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Paleo Hazelnut Cinnamon Rolls (Yeast Free, Vegan)

  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8-10 cinnamon rolls 1x

Description

Paleo Hazelnut Cinnamon Rolls made with hazelnuts, cassava flour and sweetened with dates.  Gluten free, Vegan and yeast free!


Ingredients

Scale

Dough

  • 1 cup dry roasted hazelnuts (120g)
  • 75g pitted dates (about 5 large Medjool dates, or 1/2 cup)
  • 3/4 cup cassava flour, spooned & leveled (112g)
  • 1/2 cup tapioca flour (64g)
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup + 2 Tbsp water
  • 2 Tbsp avocado oil
  • 1 tsp vanilla extract

Filling

Topping

  • 1/2 cup coconut cream*
  • 3 Tbsp tapioca flour
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Make the Dough: Combine hazelnuts and dates in a food processor (make sure dates are pitted). Blend to a coarse mixture.  Add in the remaining dough ingredients. Stir with a spatula, then process the dough until it is well combined. Stop and scrape the sides if necessary.
  3. Roll the Dough: Remove dough from the food processor and roll between two sheets of parchment paper. You'll want to roll the dough into a rectangle, about 10" x 14" in size. So, make sure the parchment is cut large enough.
  4. Make the Filling: Combine the shortening, maple syrup, cinnamon and salt in a small mixing bowl. (Note: there may be small clumps of shortening left in the filling, this is fine.)  Spread the filling over the dough.
  5. Cut the Cinnamon Rolls: Cut the cinnamon rolls. There are two ways to do this. (1) You may roll the dough into a log and cut it using a sharp knife. (2) Or, you may cut strips of dough and then roll them up individually.  The recipe makes 8-10 cinnamon rolls, so cut accordingly.
  6. Bake the Cinnamon Rolls: Place the cinnamon rolls in a greased pan or on a baking sheet and bake in the preheated oven at 350 degrees for 20-25 minutes.
  7. Make the Topping: Combine the coconut cream, tapioca flour, maple syrup, and vanilla in a small mixing bowl. Whisk until smooth.  Spread the topping over the cinnamon rolls after they've had a chance to cool.

Notes

*just the cream from a can of full fat coconut milk

Keywords: Paleo cinnamon rolls, Vegan cinnamon rolls, Hazelnut cinnamon rolls, brunch, breakfast, yeast free, egg free breakfast recipes, cassava flour