HEALTHY (PALEO) CINNAMON BUNS
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Who would think you could enjoy Paleo cinnamon buns! That’s one of the benefits of the Paleo lifestyle. My husband once told me that cinnamon buns were a bit of an addiction for him. He said that one bun is simply not enough. In hearing this I thought I would surprise him with Paleo cinnamon buns. For the filling, I use date paste, cinnamon, and pecan pieces. You can use raisins instead of using both nuts and raisins. Add whatever you think will be tasty. The icing is made with refined coconut oil. Refined coconut oil doesn’t have any taste at all. Its neutral taste, rather than a coconut flavour, works best for this dessert.
WHAT IS THE NUTRITIONAL VALUE OF PALEO CINNAMON BUNS?
PALEO DATE PASTE
For the Paleo cinnamon buns you’ll need date paste. One cup of date paste is equal in sweetness to one cup of brown sugar. But it’s so much healthier! The paste is super easy to make and highly nutritious. While it is very sweet, date paste is considered low glycemic due to the fiber in the fruit. The date’s fiber slows digestion and may help prevent blood sugar levels from spiking too high after eating. Dates are also higher in polyphenols than any of the most commonly consumed fruits and vegetables. Polyphenols neutralize free radicals, helping to reduce the damage caused by inflammation. Inflammation is directly associated with heart disease, diabetes, arthritis, Alzheimer’s, and a list of autoimmune diseases. Dates are considered a good source of various vitamins and minerals, and fiber and contain calcium, iron, phosphorus, potassium, magnesium, and zinc.
WHAT OTHER PALEO SWEET RECIPES CAN YOU ENJOY?
Healthy (Paleo) Moms Carrot Cake
Healthy (Paleo) Apple Bundt Cakes
Healthy (Paleo) Wet-Bottom Apple Cake
WHAT IS SHARI MAC’S PRODUCT RECOMMENDATION FOR YOUR KETO LOW-CARB DIET?
I cannot tell you how awesome this product is! I use my Instant Pot all the time. Beats a crock pot any day. This particular one has 11 different settings to air fry, roast, bake, dehydrate, pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan, yogurt maker, sterilizer and food warmer. Can you believe you can use this as an air fryer! OMG! Cook fast or slow. I love making pulled pork in my Instant Pot. It’s so juicy and tender and falls apart at your finger tips. I stand behind this product 100%. Check it out.
WHAT IS THE RECIPE TASTE PROFILE OF PALEO CINNAMON BUNS?
The predominant taste sensations of Paleo cinnamon buns are sweetness and fattiness.
WHAT WINE HARMONIZES WITH PALEO CINNAMON BUNS?
With these Paleo cinnamon buns being very sweet, you’ll need a wine with more sweetness. Consider Tawny Port or Riesling or Vidal Icewine.
HOW DO YOU PREPARE PALEO CINNAMON BUNS?
Using a mixer, place all ingredients into a bowl. Mix until it forms a wet dough.
Using a rubber spatula, pull dough together into a ball. Refrigerate to firm up dough for easier rolling.
Combine all filling ingredients together and fold them together. Set in refrigerator until needed.
Place all icing ingredients in a bowl. Using a hand mixer, whip together.
Remove dough from the refrigerator. Beginning with the long side of the dough (10”), begin to roll up the dough. Use the parchment paper to help you roll the dough over as it is sticky. Keep using the parchment to roll until into a sausage. Using your hands fix the roll so it is cylindrical. Once rolled, gently seal the end and chill the dough roll in the freezer for another 10-15 minutes to stiffen. Line a baking sheet with parchment paper. Remove dough roll from the freezer. Slice a smidgen off each end to make straight. Then cut the roll into ½ inch pieces. Makes about 12.
Bake in the middle rack of the preheated oven for 20 to 25 minutes or until just done and beginning to brown on top. When done remove from heat. Let cool.
Let cool.
Spread generously with icing and sprinkle with toasted coconut.
PALEO CINNAMON BUNS
- Total Time: 60
- Yield: 12 buns 1x
- Diet: Gluten Free
Description
These Paleo cinnamon buns melt in the mouth and are nothing short of heavenly. The ingredients include almond flour, tapioca flour, guar gum, baking powder, butter, apple cider vinegar, eggs, date paste, walnuts or raisings or both, coconut oil, maple syrup and unsweetened coconut.
Ingredients
1.5 cups almond flour (170 g)
1.5 cups tapioca flour (228 grams)
1 teaspoon sea salt (6 grams)
1 teaspoon Guar Gum (2 grams)
1 tablespoon gluten-free double action baking powder
1 cup plant-based butter
2 teaspoon apple cider vinegar
2 large eggs
Filling:
1 cup date paste*
2 to 3 teaspoons cinnamon (or to taste)
1/2 cup walnut pieces (or ½ cup raisins)
Icing:
2 cups refined coconut oil, softened but solid
2/3 cup plus 2 tablespoons tapioca flour
1/2 cup maple syrup
2 teaspoons vanilla extract or maple extract
Icing Sugar:
1/2 cup coconut
Instructions
In the bowl of a mixer combine dough ingredients. Add butter, apple cider vinegar and eggs. Mix. The dough will be wet due to the butter. Using a spatula pull the dough together into a ball. Refrigerate for about 30 minutes.
Meanwhile preheat the oven to 350 F and make filling and icing and icing sugar.
Make filling. In a bowl combine date paste, cinnamon, walnut pieces (or raisins). Set aside.
Make icing. In a bowl combine all ingredients. Using a hand mixer, mix until creamy. Set aside.
Put 1/2 cup of unsweetened shredded coconut in Magic Bullet or blender and blend until it becomes a fine dusty crumble (looking like icing sugar). Set aside.
Remove dough from the refrigerator. Place dough ball on a large piece of parchment paper. Using the flat side of a long knife or pastry cutter, shape the ball into a rectangle. Place another piece of parchment on top of the dough. Carefully roll out the rectangle to 10” X 7” sheet of dough. You can flip the parchment to the other side once or twice which helps to make rolling easier. Lift top parchment paper. Spread filling over whole dough. Set dough with filling in the refrigerator to get firm for about another half hour.
Remove dough from the refrigerator. Beginning with the long side of the dough (about 10”), begin to roll up the dough. Use the parchment paper to help you roll the dough over as it is sticky. Keep using the parchment to roll until into a sausage. Using your hands fix the roll so it is cylindrical.
Once rolled, gently seal the end and chill the dough roll in the freezer for another 10-15 minutes to stiffen. Line a baking sheet with parchment paper. Remove dough roll from the freezer. Slice a smidgen off each end to make straight. Then cut the roll into ½ inch pieces. Makes about 12.
Bake in the middle rack of the preheated oven for 20 to 25 minutes or until just done and beginning to brown on top. When done remove from heat. Let cool. Coat each piece generously with icing on top. Sprinkle buns with icing sugar.
Notes
The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
- Prep Time: 30
- Cook Time: 30
- Category: PALEO
- Method: BAKING
- Cuisine: DESSERT
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