A lot of people have set quarantine goals. Although I tend to be of the mindset that getting through it is the only goal — period — I have tried to use the extra time at home to explore one of my growing passions: wine. And while non-essential travel is obviously out of the question for us for awhile, I have been able to virtually get away via Netflix and Amazon Prime to some pretty incredible wine destinations — and I’ve learned A LOT in the process. If you love wine, too, and have a thirst for knowing more about…
These easy paleo cinnamon rolls can be made in a muffin pan! Even better: they’re gluten-free and oh-so delicious! You can freeze the extras and reheat them when you’re craving a healthy grain-free treat!
As longtime Nomsters know, I don’t normally post recipes for paleo treats or desserts because I’m not much of a baker. That’s why I was so delighted to get a copy of Michele Rosen’s new cookbook, Paleo Baking At Home. Michele’s the genius recipe developer behind the popular blog Paleo Running Momma, and although she has a ton of fantastic savory recipes, I turn to her simple yet decadent paleo dessert recipes when I need a sweet fix. Case in point? These easy cinnamon rolls in a muffin pan from her new cookbook!
Muffin pan = genius hack!
Michele’s idea to bake individual cinnamon rolls in a greased muffin pan is pure genius ’cause the rolls don’t spread as they bake and the edges get evenly browned. Plus, the muffin tin forces you to make each roll a reasonable portion size and not the size of your head. The resulting perfectly-sized rolls are slightly crunchy on the outside with a tender crumb on the inside—just how I like them!
Ingredient Substitutions?
Don’t even ask me, because I honestly have no idea if you can use a flax egg in this recipe or coconut flour in place of the almond flour. Part of the reason I don’t like making paleo sweets is because you can’t easily swap ingredients depending on your mood or what’s in your pantry. After all, baking is a science that requires precise measurements. I’m so grateful that Michele Rosen did all the testing and graciously allowed me to share her recipe with you!
Per Michele Rosen, you can substitute the tapioca flour with arrowroot flour in most of her recipes as long as the volume is up to one cup. Although she warns that the texture may be altered if you go above that amount, I tried arrowroot powder in this recipe and my rolls tasted just fine. If you substitute one of the ingredients in this recipe and have success, please share them in the comments section!
Can you freeze them?
Yes! The best way to store any leftover unfrosted cinnamon rolls is in the freezer for up to two months in a sealed container. You can reheat the frozen baked rolls in a 300°F oven for 5-7 minutes or until warmed through. Spread the icing on top while the rolls are still warm and you’ll be thanking your former self for saving some for later!
Time to make Michele Rosen’s easy cinnamon rolls in a muffin pan!
Serves 12
Ingredients:
Rolls:
1¾ cups (168 g) blanched almond flour
1½ cups (168 g) tapioca flour, plus more for sprinkling
¾ teaspoon baking soda
¾ teaspoon fine sea salt
⅓ cup (79 mL) light coconut milk, blended
3 tablespoons (45 mL) melted ghee
2 tablespoons (30 mL) raw honey, melted
1 teaspoon pure vanilla extract
1 large egg, at room temperature
Avocado or coconut oil spray
Filling:
1 tablespoon (12 g) ghee, at room temperature
1 tablespoon (21 g) raw honey, at room temperature
2 teaspoons ground cinnamon
Topping:
¾ cup (117 g) powdered maple sugar or Swerve confectioners sweetener
1 tablespoon (11 g) palm oil shortening or ghee, at room temperature
½ teaspoon pure vanilla extract
1 tablespoon (15 mL) coconut or unsweetened almond milk
Equipment:
All of my recommended kitchen tools are listed here.
Method:
Time to prepare the rolls! In a large bowl, whisk together the almond and tapioca flours, baking soda, and salt.
Add the coconut milk, ghee, honey, and vanilla, and mix well.
Lastly, add the egg.
Continue to mix until a sticky dough forms.
Cover and chill the dough in the refrigerator for 10 to 15 minutes. At this point, it should be firm enough to handle with some help from extra tapioca flour.
Meanwhile, heat your oven to 350°F (177°C) and spray 12 wells of a muffin pan with avocado or coconut oil spray. (Pro tip: spray the muffin pan on your open dishwasher door! Any mess you make will be gone once you run the dishwasher!)
Draw a 14 x 6 inch rectangle on a large piece of parchment paper.
Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Sprinkle about 1 tablespoon (7 g) of tapioca flour on top of the parchment paper on top of the rectangle tracing.
Place the chilled dough in the center of paper and using tapioca flour dusted hands, press the dough into the long rectangle traced on the paper with the heels of your hands until the dough is of even thickness.
Now, let’s make the filling! In a small bowl, mix together the ghee, honey, and cinnamon until it is a thick paste with no lumps.
Carefully spread the filling in a thin layer over the surface of the dough.
