There are some mornings when only that giant, gooey, sweet cinnamon swirl will truly satisfy a craving, right? But when you’re sticking to Paleo, it feels like those classic comfort pastries are totally off-limits. I fought that battle for ages! That’s why I spent way too much time messing around in the kitchen until I nailed these Paleo Cinnamon Rolls. Seriously, these are the softest, most perfectly spiced grain-free treats you’ll ever come across. Forget dry, crumbly almond flour experiments—these turn out light and utterly delicious every single time, I promise you that!
Why You Will Love These Paleo Cinnamon Rolls
I know switching to grain-free baking can be scary—we’ve all had those hockey-puck baking attempts! But this recipe is different. These treats bake up fluffy, not dense, and they stay moist for days. They really taste like that big bakery roll you dream about, but without any gluten or grains throwing off your system.
It’s the ultimate breakfast compromise, and honestly, my favorite part is the easy cleanup (we’re using parchment paper, thank goodness!). If you want to make your whole house smell like holiday heaven on a Tuesday morning, this is your go-to recipe. Check out why everyone who tries these falls in love:
- They are unbelievably soft and gooey right out of the oven.
- Perfectly compliant with both Paleo and grain-free diets!
- That classic combination of warm cinnamon and sweet coconut sugar is spot on.
- You get 8 perfect rolls in under an hour total. Click here for my best baking tips if you’re still nervous!
Essential Ingredients for Perfect Paleo Cinnamon Rolls
Okay, let’s talk about what goes into these beauties. Remember, when you take out the gluten and the regular white sugar, you have to be very specific about what you put in to get that fluffy texture. Don’t skip the chilling on the coconut oil for the filling—that’s how we get those distinct layers!
The ingredients are simple, but they all play a super important part in making sure these grain-free cinnamon rolls don’t turn into almond flour bricks. You want that melt-in-your-mouth texture, and these elements guarantee it. If you don’t have almond milk, you can try a splash of water or some homemade cashew milk, similar to how you might approach dairy subs. (Check out my guide on mixing up alternative liquids if you’re stuck!)
For the Paleo Cinnamon Rolls Dough
This is your structural base. Make sure your almond flour is fresh, because old flour can dump the texture. And yes, we need both the baking soda AND the starch for lift!
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup (the real stuff, please!)
- 1 large egg
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
For the Sweet Cinnamon Filling
This is where all the sticky, gooey magic happens. Having the coconut oil softened—not melted!—is key here so it spreads nicely without tearing your rolled-out dough.
- 1/2 cup coconut sugar
- 2 tablespoons ground cinnamon
- 1/4 cup coconut oil, softened
For the Simple Glaze
We keep the glaze super simple, just enough sweetness to top it off. Make sure to source the powdered coconut sugar; regular powdered sugar won’t stick or dissolve the same way!
- 1/2 cup powdered coconut sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
Step-by-Step Guide to Making Paleo Cinnamon Rolls
Putting these together is pretty straightforward, but since we’re using almond flour instead of wheat, timing is everything! Get your oven ready first, because once this dough comes together, you want to get these babies baking before it decides to get too soft. Remember, we’re working with a sweet, pliable dough, not a stretchy yeast dough, so it feels different, but you’re going to love the results. Ready to tackle this comforting Paleo version? If you’ve made my maple cookies, you’ll recognize this lovely dough texture!
Preparing the Dough Base
First things first: get that oven warmed up to 350°F (that’s 175°C) and give your 8×8 pan a good grease. Now, grab two bowls. In one, whisk together all your dry stuff—the almond flour, tapioca starch, baking soda, and salt. In the second bowl, mix up your liquids: the melted coconut oil, maple syrup, egg, almond milk, and vanilla. Once they’re mixed separately, pour the wet ingredients straight into the dry. Mix it gently until it just comes together into a soft, manageable ball of dough. Don’t overwork it!
