What is it about cinnamon rolls that just bring a huge smile to our faces?!
One family tradition we had was our older sister would make homemade cinnamon rolls each Christmas morning. She would spend hours in the kitchen making the most amazing cinnamon rolls. We can picture them now. Soft, moist and oh so sweet! Yum!
When creating our recipe for cinnamon rolls we started with our cookie dough cinnamon rolls. Yes cookie dough! We love love love that recipe.
We wanted to create another amazing cinnamon roll recipe. But one without using plantains since we know not all of you can find plantains. And we wanted a recipe for you to enjoy too! You can take this cinnamon roll base and use it in our cookie dough cinnamon rolls!! Happy dance 🙂
Get ready PT friends for the best cinnamon rolls! Well, the best in our eyes.
Almond butter and jelly cinnamon rolls with creamy almond butter coconut glaze that’s grain-free, paleo, low-sugar and vegan.
These cinnamon rolls are soft, moist, easy to work with and taste like a peanut butter & jelly but with almond butter. You could use peanut butter if you like!
Really any nut or seed butter would work just fine.
Get ready to smell delicious flavors of warm almond butter mixed with homemade, no-sugar-added jelly topped with creamy melt-in-your-mouth glaze.
No confectioner sugar needed in this glaze!!!
These cinnamon buns are made with sunflower seed flour and arrowroot starch as our main ‘flour’ sources. The arrowroot helps hold it together while keeping it light. The sunflower seed flour (made from grinding whole sunflower seeds into meal) helps keep these rolls soft and moist.
And a touch of coconut flour gives it a nice soft crumb.
Paleo-friendly, egg-free, dairy-free almond butter and jelly cinnamon rolls.
Inspired by our cookie dough grain-free cinnamon rolls.
Instead of sunflower seeds use any nut or pumpkin seed meal.
Instead of arrowroot use a combo of tapioca and potato starch (we suggest a combo since, if using too much tapioca, it can cause too much chew and the potato starch will provide lightness).
Instead of almond butter as filling you can use peanut butter, sunflower butter, cashew butter…
Instead of applesauce use sweet potato or banana puree.
For the jelly filling, to keep it vegan, use vegan jelly of choice or use arrowroot instead of the gelatin.Print
the best almond butter and jelly cinnamon rolls with creamy almond butter coconut glaze
Easy and healthy homemade grain-free low-sugar cinnamon rolls filled with almond butter and sugar-free jelly. Rich flavors of almond butter blended with homemade blueberry jelly. Perfect to enjoy with the family. Soft, moist, melt-in-mouth cinnamon rolls filled with healthy ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 cinnamon rolls 1x
- 3/4 cup sunflower seed meal (3oz)
- 1 cup arrowroot starch (4oz) + 4-5 tablespoons more for rolling
- 1/4 cup coconut flour (1oz)
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup coconut sugar ( 1 1/2oz)
- 1/2 cup applesauce (4oz)
- 1/4 cup coconut oil. liquid (2oz)
- 1/4 cup coconut milk (2oz)
- 1 tablespoon apple cider vinegar
Sugar-free homemade jelly
- 2 cups frozen berries (we used blueberries)
- 2 tablespoons gelatin (we used this one) ** to keep vegan you can use a few tablespoons arrowroot starch
Cinnamon rolls filling
- 3/4 cup almond butter
- 3/4 cup of homemade no sugar jelly
Cinnamon rolls glaze
- 3 tablespoon almond butter
- 2 tablespoons coconut butter
- 3 tablespoons coconut milk
- 10–15 drops stevia
- Preheat oven to 350 degrees.
- Make sugar-free jelly first.
- In a saucepan over medium-low heat add in the 2 cups of frozen blueberries or any berry of choice.
- Let it start to defrost (melt) a little.
- Next place defrosted berries in Vitamix personal blender or any blender and blend.
- Add in the 2 tablespoons gelatin.
- *you can add in stevia if desired.
- Pour jelly in a glass jar and set aside.
- In a large bowl place all the dry ingredients.
- Next add in sugar, applesauce, coconut oil, coconut milk and apple cider vinegar.
- Continue to stir.
- Batter will come together and be slightly sticky and wet.
- Place about 2 tablespoons arrowroot starch on surface and place batter on top.
- Begin to knead the batter adding in 1 tablespoon of arrowroot at a time.
- Until batter is easy to work with and not too sticky.
- Begin to roll out batter into rectangle shape.
- Once rolled, place 3/4 cup almond butter and jelly on batter. Begin to spread filling until batter is covered.
- Carefully start to roll-up the cinnamon rolls.
- Once rolled slice into slices.
- We got 8 slices.
- Place slices into lightly oiled circle pan.
- Place in oven to bake for about 30 minutes.
- While cinnamon rolls are cooling being to make glaze.
- In a small bowl place the almond butter, coconut butter (softened) and coconut milk. Begin to mix together.
- Add in stevia to sweeten to taste.
- Spread glaze over cinnamon rolls.
- Enjoy warm.
- Serving Size: makes 8 large cinnamon rolls
Who wants some almond butter and jelly cinnamon rolls??
Tea or coffee with them? Or a glass of milk 😉
Go make these cinnamon rolls now and save us one!