These ooey, gooey gluten free cinnamon rolls are made without yeast, using grain free flours like almond flour + tapioca flour, and are refined sugar free! Quick and easy to whip up, you'll be satisfying your sweet tooth anytime the mood strikes without sacrificing feeling good. They're perfect for breakfast or as a cozy dessert.
These gluten free no yeast cinnamon rolls are the healthy sweet treat you didn't know you needed on the breakfast table. Or maybe you did know you needed them but just weren't sure where you could find a delicious gluten free recipe that was also low FODMAP diet approved. Well, look no further, friend! Your low FODMAP friendly gluten free cinnamon rolls await!
Gluten Free No Yeast Cinnamon Rolls Ingredients
All you need to make these gluten free no yeast cinnamon rolls are the following ingredients:
For the filling:
- Butter (or your favorite vegan butter if dairy free)
- Coconut Sugar
- Cinnamon
And for the glaze:
- Powdered Monkfruit Sugar
- Vanilla
- Almond Milk
Low FODMAP Tip: If you are following low FODMAP for SIBO, you are likely avoiding refined sugars. Stock your pantry with unrefined sugars like granulated monk fruit, coconut sugar, and powdered monk fruit sugar. These are the perfect 1 to 1 substitutes for white sugar, brown sugar, and powdered sugar.
Gluten Free Cinnamon Rolls Tips + Tricks
- Flattening the gluten free cinnamon roll dough prior to refrigerating will make it loads easier to roll out once the dough has chilled. I recommend not skipping this step!
- When making the cinnamon sugar filling, ensure your butter is VERY soft. This way you will be able to very easily spread it along the dough.
- Before you roll out the dough, line your surface with parchment paper and use this as a guide to help roll the dough into a log shape. This way you have much more control over the dough while rolling.
Can These Cinnamon Rolls Be Made Ahead?
You can absolutely prepare these cinnamon rolls ahead of time!
- The dough can be made up to 24 hours in advance. Be sure to remove it from the refrigerator and allow to come up closer to room temperature about 10 minutes prior to rolling out the dough.
- You can also prepare the cinnamon rolls the day before you plan to serve. Simply prepare and bake as normal, store in the refrigerator, and pop them in the oven at 250F for 10 minutes to warm up. Glaze and serve warm.
- Alternatively, you can prepare the cinnamon rolls, slice and line in a baking pan, storing in the fridge over night and baking just before you are ready to serve. Glaze and serve warm.
Did you give these Gluten Free Cinnamon Rolls a try? Let me know by leaving a comment and rating below!
If you did get a chance to make this recipe, don't forget to tag me on Instagram or Pinterest - I absolutely love seeing your creations! You can also subscribe to my email list to make sure you never miss a recipe!
Looking for more delicious low FODMAP breakfast ideas? Try these incredibly easy Gluten Free Bagels (they're grain free, too!) or this delicious Low FODMAP Eggs Benedict recipe! And if you're on a cinnamon sugar kick, try this Gluten Free Cinnamon Roll Twist Bread recipe!
Paleo Gluten Free Cinnamon Rolls
Equipment
- Stand Mixer with Whisk + Paddle Attachments
Ingredients
For the Dough
- 1 ½ cups tapioca flour
- 2 cups almond flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ¼ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoon apple cider vinegar
For the Filling
- 6 tablespoon butter softened
- ⅔ cup coconut sugar
- 2-3 teaspoon cinnamon
For the Glaze
- 2 cups powdered monkfruit sugar
- 2 teaspoon vanilla
- 2 tablespoon almond milk
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, coconut sugar and vanilla together until the mixture is smooth.
- Remove the whisk attachment + fit the mixer with the paddle attachment.
- Add apple cider vinegar, salt, baking soda, baking powder and mix on low. Begin to add in tapioca flour and almond flour ½ cup at a time, continuing to mix on low until dough begins to form.
- Once mixture becomes doughy, remove the bowl from the stand mixer and knead with your hands, forming a dough ball. Wrap the dough ball in plastic wrap, flatten dough into a rectangle, and refrigerate for 1 hour.
- After 1 hour, remove dough from the fridge. Place on a large piece of parchment paper and roll out into a rectangle, about 9x7.
- Next, make the filling. In a small microwave safe bowl, soften butter until fully softened and slightly melted. Add coconut sugar and cinnamon to the bowl and mix using a fork to fully incorporate. Mixture should be soft and spreadable.
- Using a silicone spatula or icing spatula, spread the filling evenly along the dough, right up to the edges.
- Using both hands, roll dough into itself using the parchment paper as your guide. Continue to roll dough into a log. Cut into 10 equal sized rolls.
- In a pre-greased 8x8 baking dish, arrange cinnamon rolls. They will not spread too much while baking, so it is okay if they touch.
- Bake for 20 minutes or until dough is golden.
- While the cinnamon rolls bake, mix up the icing. In a small mixing bowl, combine powdered monkfruit sugar, vanilla and almond milk, whisking to combine until mixture is smooth.
KD says
Is the proportions for the icing correct? It doesn’t seem like enough liquid for all that sugar in order to create a liquid icing.
prettydeliciouslife says
Hi there! Yes these measurements are correct, however you are always free to add more almond milk if you prefer a thinner icing! I hope you enjoy!