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overhead shot of a white oval-shaped dish filled with cinnamon rolls ready for the oven

Cinnamon Rolls (AIP, paleo, grain free, vegan)


  • Author: Nicole @healmedelicious
  • Total Time: 1 hour
  • Yield: 10 cinnamon rolls 1x

Description

These AIP, grain free Cinnamon Rolls are paleo and vegan delights. They’re soft, gooey, moist and delicious and only involve a few ingredients!


Ingredients

Units Scale

Filling

  • 1/4 cup + 1 tsp coconut oil, melted
  • 2 TBSP cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1/4 cup + 3 tbsp coconut sugar

Dough

  • 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

Instructions

  1. Preheat oven to 375F
  2. In a small bowl combine melted coconut oil, cinnamon, vanilla extract, sea salt and coconut sugar. Mixture will be thick and resemble wet sand.
  3. 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.
  4. 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. collage with four images showing steps to make grain free cinnamon rolls. top left image is labelled number 1 and shows cinnamon roll dough spread out onto a white piece of parchment in the shape of a rectangle with the lower 2/3 of the dough covered in cinnamon sugar. image on the top right numbered 2, shows the top 1/3 of the dough being folded over to the middle of the dough, image on the bottom left labelled 3 shows the bottom 1/3 of the dough folded up to the middle with a hand holding a wooden pastry knife and image four on the bottom right labelled 4 shows the dough cut into 10 even slices
  5. Using an offset or rubber spatula, spread the filling over the lower 2/3 of the dough (Image 1).
  6. 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)
  7. 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)
  8. 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.
  9. Place into a baking dish of choice and bake in the middle rack of oven for 30-35 minutes.*

Notes

* 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.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking

Keywords: aip, paleo, vegan, cinnamon rolls, cinnamon, cinnamon buns, sweet potato