cinnamon rolls 2.0


When you know that a recipe needs a bit of a tweak and it works out perfectly, you know it was a wise decision…not to mention tasty!!

A couple minor changes from our original sweet roll recipe, which I think make it easier to bring together. These are enjoyed best the day they are made, but freeze like a dream. So if you don’t eat the whole pan while they’re still all warm, freeze them individually til solid and place in a freezer bag. Then when you have a hankering for some cinnamon-y goodness, you’re all set! Hope you love these!!!

cinnamon rolls 2.0

  • Servings: 6-8
  • Difficulty: easy
  • Print

grain free, paleo cinnamon-y goodness all rolled up for your enjoyment



  • ¾ cup warm water, around 110°
  • 1⅛ tsp active dry yeast, we use Red Star
  • 1 tbls maple sugar
  • ⅓ cup grass fed butter, melted and slightly cooled so it’s opaque and not clear (or ghee)
  • ¼ cup maple sugar
  • ¾ tsp Redmond Real Salt
  • 3 eggs
  • ½ cup room temperature mashed potatoes* (can sub pumpkin**)
  • 2 ¼ cups Otto’s Cassava Flour + additional for dusting
  • dark chocolate chips (opt)
  • chopped nuts (opt)
  • filling
  • ¼-½ cup grass fed butter, softened (or ghee)
  • ¼-½ cup coconut or maple sugar
  • 2-3 tbls cinnamon
  • glaze
  • 1 cup powdered maple sugar***, or organic powdered sugar
  • 2 tbls grass fed butter, melted
  • 1-2 tbls full fat coconut milk


  1. In a medium sized bowl, combine water, yeast and 1 tablespoon maple sugar. Whisk well and let bloom, depending on your yeast, this could take anywhere from 5-20 minutes.
  2. Once yeast mixture is frothy and ready to go, add butter, ¼ cup maple sugar, salt and eggs. Mix with a hand mixer until well incorporated and creamy. Add in mashed potatoes and mix again until well combined.
  3. Begin by adding 1¾ cassava flour to wet mixture and with your hand mixer beat until well combined and your dough begins to come together. Add remaining cassava flour a couple tablespoons at a time, mixing after each addition, until you get the desired consistency. You’re going for a dough that you can form into a ball and then rolled out.
  4. Dust a piece of parchment paper with cassava flour, place dough on top, then place another piece of parchment on top. Roll out to an 11″x13″ rectangle…or larger, just depends on how you like your sweet rolls!
  5. Spread the dough with softened butter, sprinkle with sugar and cinnamon. Add chocolate chips and/or chopped nuts if using.
  6. Using the bottom layer of parchment as a guide, roll the dough beginning on the 13″ side til it meets the other edge. Using a serrated knife cut into 2″ sections, you should get 7-8. If you want smaller sweet rolls, you can roll the dough thinner and cut into 1″ sections, this will yield nearly 12-14!
  7. Select a baking dish that accommodates the size roll you decided on, coat with coconut oil, and place rolls side by side in pan. Cover with plastic wrap and let set in a warm spot in your kitchen for around 20 minutes for rolls to begin rising. Begin preheating your oven to 350°.
  8. After 20 minutes, remove plastic and carefully brush each roll with a little bit of water. Cover with foil and bake for 25 minutes, covered.
  9. Remove foil, and bake for an additional 15-20 minutes or until golden brown.
  10. While rolls cool a bit, mix together glaze ingredients with a small whisk until desired consistency. Drizzle with that glaze and dig in!!
  11. *MASHED POTATOES – simple leftover kind, made with grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best sweet rolls!

    **IF USING PUMPKIN, approx. 2-4 tablespoons additional cassava flour may be necessary. You can also add a tsp or so of pumpkin pie spice blend to dough, filling or glaze. If you try subbing with sweet potato, the same may adjustments may be necessary.

    ***POWERED MAPLE SUGAR: combine 1 cup maple sugar & 1 tbl tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.


  1. I have to be egg free. Could I sub some psyllium husk or use chia or flax egg? Thank you for your help.

    • Hi there! I’ve not tested the recipe using an egg sub or psyllium husk, so very sorry. If you do give it a try, I’d suggest halving the recipe to see how it goes so you’re not risking as many ingredients. If you do give it a try, please let us know how it goes. ~Michelle

  2. also, if I could sub one of those items for the egg… much do you think I should use?

  3. Pingback: Link Love - marla young

  4. Pingback: monkey bread

  5. You have 1/4 – 1/2 butter. Is that cups, Tbsp, tsp for your cinnamon rolls ???? 😊

  6. Can I Sub Coconut Sugar for Maple Sugar?

    • Hi Robin, you can sub coconut sugar for maple sugar, however you’ll end up with a different flavor profile, but should still have a tasty results! ~Michelle

  7. If I want to make these the night before so I can have them ready to pop in the oven on Christmas morning do I let them rise before or after I place them in the fridge? Thanks!

    • Hi Shannon!! Put them in the fridge before they rise ~ take them out first thing Christmas morning (we usually open gifts while they rise) and then pop them in the oven. Hope that helps! Merry Christmas 🎄 and thanks for checking 😊

  8. Finally a GF dough recipe that does not use almond flour! Yay! My husband has a nut allergy and that makes things so difficult. I have used cassava flour for pizza dough but never cinnamon rolls. I am excited to try this, Thank you!

  9. Your cassava flour biscuit recipe is my go-to! I’d like to try these cassava cinnamon rolls. I can’t tolerate yeast, though. Do you have any thoughts on using baking powder/soda instead?

    • Hey Rachel! So happy you enjoy the biscuit recipe, it is becoming a blog favorite! I’ve not tried the cinnamon rolls without yeast, so I’m not sure how they would turn out. I would say if you want to give it a shot to start with a half batch so that you’re not risking as many ingredients. You might want to add a teaspoon of apple cider vinegar to the wet ingredients to facilitate getting the reaction to the baking powder/soda. Would love to know how it works out if you give it a try. Thanks for checking 😊 ~ Michelle

  10. How do you make the mashed potatoes for the recipe? Is it literally just mashed up potatoes or mashed potatoes with butter and milk?

  11. I’d be curious to know what weight you use for a cup of cassava flour? I’ve tried to look it up but it seems to range from 120-140 grams per cup on various websites. Have you ever weighed yours? Thx

    • Hi Rachel – when I started using Otto’s I didn’t have a kitchen scale and so most of the recipes you see here are listed in measurements instead of by weight. (with the exception of our Angel Food cake recipe) From their website, Otto’s states that 120 grams is equal to 1 cup of cassava flour – what I’ve always done when measuring my flour is to fluff it up really well first and then spoon it into the measuring cup rather than scooping. This has made a huge difference for me, because even though I do now have a kitchen scale, I find myself using the “fluff/spoon” method intead of grabbing the scale out of the pantry. Hope that helps! ~Michelle

  12. Can you use vegan butter, palm shortening, coconut oil or other sub for the butter?

    • Hi Wendy ~ I’ve not tried any subs for the butter in this recipe so I can’t really say how they’d work out. If I had to guess, using something that’s a single ingredient would be your best bet if you give it a try. ~ Michelle

  13. Do these save well?

  14. Pingback: Paleo Gingerbread Muffins (gluten-free, dairy-free) - Paleo Gluten-Free Guy

  15. Pingback: paleo monkey bread paleo monkey bread - Back Porch Paleo

Leave a Reply