Assembling the Filling and Rolling the Paleo Cinnamon Rolls
This is the fun part where the aroma starts! Lay out a large sheet of parchment paper and dust it *lightly* with some extra almond flour. Roll your dough out into that 10×12 inch rectangle. You want it thin but not tearing! Next, spread that softened coconut oil evenly across the whole surface. Trust me on this next part: after the oil, sprinkle that coconut sugar and cinnamon mixture right over the top. Starting from the long side, roll it up super tight—this keeps the swirls nice and defined! Slice that log into 8 even rolls and nestle them snugly cut-side up in your pan. If you struggle with the dough sticking to your counter while you roll, use two pieces of parchment, one on top and one underneath, which makes rolling and transferring a breeze.
Baking and Glazing Your Paleo Cinnamon Rolls
Pop that pan in the oven and let them bake for about 20 to 25 minutes. You’re looking for them to be just lightly golden brown on top. While they cool down just a tiny bit (we want them warm, not piping hot!), whisk up that simple glaze—just the powdered coconut sugar, almond milk, and vanilla. The secret here is drizzling that glaze on while the rolls are still warm from the oven. It melts right into the top layer and makes them ridiculously gooey. If you wait until they are totally cold, the glaze just sits on top.
Tips for Perfect Paleo Cinnamon Rolls Texture
Grain-free dough is stubborn—I’ve learned that the hard way more times than I can count! The biggest texture killer is overworking the dough once you combine the wet and dry ingredients. Mix it just until you see no more dry streaks of almond flour, and then stop immediately. You want that soft, almost slightly sticky texture before you roll it out.
Also, don’t skimp on the coconut oil underneath the filling! That fat barrier is what ensures the dough stays moist and doesn’t bake up dry like a cracker. If you followed my technique and used parchment when rolling, removing the rolls from the pan should be super smooth, helping them keep that beautiful spiral shape. For more general tips on improving your baking confidence, I always send people back to my deep dive on better baking habits!
Ingredient Notes and Substitutions for Paleo Cinnamon Rolls
Since we’re working outside the usual pantry staples here, substitutions might pop up, so I wanted to chat quickly about what swaps work best. If you happen to tolerate dairy fats but are strictly avoiding grains, you absolutely can swap the coconut oil in the dough and filling for ghee! It adds a lovely, rich, buttery flavor that is completely decadent.
Now, about the flour—almond flour is really the star here because of its fat content, which mimics gluten’s structure better than anything else grain-free. If you absolutely cannot use almond flour, finely ground sunflower seed flour *can* work in a pinch, but you might need a tiny bit more liquid because it absorbs moisture differently. Just proceed with caution!
Also, remember that note about the glaze? If you need that glaze thicker for piping instead of drizzling, just cut that almond milk down to just one tablespoon to start. You can always add more, but you can’t take it away!
Storing and Reheating Your Delicious Paleo Cinnamon Rolls
The hardest part about these amazing Paleo Cinnamon Rolls is saving leftovers, because they smell so good! If you have any left (lucky you!), just cover them loosely and keep them at room temperature for up to two days. Don’t seal them airtight unless they are completely cool, or you’ll get condensation, and that makes the tops soggy.
If you need to store them longer, the fridge is fine, but you *must* reheat them to bring back that gooey texture. My top trick for reheating is wrapping a single roll in a damp paper towel and popping it in the microwave for about 15 seconds. That steam works wonders! If you’re doing a whole batch, wrap them loosely in foil and warm them in a 300°F oven for about 10 minutes.
Serving Suggestions for Paleo Cinnamon Rolls
These rolls are rich, so they sing when paired with something slightly bitter to cut through that coconut sugar sweetness. Honestly, a strong cup of black filter coffee is my personal favorite—it’s the perfect morning wake-up call alongside one of these spirals! They also go beautifully with a hot cup of Earl Grey or some spiced herbal tea.
If you’re feeling extra fancy, maybe for a brunch party, serve them straight out of the oven on a pretty cake stand. For a more relaxed vibe, think about making a big batch alongside my simple coffee cake recipe as an alternative option for guests!
