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    Apple Cinnamon Rolls

    November 12, 2015 By Meagan Fikes 9 Comments

    Apple Cinnamon Rolls | These paleo cinnamon rolls use apple pieces in place of raisins for a unique fall treat. | eatsomethingdelicious.com

    November is still scary movie season, right?  In that case, we need to talk about Crimson Peak.  I saw this movie over the weekend thinking it would be really creepy but I should have known better.  Any time you introduce well-known actors into a scary movie, they focus so much on having a quality story line and throw in like 3 scary scenes.  I'm not saying you can't have a good story line if it's really scary though.  Sinister pulls this off perfectly!  (By the way, "Snakes don't have feet" -  best line of any scary movie ever!  Less funny out of context, I guess).  I really thought Crimson Peak was going to be all about the creepy ghosts in the previews but it was really just a slow drawn out mystery - not what I expected at all.  To put things into perspective, my mom is equally obsessed with scary movies but only watches them with her head under a blanket.  Well, I only had to uncover her eyes once!  I can't say this scary movie season has been a complete waste though.  I recently re-watched As Above So Below, It, Sinister, and Drag Me to Hell (horror/comedy).  How did I miss Unfriended while it was in theaters?  I bet that was a good one.  It would probably keep me off my computer late at night too.


    Remember how I said I've been obsessing over cinnamon rolls?  It's still a problem.  I bought another pack of gluten free cinnamon rolls from the store and ended up hiding the last one in the back of the basement freezer because they made me break out so badly.  It's definitely out of sight but not out of mind.  I've been in this situation before and it won't be long before I lose all self-control and start trying to chizzle little frozen cinnamon roll bites off with a fork.  The good new is, now I have two recipes I can make myself.  These apple cinnamon rolls as well as my pumpkin cinnamon rolls.  I can't even tell you how many times I made this recipe and everything just melted in the oven.  So glad I finally figured it out!  These were actually made a few months ago but sometimes I have a few recipes on hand in case I don't have time to make anything new.  With the season going by so fast, I realized I had to post these soon.

    I have a gross story to tell you.  As I was typing up this recipe, it reminded me of the first recipe I ever made up.  I was probably in the 4th grade and I was staying the night with a friend down the street.  We went into the kitchen late that night and decided we wanted to make our own recipe.  We started with a slice of bread and started looking for toppings.  Chocolate syrup?  Of course!  Sugar?  Yes!  Cinnamon?  Fancy!  I swear, it was all her idea.  She made me do it.  To make things worse, it wasn't like the sugar was just sprinkled on the way you would finish off a cookie or something.  You literally had to hold the bread flat to keep the sugar from pouring off.  I got a cavity just from typing that sentence.  But look at me now!  Topping dough with sugar, cinnamon, and maple butter - I haven't changed a bit!  I'm just doing things in a more socially acceptable way these days.

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    Recipe

    Apple Cinnamon Rolls | These paleo cinnamon rolls use apple pieces in place of raisins for a unique fall treat. | eatsomethingdelicious.com

    Apple Cinnamon Rolls

    ★★★★★ 5 from 1 reviews
    • Prep Time: 25 mins
    • Cook Time: 20 mins
    • Total Time: 45 mins
    • Yield: 6 cinnamon rolls 1x
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    Ingredients

    • 2 Tbsp coconut oil, divided
    • ½ apple
    • 2 C tapioca starch, plus extra for dusting
    • 1 C almond flour
    • 1 ½ tsp baking powder
    • ½ tsp salt
    • 3 eggs
    • ½ Tbsp cinnamon
    • ¼ C coconut sugar
    • 3 Tbsp maple butter, optional

