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+ servings

Cinnamon Rolls (Gluten Free, and Dairy Free)

Recipe has been updated in February 2025 with optional instant yeast. You can use without but they are so much fluffier with.
Using tapioca and psyllium husk in addition to optional yeast to create a fluffier texture, these are the real deal.
Feel free to use butter instead of coconut oil if you are not avoiding dairy.
Prep Time 30 minutes
Cook Time 25 minutes
Servings 9

Ingredients
  

  • 2.5 C Almond Flour
  • 2 1/4* C Tapioca or arrowroot starch, (plus a few tbsp for rolling dough)
  • 1/4 C Coconut flour
  • 1 tbsp psyllium husk powder
  • 1 tbsp Baking Powder
  • 1 packet 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. If dough is still too sticky, add another few tbsp tapioca starch until you can handle it.

    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!

      Author: Ali Jenkins
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