These Almond Flour Paleo Cinnamon Rolls are a deliciously wholesome remake of the classic treat.
Once a month, my daughter takes a break from college life and spends the weekend with us. For me, it’s the perfect excuse to bake up a storm and spoil her with her favorite treats—the nostalgic goodies we used to bake together when she was a child. I’m talking chocolate chip cookies, banana bread, brownies, and cinnamon rolls. And yes, I spend the Friday before her arrival whipping up all of them so they’re ready and waiting on pretty cake stands in the living room by the time she walks through the door that evening.
Now, before you wonder how the three of us (my husband included) manage to devour all those treats, let me clarify: we don’t. Fortunately, our neighbors seem to have a sixth sense for my daughter’s visits. They spot her car pulling into the driveway and “coincidentally” drop by that weekend to say hello—and snag a treat or two!
I should also mention that I enjoy giving these classic bakes a more “wholesome” twist every now and then. It makes me feel even better about all the indulgence that takes place during those two delicious days. Take these cinnamon rolls made with almond flour, for example. Not only are they Paleo-friendly, gluten-free, and made with healthier ingredients than traditional rolls, but with a few simple tweaks, they can even be made vegan. Best of all, they’re topped with a thick, lusciously sweet cashew frosting that makes them utterly irresistible. In fact, they’re usually the first treat to vanish! Note to self: Next time, make two batches.
Are Almond Flour Paleo Cinnamon Rolls Healthy?
Compared to normal cinnamon rolls that call for plenty of butter, white flour, and refined sugar, yes. The almond flour, flax meal, and cashews are sources of fiber and healthy fats. That said, the recipe calls for honey and coconut sugar, which have a lower glycemic index than white sugar but are still sugar. Therefore, moderation is key!
These cinnamon rolls can be made vegan by substituting the ghee with plant-based butter and the honey with maple syrup. You’ll also need to replace the egg with a flax “egg.” In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the egg.
On Using Soaked Cashews
Soaking cashews is a key step in creating dairy-free bases for creams, sauces, and desserts. The process is quite simple. To start, always use raw, unsalted cashews, as roasted or salted varieties won’t blend as smoothly and can alter the flavor of your final dish. Place the cashews in a bowl and cover them with water, ensuring there’s plenty of room for the nuts to expand as they soak. Let them sit for at least six hours. I usually leave mine overnight and find that this yields the best results. In a pinch, a quick soak will also work, though bear in mind the results may not be as smooth. Simply pour boiling water over the cashews and soak them for one hour.
Properly soaked cashews are ideal for a wide range of recipes. You can create rich vegan “cheese” sauces, silky salad dressings, luscious cheesecake fillings, or even decadent frostings such as the one in this recipe. Blended with a little water, lemon juice, plant-based milk, dried spices, and nutritional yeast, they become a tangy replacement for cream cheese. So delicious on a toasted bagel!
How To Make Ahead And Store
You can omit step 1, follow steps 2 through 9 (minus the oven rise), and place the cinnamon rolls in the fridge until the next morning. The next day, proceed with the rest of the recipe. The cashew frosting can also be made 1 day in advance. Leftover cinnamon rolls can be stored in the fridge in an airtight container for up to 3 days, or frozen in Ziploc bags for up to 3 months.
Serving Suggestions
So, you might be curious about those other treats I mentioned at the beginning of this post. And you’re in luck because I have a recipe for them as well! You’ll love how chewy and addictively delicious these Vegan Oatmeal-Chocolate Chip Cookies are. We’re also big fans of this Healthy Banana Bread. And our delicious weekend certainly wouldn’t be complete without these decadent and chocolaty Vegan Gluten-Free Brownies!
Recipe
Ingredients
For the Rolls:
- 1 1/2 cups almond flour (150 grams)
- 1 cup tapioca starch (132 grams)
- 1/4 cup flax meal
- 1 teaspoon sea salt
- 1 package Red Star Platinum Yeast
- 3/4 teaspoon baking soda
- 3 tablespoons honey
- 2 tablespoons water
- 1 tablespoon ghee
- 2 tablespoons unsweetened applesauce at room temperature
- 1 egg at room temperature
For the Filling:
- 3 tablespoons ghee at room temperature
- 5 tablespoons coconut sugar
- 1 tablespoon cinnamon
For the Frosting:
- 1/2 cup raw cashews (75 grams) soaked in water overnight
- 3 tablespoons unsweetened vanilla almond milk
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Turn your oven to 200℉. Once preheated, turn it off. This is going to be where you let your cinnamon rolls rise.
- In a large bowl, stir together the almond flour, tapioca, flax meal, salt, yeast, and baking soda until well mixed.
- In a microwave-safe measuring cup, add the honey, water and ghee. Microwave slowly (10-15 seconds at a time) until the ghee is melted and the mixture is 110-120 degrees Fahrenheit. You do not want it warmer than that or it will kill the yeast. If you get it warmer, just let it sit until it gets down to that temperature.
- Add the honey mixture, along with the applesauce and egg into the flour mixture and stir until a sticky dough forms.
- Lightly flour your counter with tapioca starch and turn your dough onto it. Knead until the dough just comes together, only 30 seconds to 1 minute. Don't knead any longer or it will affect the fluffiness of the rolls. Rub the bowl the dough was in with ghee and place the dough back into it to rest for 5 minutes.
- Once the dough has rested, roll it on a lightly tapioca-floured surface into a 14×8-inch rectangle. Spread the ghee from the filling all over it.
- In a small bowl, mix together the coconut sugar and cinnamon. Spread all over the dough, leaving a small strip at one long end free from sugar so you can seal the rolls. Use your fingers to really rub the sugar mixture into the ghee.
- Tightly roll the dough up and cut into 13 small buns. You can use a very sharp knife or my favorite alternative: dental floss. Slide the floss underneath the dough, and then cross one side over the other and pull down to make a smooth slice.
- Rub a 9-inch circular baking dish (I used a pie dish) with ghee and place the rolls inside. Cover lightly with tinfoil, and let the buns rise in the heated oven for 3 hours.
- Once risen (they won't rise much, but they will rise a little and be softer) remove the buns from the oven. Turn the heat up to 375°F. Bake the rolls for 15 minutes, until lightly golden brown. Then, lightly cover with tinfoil to prevent too much browning, and bake for an additional 3-4 minutes.
- While the buns bake, drain the cashews and place them in a small food processor (mine is 3 cups.) Add in the milk, honey, vanilla, and a pinch of salt, and process until smooth and creamy. You will need to stop your food processor a lot and scrape down the sides. It will take a good 5-6 minutes to make the mixture creamy, so be patient!
- Spread the frosting over the buns and devour!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Is there a substitute for the flax meal? Flax makes me feel ill:/. Thanks
in advance:)
Hi Jennifer, you can try chia seeds or hemp seeds. Let me know how it goes.