Cinnamon Buns - AIP

Prep Time

15 minutes

Prep Notes

You will need a food processor, or high powered blender for this recipe

Cooking Time

20 minutes


4 to 6 buns depending how big your plantain is


1 large almost ripe plantain 

2 tbsp coconut oil - melted

2 tbsp raw honey

1/2 cup tapioca or arrowroot starch

2 tbsp coconut flour

2 tbsp warm water

1/2 tbsp Great Lakes gelatin (or vegagelatin if you prefer non-animal source - but it is not AIP)*

1 tbsp cinnamon

1 tsp apple cider vinegar


Preheat oven to 375F and line a baking sheet with parchment paper, or grease a muffin top baking tin (I use a muffin top baking tin, sprayed with coconut oil)

Peel and roughly chop the plantain and put into food processor, add all the other ingredients and blend until smooth.

Scoop 1/4 cup of dough onto baking sheet/muffin tin, and bake for 20 minutes.  Remove from the oven and let cool slightly before nomming.


These were inspired by these Bacon Herb Biscuits by Alaena Haber from Grazed and Enthused as a guest on the Civilized Caveman blog.  Like so many of my recipes, it starts with someone else's!  

One day I was looking at the plantains in my fruit basket thinking "what can I make with those?  Do I want bacon biscuits, or crackers or... yanno what?  I feel like cinnamon!"  I just loooooooooove cinnamon!  And I haven't had cinnamon rolls since before I was diagnosed with celiac. Walking past Cinn-A-Bon in the mall is torture! So I came up with these.  You could even top them with some coconut butter icing, which is really easy to make, just put some flaked coconut into the food processor until it's creamy, add a bit of honey or even maple syrup would be nice! blend some more, and then spread it on top.  Or eat 'em just as is, like I did.  Try not to eat them all.  Which is rather difficult, because Cinnamon Rolls!  

*edited 10/3/2017 to update the link to the vegan gelatin brands suggestions from Thrive Cuisine.