Cinnamon Roll Dutch Baby
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When I was first introduced to the idea of a grain-free Dutch baby, I immediately fell in love. It quickly became my new favorite morning treat for special occasions. So of course it was only a matter of time before I combined it with my OLD favorite morning treat for special occasions: cinnamon rolls! This Cinnamon Roll Dutch Baby is delicious and decadent and exactly what I want if my partner decides to bring me breakfast in bed on my birthday. Are you reading, babe? For a more Paleo-friendly experience, swap the glaze for a honey drizzle and omit the oil and sugar from the swirl. It’ll still be delicious. If you eat dairy, feel free to use butter in the swirl instead of coconut oil and milk instead of coconut milk in the Dutch baby and the glaze.
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Cinnamon Roll Dutch Baby
Equipment
Ingredients
Dutch Baby
- 3 tablespoons arrowroot powder
- 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 4 large eggs beaten
- 1/4 cup coconut milk
- 1/4 cup water
- 3 tablespoons coconut oil
Cinnamon Swirl
- 1/4 cup coconut oil
- 1/4 cup pure cane sugar
- 1 1/2 teaspoon ground cinnamon
- 1 tablespoon blackstrap molasses
Glaze
- 1 cup powdered sugar
- 2 tablespoons coconut milk
Instructions
- Preheat the oven to 450 degrees F and place an oven-safe skillet inside as it heats up.
- In a mixing bowl, combine the arrowroot, coconut, and salt, then stir in the eggs, milk, and water and mix until smooth.
- Make the cinnamon swirl by mixing the ingredients together and then transferring them to a piping bag or a plastic bag with one corner cut out.
- With an oven mitt, remove the pan from the oven and coat with oil. Pour in the batter, pipe a cinnamon swirl in it, then bake for 25 minutes.
- Make the glaze by mixing the powdered sugar and coconut milk together, adding more milk if needed to thin the sugar to a nice glaze.
- When the dutch baby is golden brown, remove from oven and drizzle with the glaze to serve.