One thing that I have desperately missed since becoming gluten free and then paleo are cinnamon rolls. The softness of the bread, a crunch of the cinnamon and brown sugar, and the creaminess of a good buttercream frosting. Mmmm. Well I have been searching for something that was comparable, and I think I may have found it. Not quite a roll, more of a muffin, but tastes just as good.Pre-heat oven to 350, place 10 muffin liners in muffin tin.
For the cake: In medium mixing bowl whisk together almond flour, salt, baking soda, chopped walnuts, cinnamon and nutmeg. In a small mixing bowl combine applesauce, grapeseed oil, honey and eggs. Stir wet ingredients into dry ingredients and thoroughly combine. Fill muffin tins and bake for 25-30 minutes.
For frosting: In a metal bowl whisk together almond milk, arrowroot powder, cinnamon, and maple syrup until you reach a desired consistency. I like my frosting to be running, not thick like cement.
Remove muffins from oven and let cool 10 minutes, then frost and enjoy!
These came out awesome! I’ve been having a lot of problems finding decent paleo baked goods, but I definitely approve of these! Thank you!!
Just tried baking these tonight for Cinnamon Roll Day… they are soooo fabulous!!! Thank you for posting this recipe, it is so great to taste the cinnamon roll flavor again!
These look delicious! Definitely on my “must-try” list. Thanks!
[...] in high school pretty much cured me from craving such things too often. I found a great recipe here at the Cavewoman’s Kitchen and modified a bit with what I had. The result was fantastic and kid [...]