Paleo Skillet Cinnamon Rolls

These Paleo Skillet Cinnamon Rolls will become your go-to weekend breakfast.

They’re perfect for holidays, family brunch gatherings, and random lazy Sunday mornings. They couldn’t be easier to throw together and, I’m telling you, you’ll want to eat the glaze with a spoon.

For the glaze I’m giving you two recipes – one that is strict paleo made with coconut cream and one that is more Primal that includes butter. Do what you will with that, but they’re both delicious!

Cooking these cinnamon rolls in a cast iron skillet gives the exterior a little bit of a crunch with the inside remaining nice and pillowy. For a recipe that has a lot of tapioca starch I promise these aren’t gummy. They’re soft and fluffy and overall have a great texture.

After mixing up the dough you’ll want to chill it in the refrigerator for a few minutes to let it set up so you can easily roll it out without it breaking. For the filling, I went with a cinnamon, walnut, and date mixture. I love how the dates give a sticky sweetness to the cinnamon rolls. The dates also help the center to be super gooey without the addition of tons of butter if you are dairy-free.

If you don’t have a cast iron skillet, no worries. Feel free to pop the rolls into a regular baking dish, no harm done.

Paleo Skillet Cinnamon Rolls

Prep: 45 minutes (includes chilling time)

Cook: 30 minutes

Total Time: 1:15

Yields: 16


  • 1 ¼ cup tapioca starch
  • ¾ cup coconut flour
  • ¾ cup almond flour
  • ½ cup coconut oil, melted
  • ½ cup almond milk
  • 2 tablespoons maple syrup
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Half a teaspoon salt


  • 2 tablespoons cinnamon
  • 8 medjool dates
  • ⅔ cup walnuts

Glaze #1:

  • ¼ cup coconut cream
  • 2 tablespoons maple syrup
  • Pinch cinnamon

Glaze #2:

  • ¼ cup butter
  • ½ cup powdered coconut sugar or powdered Swerve
  • 1 teaspoon vanilla
  • Pinch cinnamon


  1. Preheat oven to 350° F.
  2. Mix together all dough ingredients in a large bowl until a dough forms. Chill for 30 minutes. Divide the dough into two balls, and roll out each piece into a ¼” thick rectangle between two sheets of parchment.
  3. Mix together the filling ingredients and divide between the dough. Sprinkle the filling across the top, leaving an inch border.
  4. Use the parchment paper to help you roll the dough into a log, starting at the skinny end of the rectangle. Once rolled, cut into 2” pieces and arrange in the cast iron skillet.
  5. Transfer to oven and bake 25-30 minutes until golden.
  6. Heat the glaze ingredients in a small pot over low heat, just until combined. Pour over the hot cinnamon rolls and serve.

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