Now that the busy semester at school is over, I can finally feel relaxed and enjoy my summer — and with that, some of my favorite things that I love to do.

Living in the South, we have beautiful (though sometimes really hot) weather. The good thing about that is it lends so many opportunities for outdoor activities. One of those activities is going to local farmers markets to find the freshest ingredients and give back to the local farmers—and the live music is a plus, too.

Regardless of where you live, there is always a way to find local ingredients and give back to your community, whether you live down on the Gulf Coast or all the way up the East.

With all of the fresh veggies (and even farm-raised meats) that are accessible to me, one could only imagine all of the cooking that goes on at my house over the summer. I love having the down time to try new and exotic things. And one thing that I’ve been really into this summer is Paleo sweets and desserts.

No, I don’t strictly eat Paleo, or any diet whatsoever, but I do like to have a balanced diet. I don’t consume much sugar, I eat all sorts of veggies and protein and try to eat a balanced amount of carbs (warm homemade bread is so good though, right??!!).

One recipe that I’ve made recently is for these warm, sticky, gooey Paleo cinnamon rolls. Y’all: these are something else and SUPER easy to make. (so much so that I had to share)

Paleo Cinnamon Rolls


For The rolls

  • 2 tbsp coconut oil, melted
  • 1 egg
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 ½ cups almond flour *
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • pinch of salt

*if you can find almond flour in the grocery store all you have to do is buy raw almonds and put them in a food processor until that are ground to a flour like consistency

The filling

  • 1 tbsp cinnamon
  • honey for drizzling
  • ¼ cup pitted Mejool dates (any kind will do though) finely chopped
  • ¼ cup walnuts, finely chopped (pecans would work too)

The Glaze

  • 2 tbsp honey
  • 2 tbsp coconut cream
  • pinch of cinnamon


1. Whisk together the coconut oil, egg, honey and vanilla in a medium bowl. Add the almond flour, coconut flour and baking soda and salt. Stir well to combine.

2. Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll the dough out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the chopped walnuts and dates.

3. Use the wax paper to roll the dough into a log. Place the log in the freezer to harden about 15-20 min.

4. Preheat the oven to 325 and slice the log into individual pieces, about 9-10 rolls. Place onto a baking sheet (I took a little bit of the coconut oil to grease the pan). Bake for 10-12 minutes or until golden brown.

5. While the rolls are in the oven you can make the glaze. Stir together honey, coconut cream, and cinnamon. Once the rolls are golden they can be removed from the oven and drizzled with the glaze.

They are best served warm!

I loved making an eating these cinnamon rolls. The best things about them are that they aren’t overly sweet and you don’t have to feel so guilty eating them, because they are actually somewhat healthy! Enjoy! 🙂 

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About The Author

Jessica is a Senior at Mississippi State University, major in Kinesiology with a concentration in Clinical Exercise Physiology. She is a dancer but you can know mostly see her in a Crossfit gym instead of a studio and holding a barbell instead of a barre. You will hear her talking about food or cooking it. You can check her out at .

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