Home Recipes Breakfast Easter Morning Grain Free Cinnamon Rolls!

Last night I asked my girls what they wanted to breakfast in the morning.  They said cinnamon rolls.  They did not know that their dad and I had decided to surprise them with a morning to sleep in while the rest of us went to church.  However, I did not have the normal “mix” I use to make cinnamon rolls, so I decided to see what I could find.  I checked out a new recipe I found on  Kates Healthy Cupboard .  It is really good and will be a fun addition to our Easter Morning traditions!  I hope you enjoy them as much as we did!  Here is the recipe….below is how I did it!

cinnamon rolls

Easter Morning Grain Free Cinnamon Rolls!
  • Rolls:
  • 3⅛ c. almond flour
  • ¼ tsp. baking soda
  • ¼ tsp. sea salt
  • 2 Organic Eggs
  • ¼ c. coconut oil
  • ¼ c. raw honey
  • Filling
  • 4 T. grass fed butter or coconut oil
  • 2 T. cinnamon
  • 3 T. coconut sugar
  • *1/4-1/2 c. pecans if desired
  • Frosting
  • 3 T. grassfed butter or coconut oil
  • 5 T. organic cream cheese or coconut butter
  • 2 T. coconut sugar
  • *I did not thin out with coconut milk but you can
  1. Combine the almond flour, soda and salt in a bowl
  2. Lightly beat the eggs, oil and honey in a bowl and add to the flour mixture
  3. Mix until a smooth dough forms
  4. Place the dough on a piece of parchment paper and roll out to about a 9×13 rectangle (flour the rolling pin with almond flour if dough is sticking)
  5. Filling:
  6. Combine all of the ingredients in a bowl and mix well
  7. Spread onto the dough covering the entire rectangle
  8. Roll the dough as tight as you can, use the parchment paper to help you
  9. Cut the dough with a bread knife in about 1½ inch slices or larger if you want larger rolls but you will have to adjust cook time
  10. Bake at 350 on a greased cookie sheet for 10-13 minutes. They will start to get brown after about 10, but may still be too soft in the middle. They should be a bit soft and you certainly don’t want to over cook them.
  11. Let cool for 10 minutes before frosting (I, Kelli found this to be a bit too long, next time I will frost them after 5 minutes because I like melty frosting)
  12. Frosting:
  13. Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
  14. Add coconut milk or almond milk until desired consistency
  15. Spread or drizzle the frosting over the rolls. I use a ziploc and fill it with the frosting, cut off a bit of the corner and squeeze to drizzle (I, Kelli used a frosting bag and tip)

First…rolled the dough using parchment under and on top for easy rolling.  Then I placed the filling on the middle of my rolled out dough.

 rolled out with cinn

                                                                                                   Then I spread out the filling to cover the entire piece of dough.

 cinnamon spread

Carefully roll dough tight using the parchment to help you roll…

rolling one


Yeah, a perfect roll of dough.

finished roll

Cut into pieces.  I cut mine about 1/2- 3/4 of an inch thick.

rolls on a pan

Cook for about 10 minutes until golden brown.

cinnamon rolls

Drizzle with frosting and enjoy!

For more breakfast recipes click on the side bar “breakfast”.  If you would like recipes to come directly into your inbox please click the “follow button” on the right hand side.  Have an amazing week and a delicious Easter morning!



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