These Grain Free Everything Cinnamon Rolls are pure comfort food! They bring back all your classic flavors: cinnamon, sugar and a warm dough wrapped in a sweet silky glaze. Finally, delicious rolls without the backlash effects of gluten, grains and dairy.
These are a rare and special treat for anyone on a grain free diet! The best thing is, they are made with my Grain Free Everything Dough. You can make pizza, empanadas, pita bread and cinnamon rolls with this dough! (Scroll down below for recipes)
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HOW TO MAKE GRAIN FREE EVERYTHING CINNAMON ROLLS
You will Need:
- 1 Batch Grain Free Everything Dough
- blanched almond flour, this is finely ground and great for baking
- tapioca flour
- potato starch
- xanthan gum, this one is grain-free, no corn
- salt, I like buying this in bulk for baking
- egg white, from 1 large egg
- organic shortening (best tasting) plus more for cinnamon sugar mixture
- warm water
- honey
- active dry yeast, be sure to store yeast in a sealed container in the fridge
- coconut sugar
- ground cinnamon
- maple syrup, plus more for glaze
- vanilla
- coconut cream for orange coconut cream glaze
- zest of orange for orange coconut cream glaze
- Organic Powdered Confectioners Sugar for classic icing (grain free)
The first thing you want to do is make a batch of Grain Free Everything Dough. Cover your dough with a towel while you make your cinnamon sugar mixture.
Next, lay some parchment paper on your surface and dust with tapioca flour. Roll out your dough into a large 10 by 12 inch rectangle.
Spread your cinnamon sugar mixture over your dough and roll into a log. Use your parchment paper to roll dough over itself as in the photo above.
Once it is into a log, slice into 7-8 rolls. Do not cut too thick or the center will be raw. I have tested this recipe at least 8 times and this is the only quirk, don’t cut too thick, trust me!
Grease your baking tray with shortening and lay your cinnamon rolls cut side up.
Bake in a 375 degree oven for 20 minutes or until edges are golden brown.
While the cinnamon rolls are baking, make your glaze. I tested several different glaze recipes and my favorite is an Orange Coconut Cream glaze made with coconut cream, maple syrup and orange zest. If you want a classic icing, like my husband/kids prefer, then use Organic Powdered Confectioners Sugar which is made with sugar and tapioca starch.
I have included two dairy free/grain free icing recipes below with a few links to popular icings for those of you that do not have any dairy allergies and want a classic cream cheese icing. Let me know in the comments below how you liked this recipe!
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Check out these Grain Free Recipes Made w/Everything Dough:
Grain Free Everything Empanadas
Grain Free Everything Cinnamon Rolls
- Total Time: 45 minutes
- Yield: 7-8 1x
Description
Grain Free Everything Cinnamon Rolls made with Grain Free Everything Dough. These delicious cinnamon rolls are the ultimate comfort food! Completely grain free, gluten free and dairy free. Stuffed with cinnamon, coconut sugar and maple syrup for a healthier version. Check out the new and improved Grain Free Everything Dough 2.0 with many new recipes!
Ingredients
- 1 Batch Grain Free Everything Dough
- 2–3 Tablespoons tapioca flour for rolling
- 3 Tablespoons palm shortening plus 1/2 teaspoon for greasing pan
- 3 Tablespoons coconut sugar
- 1 Tablespoon ground cinnamon
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees
- In a small bowl, mix together shortening, coconut sugar, cinnamon, maple syrup and vanilla. Set aside.
- Place a sheet of parchment paper on counter or large cutting board.
- Dust surface and rolling pin with tapioca flour.
- Roll dough into a 10 by 12 inch rectangle.
- Spread cinnamon sugar mixture onto dough with a spatula.
- Roll dough into a log. (See photo above)
- Slice into 7-8 pieces. Do not cut too thick so center cooks properly.
- Grease a baking dish with shortening, place cinnamon rolls, cut side up and bake uncovered for 20 minutes.
- Top with desired glaze (see recipe choices below). Serve warm.
