Cinnamon Rolls (Grain Free & Dairy Free)
The Fluffiest Grain-Free Cinnamon Rolls You’ll Ever Have!
If you thought going grain-free meant giving up soft, pillowy cinnamon rolls, think again! These grain-free cinnamon rolls are unbelievably light, fluffy, and packed with warm cinnamon-sugar goodness. They have the perfect balance of tender dough, gooey cinnamon filling, and a sweet, creamy glaze: all without grains, gluten, or dairy.
What makes these rolls stand out? A carefully crafted dough that bakes up soft and airy, plus a rich cinnamon filling that caramelizes beautifully in the oven. And let’s not forget the glaze— it seeps into every swirl, making these rolls completely irresistible.
Whether you’re re making them for a weekend breakfast, holiday brunch, or special treat, these cinnamon rolls will have everyone coming back for more. They’re easy to make, free from refined sugars, and taste just as good (if not better!) than traditional cinnamon rolls.
Get ready to sink your teeth into the fluffiest grain-free cinnamon rolls ever!
With a little prep time, and patience, you will have these delicious rolls! Using a combination of grain free flours to make the perfect blend, plus psyllium husk and a little instant yeast to help bind the dough and make the perfect bread like texture.
These cinnamon rolls offer a healthier alternative to the classic cinnamon roll. Made with wholesome ingredients, they allow you to indulge in the comforting flavors of cinnamon and sweetness without compromising your dietary preferences.
These cinnamon rolls use alternative flours plus instant yeast to achieve a fluffy roll: The dough is made with a combination of almond flour, coconut flour, and tapioca flour, providing a grain-free base.
To enhance the cinnamon flavor, a mixture of cinnamon and coconut sugar is generously sprinkled over the dough. Then sliced into strips and rolled one by one. Once baked, these cinnamon rolls develop a tender and slightly fluffy texture, reminiscent of a traditional cinnamon roll. The combination of cinnamon and coconut sugar is amazing, making each bite a guilt-free pleasure.
Plus, with the added instant yeast they have almost the exact same texture as their gluten -based counterparts, with very little rise time! they offer a delicious and healthier alternative. They are perfect for those following a grain free or even gluten-free lifestyle.
Whether you're craving a comforting breakfast or a sweet treat, these fluffy cinnamon rolls are a satisfying option. So go ahead, indulge in the flavors of cinnamon and sweetness, guilt-free, with these delicious cinnamon rolls.
How to prep the dough:
- we boil the wet ingredients minus the eggs, then add in the dry ingredients just like you would a choux pastry. This helps allow the tapioca starch to form a more bread like texture.
- After you add the dry ingredients, and combine to form a dough, you let cool and add egg and egg yolks, plus the instant yeast & extra tapioca starch as necessary.
- let dough sit for an hour to absorb yeast. Roll out dough and brush with refined liquid coconut oil, then spread the filling all over. Cut into 7-8 strips and roll each individually— this makes it prettier and easy!!
Cinnamon Rolls (Gluten Free, and Dairy Free)
Ingredients
- 2.5 C Almond Flour
- 2 1/4 C Tapioca or arrowroot starch
- 1/4 C Coconut flour
- 1 tbsp psyllium husk powder
- 1 tbsp Baking Powder
- 1.5 Tep instant yeast (optional but highly recommended!!)
- 1/2 C Maple, raw cane or coconut sugar
- 1/4 C Refined Coconut oil or butter , Measured in liquid form, room temp (may sub with butter)
- 1 C coconut milk
- 1 tbsp Apple Cider Vinegar or Lemon juice
- 1 Egg, plus 1 egg yolk
Filling
- 2/3 C coconut or maple sugar, (sub with brown sugar)
- 2 tsp cinnamon
- 1/4 C coconut oil : measured solid, (may substitute with butter)
Frosting
- 1/4 C full fat coconut milk
- 1 C powdered sugar
Instructions
Directions:
Prepare the Dough:
- Preheat oven to 350°F (175°C).
- In a large bowl combine almond flour, tapioca starch, coconut flour, baking powder, and sea salt.
- In a saucepan, combine 1 cup coconut milk, 1 tbsp apple cider vinegar, ½ cup coconut sugar, and ¼ cup refined coconut oil. Heat gently until the oil melts and the mixture is at comes to a boil. Remove from heat
- Immediately add the dry ingredients to the still warm wet mixture and stir vigorously until a thick dough forms.
- Let fully cool, then gently mix in 1 egg + 1 egg yolk. If dough is sticky add a few more tbsp tapioca starch. If using instant yeast, stir and knead it in now. If using yeast, let dough sit covered in a bowl for an hour and the dough will rise.
Roll Out the Dough:
- Sprinkle tapioca starch on a sheet of parchment paper.
- Roll the dough into a large rectangle, about 9x12 inches and ¼ inch thick.
Add the Filling:
- Brush with liquid coocojur oil or butter first if desired, then spread the filling over the entire surface of the rectangle.
Cut and Roll:
- Using a pizza cutter, slice the dough rectangle into 7 long strips.
- Roll each strip into a swirl, starting at one end and rolling tightly.
- Place the rolls seam-side down into a parchment-lined 8-inch baking dish.
Bake:
- Bake for 25 minutes, or until the rolls are golden brown and cooked through.
Prepare the Glaze:
- In a bowl, mix coconut milk, cup powdered and 2-3 tbsp coconut milk until smooth.
Glaze and Serve:
- Allow rolls to cool slightly, then spread the glaze over the top.
Serve warm and enjoy!
