Paleo Cranberry Sticky Rolls

As a little girl, I remember one special afternoon when my mom made us refrigerated cinnamon rolls right in the middle of the day.  It seemed like such a splurge!  I’ve made Paleo cinnamon rolls, Christmas cinnamon rolls, Easter monkey bread, and gluten-free cinnamon rolls over the years, but these fresh cranberry sticky rolls are a Paleo-friendly, gluten-free holiday breakfast idea that I’m loving because of the tart freshness from the cranberries.

These cranberry cinnamon rolls are made with yeast, so they rise and have that classic slightly-sour, chewy and doughy texture, while still being hearty and filling.  Because they’re made with a grain-free flour blend and sweetened only with natural sweeteners, they will leave you satiated, not starving or facing a sugar-crash after breakfast.

When I make paleo cranberry sticky rolls, I usually use a Paleo flour blend I found on Becky’s A Calculated Whisk blog that combines almond flour, tapioca starch, and coconut flour.  I make it in big batches so I almost always have it on hand.  Make sure to have extra flour on stand-by as this dough can be very loose and requires adding additional on rolling out.  If you don’t want to make your own flour blend, you can purchase one pre-made.  I love this Paleo baking flour from Thrive Market, or Bob’s Red Mill.  (Not a Thrive Market member?  I save tons off the natural products we buy for our kitchen and they have fun offers for free items often!  Plus, the company gives back to families in need – use my affiliate link to save 25% off your first order.)

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Grain-Free Cranberry Sticky Buns

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This recipe was inspired by Minimalist Baker, one of my favorite food blogs. This version is grain-free and sweetened with natural sugars.

Course: Breakfast

Cuisine: gluten-free, paleo

Keyword: gluten-free breakfast recipe

Servings: 8

Author: Angela Sackett | Everyday Welcome

Ingredients

For dough:

• 1 cup unsweetened almond or coconut milk
• 3 tablespoons salted butter
• 1 packet 2¼ teaspoons rapid-rise yeast
• 1 tablespoon honey
• ¼ teaspoon salt
• 3 cups grain-free flour blend plus ¼-½ cups if needed

For filling:

• ¼ cup salted butter melted
• ½ cup coconut sugar
• 2 tablespoons cinnamon
• ½ cup fresh or frozen cranberries chopped

For glaze:

• ½ cup coconut sugar
• ½ cup salted butter melted
• ½ cup pecans chopped

Directions

1. In a medium saucepan, melt together butter and milk.
2. Allow to cool to just above room temperature (should feel slightly warm to the touch).
3. Sprinkle yeast on mixture and allow to sit for ten minutes.
4. Gradually add in honey, salt, and flour while mixing until mixture is fully combined.
5. Cover loosely with plastic wrap and allow to rise for one hour in a warm place.
6. While dough is rising, combine filling ingredients and generously butter a round glass baking dish.
7. Next, combine glaze ingredients and pour into buttered baking dish.
8. Roll dough between two sheets of wax paper or parchment, into a rectangle shape.
9. Gently peel back top sheet and spread filling mixture on dough.
10. Starting at one end and using parchment to help, roll dough into a tight log, ending with seam down.
11. Using a sharp serrated knife, slice into 1-½ inch rolls and place in buttered baking dish.
12. Preheat oven to 350 degrees, allowing dough to rise a bit more as it does.
13. Bake for 20 minutes and top with glaze.
14. Continue baking 10 minutes or until golden brown, checking centers for doneness.

This Easter morning, or for a gluten-free breakfast any time, try these nutty, sticky, sweet and filling cranberry sticky rolls.  I think you’ll love them!

Looking for more great breakfast recipes? Try:

• An all-time favorite Sweet Potato Breakfast Bowls
• Delicious (dairy free!) Coconut Mojito Smoothies
• Easy Breakfast Bowls (no recipe needed!)
• Sweet and spicy Paleo Pumpkin Spice Granola

What’s your favorite Paleo breakfast treat?  What are your family’s holiday food traditions?

Inspiring (warm, sticky, sweet and spicy) welcome,

Angela