AIP Cinnamon Raisin Rolls

AIP Cinnamon Raisin Rolls

Everyone who knows me, knows that if I could eat two off limits foods without getting sick they would be pizza and cinnamon rolls. I don’t care how awful I know those giant cinnamon buns at the mall or the airport are for you, I get one whiff of them and I can’t stop thinking about it. They are delicious.

Before going AIP I had found a pretty good recipe for paleo cinnamon rolls that I enjoyed as a treat, but they used almond flour so they are now off the table, pending my almond reintroduction. So, as in love with this little treat as I am, a year of no suitable cinnamon roll substitution has been a challenge. Some may miss coffee or chocolate, I miss cheese and cinnamon rolls.

It was this love (obsession) with the treat that led me to develop this recipe. It utilizes plantains to give it a rollable structure. That being said, the ripe plantain flavor causes this to taste more like a cross between a cinnamon bun and banana bread… not a bad combo! It is not identical to the gooey soft treat of my past, but it is delicious in its own right and will certainly satisfy your craving for a sweet spicy treat!

AIP Cinnamon Rasin RollsAIP Cinnamon Rolls



3 very ripe plantains

1 cup of water

1/3 cup of coconut oil

1 tsp. vanilla extract

2 TBS cinnamon


¼-1/2 cup of honey

½ cup of raisins

1-2 TBS of cinnamon



Preheat oven to 375. Add all ingredients for your dough to food processor. Spread the dough onto sil pat lined baking sheet. Bake for about 20 minutes or until the dough is firm. Remove your dough from the oven and cover the dough with a layer of honey, cinnamon and raisins. Then, cut in thin strips and roll. Either place the rolls into a round pan or place them back on your original baking sheet. Put them back in the over and continue cooking for another 10-15 minutes. Remove from the oven and allow the to cool. For icing, drizzle melted coconut butter or honey over the top. Enjoy!

16 thoughts on “AIP Cinnamon Raisin Rolls

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  2. barbara paquin

    This recipe doesn’t work, the batter is real wet, and when cooked, there’s no way it would roll up as you describe; it is tasty though

    1. Samantha Post author

      I am so sorry your batter was wet. If this happens I would recommend letting it set in the fridge to firm up slightly before trying to roll it up. The moisture level in the plantains will naturally vary.

  3. Marissa

    These are SO making an appearance this Christmas Morning. As it is my first AIP christmas I have been searching for the perfect recipe and this fits the bill! Thank you Samantha1

  4. Breezy

    I just tried to make these and the batter is way too wet. By “very ripe” plantains, I assume we mean very yellow to black, as opposed to green? I recommend that people start with less water and add as needed. I’m out of yellow plantains so I’m going to add part of a green plantain to see if it thickens up the batter.

    Thanks for the recipe! I’m sure when I get it right, they’ll be awesome. 🙂

    1. Samantha Post author

      I am sorry that your dough started out too wet, there can be some variation between plantains occasionally. I’d recommend chilling the dough for a few minutes to help it firm up.

  5. Garoulady

    Do you still have the link to the almond flour based Cinnamon Rolls?? The idea with the plaintans sounds awesome!!

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