In fact, I even had a dream about Cinnamon buns (since I’ve been pregnant, I’ve been dreaming a LOT about food!). But as you may recall, I didn’t have a kitchen since this past September, so the idea of making them from scratch was not realistic until 2 weekends ago when the kitchen and rest of the house were finally pretty much finished after living in construction for 7++ months. (insert jump for joy cartwheel here!). And of course I wanted to make Paleo Cinnamon buns, because if I’m going to make something this indulgent, I want to know it is made from wholesome ingredients I don’t feel guilty about and free of gluten and other junk ingredients.
So I christened my brand new kitchen with this recipe. It was so nice to have a big ole countertop to work on and all my ingredients neatly in their place, and even a dishwasher to clean up the mess at the end. After using an old dresser as a makeshift kitchen/countertop and washing the dishes in the garage for the past 7 months, everything felt extra special making this recipe. I must say, it was quite therapeutic!
Recipe notes: the special part of this recipe is the orange zest. Don’t skip this part as it really “brightens” the recipe, while the bacon adds a layer of salty to complement the sweet. Also, make sure that you keep your dough as cold as possible as it gets hard to work with as it gets warm (and since this is paleo dough, it’s not as easy to work with so this part is important!).
If you can make a double batch, I guarantee these will make your mornings extra special before you run out the door on your way to work in the morning. Think of them as a little ray of sunshine to start your day with!
- 2.5 cups almond flour
- ¼ cup coconut flour
- ¼ tsp baking powder
- ½ teaspoon sea salt
- ¼ cup coconut oil
- 3 tbsp honey or maple syrup
- 2 eggs
- 1 tbsp pure vanilla
- ½ cup of unsweetened flaked coconut
- ½ cup chopped nuts (I used almonds but I think pecans would be better)
- ½ cups raisins (optional)
- 1 tbsp honey or maple syrup
- 2 tbsp water
- 1++ tbsp orange zest
- 1 tsp cinnamon
- ¼ cup honey or maple syrup
- ¼ cup coconut oil
- 2 teaspoons vanilla
- ½ tsp cinnamon
- ¼ cup coconut crème (refrigerate full fat coconut milk overnight and skim the thick part off the top for the coconut crème in this recipe)
- 4 strips of crispy bacon, chopped into small pieces
Preheat your oven to 350 degrees. (You can also bake these on the grill in cast iron using indirect heat.)
Combine your dry ingredients in one bowl, and then your wet ingredients in another bowl and then combine them together and mix well. Put the dough in the freezer for 15 minutes. The colder the dough the better for working with!
Next, combine the filling ingredients.
Remove the dough from the freezer. Roll out 2 big pieces of parchment paper. Place the dough ball in the middle of the parchment paper and then put the other piece of parchment on top and roll the dough out lengthwise into a big rectangle until it is ¼ inch thick. The top parchment paper on top is important so the dough does not stick to your rolling pin.
Once you’ve made your rectangle, spread your filling out. Next, carefully roll the dough up, using the parchment paper to guide you. Once the dough is rolled up, slice it into 1” pieces using a serrated knife. Gently place the pieces onto a parchment lined cookie sheet.
Bake the dough for 20 minutes.
Once you remove the buns, let them cool for 5 minutes and mix your glaze ingredients. Generously drizzle the icing over the buns and then finish with a hefty helping of chopped bacon.
Prepare to enjoy (almost guilt free) cinnamon bun bliss! I served mine with fruit and extra bacon on the side. These are great reheated the next day in the toaster oven or microwave.