Grain Free Cinnamon Rolls

9 rolls
45 min

Grain Free Cinnamon Rolls are the perfect addition to your Christmas morning breakfast table. My favorite part about these cinnamon rolls is they are made in one bowl and bake in 30 minutes! These rolls laced throughout with full of flavorful cinnamon and have a sweet coconut vanilla frosting drizzled on top.


I really wanted to make these cinnamon rolls as easy as possible. The majority of roll recipes start by activating yeast and have quite a few steps. I decided to use baking powder and baking soda as the leavening agents so any level of baker could make these and have them turn out super tasty. The cinnamon rolls spread out quite a bit forming almost a bread in the baking pan. Don’t worry, once they bake, the individual rolls come right out of the pan and are full of amazing cinnamon flavor. They may not be as round as the traditional cinnamon roll.


My favorite cinnamon to use is from Sun & Swell Foods, a family owned business based in California. The company sells organic pantry staple items online. Their ground cinnamon is the best deal I have come across for cinnamon-$7 for 6 ounces of organic cinnamon! My other favorite items from Sun & Swell Foods are their dried white mulberries, organic almond butter, and organic coconut oil. Sun & Swell Foods is also a certified B-Corp, give 1% back to the planet and 75% of their packaging is compostable. Even more reason to support this amazing company!

Recipe details

  • 9  rolls
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

For the cinnamon rolls

  • 1 1/4 cup tapioca starch
  • 2 tbsp coconut flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup + 1 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 eggs

For the filling

  • 2 tbsp maple syrup
  • 2 tbsp ground cinnamon

For the coconut frosting

  • the coconut cream from a full-fat can of coconut milk (the thick part on top of the coconut milk)
  • 1/4 vanilla bean, scraped (or 1/2 tsp vanilla extract
  • 2 tbsp maple syrup

Instructions


Preheat the oven to 350 degrees and then place the canned coconut milk in the refrigerator upside down to chill while making the cinnamon rolls. The cream will be used later on for the frosting.
In a medium sized bowl, add the tapioca starch, sifted coconut flour, baking powder, baking soda, and salt and mix well. Add the maple syrup, melted coconut oil, vanilla extract and stir until about half way combined. Then add the two eggs and mix well. The dough will start to become smooth and then will become more firm within a few minutes.
Place the dough on top of a large piece of parchment paper and then lay another piece on top of the dough. Roll the dough to about 1/3 of an inch thick and into a 12 x 10 sheet.Do not roll out too thin or it will stick to the parchment paper. Place the dough on a baking tray and place in the fridge for ten minutes to harden slightly.
While the dough is chilling, combine the filling ingridents in a small bowl and mix until combined. Remove the dough sheet from the fridge. Pour the cinnamon and maple syrup filling mixture onto the sheet of dough and spread out with a pastry brush making sure to get right up to the edge.
Place the cinnamon roll on a baking tray and chill for twenty minutes. Once chilled, unroll from the parchment paper and cut 9 cinnamon rolls. Place in an 8×8 baking pan and place in the preheated oven. Bake for about thirty minutes or until golden brown. While the rolls are baking, mix together the cream from the canned coconut milk (the thick white part), the vanilla and the maple syrup. Once cooled the rolls have cooled, drizzled the coconut vanilla frosting on top and enjoy!

Love Chef Laura
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