Paleo Collagen Cinnamon Rolls

Did anyone else grow up having cinnamon rolls on Christmas morning?

When I went GF, my mom still found a mix I could have and made it happen. (Thanks, Ma!)

And while there are some good options out there, I really wanted to try making them from scratch. I had a fail or two along the way, but I feel like we’ve now hit the jackpot. My husband is usually skeptical of my GF, DF, refined sugar-free baked goods.

BUT NOT THIS TIME. This time he ate over half of them in one sitting. So I KNOW they’re good

They’ve got that semi-hard outer shell with a soft fluffy inside. I like to think that’s the collagen’s doing.

Now listen, I know what you’re thinking… 3 KINDS OF FLOUR?! Because I’m normally a minimalist baker. But trust me, I’ve tried simplifying it, and it’s just not the same. If you can create the perfect texture with one flour, please hit me up.

There is one caveat, since I’m a nutritionist and all… Make sure you eat your cinnamon roll with eggs & avocado or something else healthy so that you actually have a balanced breakfast!

There I said it. Okay moving on.

Ingredients:

Dough

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  • 1 1/2 cups tapioca flour

  • 1/2 cup almond flour

  • 1/2 cup coconut flour

  • 1 scoop collagen peptides

  • 1 tsp baking powder (I make my own using this recipe)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 6 T melted butter, ghee, or coconut oil

  • 3 T maple syrup or coconut sugar

  • 2 eggs

  • 1 tsp vanilla

Filling

  • 2 T maple syrup or coconut sugar

  • 1 T cinnamon

Glaze

  • 1/4 cup coconut cream

  • 2 T maple syrup

  • Splash of vanilla

Directions:

  1. Preheat oven to 350 and grease a baking sheet OR muffin tin. (Muffin tin makes them tall & round and baking sheet makes them short and flat)

  2. In a large bowl, mix dry ingredients (tapioca flour through salt). In a small bowl, mix wet ingredients (butter through vanilla).

  3. Add wet to dry ingredients and mix well. Add 1/2 cup of water if it’s too dry.

  4. Put dough in freezer for 10 minutes. You should be able to pick it up and knead it.

  5. Set out a large piece of parchment paper (or foil) and sprinkle generously with tapioca flour so the dough won’t stick. Roll out with rolling pin, wine bottle (hey, it works), or just use your hands to flatten into a rectangle (whatever you’re using, also sprinkle that with tapioca flour). Dough should be about 1/4” thick.

  6. For the filling, spread maple syrup and cinnamon evenly over the flattened dough.

  7. This is the tricky part, rolling it up. You MUST use the parchment paper to roll your dough, or it will crumble. Guide the dough with the parchment paper, but obviously don’t roll the paper into it, no bueno!

  8. Once rolled, close up the ends. Get your fingers wet and seal all openings & cracks.

  9. Once sealed, place roll back in freezer for another 10 minutes. Cut into 1” rolls and place on greased baking sheet or in muffin tin. Bake for 20 minutes or until edges are slightly golden.

  10. While they’re in the oven, make the glaze by heating coconut cream and maple syrup in a pan. Bring to a boil, then lower heat and add vanilla. Stir occasionally for 5-10 minutes or until it’s the consistency that you prefer. Top rolls with glaze and enjoy!

While cinnamon rolls may not be the easiest thing to make, they’re a super fun holiday treat or something to look forward to on special occasions.

I hope you and your family love them as much as we do!

Lexie GrayComment