Sweet rolls have been a part of our Christmas morning for decades. We’re beyond thrilled to share this paleo version with everyone. For now, all I’m going to say about these is, this ones for my family and bringing back a tender Christmas tradition that has been absent for so many years!
Otto’s cassava flour for the win…btw! Hands down, made this possible!!
sweet rolls, Christmas morning Heaven
- ¾ c warm water, around 105°
- 1⅛ tsp yeast, we use Red Star
- ⅓ c maple sugar
- ⅓ c grass fed butter, softened
- ¾ tsp Redmond Real Salt
- 1 egg
- 2 egg whites
- ½ c leftover mashed potatoes*, room temperature
- 1¾ -2 c Otto’s Cassava Flour
- dark chocolate chips (opt)
- chopped nuts (opt) filling
- ¼-½ grass fed butter, softened
- ¼-½ c coconut sugar
- 2-3 tbls cinnamon glaze
- 1 c 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 maple sugar. Whisk well and let bloom, depending on your yeast, this could take anywhere from 5-20 minutes.
2. Once yeast mixture is ready to go, add softened butter, salt, egg and egg whites & mashed potatoes . Mix with a hand mixer until well incorporated.
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 cassava flour 1 tbls 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 roll out.
4. Dust a piece of parchment paper with a little 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 to be!
5. Spread the dough rectangle with softened butter, sprinkle with coconut sugar and cinnamon. We like to add chocolate chips and/or chopped nuts, totally optional of course, but it is our family tradition!
7. Using the bottom layer of parchment, roll up the dough beginning on the 13″ side and using a serrated knife cut into 2″ sections, you should get 6-8. If you want smaller sweet rolls, you can roll the dough thinner and cut into 1″ sections, this will yield nearly 12-14!
8. 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 and begin preheating your oven to 350°.
9. After 20 minutes, remove plastic and carefully brush each roll with a little bit of water. Cover with foil and bake for 35 minutes, covered.
10. Remove foil, and bake for an additional 10-15 minutes or until golden brown.
11. While rolls cool a bit, mix together glaze ingredients with a small whisk until desired consistency. Drizzle with that glaze and dig in!!
*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!