Paleo AND Vegan Cinnamon Rolls that are nut free? Doesn’t sound possible does it?!
Well I kinda thought the same thing but that’s what my blog is all about – taking risks and creating delicious treats that are accessible to as many people as possible. Now these aren’t AIP but if you’re allergic to eggs or nuts, or you’re simply vegan and trying to cut down on gluten and grains then these are the perfect treat for you. If you are allergic to nuts then sub the pecans and walnuts for desiccated coconut or simply more dried mixed fruit, you can also just cut those fillings out altogether.
These sweet and fluffy Paleo and Vegan Cinnamon Rolls are topped with a zesty lemon glaze and taste just like the real thing!
You might look at the ingredients list and think that these are too complicated to make but I promise you it’s simply a matter of shoving a load of ingredients into a food processor, melting the odd thing here and there, and unlike other bread recipes you don’t have to rise the dough first, punch it down, and do a second rise. Just one rise and then in the oven to cook.
The cinnamon rolls themselves are super fluffy, doughy, and taste just like the real thing. I’ve also created a beautiful lemon glaze that I also use as a vegan lemon curd and the bottoms are caramelised by the coconut sugar at the bottom of the dutch oven. I felt like lemon was necessary to cut through the sweetness of the coconut sugar and raisins, plus it really compliments the cinnamon flavour. This is one of those recipes that will stick with me forever and I feel super proud to have made them. Anyone who knows me knows that I’m also too hard on myself but I literally died and went to heaven when I made these. In fact after just the first bite a lot of jumping and profanities made their way out my body!
This recipe will require you to have a 10″ inch/3 litre cast iron dutch oven and skillet – I use this Dutch oven combo from Eddingtons and I quite literally cannot live without it. I use the skillet to lay on top of the dutch oven, acting like a lid and distributing the heat evenly which is a must with any Paleo baking. You might think cast iron is faffy but it’s the best way to cook and actually one of the easiest ways too!
- 150 ml almond milk (or 75ml tinned coconut milk diluted in 75ml water)
- ¼ cup coconut oil
- ¼ cup cacao butter
- 1 Chia egg - 1 tbsp chia seeds (milled) mixed with 3 tbsp water
- 1 cup tapioca flour (plus a few tbsp for dusting)
- ¾ cup potato starch
- ¾ cup coconut flour
- ¼ cup coconut sugar (plus another 2-3 tbsp)
- 1 tbsp baking powder
- 2 tsp Doves Farm Xanthan Gum
- 1 tsp Doves Farm Quick Yeast
- ¼ tsp Doves Farm Vitamin C
- ¼ cup cacao butter (melted)
- ¼ cup coconut oil (melted)
- ½ cup coconut sugar
- 3 tbsp organic cinnamon
- ¼ cup raisins (heaped)
- ¼ cup walnuts (chopped)
- ¼ cup pecans (chopped)
- Start by pouring your nut milk or diluted coconut milk into a small pan, add ¼ cup coconut oil and ¼ cup cacao butter, and place onto a low heat. Warm the milk until the coconut oil and cacao butter have dissolved. Set aside to cool.
- Next combine your milled chia seeds with 3 tbsp of water. Stir thoroughly and to set to one side whilst you prepare the rest of your ingredients. (I mill my chia seeds using the milling blade that came with my Nutribullet but you can buy milled seeds separately.)
- Place your tapioca flour, potato starch, coconut flour, coconut sugar, baking powder, xanthan gum, quick yeast, and vitamin C into the bowl of your food processor. Add your chia egg and pulse a few times. Next start processing and slowly pour your warmed almond milk down the feed tube of your processor. Only pour a little at a time until the dough begins to form a ball. Process for 5 minutes until your dough is smooth and slightly stretchy. It should be slightly tacky to the touch with a minimal amount of dough being left on your fingertips.
- Next melt together ¼ cup cacao butter and ¼ cup coconut oil in a small pan, on a low heat. Once melted generously brush the bottom of your cast iron dutch oven, and sprinkle over 2-3 tbsp of coconut sugar. Set aside the rest of the mix until needed.
- Stir together your coconut sugar and cinnamon in a small bowl, being sure to press out any lumps with the back of your spoon.
- Lightly dust your work surface with a few tablespoons of tapioca flour and grease your hands with a little coconut oil (this will help prevent the dough from sticking to you). Roll the dough out into a rectangle measuring roughly 13"x8" in size.
- Using a pastry brush, generously brush the dough with your melted cacao butter and coconut oil mix, you should use a large majority of this mixture but reserve a little for later. Sprinkle over the cinnamon sugar evenly, followed by your chopped nuts and raisins. Pour over the rest of your melted coconut oil and cacao butter but leave about 1 tbsp.
- Next begin to tightly roll up your dough from the 13" side, once rolled firmly pinch together the ends to seal. Slice into 7 rolls that are around 1 1/" - 2" in thickness.
- Place cinnamon roll slices close together in your cast iron dutch over, cover with a very damp tea towel, turn your oven on to 50°C/125°F and place your covered dough into the oven on the bottom to middle shelf. Close the door and let rise until the dough has doubled in size - roughly around 40 minutes. Check your dough every 10 minutes and re-dampen your tea towel if necessary. Do not worry if your dough doesn't rise fully this is part of the joys of Paleo baking!
- Remove from the oven and grease the tops and sides of your cinnamon rolls with any remaining melted coconut oil and cacao butter.
- Cover the top of your dutch oven with your skillet or some tin foil (shiny side up) and bake at 125°C for 10 minutes, then remove the skillet/tin foil and bake at 50°C for a further 10-15 minutes until golden brown and firm. Feel free to baste the cinnamon rolls again with the grease in the dutch oven if needed. Remove from the oven and leave too cool.
- Meanwhile, melt your coconut manna, cacao butter, and coconut oil in a small pan on a low heat until fully melted. Remove from the heat, leave to cool for 5 minutes before adding your lemon juice and maple syrup, stirring thoroughly until fully combined. Once completely cool stir in your lemon essential oil. Pour over half of your glaze onto your cinnamon rolls whilst still slightly warm to the touch, followed by the rest once fully cooled. Top with lemon zest and enjoy!
** This recipe will require you to have a 10" inch/3 litre cast iron dutch oven and skillet - I use the skillet from this Dutch oven combo from Eddingtons.