Paleo Gingerbread Cinnamon Rolls

Say hello to the holidays with the delicious taste of these Paleo Gingerbread Cinnamon Rolls!! So many yummy spices and flavors, and topped with an amazing dairy free “cream cheese” frosting that has hints of orange. The perfect holiday breakfast or weekend breakfast that EVERYONE will devour!! Paleo, Grain-Free, Gluten-Free, but I promise no one will know!

Diving head first into holiday baking with these Paleo Gingerbread Cinnamon Rolls!!! OMGeeeeee you guys, you are going to love these. After the popular Pumpkin Pecan Cinnamon Rolls, I knew I needed a Gingerbread option. Besides chocolate, gingerbread ranks right up there with one of my absolute favorite flavors when it comes to sweets. Since I only enjoy during the month of December, it makes it more special and one that reminds me of my favorite time of year.

Last week while hosting my brunch wine book group, I decided that making a big batch of my Paleo Gingerbread Cinnamon Rolls among my favorite health conscious/foodie friends would be ideal. They would all give me good and honest feedback. What I didn’t intend was that the husband who was off last week recovering from surgery, would steal several of these cinnamon rolls and declare them worthy of our Christmas morning breakfast.

But what did my friends think??? They all licked their little plates clean and gave it a big thumbs up, followed up with a few texts later asking for the recipe. We’re officially blessing these cinnamon rolls on the blog as the first Christmas recipe of 2019!

How to make Paleo Gingerbread Cinnamon Rolls

Cinnamon rolls can range from super easy (Pillsbury dough can), to a lot more complex (the yeast ones that you have to watch rise all day). These fall somewhere in between, with a few steps, but without the fuss of waiting all day to make. I promise it’s worth it, and quite honestly, not that more complex than any dessert.

Once we gather up our ingredients, you’ll be ready to roll! Ingredients for the roll include: blanched almond flour, coconut flour, sea salt, cinnamon, ground ginger, cloves, all spice, baking soda, eggs, coconut oil, molasses, and coconut sugar. For the filling we use cinnamon, coconut sugar, chopped raisins, and chopped pecans. Finally for the glaze we use soaked cashews, maple syrup, orange zest, and full fat coconut milk.

The Directions:

• We start by separating the wet and dry ingredients. We will combine using a rubber spatula and creating a dough that is not over mixed.
• Divide the dough into two equal balls and roll into a rectangle (ish) using parchment paper. Sprinkle the filling toppings on top of the dough.

• Take the edge of the parchment paper to help you roll into a log. Now transfer to the freezer for 20 minutes! This will help to make it easier to cut into the cinnamon rolls.
• In the meantime, preheat the oven. Once the logs in the freezer are more firm, remove and slice into 1 inch thick pieces. Place on a baking sheet and bake for 15 minutes.

• While the cinnamon rolls are baking we make the frosting!! Be sure to soak the cashews overnight so they create a smooth “creamy” frosting. We’ll use cashews, coconut milk, maple syrup, a little lemon juice, and orange zest.
• Once our delicious rolls have cooled for about 10 minutes, drizzle on the frosting and enjoy.

Make ahead and storage tips!

• Make ahead: This is a great recipe to prep the night or day before you want to enjoy. Simply make the dough with the filling and wrap up in parchment paper and then plastic wrap. Instead of the freezer, store in the fridge overnight and just slice up when you are ready to bake! The glaze can also be made the day before and stored at room temperature for up to 24 hours.
• Freeze the dough: Another option is to make the dough logs, cover in parchment paper, and freeze for up to 2 months.
• Storage: Store in an air tight container at room temperature for up to 3 days (they won’t last). Otherwise, place in a storage container in the freezer for up to 1 month. When ready to enjoy, remove from freezer and place in the oven at 350 degrees until warmed through. Or, just bring to room temperature from the freezer.

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Paleo Gingerbread Cinnamon Rolls

Prep Time 40 minutes

Cook Time 15 minutes

Servings 12 rolls

Author Amy Rains

5 from 1 vote

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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

1. 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.

2. 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 15x6 inches). It doesn't have to be a perfect rectangle.

3. 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.

4. 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.

5. 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.

6. Gently spoon or brush each cinnamon roll with a few teaspoons of the cashew cream. Serve warm or at room temperature.