Gluten Free Dairy Free Cinnamon Rolls
Yes, healthy almond flour cinnamon rolls do exist! They're so tender and fluffy with a sweet cinnamon filling loaded with hints of pure maple and chopped pecans. Each one is smothered in a dairy free & vegan cream cheese icing and can be made in under an hour with no yeast!
Servings: 12 Cinnamon Rolls
Calories: 430kcal
Ingredients
For the Dough
- ¾ cup coconut milk full fat
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 3 cup almond flour
- 2 cup tapioca flour
- ½ teaspoon baking soda
- 3 teaspoon baking powder
For the Maple Pecan Filling
- ¼ cup coconut oil melted
- ⅓ cup coconut sugar
- 2 tablespoon maple syrup
- 1 tablespoon cinnamon plus more to top
- 1 ¼ cup chopped pecans
For the Cream Cheese Icing
- ½ cup vegan cream cheese
- 1 tablespoon almond milk unsweetened
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
For the Dough
- Preheat oven to 350 F. In a large bowl, mix together the coconut milk, apple cider vinegar, maple syrup, and vanilla until thick and creamy.
- Add the almond flour, tapioca flour, baking powder, and baking soda to the bowl and mix until a large ball of dough forms. The dough will be slightly sticky and soft at this point. Set aside while you prepare the filling.
- In a medium bowl, whisk together the melted coconut oil, coconut sugar, and maple syrup until the sugar is almost dissolved. Add in the cinnamon and chopped pecans and stir to combine. Set aside.
- On a flat surface, place a long piece of parchment paper down (about 26 inches long) and sprinkle extra tapioca flour over top. Roll out the dough into a rectangle about ½ inch in thickness. Gently spread the filling mixture on top of the dough leaving roughly an inch around the sides to prevent the filling from oozing out when you roll it up. Sprinkle with more cinnamon if desired.
- Along one of the long sides, pinch the edge tight and use the parchment paper as a guide to roll the dough up tight into a log shape. Use a string or floss to use into individual cinnamon rolls. To do this, wedge the string under the log about 2 inches from the end. Pull the string upwards, cross, and pull down slicing the dough into pieces. Repeat this process. You should be left with 11 - 12 2 inch cinnamon rolls.
- Place each roll into a baking dish (I used a 9 inch pie pan but an 8 X 8 or 9 X 9 square dish will work too) making sure to leave some space in between each.
- Bake in for 15 - 20 minutes until the cinnamon rolls have risen and the tops are beginning to turn golden brown. Let cool slightly for 3 - 5 minutes before adding the icing.
- In a small bowl, mix the cream cheese, maple syrup, and vanilla with a spoon or whisk until creamy. Drizzle over top of each cinnamon roll and enjoy!
Notes
Making ahead of time : Follow the steps as directed above to assemble the cinnamon rolls. Instead of baking them though, place each roll in an airtight container in the fridge. In the morning, place them in a baking dish and bake for fresh baked cinnamon rolls!
Storing : To save some of these cinnamon rolls for later, place them in an air tight container (with or without icing on top) where they will keep for 3 days out on the counter and 5 days in the fridge. If you chose to store them in the fridge, warm them up in the microwave in 10 second intervals when ready to enjoy. If you are storing the icing, transfer it to a glass jar and store in the fridge. Warm up in the microwave to thin it out and drizzle over warm cinnamon roll.
Freezing : To freeze the cinnamon roll dough, wrap each roll in plastic wrap and store in a freezer bag to prevent freezer burn. When ready to enjoy, thaw out on the counter or in the fridge overnight until soft. Once soft bake in the oven as directed.
Nutrition
Calories: 430kcal | Carbohydrates: 39g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 210mg | Potassium: 76mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg