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Paleo Cinnamon Rolls

Paleo Cinnamon Rolls: Sweet Potato Rolls with a Twist

Delicious Paleo Cinnamon Rolls made with sweet potatoes for a healthier, gluten-free treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 rolls
Course: Desserts
Cuisine: Paleo
Calories: 108
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 medium White Sweet Potato Cooked and pureed for best texture.
  • 2 cups Cassava Flour Gluten-free flour substitute.
  • 1 tablespoon Psyllium Husk Powder Essential for fluffy texture.
  • 1 tablespoon Golden Milled Flax Meal Mixed with hot water as an egg substitute.
  • 2 tablespoons Coconut Oil Can substitute with another oil if preferred.
  • 1 teaspoon Himalayan Pink Salt Balances sweetness.
  • 1 tablespoon Baking Powder Essential for leavening.
  • 2 tablespoons Cinnamon Adjust to taste.
  • 1/2 cup Raisins Optional for added sweetness.
For the Frosting
  • 1 cup Caramel or Coconut Maple Glaze Choose based on preference.

Equipment

  • Mixing bowl
  • Rolling Pin
  • Sharp knife
  • 8-inch pie pan
  • steamer

Method
 

Step-by-Step Instructions
  1. Peel the sweet potato, cut into cubes, steam for 15-20 minutes until soft. Blend until smooth.
  2. Combine pureed sweet potato, cassava flour, psyllium husk powder, and flax meal with hot water.
  3. Preheat the oven to 350°F (175°C) and line the pie pan with parchment paper.
  4. Dust a surface with cassava flour and roll out the dough to 1/4 inch thick.
  5. Spread frosting over dough, sprinkle with cinnamon and raisins, then roll into a log.
  6. Slice the log into 1 1/2-inch pieces and arrange in the pie pan.
  7. Bake for 35-40 minutes until golden brown. Let cool slightly before frosting.

Nutrition

Serving: 1rollCalories: 108kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 130mgFiber: 3gSugar: 4gVitamin A: 1300IUVitamin C: 5mgCalcium: 30mgIron: 0.7mg

Notes

Ensure sweet potatoes are fully cooked to avoid grittiness. Use cassava flour for best results and do not skip psyllium husk for texture.

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