108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free.
Because these cinnamon rolls made with sweet potato were such high demand, I decided to go with it and give you guys my rough draft version of these cinnamon rolls!
I don’t know if I will be able to get around to making them again before the holidays…
So, here is the “sneak peak” recipe.
There isn’t a set baking time, because I made them on a whim.
They turned out delicious, but I didn’t record the cooking time…
I added some notes, but haven’t traditionally tested this recipe.
And you guys want cinnamon rolls, so here ya go!
Paleo Cinnamon Rolls Made With Sweet Potato
Ingredients
- 1 medium white sweet potato
- 1 cup cassava flour Anthonys Goods brand
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 2 tablespoons coconut oil
- 1/2 teaspoon himalayan pink salt
- 1 teaspoon baking powder
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: 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.