Easy Cinnamon Rolls in a Muffin Pan (Paleo, Gluten-free)

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!

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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).

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