Gooey and sweet paleo cinnamon rolls that a no-rise easy for a deliciously healthy breakfast on the weekend! Completely vegan, dairy free, and gluten free, these soft rolls are perfect for kids and adults!
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:45 minutes
Cinnamon Roll Dough
2 1/2 cup cassava flour
1/2 cup coconut flour
1/2 cup coconut milk with 1 tsp apple cider vinegar
2 tbsp ground flaxseed with 1/3 cup water
1/2 cup unsweetened applesauce
2 tbsp coconut sugar
2 tbsp baking powder
1 tsp vanilla extract or vanilla powder
1/2 cup coconut oil, softened
4 tbsp ground cinnamon
1/4 cup coconut oil, melted
1/3 cup coconut sugar
1/2 cup coconut butter (melted)
Preheat oven to 375F and grease an 8×8 baking pan with coconut oil.
In a large bowl, whisk together the cassava flour, coconut flour, baking powder, and coconut sugar.
Add in the applesauce, ground flaxseed mixture, coconut milk, and vanilla, and mix until well combined.
Add in the coconut oil, and knead the oil into the dough.
Roll the dough out between two pieces of parchment paper into a large rectangle.
Combine all filling ingredients in a small bowl and lightly brush onto one side of the dough. Make sure you brush the edges as well.
Dust a clean surface or parchment paper with extra cassava flour and place the dough in the center. Dust the top of the dough and a rolling pin with extra cassava flour as well.
Roll the dough out to be a large rectangle, about 18″ in length and 10″ in width (but does not have to be exact, just as long as it’s a rectangle!).
Brush the dough with melted coconut oil, and sprinkle an even coating of coconut sugar and cinnamon on top.
Use the parchment paper to gently roll the cinnamon rolls dough lengthwise away from you in a tight roll.
Slice into 10-12 cinnamon rolls and place inside the baking dish.
Bake for about 30 minutes, or until lightly golden.
Spoon melted coconut butter on top for the icing! Serve warm and enjoy!