Paleo Cinnamon Buns

by Evolved Chocolate

Paleo Cinnamon Buns

These are so nostalgic, warm and delicious. A perfect addition to your breakfast, or a sweet treat after dinner!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Dessert
Keyword: dairy-free, gluten free, Paleo, Skillet
Servings: 8 cinnamon buns

Ingredients

Cinnamon Bun Ingredients

  • ¾ cup cassava flour plus more for dusting
  • 2 teaspoons xanthan gum
  • 4 tablespoons maple sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 4 eggs for vegan version, sub with 8 flax eggs*
  • 4 tablespoons melted coconut oil

Filling Ingredients

  • 3 tablespoons melted Sweet and Salty Roasted Coconut Butter
  • 4 tablespoons maple sugar
  • 1-2 tablespoons cinnamon depending on how much spice you like!

Cream Cheese Topping Ingredients

  • ¼ cup plain coconut butter
  • ¼ cup plain Kite Hill cream cheese(optional) any dairy-free cream cheese will work too!

Instructions

For the Cinnamon Buns and Filling

  • Preheat oven to 350℉.
  • In a large bowl, whisk together cassava flour, xanthan gum, sugar, cinnamon and baking powder.
  • Add eggs and coconut oil and whisk for 1 minute. You will see this start to thicken to a dough-like texture (if using xanthan gum).
  • Use more cassava flour for dusting the table and scoop the dough ball onto it. Sprinkle more flour on top of the dough ball since it will be sticky.
  • Dust your hands and rolling pin, and lightly roll the dough into a flat rectangular shape 14” x 10” and ¼" thick, being very careful.
  • Pour and spread the melted Roasted Coconut Butter over the dough, followed by the maple sugar and cinnamon, in an even layer.
  • Carefully start to roll the rectangle in on itself. Roll from the long side in. After rolling, it should still be 14” long (could add an inch or 2 in the rolling phase, this is ok!).
  • Cut the roll into 8 equal pieces and carefully place in an 8” skillet that has been greased with coconut oil.
  • Bake for 25 minutes.

For the Cream Cheese Topping

  • Mix together the cream cheese topping ingredients.

Assemble

  • Pour 1-2 tablespoons of the cream cheese topping over each bun, spreading evenly with the back of spoon to cover them. Enjoy warm!

Notes

*To make flax eggs, soak 1/2 cup ground flax seed meal in 1 cup water for at least 5 minutes, you want this to thicken up!
Difficulty Level: Medium
Nutrition Facts
Serving Size 1 bun
Servings Per Container 8

Amount Per Serving
Calories 278 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 265mg 11%
Total Carbohydrate 28g 9%
Dietary Fiber 3g 12%
Sugars 10g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3 comments

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3 comments

Rachel April 20, 2019 - 3:36 PM

Is that amount of cassava correct? My batter is very soupy- more like muffin batter than dough that could be rolled.

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Rachel April 20, 2019 - 5:27 PM

Btw, my understanding is based on 1 cup of cassava being 120 grams

Reply
Evolved May 1, 2019 - 12:44 PM

Hi Rachel! The amount is correct. Did you omit the xanthan gum? This ingredient is the key factor to your batter becoming a dough consistency. If you try it again I’d recommend using it! If you are still finding it is too soupy, add a little more flour, one tbsp at a time until it seems thick enough to roll. It also may help to refrigerate dough for about an hour before you roll it out. Hope this helps!

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