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.

Do you enjoy #paleo or #glutenfree baking? Try my cherry lemon Paleo scones or my Paleo drop biscuits. You won’t be disappointed!