These Grain free, AIP Cinnamon Rolls are soft, gooey, moist and delicious and only involve a few ingredients! They’re also paleo and vegan and a prefect Fall treat.
I’ve gotten so many requests over the past couple months for AIP cinnamon rolls, so here they are! This recipe uses Japanese sweet potato and cassava flour to make a soft dough that is slightly sweet and so delicious with the cinnamon and coconut sugar.
Here’s what you need for these Grain free, AIP Cinnamon Rolls
- Japanese sweet potato – boiled and mashed into a smooth puree, this is the base of these delicious grain free cinnamon rolls
- Cassava flour – I don’t recommend any substitutions to the cassava flour in this recipe!
- Coconut oil – if you want to make this recipe coconut free, readers have had success substituting this for palm shortening
- Coconut sugar – you can substitute this with maple sugar if you like
- Cinnamon and pure vanilla extract – this is where all the flavor comes from.
- Sea Salt – I never bake anything sweet without sea salt. In this recipe the sea salt adds a nice balance to the sweetness and brings all the flavors together.
AIP Cinnamon Rolls FAQs
Can I use a different type of sweet potato?
This recipe won’t work with orange-fleshed sweet potatoes which aren’t as starchy and don’t hold together. I do not recommend them in this recipe.
Can I use sweet potato flour in place of sweet potato puree?
The sweet potato puree is necessary here to bind with the cassava flour so flour alone won’t work.
What can I top these with?
In my opinion these are perfect as is and definitely doesn’t require any additional sweetener. For those who really want a topping, check out my AIP frosting post that gives lots of options and recipes for AIP toppings. Whipped coconut cream or coconut butter would be great choices.
Tips for soft and fluffy Grain free Cinnamon Rolls:
- You want a dough that is soft and pliable and not wet or too sticky. If necessary, add more cassava flour by the TBSP to achieve this consistency.
- Be gentle with the dough – it’s delicate! You want to be able to use the parchment paper to help you fold it into thirds, so the dough shouldn’t stick to it.
- Don’t worry if some oil seeps out and pools around the rolls as they bake, most of it should be absorbed once they’re done cooking and makes the exterior slightly crispy.
If you loved these Grain free, AIP Cinnamon Rolls I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Enjoyed these Cinnamon Rolls? Here are some other delicious grain free recipes for you to try:Print
Cinnamon Rolls (AIP, paleo, grain free, vegan)
These AIP, grain free Cinnamon Rolls are paleo and vegan delights. They’re soft, gooey, moist and delicious and only involve a few ingredients!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 cinnamon rolls 1x
- Category: Desserts
- 1/4 cup + 1 tsp coconut oil, melted
- 2 TBSP cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1/4 cup + 3TBSP coconut sugar
- 2 cups white sweet potato or Japanese sweet potato, boiled and mashed (about 3 large sweet potatoes)
- 2/3 cup cassava flour
- 1/2 tsp sea salt
- Preheat oven to 375F
- In a small bowl combine melted coconut oil, cinnamon, vanilla extract, sea salt and coconut sugar. Mixture will be thick and resemble wet sand.
- Measure out 2 cups of sweet potato mash and mix together with cassava flour and salt until ingredients come together into a pliable ball of dough. If necessary, add more cassava flour by the TBSP to achieve this consistency. You want a soft and pliable dough that is not wet or sticky.
- Place ball of dough between two pieces of parchment paper. Using a rolling pin, roll out the dough into a large rectangle about 8 1/2 x 11 and no less than 1/4 inch thick.
- Using an offset or rubber spatula, spread the filling over the lower 2/3 of the dough (Image 1).
- Use the parchment paper to help you, fold the top 1/3 of the dough down to cover the middle 1/3 (Image 2) and fold the bottom 1/3 up to place on the middle third (Image 3)
- Starting from the short edge, use a large sharp knife or bench scraper to cut dough into 3/4-inch wide strips (See Image 4)
- Carefully roll each strip inward into a tight circle. If the dough cracks in a few places, use wet fingertips to help bring it back together.
- Place into a baking dish of choice and bake in the middle rack of oven for 25-30 minutes.*
* Don’t worry if some oil seeps out and pools around the rolls as they bake, this keeps them moist and most of it should be absorbed once they’re done cooking.
Keywords: aip, paleo, vegan, cinnamon rolls, cinnamon, cinnamon buns, sweet potato