These easy paleo cinnamon rolls can be made in a muffin pan! Even better: they’re gluten-free and oh-so delicious! You can freeze the extras and reheat them when you’re craving a healthy grain-free treat!
As longtime Nomsters know, I don’t normally post recipes for paleo treats or desserts because I’m not much of a baker. That’s why I was so delighted to get a copy of Michele Rosen’s new cookbook, Paleo Baking At Home. Michele’s the genius recipe developer behind the popular blog Paleo Running Momma, and although she has a ton of fantastic savory recipes, I turn to her simple yet decadent paleo dessert recipes when I need a sweet fix. Case in point? These easy cinnamon rolls in a muffin pan from her new cookbook!
Muffin pan = genius hack!
Michele’s idea to bake individual cinnamon rolls in a greased muffin pan is pure genius ’cause the rolls don’t spread as they bake and the edges get evenly browned. Plus, the muffin tin forces you to make each roll a reasonable portion size and not the size of your head. The resulting perfectly-sized rolls are slightly crunchy on the outside with a tender crumb on the inside—just how I like them!
Ingredient Substitutions?
Don’t even ask me, because I honestly have no idea if you can use a flax egg in this recipe or coconut flour in place of the almond flour. Part of the reason I don’t like making paleo sweets is because you can’t easily swap ingredients depending on your mood or what’s in your pantry. After all, baking is a science that requires precise measurements. I’m so grateful that Michele Rosen did all the testing and graciously allowed me to share her recipe with you!
Per Michele Rosen, you can substitute the tapioca flour with arrowroot flour in most of her recipes as long as the volume is up to one cup. Although she warns that the texture may be altered if you go above that amount, I tried arrowroot powder in this recipe and my rolls tasted just fine. If you substitute one of the ingredients in this recipe and have success, please share them in the comments section!
Can you freeze these cinnamon rolls?
Yes! The best way to store any leftover unfrosted cinnamon rolls is in the freezer for up to two months in a sealed container. You can reheat the frozen baked rolls in a 300°F oven for 5-7 minutes or until warmed through. Spread the icing on top while the rolls are still warm and you’ll be thanking your former self for saving some for later!
Time to make Michele Rosen’s easy cinnamon rolls in a muffin pan!
Serves 12
Ingredients:
Rolls:
- 1¾ cups (168 g) blanched almond flour
- 1½ cups (168 g) tapioca flour, plus more for sprinkling
- ¾ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ⅓ cup (79 mL) light coconut milk, blended
- 3 tablespoons (45 mL) melted ghee
- 2 tablespoons (30 mL) raw honey, melted
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- Avocado or coconut oil spray
Filling:
- 1 tablespoon (12 g) ghee, at room temperature
- 1 tablespoon (21 g) raw honey, at room temperature
- 2 teaspoons ground cinnamon
Topping:
- ¾ cup (117 g) powdered maple sugar or Swerve confectioners sweetener
- 1 tablespoon (11 g) palm oil shortening or ghee, at room temperature
- ½ teaspoon pure vanilla extract
- 1 tablespoon (15 mL) coconut or unsweetened almond milk
Equipment:
All of my recommended kitchen tools are listed here.
Method:
Time to prepare the rolls! In a large bowl, whisk together the almond and tapioca flours, baking soda, and salt.
Add the coconut milk, ghee, honey, and vanilla, and mix well.
Lastly, add the egg.
Continue to mix until a sticky dough forms.
Cover and chill the dough in the refrigerator for 10 to 15 minutes. At this point, it should be firm enough to handle with some help from extra tapioca flour.
Meanwhile, heat your oven to 350°F (177°C) and spray 12 wells of a muffin pan with avocado or coconut oil spray. (Pro tip: spray the muffin pan on your open dishwasher door! Any mess you make will be gone once you run the dishwasher!)
Draw a 14 x 6 inch rectangle on a large piece of parchment paper.
Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Sprinkle about 1 tablespoon (7 g) of tapioca flour on top of the parchment paper on top of the rectangle tracing.
Place the chilled dough in the center of paper and using tapioca flour dusted hands, press the dough into the long rectangle traced on the paper with the heels of your hands until the dough is of even thickness.
Now, let’s make the filling! In a small bowl, mix together the ghee, honey, and cinnamon until it is a thick paste with no lumps.
Carefully spread the filling in a thin layer over the surface of the dough.
Using the parchment paper to help you, roll the dough tightly on the long side. Once rolled, place the dough in the freezer for 5 to 10 minutes for easier slicing.
Slice the chilled roll into 12 even pieces with a sharp knife.
Place each piece, flat side down, in a greased muffin tin well.
Bake for 16 to 18 minutes, rotating the tray at the halfway point.
The rolls are finished cooking when the tops are golden brown and a toothpick inserted in the center of a roll comes out clean.
While the rolls bake, prepare the icing! In a medium bowl, whisk together the powdered maple sugar or Swerve confectioners sweetener, palm oil shortening, and vanilla.
Slowly add the coconut milk and stir until the desired consistency is achieved.
Transfer the rolls from the muffin pan to a wire rack in a rimmed baking sheet.
Drizzle on the icing while the rolls are still warm and dig in!
Freeze the unfrosted leftover cinnamon rolls for up to 2 months. Reheat in a 300°F oven for 5-7 minutes or until warmed through. Spread the icing on top while still warm and savor your treat!
