These are my favorite paleo cinnamon rolls- and they are egg-free! These delicious paleo cinnamon rolls are made with sweet potato and they have no sugar, so you feel pretty great after eating them. 🙂
By the way I briefed this recipe, you would think it would taste like rubbish haha…
No sugar…
No flour…
No eggs…
No dairy…
what’s left???😂😂
Well, I guess we have sweet potatoes!
Always sweet potatoes 🙂
It’s surprising how yummy these are, but it’s crazy that you don’t need any of these things to make a good cinnamon roll!
Egg free cinnamon rolls… and paleo?
Yup! It’s now a thing!
I usually don’t try to make egg-free paleo recipes, because eggs are kinda important in achieving that fluffy texture in paleo baking, but this one is a win!
Paleo Egg-Free Cinnamon Rolls
Ingredients
- 1 medium sweet potato about 8 oz
- 1 cup cassava flour Anthony's Goods Brand
- 2 tablespoons coconut oil
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions
- Cut sweet potato into cubes, steam until soft, then drain and add to food processor, and puree. Then add rest of ingredients for dough and puree until smooth.
- Preheat oven to 350F. Line a 8" pie pan with parchment paper.
- Roll dough out on a floured surface until it's about 1/4" thick. Spread a thin layer of frosting over the dough, generously sprinkle with cinnamon and raisins, then roll up and slice into 1 1/2" thick rolls. Place in pie pan and bake on 350F until golden brown on the outside and the puff up- 35-40 minutes.
- Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
Recipe Notes
Frosting:Â I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple Mills Frosting or my coconut maple glaze found here.