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)
Almond flour dough with a honey-butter caramel glaze is the perfect special holiday breakfast.
PrintIngredients
- 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
- Use butter to grease a 9 inch round cake pan and line the bottom of it with parchment paper.
- In a small saucepan, melt butter and honey, and then bring it to a boil over medium heat.
- Let it boil for 5 minutes, until it turns into caramel.
- Pour mixture into the greased pan and sprinkle it with pecans.
- Combine dough ingredients in a medium-sized bowl. The dough should become stiff.
- Drop heaping tablespoons of it onto the hot caramel and pecans and sprinkle with cinnamon. Flatten each roll slightly.
- 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.
- Loosen the edges of the dough with a spatula then invert the cake pan onto a serving plate.
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Review: The Freedom Journal, A Journal for Goal-Oriented People
Looks yummy! Do you think this would be okay subbing coconut oil for the butter? Thank you!
Have anyone try making this with coconut oil instead of butter?
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
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,
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 :)
Can someone tell me if they’ve used ghee successfully in place of butter in this particular recipe?
Thank you.
Ghee would work just fine :)
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!
I think it’ll be okay without it :) I wouldn’t do waxed paper, and I would grease it well.
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!
I think you could! I haven’t tried it – if you do can you let us know?