the little big spoon

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Grain Free Cinnamon Buns

Grain Free Cinnamon Buns

Cinnamon-y, buttery, perfect swirl of sweetness and crunch. These grain free cinnabuns will be gone before a blink of an eye. So double the recipe and hide some for yourself!

Do you remember the mall store front “Cinnabon.” I think it still may exist? Man, I remember heading to the mall on after school on an Early Thursday and split one of these suckers with my sister. Then head to Abercrombie & Fitch and try on some hip huggers. So yea, long gone are those days. Floury, sugar high, sticky icky fingers from Cinnabon.

Now I am over here in my kitchen thinking and googling if it’s possible. Can I make a cinnamon bun that is IBD-AID friendly, and still resembles that gooeyness from our childhood? Welp, I think I nailed it. They are more of a cinnamon roll, than a bun, but hey, close enough. Try these little ladies and let me know what you think, will ya?

Okay, this cinnamon roll recipe is brought to with help by Paleo Grubs blog. Paleo Grubs mentions that this takes a bit of time to prepare, and I would agree. Nothing tedious, but you just have to let the dough sit in the fridge/freezer a bit to stiffen up.

The cashew creme frosting is made by yours truly <3

the little big spoon cinnamon rolls

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For the cinnamon rolls

You’ll need …

  • 2 tbsp coconut oil, melted

  • 1 egg

  • 1 tbsp local raw honey

  • 1 tsp pure vanilla extract

  • 1 1/2 cups almond flour

  • 1 tbsp coconut flour

  • 1 tsp pure baking soda

  • Pinch of organic sea salt

For the filling

  • 1 Tbsp melted butter, plus more for spreading on top of the rolls

  • 1 Tbsp local raw honey

  • 1 Tbsp organic cinnamon, plus more for sprinkling on top of the rolls

  • 1/4 c pitted organic Medjool dates, finely chopped

  • 1/8 c organic walnuts or almonds or both, finely chopped

  • 1/8 c of chopped oats (or ditch the oats and use 1/4 of just the walnuts)


For the cashew cream frosting *Soak cashews prior to baking*

You’ll need …

  • 1 c raw organic cashews soaked in cinnamon infused water for 2+ hours

  • 1/4 c water, plus a little extra

  • Pure maple syrup or honey to sweetness liking - I used ~3 Tbsp

  • 1/2 tsp pure vanilla extract

  • Dash of cinnamon

What to do…

  1. Preheat the oven to 310* f.

  2. Whisk together the wet ingredients in a medium bowl: coconut oil, egg, honey, and vanilla extract.

  3. With a wooden spoon or silicone spatula, add in the almond flour, coconut flour, baking soda, and salt. Stir well to form a loose dough ball.

  4. Dump the dough ball onto parchment paper. Place another piece of parchment over the dough ball and begin to roll out the dough with a rolling pin, forming it into a rectangle.

  5. The dough is very forgiving so feel free to help the rolling pin by using your hands to shape the dough into a rectangle.

  6. Remove the top sheet of wax paper. Brush the dough with the honey butter.

  7. Mix the dates, walnuts, oats and cinnamon in a small bowl. Sprinkle the mixture on top of the honey butter.

  8. With the help of the parchment paper, if necessary, use it to help roll a tight dough log.

  9. Place the log in the freezer to harden for 15 minutes or in the fridge for 30 minutes.

  10. Slice the log into individual pieces, 8-10 rolls depending on the desired thickness.

  11. Place pieces onto a parchment paper lines baking sheet. Brush butter and sprinkle honey on the tops of each piece.

  12. Place tinfoil on top of the rolls and bake for 8 minutes. Then bake additional 2-4 minutes without tin foil. *Note: the bottoms will brown quicker than the top.

While the rolls bake, prepare the cashew creme filling…

  1. In a high speed blender, like my Vitamix, add in all ingredients and begin to blend on low.

  2. Continuously increase the speed, using a tamper to continue to mix the ingredients into each other. If you need to stop and push the sides down, that’s ok.

  3. If the creme isn’t creamy enough for you, add water a bit at a time.

  4. Place in a bowl, ready to spread when the rolls come out of the oven.



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