The Best Paleo Cinnamon Roll for One
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Cook time: 
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Yield: 1 large cinnamon roll
Paleo cinnamon roll perfection...this is slightly chewy in texture, subtly sweet, and bursting with buttery cinnamon flavor.
  • ½ cup (60 g) almond flour
  • ¼ cup (30 g) tapioca starch
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon coconut sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking powder
  • 1 pinch ground mahlab (optional)
  • 1 large egg yolk
  • 1 tablespoon plain, unsweetened almond “milk”
  • 2 teaspoons avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon coconut sugar
  • ½ tablespoon ghee (clarified butter)
  • Slightly scant ½ teaspoon ground cinnamon
Frosting (optional):
  • 1 tablespoon coconut butter, melted
  • 1 to 2 teaspoons plain, unsweetened almond "milk"
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon pure vanilla extract
  1. Preheat the oven to 350F; grease a small baking dish with clarified butter.
  2. Whisk together the almond flour, tapioca starch, flaxseed meal, coconut sugar, salt, baking powder, and mahlab in a medium bowl.
  3. Whisk together the egg yolk, milk, oil, and vanilla in a small bowl.
  4. Add the wet ingredients to the dry and stir to combine.
  5. Spoon the dough out onto a piece of plastic wrap; fold the plastic wrap over the top of the dough, and press the dough out into strip about 11 to 12 inches long by 2 to 3 inches wide.
  6. Stir together the filling ingredients and spoon that onto the strip of dough.
  7. Start at one end of the strip of dough and use the plastic wrap to roll it up into a cinnamon bun shape.
  8. Transfer the cinnamon bun to the prepared baking dish, press it down to flatten slightly, and bake 20 minutes.
  9. Stir together all ingredients for the frosting and spoon on top of the warm cinnamon bun.
  10. Serve while still warm.
Recipe by An Edible Mosaic™ at