    Instructions

    1. Preheat oven to 350°F.
    2. In a small saucepan over medium heat, melt 1 tablespoon of the coconut oil.
    3. Dice apple very small and cook in coconut oil until softened, about 5-8 minutes.
    4. In a mixing bowl, combine almond flour, tapioca starch, baking powder, and salt. Make a dent in the middle of the mixture and add the 3 eggs to the dent. Use a fork or biscuit cutter to combine until you have lot of small pieces of dough. Knead those pieces into a ball of dough, using your hands. You can add a very tiny amount of water (1 teaspoon at a time) but only if the dough won't form a ball. Adding too much liquid makes the dough sticky and it could melt.
    5. Dust a clean work surface and rolling pin with extra starch. Roll out the dough into a square about ¼ inch thick.
    6. Melt the remaining tablespoon of coconut oil and brush onto the dough, avoiding a half inch on the side of the dough farthest from you. Sprinkle the cinnamon, coconut sugar, then apples evenly on top of the oil.
    7. Gently lift the side of the dough closest to you and roll into a log. Cut dough in half then cut each of those halves into thirds so you have 6 evenly sized cinnamon rolls.
    8. Line a small metal baking dish with parchment paper. Place cinnamon rolls in the dish cut side down and bake for 15 minutes.
    9. Once cinnamon rolls are slightly cooled, melt the maple butter for a few seconds in the microwave. Drizzle this on top of the cinnamon rolls and serve.

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Darcie

      November 12, 2015 at 2:35 pm

      Hahaha!! Love it! These cinnamon rolls sound divine right now and so comforting on a cold windy day like today. Your cinnamon rolls are delicious, I should know, I have eaten them!

      Reply
    2. Tracy B

      November 30, 2015 at 9:07 pm

      Very good and last in the refrigerator for a while.BTW, Crimson Peak was really good! (or at least pretty good!)

      ★★★★★

      Reply
      • Meagan

        November 30, 2015 at 10:13 pm

        Only one of your statements is true ;) ok, the scary scenes were "pretty good" but the other 98% of the movie was dumb

        Reply
    3. Benedetta

      January 24, 2016 at 9:26 pm

      You never said what to do with the cooked apples. Do I put them inside with the cinnamon, sugar and oil, or on top with the maple syrup?

      I am wondering if I can substitute the almond flour with coconut flour?

      Reply
      • Meagan

        January 24, 2016 at 10:03 pm

        Thanks for catching that, Benedetta! I just fixed it. Yes, you will want them inside the dough on top of the cinnamon and sugar, the same way you would use raisins in raisin cinnamon rolls.

        Unfortunately, coconut flour would not be a good substitution for almond flour in this recipe. It is too absorbent while almond flour simply adds structure to the dough. Do you need nut-free? Sometimes I finely grind up de-shelled sunflower seeds instead. Saves a little money too which is a bonus. Just be prepared for your dough to turn green :)

        Also, just want to make sure you are using maple butter and not maple syrup on top. Maple syrup is too thin. Maple butter is just like a glaze and will stick to the cinnamon rolls. Let me know if you have any other questions while making the recipe!

        Reply
    4. Laurie

      December 17, 2018 at 1:30 pm

      These look good. Do you think I could make the dough the night before and bake them in the morning? I made your bagel recipe, and it's the best Paleo bread recipe by far (hands down) - and actually tastes like a yummy, doughy bagel! Your blog is funny. Thanks!

      Reply
      • Meagan Fikes

        December 17, 2018 at 8:07 pm

        Thanks so much, Laurie! I’m happy to hear you enjoyed the bagels. Those are one of my favorites. The dough can’t be made ahead of time because it uses baking powder as a leavener which is activated once it comes in contact with moisture. So the dough won’t rise much if it’s not baked right away. You could mix the dry ingredients the night before. It’s the same dough as the bagels so it’s not as complex as a traditional dough where you’d have to work with yeast. I hope that helps and that you enjoy the cinnamon rolls!

        Reply
    5. Gayle

      March 26, 2021 at 7:50 am

      Hello,
      I have a large family, and am wondering, can I double or triple the recipe and have similar results as above? Also, your base dough sounds like the perfect thing to make a GF version of Italian Chicken Braid —I’ve not been able to make it since my Celiac diagnosis.

      Thank you for sharing your recipes. ????????

      Reply
      • Meagan Fikes

        March 26, 2021 at 12:30 pm

        Hey Gayle!

        I double the dough recipe all the time when I make chicken & dumplings and bagels and it turns out great. Tripling might get a little hard to knead but if so, just split the dough in half after it’s mixed and knead each half separately.

        I would also make 3 separate “logs” of cinnamon rolls to cut because rolling up all the dough at once will make it more prone to breaking. It takes some practice to manipulate this one and the level of moisture and starch added can make a huge difference.

        Let me know if you have more questions. Hope this helps!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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By using LOGarithms
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
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Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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