Cinnamon rolls (Paleo)

One night, I discovered this recipe for cinnamon rolls in The Paleo Kitchen: Finding Primal Joy in Modern Cooking. I had most ingredients on hand, so I gave it a go with a few modifications.  It was fun to make and eat!!

IMG_4759 IMG_4760IMG_4766 IMG_4771IMG_4772


2.5 c almond meal
1/4 c coconut flour
1/4 c tapioca flour, plus extra for dusting
pinch of sea salt
3 eggs at room temperature (cold eggs can be covered in warm water to be brought to room temperature quickly)
1/4 c coconut oil, melted
3 T honey

3T coconut oil, melted
1/4 c honey
2 T ground cinnamon
1/2 c pecans, crushed


1.  In a large bowl, combine all dry dough ingredients and stir well.

2.  In a separate bowl, whisk together eggs, coconut oil, and honey.

3.  Pour wet with dry flour mixture, and mix well until smooth.  Place dough in fridge.

4.  Make filling by combining coconut oil, honey, cinnamon, pecans, and mix well.

5.  Remove dough from fridge and place on dusted cutting board.  Gently roll out dough and drizzle filling over the dough.

6.  Roll dough into a tight roll.  Slice each roll and place onto greased baking sheet, 1 inch apart.

7.  Bake about 20 minutes at 350 until brown on the outside but soft on the inside.

8.  Spread butter on top.