PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS

PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS

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PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS

PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS

Who would think you could enjoy cinnamon buns that are actually healthy.  That’s one of the benefits of the Paleo Whole30 lifestyle.

 

My husband once told me that cinnamon buns were a bit of an addiction for him.  He said that one bun is simply not enough.  In hearing this I thought I would surprise him with Paleo Whole30 cinnamon buns.

 

For the filling, I use date paste, cinnamon, and pecan pieces.  You can use raisins instead of using both nuts and raisins.  Add whatever you think will be tasty.  The icing is made with refined coconut oil.  Refined coconut oil doesn’t have any taste at all.  Its neutral taste, rather than a coconut flavour, works best for this dessert.

 

I made the dough with FRESH DOH Grain and Gluten-Free Fresh Pasta Dough mix.  The mix is perfect for making desserts, as well as pasta and noodles.

 

RECIPE NUTRITIONAL VALUE:  One cup of date paste is equal in sweetness to one cup of brown sugar.  But it’s so much healthier!  The paste is super easy to make and highly nutritious.  While it is very sweet, date paste is considered low glycemic due to the fiber in the fruit.   The date’s fiber slows digestion and may help prevent blood sugar levels from spiking too high after eating.  Dates are also higher in polyphenols than any of the most commonly consumed fruits and vegetables. Polyphenols neutralize free radicals, helping to reduce the damage caused by inflammation.   Inflammation is directly associated with heart disease, diabetes, arthritis, Alzheimer’s, and a list of autoimmune diseases.  Dates are considered a good source of various vitamins and minerals, and fiber and contain calcium, iron, phosphorus, potassium, magnesium, and zinc.

 

RECIPE TASTE PROFILE:  The predominant taste sensations of these cinnamon buns are sweetness and fattiness. 

 

DIRTY-BIRDY WINE PARTNER: (For those maintaining a Paleo Whole30 lifestyle):  With these cinnamon buns being very sweet, you’ll need a wine with more sweetness.  Consider Tawny Port. 

 

RECIPE: 

This recipe used FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix.  The DOH mix is available right here at our FRESH DOH SHOP.  Just click the shop link below:

FRESH DOH GRAIN AND GLUTEN FREE FRESH PASTA DOUGH MIX
FRESH DOH GRAIN AND GLUTEN FREE FRESH PASTA DOUGH MIX

To purchase DOH in our shop click the link below:

https://freshdoh.com/fresh-doh-shop 

PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS
Using a mixer, place DOH and other ingredients into bowl. Mix until it forms a wet DOH.

 

PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS
Using a rubber spatula, pull DOH together into a ball. Refrigerate to firm up DOH for easier rolling.

 

PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS
Combine all filling ingredients together and fold them together. Set in refrigerator until needed.

 

PALEO WHOLE30 DATE PASTE
Place all icing ingredients in a bowl. Using a hand mixer, whip together.

 

PALEO WHOLE30 DATE PASTE
Remove DOH from the refrigerator. Beginning with the long side of the. DOH (10”), begin to roll up the DOH. Use the parchment paper to help you roll the DOH over as it is sticky. Keep using the parchment to roll until into a sausage. Using your hands fix the roll so it is cylindrical.
Once rolled, gently seal the end and chill the DOH roll in the freezer for another 10-15 minutes to stiffen. Line a baking sheet with parchment paper. Remove DOH roll from the freezer. Slice a smidgen off each end to make straight. Then cut the roll into ½ inch pieces. Makes about 12.

 

PALEO WHOLE30 DATE PASTE
Bake in the middle rack of the preheated oven for 20 to 25 minutes or until just done and beginning to brown on top. When done remove from heat. Let cool.

 

PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS
Let cool.

 

PALEO WHOLE30 MELT-IN-YOUR-MOUTH CINNAMON BUNS
Spread generously with icing and sprinkle with toasted coconut.

 

 

 

  • Author: PALEO WHOLE30 with SHARI MAC
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
  • Yield: 12 buns 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free
Scale

Ingredients

DOH

1 package of FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix

1 tablespoon Gluten Free baking powder

1 cup grass-fed butter melted, or ghee, or coconut oil, or plant-based butter

2 teaspoon apple cider vinegar

2 large eggs

 

Filling:

1 cup date paste*

2 to 3 teaspoons cinnamon (or to taste)

1/2 cup walnut pieces (or ½ cup raisins)

For the date-paste recipe click the link below:

PALEO WHOLE30 DATE PASTE 

Icing:

2 cups refined coconut oil, softened but solid***

2/3 cup plus 2 tablespoons tapioca flour

1/2 cup raw honey or maple syrup (for Paleo only)

2 teaspoons vanilla extract or maple extract

1/2 cup toasted coconut (for garnish, optional)*

*Put a 1/2 cup of unsweetened shredded coconut in Magic Bullet or blender and blend until it becomes a fine dusty crumble (looking like icing sugar).

Instructions

In the bowl of a mixer combine FRESH DOH mix with baking powder, butter, and apple cider vinegar.  Mix. The dough will be wet due to the butter.  Using a spatula pull the DOH together into a ball.  Refrigerate for about 30 minutes. 

 

Meanwhile preheat the oven to 350 F and make filling and icing. Make filling.  In a bowl combine date paste, cinnamon, walnut pieces (or raisins).  Set aside. 

 

Make icing.  In a bowl combine all ingredients.  Using a hand mixer, mix until creamy.  Set aside.

 

Remove DOH from the refrigerator.  Place DOH ball on a large piece of parchment paper.  Using the flat side of a long knife or pastry cutter, shape the ball into a rectangle.  Place another piece of parchment on top of the DOH.  Carefully roll out the rectangle to 10” X 7” sheet of DOH.  You can flip the parchment to the other side once or twice which helps to make rolling easier.  Lift top parchment paper.  Spread filling over whole DOH.   Set DOH with filling in the refrigerator to get firm for about another half hour.

 

Remove DOH from the refrigerator.  Beginning with the long side of the. DOH (10”), begin to roll up the DOH.  Use the parchment paper to help you roll the DOH over as it is sticky.  Keep using the parchment to roll until into a sausage.  Using your hands fix the roll so it is cylindrical.

 

Once rolled, gently seal the end and chill the DOH roll in the freezer for another 10-15 minutes to stiffen.  Line a baking sheet with parchment paper.  Remove DOH roll from the freezer.  Slice a smidgen off each end to make straight.  Then cut the roll into ½ inch pieces.  Makes about 12.   

 

Bake in the middle rack of the preheated oven for 20 to 25 minutes or until just done and beginning to brown on top.  When done remove from heat.  Let cool.  Coat each piece generously with icing on top and over the sides. 

 

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