Notes
Nutritional info below includes 1 tablespoon orange cream glaze per roll.
- Prep Time: 25 mins
- Cook Time: 20 mins
Keywords: Grain Free Everything Cinnamon Rolls
Orange coconut Cream Glaze
- Total Time: 5 minutes
- Yield: 7-8 1x
Ingredients
- 2/3 cup Coconut Cream
- 1 Tablespoon maple syrup
- zest of 1/2 orange
Instructions
- In a small bowl, mix together coconut cream, maple syrup and orange zest.
- Top cinnamon rolls with orange coconut cream glaze and serve warm.
Notes
If you want a classic frosting and not worried about dairy, here are a few great options (just use organic powdered confectioners sugar that is grain free–see above recommendations):
The Perfect Cinnamon Roll Icing
Classic White Glaze Cinnamon Roll Icing
- Prep Time: 5 mins
- Category: Orange Coconut Cream Glaze
Classic Cinnamon Roll Icing
- Total Time: 5 minutes
Ingredients
- 1 cup organic powdered confectioners sugar or more if desired
- 1 Tablespoon melted shortening
- coconut milk for thinning about 2 Tablespoons
Instructions
- In a mixing bowl, whisk together confectioners sugar, melted shortening and coconut milk until smooth and creamy. Add enough coconut milk until you reach desired consistency. Some like this thick, some like it thin. It’s personal preference.
- Prep Time: 5 mins
- Category: Dessert
Ingredients
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We have a couple of nightshade-free peeps in our home—is there a good substitute for potato starch? Thanks for your help!
You can use tapioca starch. 🙂
Hi Ester! Can I sub something other than palm shortening with this recipe?
Hi Regina,
Sorry for the late reply, you can use butter in this recipe.
Warmly,
Ester
Why do these not rise? Is it supposed to be a quick rise yeast??? Thanks!
Hi Lindsey,
Did you used all the same ingredients listed? Because these are grain free, they will rise a small amount. Not like your typical gluten filled cinnabons. These are a much healthier option and still full of flavor and delicious! I do hope you enjoyed the recipe. Warmly, Ester
Is there something you could use to replace the egg. Allergies
Hi Candice,
I have not tried using an egg replacer so I am not sure if it will work in this recipe. Warmly, Ester
Would this freeze reasonably well raw, or at least survive and overnight rise a la Alton Brown’s overnight cinnamon rolls? I’m trying to not have to wake up two hours early on Thanksgiving morning to put these together.
I think it is best to make it fresh. The dough is finicky when it is cold or chilled, you have to knead it and add hot water so I don’t know if it would survive if you try and bake it while its frozen or chilled.
With all the work it takes to make the dough and cinnamon rolls, I think its best to try and make it fresh.
Maybe next time you make it, freeze one cinnamon roll and bake it to test.
Warmly,
Ester
I didn’t even get that far because my dough fermented in the fridge over the day-and-a-half it was in there and I had to toss it. It smelled awful. But I’m not giving up, I will just mix my dry ingredients ahead of time and try to make it as easy as possible to make them fresh!
Hi Meghan, Sorry to hear about the fermented dough. Almond flour is very finicky. This dough works very nice made fresh. T Of course, there is a difference from traditional wheat flour dough but being grain free, it really is nice to be able to make similar items that still taste great! My family loves this dough and this recipe is definitely a family favorite! Happy Holidays! Warmly, Ester
Had serious trouble rolling the dough out, it was soft like playdoh but once I tried to roll it out it crumbled.
Hi Carey,
This is a pizza dough texture so it should roll easily. My guess is in the measuring. When measuring flour, it is best to scoop the flour from the bag into a mixing cup with a tablespoon and level off with the flat side of a butter knife. This prevents the flour from becoming compact and getting different measurements. If there was too much almond flour, then the dough will not hold properly. Also, did you use the xanthan gum? It is essential in this recipe. Another problem could have been letting the dough sit out too long. You want to use this dough while it is warm.
Warmly,
Ester