milk and sprinkle the yeast on top. Set aside the mixture for 5-10 minutes. The yeast will start to dissolve and look foamy.
While waiting for the yeast to activate, mix together the almond flour, tapioca flour, coconut flour, and salt in a bowl and set aside. In a larger mixing bowl, beat the egg yolks, applesauce, and melted coconut oil together until combined.
Once the yeast is foamy and doubled in size, pour it in with the remaining wet ingredients. Add the dry ingredients and mix the dough until fully combined. Transfer the dough to a well-oiled bowl, cover with plastic wrap and a warm towel and set in a warm place to rise. Allow the dough to rise for about 1 to 1 ½ hours or until the doubt has doubled in size. Mix together the coconut sugar and cinnamon for the filling and set aside.
Once risen, generously flour a work area with tapioca flour and carefully tip the dough out onto the floured surface. Flour a rolling pin with tapioca flour and roll out the dough into a 9×14 rectangle. Spread the softened coconut oil over the dough, leaving about ¼ inch margin around the edge. Sprinkle the cinnamon and coconut sugar mixture over the coconut oil and gently massage it into the coconut oil until combined.
To roll the cinnamon rolls, start on the 9 inch end and tightly roll the dough into a log. Using a serrated knife or string, cut the dough into 1 inch pieces. Grease a 9 inch pie plate or spring-form pan with coconut oil and place the cinnamon rolls about ½ inch apart in the pan. Cover with plastic wrap and a warm towel and put in a warm area to rise for about 30 – 45 minutes.
Preheat the oven to 350 degrees. Uncover the cinnamon rolls, removing the plastic wrap and place in the oven. Bake for 20 minutes or until slightly golden brown. Allow them to cool for about 5 minutes until serving.
