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.
How to make grain free cinnamon rolls
- The first step in making these cinnamon rolls is mixing all the ingredients together. The dry ingredients are added to the wet forming a smooth dough.
- The dough is rolled out between two pieces of parchment paper and then cooled for about 20 minutes. After chilling, a cinnamon and maple syrup filling is spread out on top of the dough. The cinnamon roll is then rolled, cut and placed in an 8x8 baking pan to bake for 30 minutes.
- Once baked, the rolls are cooled and then a simple frosting made of coconut cream, vanilla and maple syrup is poured on top.
A couple notes about grain free cinnamon rolls
Can I make them ahead of time?
YES! I made the recipe and placed the entire roll in the freezer overnight. The next morning, I took the roll out, thawed a bit, cut into the cinnamon rolls and baked. They turned out perfect! This would be great idea to make on Christmas Eve and have for Christmas morning brunch.
Buying high quality cinnamon
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!
Interested in more tasty breakfast recipes? Make sure to check out this Paleo Apple Dutch Baby, Lemon Poppyseed Pancakes and Avocado & Cacao Smoothie
Grain Free Cinnamon Rolls
Ingredients
For the cinnamon rolls
- 1 ¼ cup tapioca starch
- 2 tbsp coconut flour, sifted
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup + 1 tbsp coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ 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)
- ¼ vanilla bean, scraped (or ½ 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 slightly runny and then will be 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 ⅓ 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.
- Once the filling is spread out over the dough, start on one edge and gently roll the dough. If the dough sticks to the parchment paper, use a butter knife to peel off. Don't worry about making the roll pretty-it will bake and any rips will be hidden. Keep rolling until you form a long sinnamon roll log. Place the log on the baking tray and chill for twenty minutes. Firming up the dough in the fridge will help you cut it into rolls.
- After it has chilled, unroll from the parchment paper and cut 9 cinnamon rolls. Place in an 8x8 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 the rolls have cooled, drizzle with the coconut vanilla frosting and enjoy!
Updated on 12/24/2020
Cinnamon rolls are one of my favorites and I haven't had them in years because of dietary restrictions. I love this recipe! I replaced the eggs with flax eggs and it was still delicious.
Happy to hear they turned out well with flax eggs!