Sweet Dreams are Made of These: Paleo Cinnamon Buns to Satisfy Your Cravings!

Cinnabon, the epitome of indulgence, always managed to weaken my resolve. The mastermind behind that business truly understood the art of temptation. I can still recall the irresistible aroma of sugar, cinnamon, and yeast wafting through shopping malls whenever I passed one of their kiosks. The scent would envelop the entire mall, making it impossible to focus on anything else. While I dare not inquire about the chemical magic behind those cinnamon buns, I have no regrets about indulging in them.

Fast forward to a significant change in my diet, and now all I can do is savor the enticing scent of freshly baked cinnamon buns. When I opened my own bakery, crafting a cinnamon bun that mirrored the "traditional" ones became a priority. I wanted to steer clear of any notions of a "healthy" or "paleo" alternative. My goal was to create cinnamon buns so authentic that customers would question their paleo status.

This cinnamon bun recipe embodies all the characteristics of a classic cinnamon bun. The yeasty, doughy rolls are generously filled with coconut sugar and cinnamon, releasing an irresistible fragrance throughout your home as they bake. I did make a conscious choice to reduce the sweetness in this recipe, as my stomach wasn't always pleased with the sugar overload from traditional versions and I wanted the recipe to appeal to everyone. They are perfectly sweetened and for those sugar loving people, the option top add paleo frosting is always available. These cinnamon buns are gluten-free and free from

• grains

• refined-sugar

• peanuts

• soy

• legumes

• with a dairy-free option

One of the highlights of this recipe is its make-ahead capability. Prepare them in advance and freeze before baking, making your holiday baking a breeze. Whip them up well in advance, pull them from the freezer to defrost, and when you're ready to indulge, pop them in the oven. No one will suspect they weren't freshly made.

Whether you're craving a decadent dessert or planning a special brunch, these cinnamon buns are the perfect choice.

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cinnamon buns

makes 9 buns

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INGREDIENTS

Dough:

• 3 cups almond flour

• 1/2 cup coconut flour

• 1 cup tapioca flour, plus extra for sprinkling

• 2 1/4 teaspoon yeast

• 1/3 cup palm shortening (or butter)

• 1/3 cup coconut sugar

• 3/4 teaspoon salt

• 1 1/4 cup coconut milk (can substitute any milk)

• 1 egg, room temperature

Filling:

• 1 cup palm shortening (or butter), room temperautre

• 1 cup coconut sugar

• 1/4 cup maple syrup

• 3 tablespoons cinnamon

INSTRUCTIONS

1. Combine the almond flour, coconut flour, tapioca flour, and yeast in the bowl of a stand mixer.

2. In a saucepot, melt 1/3 cup palm shortening over medium heat. Once melted, remove from heat and whisk in coconut sugar and salt. Whisk until the sugar, salt, and shortening are combined.

3. Place the pot back on low heat and whisk until it reaches a temperature between 105 - 110 degrees. If you don't have a thermometer, feel the mixture. You want it to be warm enough that you can keep your finger in the mixture without having to take it out because it's too hot.

4. Take the pot off the heat and break the egg into the pot, whisking just until the yolk is broken up.

5. Turn your stand mixer on low and slowly add the wet ingredients to your flour mixture. After everything is in the bowl, turn your mixer to medium and leave it on for 3 minutes. After the dough is done mixing, get a large bowl and sprinkle it with tapioca flour. Place the dough into the bowl, cover with a cloth, and place it in a warmish spot. Let the dough sit for 2 hours so it has time to rise.

6. While the dough is resting, you can make the filling. In the bowl of a stand mixer or using electrical beaters, mix together all the filling ingredients. Whip them until everything is incorporated and it's light and fluffy. This will take 2 - 3 minutes.

7. Once your dough has set, line a dish (I use an 8 x 8 baking dish) with parchment paper and set aside.

8. Roll the dough out between two pieces of parchment paper sprinkled with tapioca flour. Roll out into a 14x9 inch rectangle. Spread the softened filling over the dough, leaving a ¼ inch margin at the far side of the dough.

9. Tightly roll the dough up, starting from the 9-inch side, and place seam side down, making sure to seal the edges of the dough as best you can. Cut into 1-inch sections with a serrated knife or floss. You should get 9 large pieces. Place cinnamon rolls in your baking dish. Cover with a cloth and let them rise again for 30 minutes.

10. Preheat the oven to 175F/350 degrees F. Remove the towel and bake the cinnamon rolls for 30-35 minutes or until just golden brown on the top. Allow them to cool for at least 10 minutes before enjoying!