Paleo and Vegan Cinnamon Rolls

My Unexpected Paleo and Vegan Baking Adventure

As a busy working mom, finding time to cook healthy, satisfying meals is always a challenge. I'm constantly juggling work deadlines, school pick-ups, and the never-ending cycle of laundry and household chores. So when I discovered the world of paleo and vegan baking, I was initially skeptical. Could I really create delicious treats that fit my busy lifestyle and still nourish my family without resorting to refined sugars and processed ingredients? The answer, thankfully, is a resounding yes!

My journey began with a simple search for healthy alternatives to my favorite comfort foods. I stumbled upon a recipe for paleo cinnamon rolls, and although it seemed daunting at first, the process itself became a form of self-care. The act of measuring out the ingredients, kneading the dough, and watching the rolls rise filled me with a sense of calm and accomplishment. It was a welcome break from the constant demands of my day, a mini-meditation in the kitchen.

The beauty of paleo and vegan baking lies in its ability to transform simple, wholesome ingredients into extraordinary culinary creations. Instead of relying on traditional flour and sugar, I embraced the unique flavors of coconut flour, tapioca flour, and the sweetness of natural sweeteners like maple syrup and coconut sugar. The texture and taste of these rolls were unexpectedly delightful. They were moist, fluffy, and possessed a comforting warmth that perfectly complemented the fragrant cinnamon.

The recipe itself became a bonding experience for my family. My children, initially hesitant about trying these "healthy" rolls, were pleasantly surprised by their deliciousness. We spent time together in the kitchen, sharing laughter and stories while we worked as a team. The entire process fostered a deeper connection between us, and it created a special memory that we often talk about.

Making these paleo and vegan cinnamon rolls is more than just baking; it’s a ritual, a process that nourishes not only the body but also the soul. The time spent in the kitchen, away from the hustle and bustle of life, allows for self-reflection and quiet contemplation. It's a chance to disconnect from the digital world and reconnect with myself and my family.

Moreover, the pride and satisfaction that come from creating something delicious and healthy from scratch is immeasurable. It's a feeling that transcends the simple act of baking, extending to a deeper sense of accomplishment and self-worth. Knowing that I'm providing my family with nutritious, homemade treats is incredibly rewarding.

So, if you’re a busy mom like me, looking for a healthy and delicious baking project that also serves as a therapeutic escape, I highly recommend trying this recipe. It's a journey of flavor, family connection, and a much-needed respite in the chaos of everyday life. The resulting rolls are a testament to the transformative power of mindful cooking. They are a symbol of my commitment to both my health and my family's well-being, a small act of love in the midst of a busy life.

Beyond the personal satisfaction, these cinnamon rolls have become a regular feature at our weekend brunches. They’re a delightful treat that everyone in my family enjoys, and they're a delicious alternative to store-bought pastries laden with artificial ingredients and refined sugars. The recipe is adaptable too; I've experimented with various nut additions, such as pecans and walnuts, adding a delightful textural contrast.

My journey into the world of paleo and vegan baking has been nothing short of an awakening. It has not only broadened my culinary horizons but has also taught me the importance of appreciating simple ingredients and the immeasurable value of family time. The creation of these cinnamon rolls is more than just baking; it's a celebration of wholesome ingredients, family bonding, and the joy of nurturing both the body and the soul. Each bite is a testament to the power of simple pleasures and the magic that happens when we embrace a healthier way of cooking and living.

From a simple recipe, I've discovered a passion for healthy baking, a source of personal fulfillment, and a treasured connection with my family. The journey, more than the destination, has been the most rewarding aspect of this experience. So, embrace the challenge, savor the process, and enjoy the delicious fruits (or should I say, rolls) of your labor.

Step-by-step

• Start by pouring your nut milk or diluted coconut milk into a small pan, add ½ cup coconut oil and ½ cup cacao butter, and place onto a low heat. Warm the milk until the coconut oil and cacao butter have dissolved. Set aside to cool.
• Next combine your milled chia seeds with 3 tbsp of water. Stir thoroughly and set to one side whilst you prepare the rest of your ingredients. (I mill my chia seeds using the milling blade that came with my Nutribullet but you can buy milled seeds separately.)
• Place your tapioca flour, potato starch, coconut flour, coconut sugar, baking powder, xanthan gum, quick yeast, and vitamin C into the bowl of your food processor. Add your chia egg and pulse a few times. Next start processing and slowly pour your warmed almond milk down the feed tube of your processor. Only pour a little at a time until the dough begins to form a ball. Process for 5 minutes until your dough is smooth and slightly stretchy. It should be slightly tacky to the touch with a minimal amount of dough being left on your fingertips.
• Next melt together ½ cup cacao butter and ½ cup coconut oil in a small pan, on a low heat. Once melted generously brush the bottom of your cast iron dutch oven, and sprinkle over 2-3 tbsp of coconut sugar. Set aside the rest of the mix until needed.
• Stir together your coconut sugar and cinnamon in a small bowl, being sure to press out any lumps with the back of your spoon.
• Lightly dust your work surface with a few tablespoons of tapioca flour and grease your hands with a little coconut oil (this will help prevent the dough from sticking to you). Roll the dough out into a rectangle measuring roughly 13"x8" in size.
• Using a pastry brush, generously brush the dough with your melted cacao butter and coconut oil mix, you should use a large majority of this mixture but reserve a little for later. Sprinkle over the cinnamon sugar evenly, followed by your chopped nuts and raisins. Pour over the rest of your melted coconut oil and cacao butter but leave about 1 tbsp.
• Next begin to tightly roll up your dough from the 13" side, once rolled firmly pinch together the ends to seal. Slice into 7 rolls that are around 1 ½" - 2" in thickness.
• Place cinnamon roll slices close together in your cast iron dutch oven, cover with a very damp tea towel, turn your oven on to 50°C/125°F and place your covered dough into the oven on the bottom to middle shelf. Close the door and let rise until the dough has doubled in size - roughly around 40 minutes. Check your dough every 10 minutes and re-dampen your tea towel if necessary. Do not worry if your dough doesn't rise fully this is part of the joys of Paleo baking!
• Remove from the oven and grease the tops and sides of your cinnamon rolls with any remaining melted coconut oil and cacao butter.
• Cover the top of your dutch oven with your skillet or some tin foil (shiny side up) and bake at 125°C for 10 minutes, then remove the skillet/tin foil and bake at 50°C for a further 10-15 minutes until golden brown and firm. Feel free to baste the cinnamon rolls again with the grease in the dutch oven if needed. Remove from the oven and leave to cool.
• Meanwhile, melt your coconut manna, cacao butter, and coconut oil in a small pan on a low heat until fully melted. Remove from the heat, leave to cool for 5 minutes before adding your lemon juice and maple syrup, stirring thoroughly until fully combined. Once completely cool stir in your lemon essential oil. Pour over half of your glaze onto your cinnamon rolls whilst still slightly warm to the touch, followed by the rest once fully cooled. Top with lemon zest and enjoy!