These super easy cinnamon rolls are the perfect way to celebrate the weekend! The no rise dough makes these time efficient but just as delicious. Packed with a cinnamon filling and complemented with a creamy frosting.
gluten/grain/dairy free, yeast free, refined sugar free
Make the dough by mixing together the wet ingredients either by hand or in a stand mixer with a paddle attachment and blend together until slightly thick and frothy, about 2 minutes.
Add in the dry ingredients and stir on low until just well mixed. Dough should feel soft like cookie dough and holds together well. Scoop out onto parchment paper or plastic wrap and cover the dough ball tightly. Place in freezer for 20 mins to firm.
In the meantime, make the filling by mixing the two ingredients together in a small bowl. Prepare a square baking dish by lining with parchment paper. Heat oven to 350 degrees.
Once dough has firmed up, remove from freezer and lightly dust the ball with some additional tapioca flour. Between two layers of parchment paper, roll the dough out into a rectangle 9 W x 14 L and 1/4 in thick.
If the dough has softened too much, place the rolled out dough back in the freezer, with the parchment paper. I found that rolling it out on a large cutting board (with the parchment paper) helps to move it into the freezer if need be.
Once the dough is rolled out, sprinkle the the filling mix all over the dough leaving a 1/2 in border on one of the short sides.
Roll the dough into a log by starting with the short side that has the filling. Roll tightly from here to the other side with no filling.
Cut the log into nine 1 inch circles. If the log is too soft to cut, you can place the log back in the freezer for a few minutes. (Again working on a cutting board helps here.)
There will be an overflow of filling onto the parchment paper, I like to sprinkle whatever is leftover into the bottom of the baking dish, but this is completely optional.
Arrange the nine cinnamon rolls into 3 rows of 3 in the baking dish. There may be some space between the rolls depending on your size dish. The space will fill up as these bake.
Bake for 21-23 minutes or until tops are just golden brown and they smell amazing.
Remove from oven and let cool slightly.
Meanwhile, make the frosting: Melt the coconut butter in a small sauce pot or in small bursts of 5 seconds in the microwave. Let cool about 2 minutes. Add in the milk and 1 tbsp of maple syrup. Stir well, it should be thick but spreadable and creamy. Add more sweetener to your taste. If it is still too thin add 1 tbsp more of coconut butter. If too thick add a bit more milk.
Spread the frosting over the cinnamon rolls and serve warm!
These are best when eaten the same day. Any uneaten rolls will keep (unfrosted) for about a day in the fridge, longer in the freezer. Just reheat gently when you're ready to eat them.
Recipe by: Freshly Dafna
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Easy Paleo Cinnamon Rolls https://www.freshlydafna.com/paleo-cinnamon-rolls/