Paleo Cinnamon Rolls
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Try making these delicious paleo cinnamon rolls for breakfast! Using arrowroot or tapioca flour for this recipe is a great alternative to regular flour as they are both gluten-free and low in calories. Psyllium husk powder is known to reduce blood sugar levels, aid in digestion, and reduce cholesterol levels. Coconut oil helps improve bone health, strengthens the immune system, and promotes healthy digestion. Cinnamon assists with weight management, reduces the risk of cancer, and is considered the powerhouse of antioxidants. Enjoy!
Ingredients:
Cinnamon roll dough:
¾ cup almond flour
1 ½ cup + 2 tbsp arrowroot or tapioca flour
2 tbsp psyllium husk powder
¼ cup coconut oil, melted
2 eggs
1 tbsp baking powder
½ tsp cinnamon
2 tbsp maple syrup
1 tsp vanilla extract
Filling:
⅓ cup coconut oil, melted
2 tbsp cinnamon
⅓ cup + 1 tbsp coconut sugar
Glaze:
½ cup coconut butter
Almond milk (amount needed will vary)
Instructions:
1) Preheat oven to 350F and grease muffin tin with coconut oil.
2) Combine arrowroot/tapioca flour, almond flour, psyllium husk, baking powder, and cinnamon in a mixing bowl.
3) In separate bowl, combine coconut oil, maple syrup, eggs, and vanilla extract.
4) Combine wet and dry ingredients together. Add 1 tbsp of warm water to dough and mix well. Let dough sit for 10 minutes.
5) Combine all ingredients for filling.
6) Place large piece of parchment paper on flat surface and add 1-2 tbsp arrowroot flour on top of it.
7) Add dough to paper and roll out dough with rolling pin into a large rectangle. Dough should be around ½ inch thick.
8) Spread filling mixture over dough evenly.
9) Next, roll dough into a log and cut into 9-10 pieces. Add each piece to a muffin hole and bake for 20 minutes.
10) While cinnamon rolls are baking, melt the coconut butter and mix in a splash of almond milk. Continue to add a splash of almond milk and melt until it becomes a glaze.
11) Remove cinnamon rolls from oven and drizzle glaze on top. Enjoy!
