This post may contain affiliate links. Please see our disclosure policy.
Celebrate the holidays with these Paleo Gingerbread Cinnamon Rolls!! Warm spices, chewy raisins, crunchy pecans, and a creamy dairy-free orange cashew frosting make these rolls the ultimate festive breakfast!! Perfect for Christmas morning or weekend brunch, these grain-free, gluten-free, and paleo-friendly cinnamon rolls are guaranteed to impress everyone even non-paleo eaters!!
After the popularity of my Pumpkin Pecan Cinnamon Rolls, I knew I needed a gingerbread version. The flavors of cinnamon, ginger, and molasses feel like the holidays in every bite!! I tested these with my foodie friends, and my recovering husband even snuck a few claiming they were Christmas-worthy. Everyone agreed these rolls are a hit!!
What You’ll Love About These Paleo Gingerbread Cinnamon Rolls
- Festive holiday flavors: Warm cinnamon, ginger, cloves, and molasses make these rolls perfect for Christmas morning or holiday brunch
- Paleo and healthy: Grain-free, gluten-free, and dairy-free without sacrificing taste
- Soft and chewy texture: Each roll is tender on the inside with a slightly crisp top
- Creamy orange cashew frosting: Dairy-free frosting adds a tangy, sweet, and festive finish
- Easy to make ahead: Dough and frosting can be prepped in advance for stress-free baking
- Kid and family approved: Everyone will devour these, even those who don’t follow a paleo diet!!
- Perfect for gifting or brunch parties: Gorgeous, flavorful, and impressive for any holiday gathering
How to Make Paleo Gingerbread Cinnamon Rolls
- Prepare dry ingredients: whisk together almond flour, coconut flour, coconut sugar, cinnamon, ginger, cloves, all spice, baking soda, and salt
- Mix wet ingredients: whisk eggs, coconut oil, and molasses, then fold in dry ingredients with a rubber spatula until a thick dough forms
- Roll dough: divide into two portions. Roll each between parchment paper into a rough rectangle
- Prepare filling: mix cinnamon, coconut sugar, raisins, pecans, and coconut oil. Spread evenly on dough
- Form rolls: roll dough tightly with parchment guidance. Chill in freezer 20 minutes to firm
- Bake: preheat oven to 325 degrees. Slice rolls 1 to 1.5 inches thick, place on a baking sheet, and bake 15 minutes until slightly firm. Cool 10 minutes
- Make frosting: drain soaked cashews. Blend with coconut milk, maple syrup, lemon juice, and orange zest until smooth
- Serve: spoon or brush frosting over warm rolls. Enjoy festive, spiced, creamy cinnamon rolls!!!
Make Ahead and Storage Tips
- Prep Ahead: Assemble the rolls the day before, wrap in parchment and plastic wrap, and refrigerate. Slice and bake when ready
- Freeze Dough: Roll the dough, wrap, and freeze up to 2 months. Slice and bake from frozen or at room temperature
- Storage: Store at room temperature up to 3 days or freeze baked rolls for up to 1 month. Reheat at 350 degrees or let thaw at room temperature
These Paleo Gingerbread Cinnamon Rolls are a festive, flavorful way to bring the holidays to your breakfast table!! Everyone will love the chewy, spiced rolls topped with a creamy orange cashew frosting!!!
If you’re baking these Paleo Gingerbread Cinnamon Rolls for your holiday brunch, keep the festive vibes going with my Free Holiday Guide—filled with cozy desserts, party-ready appetizers, and festive breakfasts to make your celebration extra special.
Paleo Gingerbread Cinnamon Rolls
Equipment
- Parchment Paper
- Baking Sheet
Ingredients
For the dough:
- 3 cups blanched almond flour
- 2 tbsp tapioca starch
- 2 tbsp coconut sugar or palm sugar
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp all spice
- 2 tsp baking soda
- 2 large eggs
- 1/3 cup melted coconut oil
- 3 tbsp molasses
For the filling:
- 1 tbsp cinnamon
- 1 tbsp coconut sugar or palm sugar
- 1/2 cup raisins
- 1/2 cup finely chopped pecans
- 2 tsp melted coconut oil
For the Cashew cream:
- 1/2 cup raw cashews , (soaked in hot water for at least 15 minutes)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1/3 cup full fat coconut milk
- 2 tsp orange zest
Instructions
- For the dough: In a small bowl, whisk together dry ingredients: both flours, coconut sugar, spices, baking soda, and salt. In a separate bowl, whisk together the wet ingredients: eggs, coconut oil, and molasses. Add dry ingredients to wet, and mix together using a rubber spatula until a thick dough is formed and all dry pockets are incorporated.
- Divide the dough into two equal parts. Place each piece of dough between two large pieces of parchment paper and roll into a large rectangle (about 15×6 inches). It doesn't have to be a perfect rectangle.
- In a small bowl, whisk together cinnamon, sugar, pecans, and raisins. Add the coconut oil and mix so a damp filling is created. Spread evenly between both rectangle doughs. Very carefully, begin to roll the dough at the long edge, rolling nice and tight and using the parchment paper to help you. Place each roll into the freezer to get firm for about 20 minutes. Or place in the fridge, and continue the rest of the recipe the following day.
- Preheat the oven to 325 degrees. Remove each roll from the freezer. Slice each roll into pieces that are about 1 – 1.5 inches thick, and place on a greased baking sheet. Transfer the pan to the oven, and bake for 15 minutes, or until top is slightly firm to the touch. Let cool for 10 minutes on the pan.
- Meanwhile, make the cashew cream frosting. Drain the water from the soaked cashews. Place inside a small food processor or blender along with the coconut milk, syrup, lemon juice, and orange zest. Blend or pulse until cashews are completely broke down and the frosting is smooth. Stopping to scrape down sides of the blender or food processor.
- Gently spoon or brush each cinnamon roll with a few teaspoons of the cashew cream. Serve warm or at room temperature.
These were amazing! We made them for Christmas morning to go with our big breakfast. We subbed pecan flour for the almond flour due to an allergy and left out the raisins. We made the dough the day before and kept it rolled in the fridge. So easy to slice and bake in the morning. We will definitely be making these again. Thank you!