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
Servings: 8 cinnamon buns

Ingredients

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 tablespoons melted coconut oil
  • 4 eggs for vegan version, sub with 8 flax eggs*

*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!

    Filling:

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

    Topping:

    • ¼ cup plain coconut butter
    • ¼ cup plain Kite Hill cream cheese any dairy free cream cheese will work too!(*OPTIONAL* can leave out and just use coconut butter if preferred

    Instructions

    Instructions:

    • Preheat oven to 350℉.
    • In a large bowl, whisk together flour, xanthan gum, sugar, cinnamon and baking powder.
    • Add eggs and 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 and sprinkle more flour on top 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 inch thick, being very careful.
    • Pour and spread the melted coconut butter over the dough, followed by the sugar and cinnamon, in an even layer.
    • Carefully start to roll the rectangle in on itself. Roll from the longer 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, a carefully place in an 8” skillet, that has been greased with coconut oil.
    • Bake for 25 minutes.
    • When finished, pour 1-2 tablespoons of the cream cheese topping over each, spreading evenly with back of spoon to cover each one. Enjoy warm!

    Notes

    Level: Medium
    Equipment: Mixing bowls, measuring cups and spoons, rolling pin, knife, 8” skillet
    Nutrition Facts
    Serving Size 1
    Servings Per Container 8

    Amount Per Serving
    Calories 230 Calories from Fat 108
    % Daily Value*
    Total Fat 12g 18%
    Saturated Fat g 0%
    Trans Fat g
    Cholesterol mg 0%
    Sodium 190mg 8%
    Total Carbohydrate 29g 10%
    Dietary Fiber g 0%
    Sugars 16g
    Protein 12g 24%

    *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.

    Reply
    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!

    Reply

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