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

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


  • 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.