Using the parchment paper to help you, roll the dough tightly on the long side. Once rolled, place the dough in the freezer for 5 to 10 minutes for easier slicing.
Slice the chilled roll into 12 even pieces with a sharp knife.
Place each piece, flat side down, in a greased muffin tin well.
Bake for 16 to 18 minutes, rotating the tray at the halfway point.
The rolls are finished cooking when the tops are golden brown and a toothpick inserted in the center of a roll comes out clean.
While the rolls bake, prepare the icing! In a medium bowl, whisk together the powdered maple sugar or Swerve confectioners sweetener, palm oil shortening, and vanilla.
Slowly add the coconut milk and stir until the desired consistency is achieved.
Transfer the rolls from the muffin pan to a wire rack in a rimmed baking sheet.
Drizzle on the icing while the rolls are still warm and dig in!
Freeze the unfrosted leftover cinnamon rolls for up to 2 months. Reheat in a 300°F oven for 5-7 minutes or until warmed through. Spread the icing on top while still warm and savor your treat!
Want more amazing paleo baking recipes? Buy Michele Rosen’s cookbook, Paleo Baking At Home, and get this cinnamon roll recipe and a bunch more just like it!
In a large bowl, whisk together the almond and tapioca flours, baking soda, and salt.
Add the coconut milk, ghee, honey, and vanilla, and mix well.
Lastly, add the egg. Continue to mix until a sticky dough forms.
Cover and chill the dough in the refrigerator for 10 to 15 minutes. At this point, it should be firm enough to handle with some help from extra tapioca flour.
Meanwhile, heat your oven to 350°F (177°C) and spray 12 wells of a muffin pan with avocado or coconut oil spray. (Pro tip: spray the muffin pan on your open dishwasher door! Any mess you make will be gone once you run the dishwasher!)
Draw a 14 x 6 inch rectangle on a large piece of parchment paper. Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Place the chilled dough in the center of paper and using tapioca flour dusted hands, press the dough into the long rectangle traced on the paper with the heels of your hands until the dough is of even thickness.
Make The Filling!
In a small bowl, mix together the ghee, honey, and cinnamon until it is a thick paste with no lumps.
Form and Bake The Rolls!
Carefully spread the filling in a thin layer over the surface of the dough.
Using the parchment paper to help you, roll the dough tightly on the long side. Once rolled, place the dough in the freezer for 5 to 10 minutes for easier slicing.
Slice the chilled roll into 12 even pieces with a sharp knife. Place each piece, flat side down, in a greased muffin tin well.
Bake for 16 to 18 minutes, rotating the tray at the halfway point. The rolls are finished cooking when the tops are golden brown and a toothpick inserted in the center of a roll comes out clean.
Make The Topping & Frost The Rolls!
While the rolls bake, prepare the icing! In a medium bowl, whisk together the powdered maple sugar or Swerve confectioners sweetener, palm oil shortening, and vanilla.
Slowly add the coconut milk and stir until the desired consistency is achieved.
Transfer the rolls from the muffin pan to a wire rack in a rimmed baking sheet.
Drizzle on the icing while the rolls are still warm and dig in!
This creamy baked macaroni and cheese recipe is a lighter version of the classic recipe with added fiber from spinach. It’s comfort food at it’s finest!
Baked Macaroni and Cheese
I love homemade macaroni and cheese. It’s so much better than the boxed versions, but mac and cheese can be so heavy that it’s hard to enjoy it very often. This healthier mac and cheese recipe is not only lighter, but it will also be a hit with your kids. My skeptical daughter gave it her approval. For low-carb macaroni and cheese options, try Baked Spaghetti Squash and Cheese or Baked Cauliflower “Mac” and Cheese.
Never in a million years did I think I’d be writing a post about a pandemic. Let alone diet culture in a pandemic. Because in the middle of all of this — *waves hand around at the insanity of life right now* — it seems silly to focus on body shape and size, doesn’t it? But over and over again in my feed, I’ve seen everything from “How to Avoid the Corona 15” to “How to Get a Six-Pack in Quarantine.” I’m sure you have, too. At first, I rolled my eyes. Because, really. REALLY? Losing weight and getting shredded…
I hope this find everyone safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items. Please note that the first week focuses more on more fragile, fresh ingredients while the second week uses heartier produce and more canned/frozen goods. Make sure to glance through the recipes and cross check both lists with what you already have on hand. There will be some ingredients left over in week 1 (like oats, some fresh herbs, and spices) that you will be able to use in week 2. Also, you may be able to combine ingredients on both lists to get a bigger container (such as milk or eggs).
These crispy Air Fryer Chicken Tenders are golden and juicy, so easy to make and perfect for weeknight cooking!
Air Fryer Chicken Tenders
I made these tasty chicken strips the other night for dinner along with some orzo with zucchini and tomatoes, and my family loved them! They are super easy and quick for weeknight meals. Air fryer recipes are one of my top requests, so I promise to share more soon!
