Few things are better than warm cinnamon rolls or crumbly coffee cake on Christmas morning. In fact, I grew up on mama’s homemade sour cream coffee cake, while Blake traditionally enjoyed cinnamon rolls. So, our new Christmas tradition is alternating between coffee cake and cinnamon rolls each year. I’ll eventually conquer the task of creating my own coffee cake recipe.. but it’s going to take some time and practice because nothing beats my mom’s homemade recipe. Instead, I decided to start by creating my own paleo version of cinnamon rolls, which seemed a little more conquerable. Plus, traditional cinnamon rolls- gooey, doughy, sweet, warm cinnamon rolls- are hard to beat. That being said, this Paleo Cinnamon Roll Bake is every bit of delicious as those traditional Pillsbury rolls, yet it’s made without the refined flour or sugar!
You ready to dive in? Me too!
What is a Paleo Cinnamon Roll Bake?
In my opinion, a cinnamon roll bake is simply cinnamon rolls in casserole form- if you will. It’s like one giant cinnamon roll that you can easily dish out into individual servings. Or, if you’re like me, take a fork straight to the pan. I literally ate 1/4 of the recipe in one short, sitting. Sorry, not sorry.
A cinnamon roll bake is also much easier, quicker, and more straight forward than actual made-from-scratch cinnamon rolls. So, for those of you who stick to box Mac ‘n cheese and cereal for breakfast, lunch, and dinner, this recipe is for you!
How do you make the Paleo Cinnamon Roll Bake?
Instead of popping open a can of those good ol’ Pillsbury cinnamon rolls, you can make this Paleo Cinnamon Roll Bake from scratch within an hour! All you have to do is prepare the Simple Mills’ Artisan Bread Mix according to it’s directions. Add a little extra tapioca starch to thicken the fluffy batter and drop spoonful of batter into the baking dish.
Then, vigorously combine all the cinnamon filling ingredients and pour on top of the dough. Bake at 350F for 25 minutes. Once done, immediately top with the Simple Mills Vanilla Frosting. Once the frosting starts to soften and melt, carefully use a knife or spatula to spread the frosting over the cinnamon rolls.
I recommend serving the bake warm with fresh, hot coffee. Bonus points if you have a side of maple sausage or applewood smoked bacon. Mmm!
What are the key ingredients?
Simple Mills Artisan Bread Mix- Simple Mills makes my favorite paleo-approved products, like crackers, baking mixes, and frostings. All their ingredients are high quality (they even sprout their seeds!), which makes me a happy girl. This Artisan Bread mix combines the perfect ingredients to create a fluffy, doughy cinnamon roll texture!
Tapioca Flour- You need 2 tbs of tapioca flour to thicken the Artisan Bread batter. It’s necessary to achieve the perfect dough consistency!
Simple Mills Vanilla Frosting- Y’all this frosting is delicious and an absolute requirement. Although relatively high in sugar like all frosting, this frosting is definitely the better option. The ingredients include organic palm shortening, coconut oil, and organic powdered sugar.
Are there any recipe substitutions?
I haven’t tried making this recipe with an alternative baking mix, so I recommend sticking to the Simple Mills Artisan Bread Mix. However, you can try the following substitutions:
Apple cider vinegar: lemon juice (1:1 replacement)
Coconut oil: avocado oil or ghee (1:1 replacement)
Tapioca flour: 1 tbs coconut flour or 2 tbs arrowroot flour
Honey: maple syrup or coconut sugar (1:1 replacement)
Simple Mills’ Vanilla Frosting: homemade frosting from the Real Food RN
How to serve Paleo Cinnamon Roll Bake:
This Cinnamon Roll Bake is best served warm- preferably within 30 minutes of applying the frosting. Nothing beats warm cinnamon rolls with freshly brewed coffee or hot chocolate and a side of crispy bacon. (Now you know what I’ll be eating on Christmas morning..)
Alternatively, you can bake the cinnamon rolls the night before and warm it up in the oven to serve the next morning. Once baked, store the dish covered in the fridge overnight. Reheat in the oven at 350F for 10-15 minutes- just enough to warm thoroughly.
For a full Christmas brunch buffet, try adding these breakfast recipes to the menu:
- 1 box Simple Mill's artisan bread mix
- 2 tbs tapioca flour
- 2 eggs
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tbs coconut oil, melted
- 2 tbs coconut oil, melted
- 2 tbs honey
- 1 tsp cinnamon
- 1/2 can Simple Mill’s vanilla frosting
- Preheat oven to 350F. Spray a 9x9 baking dish with avocado or coconut oil and set aside.
- In a large bowl, whisk coconut oil, water, eggs, and apple cider vinegar. Add the Simple Mills mix and tapioca flour. Combine. Cover with plastic wrap and let sit in the fridge for 10 minutes.
- Meanwhile, combine all cinnamon filling ingredients. Stir well to throughly mix in coconut oil. Set aside.
- Take the dough of the fridge and drop spoonfuls of dough in the prepared baking dish. Pour the cinnamon filling over the dough. Bake for 25 minutes.
- Remove from oven and immediately top with frosting. Once the frosting has begun to soften, use a spatula to evenly spread the frosting all over the top of the cinnamon rolls.
- Serve warm with hot coffee or hot cocoa!