Want more amazing paleo baking recipes? Buy Michele Rosen’s cookbook, Paleo Baking At Home, and get this cinnamon roll recipe and a bunch more just like it!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Easy Cinnamon Rolls in a Muffin Pan (Paleo, Gluten-free)
Ingredients
For The Rolls
- 1¾ cups finely ground almond flour
- 1½ cups tapioca starch plus more for sprinkling
- ¾ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ⅓ cup light coconut milk blended
- 3 tablespoons melted ghee
- 2 tablespoons raw honey melted
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- Avocado oil spray or coconut oil spray
For The Filling
- 1 tablespoon ghee at room temperature
- 1 tablespoon raw honey at room temperature
- 2 teaspoons ground cinnamon
For The Topping
- ¾ cup powdered maple sugar or Swerve confectioners sweetener
- 1 tablespoon palm oil shortening or ghee, at room temperature
- ½ teaspoon vanilla
- 1 tablespoon full-fat coconut milk or unsweetened almond milk
Instructions
Make the rolls!
- In a large bowl, whisk together the almond and tapioca flours, baking soda, and salt.
- Add the coconut milk, ghee, honey, and vanilla, and mix well.
- Lastly, add the egg. Continue to mix until a sticky dough forms.
- Cover and chill the dough in the refrigerator for 10 to 15 minutes. At this point, it should be firm enough to handle with some help from extra tapioca flour.
- Meanwhile, heat your oven to 350°F (177°C) and spray 12 wells of a muffin pan with avocado or coconut oil spray. (Pro tip: spray the muffin pan on your open dishwasher door! Any mess you make will be gone once you run the dishwasher!)
- Draw a 14 x 6 inch rectangle on a large piece of parchment paper. Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
- Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
- Place the chilled dough in the center of paper and using tapioca flour dusted hands, press the dough into the long rectangle traced on the paper with the heels of your hands until the dough is of even thickness.
Make The Filling!
- In a small bowl, mix together the ghee, honey, and cinnamon until it is a thick paste with no lumps.
Form and Bake The Rolls!
- Carefully spread the filling in a thin layer over the surface of the dough.
- Using the parchment paper to help you, roll the dough tightly on the long side. Once rolled, place the dough in the freezer for 5 to 10 minutes for easier slicing.
- Slice the chilled roll into 12 even pieces with a sharp knife. Place each piece, flat side down, in a greased muffin tin well.
- Bake for 16 to 18 minutes, rotating the tray at the halfway point. The rolls are finished cooking when the tops are golden brown and a toothpick inserted in the center of a roll comes out clean.
Make The Topping & Frost The Rolls!
- While the rolls bake, prepare the icing! In a medium bowl, whisk together the powdered maple sugar or Swerve confectioners sweetener, palm oil shortening, and vanilla.
- Slowly add the coconut milk and stir until the desired consistency is achieved.
- Transfer the rolls from the muffin pan to a wire rack in a rimmed baking sheet.
- Drizzle on the icing while the rolls are still warm and dig in!
GeorgineB1 says
I bought Paleo Baking at Home after you first posted the cinnamon rolls on instagram. While I am not missing baked goofs, my kids are. The Authentic Soft Pretzels are brilliant. They turned out so well. I also made the coffee cake for Easter. It was a definite hit with my daughter. I will try the cinnamon rolls this weekend. Love that you can freeze the extra.
Freedom says
Has anyone tried subbing out the almond flour for something else? My daughter is allergic to nuts, but can do coconut flour.
Many thanks for any other recommendations.
Somer says
Try tigernut flour. Similar consistency to Almond flour
Terri W says
Any way to make these without sugar?
Laura Jacobs says
What is a sub for light coconut milk? Can you use regular?
nomnompaleo says
I use regular or you can add a little water to regular coconut milk.
Kristie Shaffer says
I have been dying to make these since you posted yours … this is happening tomorrow. Thank you thank you thank you!
Amy says
Are there any substitutes to tapioca starch?
Linda Chin says
Luckily I had all the ingredients, and they were awesome! Might have to buy Paleo Baking at home, although I’m a little afraid I’ll be too tempted.
Kamil says
Hi. My dough was too sticky and wasn’t able to remove parchament paper from the dough. Can you please advise what could be the problem?
Sher King says
On a scale of 1-5 my 9 yo son said these were a 5 million!!! – Well done, again, Michele! He is not paleo like the rest of the family and so I appreciate your efforts all the more!
Leslie Fox says
Step 1 of the frosting mentions to add vanilla, but it isn’t in the ingredient list for that part and doesn’t seem to be in the video. Should there be vanilla in the frosting? I have them in the oven. I have two girls watching them bake and eagerly waiting. <3
nomnompaleo says
Oops! I forgot to add the 1/2 teaspoon vanilla extract to the recipe card—the amount is listed in the text above and in the step-by-step pictures.
JenJac says
I made these today for the first time, and they were a hit with the whole family. (No big surprise!) They are SO delicious — or I should say they WERE so delicious! My son and I are sensitive to eggs, so I used a chia egg instead, and they came out perfect! Thanks, Michelle, for yet another amazing paleo recipe!
Vicki C. says
So good!! Made these for a Thanksgiving breakfast and they were pretty easy for a first time noob! I did double the filling and added raisins. I didn’t have any powdered maple sugar, so I just used regular maple sugar. Texture was a bit crunchy but we didn’t complain 😁 Thank you for this lovely recipe, and Happy Thanksgiving!
Luray says
Anyone have any luck substituting the egg (egg allergy). Would love to make these.
Anh says
I’d love to know this answer, too. We’re probably gonna do one of those egg substitutes (Bob’s egg replacer) but was curious if anyone else has a suggestion.
Tiffany says
Someone above said she used a chia egg and it came out fine
Friendly neighborhood Karen says
Any thoughts on subbing coconut oil for ghee ? I can’t do ghee at all due to a severe anaphylaxis dairy allergy
Michelle Tam says
Coconut oil works! Use the refined stuff if you don’t want it overly coconut-y!