Tamar’s Cinnamon Rolls

Tamar's Cinnamon RollsAs promised earlier today via FB, I am posting my paleo-style cinnamon roll recipe. I made these yummy things this morning. My sister sent me a few different recipes for the above creations but each one seemed to contain too many steps or ingredients that I didn’t have. Therefore, typical to my (lazy) cooking process, I decided to improvise with what I already knew and had. And voila! These little beauties popped out of my oven and satisfied my craving for something yummy, without the price tag of guilt to go along with it. Here’s the recipe for those who would like to try it:

Tamar’s Paleo Cinnamon Rolls

For the dough:

-1/3 cup coconut flour

-1/4 cup almond flour

-4 eggs

-1/2 tsp. xantham gum (used to make the dough a bit thicker)

-1/2 tsp. sea salt

-1/2 tsp. baking powder

-2 tbsp. raw honey (optional)

-5 tbsp. raw butter or coconut oil (softened but not melted)

For the filling:

-about 1/3 cup almond meal

-as much or as little cinnamon as you want

-about 2 tbsp. almond oil (add more as needed)

-4-6 drops of liquid stevia (tastes better than the powdered form)


Preheat oven to 400 degrees Fahrenheit. Have a parchment paper lined baking tray ready to go. Mix all dough ingredients into a medium to large mixing bowl. Allow to sit for a few minutes so the dough can become thicker. In the meantime, make the filling by placing all ingredients into a small bowl. Allow filling to become the consistency with which you are happy. Then use a large spoon to plop a good amount of dough on your hand. With your fingers, smooth the dough into a 3″x1″ strip. Use a butter knife to spread some of the filling evenly onto the dough strip. Carefully roll up the strip into a cinnamon roll shape. Next, place the roll on the baking tray and slightly press it down with a spoon or the palm of your hand. Repeat until all dough is gone. Should make 8-9 rolls. Bake in the oven for about 15 minutes or until lightly browned and firm. Let cool on a cooling rack and serve with raw honey or raw coconut nectar drizzled on top. Enjoy!

This is the coconut syrup I use.

My breakfast from this morning: Over-medium eggs, lamb sausage, cinnamon roll. Yum!

So…give it a go and see how it turns out for you. I myself was very pleased with the result and my family loved them! By the way, I use Earth Balance soy-free spread instead of butter because I try to stay away from dairy as much as I can. (Which really means, as much as I can control myself from when it comes to cheese and butter. Everything else dairy makes me sick, so I don’t even try.) Note that you don’t even have to put anything on top of the roll but I wanted the “full” effect–as much of a full effect I could get. These little babies are definitely something I’d make again–AND they don’t break the budget. All in all, a win/win, especially considering the calorie count of a real, gluten-filled cinnamon roll compared to my creations. Happy Sunday and happy eating!

3 thoughts on “Tamar’s Cinnamon Rolls

  1. Pingback: Tamar’s Cinnamon Rolls | The Health Huntress

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