AIP Cinnamon Rolls

There’s just something about cinnamon rolls, isn’t there? That soft, gooey center. The swirl of cinnamon-sugar goodness. And, of course, the drizzle of icing melting into every bite. For those of us following the Autoimmune Protocol (AIP), traditional cinnamon rolls might feel off-limits. But guess what? These AIP-friendly cinnamon rolls are here to change that!

Made with wholesome ingredients like tigernut flour and coconut oil—and completely free from grains, dairy, and eggs—they’re the perfect indulgence whether it’s for a cozy weekend morning or a special celebration. Let’s dive in, shall we?

Quick Recipe Snapshot

• Prep & Cook Time: Around 1 hour
• Makes: 7–8 rolls (you can easily double the batch!)
• Skill Level: Moderate (fun for adventurous bakers!)
• Tools You’ll Need:
  • Mixing bowls
  • Saucepan
  • Parchment paper
  • Rolling pin (or just your hands!)
  • Baking sheet or dish
  • A whisk or milk frother

Pro Tip: Want to prep ahead? You can refrigerate the dough or freeze the finished cinnamon rolls for later.

What You’ll Need

For the Dough:

• 1 1/4 cups tapioca starch (plus extra for dusting)
• 1/3 cup + 3-4 tbsp coconut flour (add gradually as needed!)
• 1/4 cup tigernut flour (adds a slightly nutty flavor—don’t worry, it’s nut-free!)
• 1/2 tsp baking soda
• 1/3 cup melted coconut oil (plus more for greasing parchment)
• 1/3 cup warm water
• 1/4 cup maple syrup (for natural sweetness)
• 1 tbsp gelatin + 1/4 cup water (creates a “gelatin egg” to bind the dough)
• 2 tbsp coconut sugar
• 1 1/2 tsp ground cinnamon

For the Icing:

• 1/4 cup melted coconut butter
• 3 tbsp melted coconut oil
• 1 tsp coconut sugar (optional, for extra sweetness)

Ingredient Substitutions

• Tigernut Flour: If you can’t find it, cassava flour works too, but expect a slightly different texture.
• Coconut Butter: No coconut butter? You can whip up a simple glaze with powdered coconut sugar and water.
• Gelatin Egg: Strictly AIP? Stick with the gelatin egg. If not, feel free to use a regular egg instead.

Let’s Make It!

Step 1: Mix the Dough

1. Preheat your oven to 375°F. Line a baking sheet with greased parchment paper.
2. In a large bowl, whisk together the tapioca starch, coconut flour, tigernut flour, and baking soda.
3. In a second bowl, combine the melted coconut oil, warm water, and maple syrup. Let it sit for a minute.
4. Make your gelatin egg: Sprinkle the gelatin over 1/4 cup water in a small saucepan. Let it sit for 2–3 minutes until it thickens. Warm the saucepan on low heat until the mixture liquefies. Whisk until frothy.
5. Pour the wet ingredients (including the gelatin egg) into the dry ingredients. Mix well. The dough should feel soft but workable. If it’s too sticky, add more coconut flour one tablespoon at a time.

Step 2: Roll It Out

1. Dust your counter (or parchment paper) with tapioca starch. Plop your dough on top.
2. Flatten it into an 8×12-inch rectangle with your hands or a rolling pin.
3. Sprinkle the dough with coconut sugar and cinnamon, covering about two-thirds of the surface.

Step 3: Roll, Slice, and Bake

1. Carefully roll the dough from the long edge, creating a tight log. Don’t worry if it cracks—just smooth it out with damp fingers as you go.
2. Slice the log into 7–8 even pieces. Pro tip? Use unflavored dental floss for clean cuts!
3. Place the rolls cut-side-up on your prepared baking sheet or dish.
4. Bake for 18–26 minutes. (In a dish, they may need a couple of extra minutes.) They’re ready when the tops are golden and firm.

Step 4: Add the Icing

1. Mix the melted coconut butter and coconut oil in a small bowl.
2. Drizzle it over the slightly cooled cinnamon rolls. Feeling fancy? Sprinkle a little extra coconut sugar on top.

Ideas to Make Them Your Own

Want to switch it up? Here’s how:

• Add More Spice: Throw in a pinch of ginger or nutmeg to the filling for a cozy, wintery twist.
• Top It Off: Dust with crushed freeze-dried fruit or drizzle with carob sauce for a fancier look.
• Make It Vegan: Swap the gelatin egg for a flax or chia egg.

Serving & Storing

These cinnamon rolls are best served warm—ideally with a cup of tea or a coffee substitute like chicory root brew. They’re perfect for brunch spreads or as a sweet treat after a savory AIP breakfast.

Here’s how to store them:

• Room Temp: Keep in an airtight container for up to 2 days.
• Refrigerate: Store in the fridge for up to 5 days. Reheat in a 300°F oven.
• Freeze: Skip the icing and freeze the baked rolls for up to 3 months. Thaw overnight and warm them up when ready to enjoy.

Soft. Sweet. Comforting. These AIP cinnamon rolls prove that you don’t have to give up indulgent treats just because you’re sticking to a specific diet. Perfect for cozy mornings or celebrations, they’re sure to become a family favorite in no time.

Print