Frequently Asked Questions About Paleo Cinnamon Rolls
I get so many questions about these, mostly because working with grain-free cinnamon rolls dough feels different than the traditional stuff. It’s like the dough has a mind of its own sometimes! Let’s walk through the most common hiccups I get messages about. Getting the right technique down makes all the difference between a gooey masterpiece and a crumbly mess.
Can I make these Paleo Cinnamon Rolls ahead of time?
You totally can prep ahead, which is a lifesaver on busy mornings! I’d recommend assembling everything—rolling the dough, cutting the rolls, and placing them snugly in the pan—but keep the pan covered tightly in the fridge for up to 12 hours. Just let them sit on the counter for about 20 minutes while the oven preheats, and then bake as directed. If you want to freeze them, bake them fully first, let them cool, and then freeze them airtight. Reheat later for that fresh-from-the-oven feeling!
Why is my grain-free dough sticky when rolling?
Ah, the sticky almond flour dough struggle! This is so normal. Unlike wheat dough, the almond flour dough doesn’t develop gluten, so it can’t handle being overworked, but it sure hates being handled raw! Never try to roll this out directly on the counter. You absolutely need that layer of parchment paper underneath, lightly dusted with extra almond flour. Sometimes, chilling the dough for an extra 10 minutes before rolling helps it firm up enough to handle without sticking everywhere.
What can I use instead of maple syrup in the dough?
Maple syrup is fantastic for binding and adding flavor, but if you’re cutting back on sugar or just ran out, you have options. You can substitute the maple syrup with the same volume of date syrup. That works beautifully because it keeps that rich, dark flavor profile that pairs so well with the cinnamon. Alternatively, you can use a liquid monk fruit sweetener or stevia blend, but you might need to add just a tiny splash more almond milk since those aren’t thick like maple syrup.
Share Your Delicious Paleo Cinnamon Rolls Creations
I just know you’re going to have tremendous success with these grain-free spirals. Baking is better when we share the results, so please, don’t be shy! Once you pull them out of the oven and drizzle that sweet glaze over the top, snap a picture and tag me on social media. I absolutely love seeing your creations and hearing how much your family enjoyed them!
If you have a moment, drop a rating right down below the recipe card here—five stars if you think they deserve it, because every rating helps other folks discover that baking Paleo doesn’t mean sacrificing comfort food!
What’s the next Paleo baking revival you’re tackling? Let me know in the comments! Are you going for breakfast treats or maybe something cozy for dessert?
Print
Paleo Cinnamon Rolls
- Total Time: 45 min
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A recipe for soft, sweet cinnamon rolls made with grain-free ingredients suitable for a Paleo diet.
Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 large egg
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- For the filling: 1/2 cup coconut sugar
- 2 tablespoons ground cinnamon
- 1/4 cup coconut oil, softened
- For the glaze: 1/2 cup powdered coconut sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan.
- In a medium bowl, whisk together the almond flour, tapioca starch, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, egg, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
- On a piece of parchment paper dusted lightly with almond flour, roll the dough into a rectangle approximately 10×12 inches.
- In a small bowl, mix the coconut sugar and cinnamon for the filling.
- Spread the softened coconut oil evenly over the dough rectangle.
- Sprinkle the cinnamon sugar mixture over the oiled dough.
- Starting from the long edge, tightly roll the dough into a log.
- Slice the log into 8 equal rolls and place them cut-side up in the prepared baking pan.
- Bake for 20 to 25 minutes, or until lightly golden brown.
- While the rolls cool slightly, prepare the glaze by whisking together the powdered coconut sugar, almond milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm rolls before serving.
Notes
- You can use ghee instead of coconut oil if you tolerate dairy fat.
- For a thicker glaze, use less almond milk.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 35
Keywords: Paleo, cinnamon rolls, grain-free, almond flour, coconut sugar, breakfast pastry