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Cinnamon Roll Pullaparts Made with Almond Flour (Paleo, GAPS)

Home » GAPS Diet » GAPS Recipes » breakfast » Cinnamon Roll Pullaparts Made with Almond Flour (Paleo, GAPS)
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Cinnamon Roll Pullapart Breakfast

Of all the food traditions around the holidays, this one might be my favorite (with Key Lime pie for birthdays being a strong runner up).  Christmas morning with pullapart bread made the wait to open presents worthwhile.  While growing up our rolls came from a can, this paleoified version uses a batter made from almond flour and really doesn’t take much more time to mix up, and it won’t give sensitive people a stomach ache.

Use a cookie scoop to quickly make perfect pullapart-sized dough balls.

Cinnamon Roll Pullaparts Made with Almond Flour (Paleo, GAPS)

Course: Breakfast
Cuisine: GAPS, Paleo, SCD
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 -8
Author: Cara Comini
Almond flour dough with a honey-butter caramel glaze is the perfect special holiday breakfast.
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Ingredients

  • Topping :
  • ½ cup butter
  • ½ cup honey
  • ¾ cup chopped pecans
  • Dough:
  • ¼ cup butter melted
  • ¼ cup honey
  • 3 eggs
  • ¼ teaspoon salt
  • 3 cups almond flour
  • 1-2 tablespoons cinnamon to taste
  • Butter to grease pan

Instructions

  1. Use butter to grease a 9 inch round cake pan and line the bottom of it with parchment paper.
  2. In a small saucepan, melt butter and honey, and then bring it to a boil over medium heat.
  3. Let it boil for 5 minutes, until it turns into caramel.
  4. Pour mixture into the greased pan and sprinkle it with pecans.
  5. Combine dough ingredients in a medium-sized bowl. The dough should become stiff.
  6. Drop heaping tablespoons of it onto the hot caramel and pecans and sprinkle with cinnamon. Flatten each roll slightly.
  7. Bake rolls at 325 degrees Fahrenheit for 30 minutes. Toothpick inserted into a roll should come out clean, and the center of the rolls should seem firm.
  8. Loosen the edges of the dough with a spatula then invert the cake pan onto a serving plate.

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← Honey-Cocoa Roasted Almonds (GAPS, Paleo) Zesty Lime Custard with Whipped Coconut Cream Topping →

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

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Reader Interactions

Comments

  1. Barbara

    December 15, 2016 at 12:57 pm

    Looks yummy! Do you think this would be okay subbing coconut oil for the butter? Thank you!

    Reply
  2. YB

    December 15, 2016 at 4:57 pm

    Have anyone try making this with coconut oil instead of butter?

    Reply
    • Health Home and Happiness

      December 18, 2016 at 8:19 pm

      It seem we have a few people asking! To grease the pans or make the topping I would think it would be okay but Im not certain about the dough. If someone has tried it maybe they will comment! Otherwise I might try these which don’t call for butter: https://healthhomeandhappiness.com/cinnamon-roll-almond-flour-muffins.html

      Reply
  3. M. J.

    December 19, 2016 at 10:04 pm

    4 stars
    A few cautions about this recipe, acknowledging that the issues i had with it could be with the cook herself.

    I wonder if a half cup of butter and honey is too much. I say this because I decided to use a springform pan, thinking it would make it easier to turn the finished product onto a plate. Cara said to use a cake pan. I should have listened: A good portion of the topping is now cementing itself on the bottom of my oven.

    That leads to a second issue I had. I boiled the butter and honey for a good 5 minutes over medium heat, found it still quite runny (so what does “caramel” mean, exactly?), and boiled it some more. It didn’t turn into sugar as I feared, but it also never thickened into what I would call “caramel,” even as I cooled it some before pouring it into the pan. So it’s either the amounts of honey/butter or the fact that I wasn’t able to get it to thicken enough that was part of the problem (besides my springform genius). Had I baked it in a cake pan as the recipe says to do, my oven might have stayed clean. It’s still very sweet and gooey, but I’ll likely cut the portions of my costly pastured butter and raw honey if I try it again,

    Reply
    • Cara

      December 20, 2016 at 6:57 am

      Hi MJ, thanks for sharing your experiences.

      Yes, absolutely do not use a springform pan, it will make a mess. Cake pan, pie dish, even a casserole dish would all work well.

      The honey and butter continues to turn to caramel during the baking process, and it will adhere to the bread as it bakes. Because of this, it’s also important to flip it over when it’s still hot, so the honey/butter thickens over the bread, not in the pan.

      You could cut the honey/butter mixture in half if you’d prefer- it is gooey, it’s a treat meal for sure :)

      Reply
  4. Richelle

    December 22, 2016 at 9:53 pm

    Can someone tell me if they’ve used ghee successfully in place of butter in this particular recipe?
    Thank you.

    Reply
    • Cara

      December 24, 2016 at 11:42 am

      Ghee would work just fine :)

      Reply
  5. Cindy

    December 24, 2016 at 5:51 pm

    I’m making this for Christmas morning. Does anyone know if it will be disastrous not to have parchment paper? I live in a country where it’s not sold and ran out today. I do have waxed paper, but I don’t really want to try that!

    Reply
    • Cara

      December 24, 2016 at 6:42 pm

      I think it’ll be okay without it :) I wouldn’t do waxed paper, and I would grease it well.

      Reply
  6. Lauren

    December 17, 2018 at 7:40 pm

    I would like to make these for Christmas morning. Do you think I could prepare them the day before, but wait to bake them until the morning? They look so yummy! Thanks!

    Reply
    • Cara

      December 18, 2018 at 7:48 am

      I think you could! I haven’t tried it – if you do can you let us know?

      Reply

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