Mmm cinnamon rolls, such a classic but also known to be on the unhealthier side. Well, look no further. I have perfected these cinnamon rolls to not only be healthy but paleo and refined sugar-free too! I know what you’re thinking, too good to be true? Nope. These guys are moist, decadent and totally guilt-free.
What you’ll need
Apple Cider Vinegar. Regulates blood sugar levels and aids digestion.
Coconut Oil. A MCT that boosts metabolism, promotes nutrient absorption and protects bones.
Almond Flour. One of my favorites when it comes to paleo baking. Loaded with healthy fats and vitamin E.
Xanthum Gum. Helps to bind ingredients in gluten-free baking.
Coconut Sugar. My go-to unrefined sugar that’s granulated. A pantry staple.
Himalayan Salt. Loaded with 84 minerals and helps to balance pH.
Coconut Butter. Full of healthy fats and tastes creamy in the icing.
Maple Syrup. Boosts your immune system and has a lot of antioxidants.
1 cup almond milk
2 tsp apple cider vinegar
4 tbsp coconut oil
2 3/4 cup almond flour
3 tbsp coconut sugar (plus extra for inside)
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp himalayan salt
1 tbsp cinnamon (plus extra for inside)
1 tbsp maple syrup
2 tbsp almond milk
1/4 cup coconut butter
Preheat oven to 400F. Combine apple cider vinegar and almond milk and set aside.
Combine dry ingredients.
Add coconut oil to the apple cider vinegar and milk mixture.
Add wet to dry.
Mix until combined.
Roll out the dough, careful it will be sticky. Use tapioca flour underneath to prevent sticking.
Sprinkle coconut sugar and cinnamon on the inside, I used about 3 tbsp of coconut sugar and 2 tbsp of cinnamon.
Carefully roll the dough together, as tightly as you can.
Using a knife cut the log into 2-inch rolls.
Place in a greased baking pan.
Bake at 400C for 15-18 minutes or until golden brown.
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