– chocolate cinnamon rolls recipe | paleo and vegan –
I loved me a good cinnamon roll back in the day. It was my go-to pastry at starbucks, and cinnabon was my jam. Unfortunately, the typical cinnamon roll is filled with gluten, processed sugar, vegetable oils, and a bunch of other stuff that is so not good for you.
I love re-creating my favorite “unhealthy” treats in a healthy and nutrient-dense way, so when I was craving cinnamon rolls the other day, I decided to make these.
These chocolate cinnamon rolls are gluten free, paleo, and vegan! Although they aren’t AIP because of the flax eggs, I think they would work just fine if you sub it for gelatin eggs instead!
I was going to make these a plain cinnamon roll, but then I saw the cacao powder and Eating Evolved chocolate in my pantry and thought – chocolate would take this to the next level!
Keep reading for this super simple and yummy recipe!
- 2 tbsp coconut oil, melted
- 2-3 tbsp cinnamon – I didn’t really measure this – just sprinkled the cinnamon enough sinnamon to have a thick ish coat of it on the dough
- 1 tbsp raw cacao powder
- 1 tsp ground clove
- 1 tsp maple syrup
- 1-2 tbsp chocolate chunks (I like breaking up a bar of midnight chocolate from Eating Evolved because it has zero added sugars)
- 2 tbsp coconut butter (super easy to make your own! Click here for the recipe)
Pre-heat the oven to 425 degrees. Warm up the coconut milk in a saucepan until it just begins to simmer.
Prepare the flax egg by combining 1 tbsp ground flax seeds and 3 tbsp filtered water and letting it sit for about 5 minutes.
Mix the dry ingredients, followed by the maple syrup, flax egg and warmed up coconut milk. Mix until it becomes a dough that you can mold in your hands.
If the outside of the dough feels sticky, coat it in some extra arrowroot starch so that it doesn’t stick to your hands or any surface. Next, prepare a surface with a piece of wax or parchment paper and a sprinkle of arrowroot starch.
Either spread out the dough with your hands or roll it out with a rolling pin until you have a rectangle about 12in wide and 7-8in tall. It should be about 1/2in thick – enough so that it doesn’t break when you roll it.
Take the coconut oil and spread it out into an even layer on the dough.
sprinkle with a generous amount of cinnamon – approximately 2-3 tbsp but I didn’t measure exactly. Sprinkle the cinnamon until there is a good layer over the coconut oil.
Sprinkle on the chocolate, followed by the ground clove and maple syrup and then lay out the chocolate chunks evenly spread out.
Begin rolling up the cinnamon roll – be careful not to break the dough, and keep pressing everything together as you roll.
Once it’s all rolled up, cut into even 1-1.5in pieces and then lay them out in an 8x8in glass baking dish.
Place in the oven for 35-40 minutes, or until the edges of the rolls begin to brown.
Optional – drizzle coconut butter over cinnamon rolls for a frosting effect.
Enjoy straight from the oven, or store in the fridge and heat up in the microwave for 20-30 seconds before eating. they taste WAY better warmed up!