Paleo Homemade Caramel Rolls
Indulge in the decadent flavors of these Paleo Homemade Caramel Rolls, a gluten-free and dairy-free twist on a classic favorite. Made with wholesome ingredients like almond flour, coconut sugar, and velvety coconut cream, these rolls are naturally sweetened with a luscious caramel-like spread created from medjool dates. This recipe is packed with nutrient-rich pecans for added crunch and flavor, and the dough is rolled to perfection, ensuring every bite is soft, sticky, and irresistibly delicious. Ready in just an hour, these caramel rolls are ideal for a cozy weekend breakfast or a delightful paleo-friendly dessert. Perfect for those following paleo or grain-free lifestyles, this recipe is a must-try for anyone seeking a wholesome yet indulgent treat!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup tapioca flour
- 0.333 cup coconut sugar
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 2 large eggs
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 0.25 cup full-fat coconut milk
- 0.5 cup pecans, chopped
- 1 cup medjool dates, pitted
- 0.5 cup water
- 1 teaspoon pure vanilla extract
- 0.5 cup coconut cream
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish with coconut oil.
In a mixing bowl, combine almond flour, tapioca flour, coconut sugar, baking soda, and sea salt.
In a separate bowl, whisk together the eggs, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract, and coconut milk until well mixed.
Add the wet ingredients to the dry ingredients and stir to combine into a dough.
Place the dough between two pieces of parchment paper. Roll out the dough into a rectangle approximately 1/4 inch thick.
Spread the chopped pecans evenly over the dough.
In a blender, blend the pitted medjool dates and water until smooth. This will act as the natural caramel spread.
Carefully spread the date mixture over the dough, leaving a 1/2 inch border around the edges.
Starting from one of the short ends, gently roll the dough into a log using the parchment paper to help lift and roll.
Cut the log into 8 equal pieces and place them cut-side-up in the greased baking dish.
In a small saucepan over medium heat, combine the additional 1 teaspoon vanilla extract and coconut cream, stirring until mixed. Pour this coconut cream mixture evenly over the rolls.
Bake the rolls in the preheated oven for 25-30 minutes or until they are golden brown and firm to the touch.
Allow the rolls to cool for a few minutes before serving, letting the natural caramel sauce thicken slightly.
Serve the caramel rolls warm and enjoy!
Nutrition Facts
Calories |
3907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 430.1 g | 156% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 314.4 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 692 mg | 53% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2337 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
