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.


  • 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


  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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