Cinnamon Rolls {Grain, Dairy, Yeast, & Refined Sugar Free}

cinnamon rolls

Cinnamon roll anyone??? Yes please!!!

I’ve had the bug to make cinnamon rolls for several weeks now, but when my husband brought home a package of Braum’s cinnamon rolls -which by the way are aawwwesome – it sealed the deal.

I turned to my trusty ‘ol cinnamon roll recipe that I always make but this time I made a yeast-free version. Most cinnamon rolls that aren’t yeast raised, especially those of the grain free variety, have more of a biscuit-type texture. And while this recipe still isn’t exactly the same as my yeast raised cinnamon rolls, the addition of arrowroot flour gives it more of a bread-like texture, and they’re mighty if I do say so myself  :)

Here are the steps:

Start by mixing the milk substitute and vinegar and set aside, this will be our buttermilk mixture.

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Next, whisk together all of the dry ingredients.

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Now stir in all of the wet ingredients and cover dough in plastic wrap. Let the dough rest in the fridge a few hours to overnight, until it’s firmed up enough to handle.

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Now it’s time to roll out the dough! Tear out a large piece of parchment paper and sprinkle it with arrowroot flour and roll out using a floured rolling pin. Sprinkle on extra arrowroot if the dough starts sticking. Then slather on all of the filling ingredients, leaving the bottom inch bare. Look at all that yummy goodness!!!

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At the end farthest away from you, start rolling the dough as tightly as possible. If you’re looking at the picture above, you would start rolling from the top and roll down towards the inch at the bottom you left bare. I lift up the parchment paper to help get the processes up and going, you should end up with a 20 inch log {I really hate that word!} And yeah, it’s REALLY messy! That just means it going to be good :) …I didn’t get a picture of this step – I was covered in flour, sugar, and butter!

Using a serrated knife, cut the dough in half. Then each half in half, and then each half in half again… until you end up with 16 rolls. Place in a parchment lined and greased 9×13 inch baking dish then slightly press down on each roll. They don’t have to be perfect, I call it the rustic look :)

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Bake at 350 degrees for 18-22 minutes. Pour the glaze over the hot cinnamon rolls and eat!!!

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Fun Filling Variations:

  • Fruit Filled Rolls: Replace filling with A fruit jam such a blueberry or strawberry.
  • Apple Cinnamon Rolls: Replace filling with 2 Apples (very finely chopped or grated), 2 Tbsp. Earth Balance butter or Refined Coconut Oil, 2 Tsp. Cinnamon, and 1/2 C Coconut Palm Sugar or Brown Sugar. I made this version a few weeks ago and we loved it!

Frosting Options:

  • I used my dairy, soy, and refined sugar free cream cheese frosting recipe slightly thinned out with almond milk, sooo good!!! But note that the frosting does melt if poured onto hot rolls.
  • The Pioneer Woman’s cinnamon roll glaze: Mix together 1 Lb Powdered Sugar, 1/4 C Non-Dairy Butter (melted, I like Earth Balance Coconut Spread b/c it’s grain free and tastes like butter), 3 Tbsp. Non-Dairy Milk, 1 Tbsp. Brewed Coffee (optional), and 1 Tsp. Vanilla Extract. I’ve made this and it is TO DIE FOR!!!
  • To make your own unrefined powdered sugar: Add Truvia baking mix into a coffee grinder and blend until it’s a fine powder. Stir in 1 Tbsp arrowroot or cornstarch per cup. I’ve used this homemade powdered sugar with The Pioneer Woman’s recipe (above) and we LOVED it!  I’ve heard you can also use xylitol or erythritol but I have not tried either of these. Coconut palm sugar does not work well in this recipe – trust me!

 

 

Cinnamon Rolls {Grain, Dairy, Yeast, & Refined Sugar Free}
 
Ingredients
  • 3 Cups Blanched Almond Flour, Honeyville Brand
  • 2½ Cups Arrowroot Flour or Tapioca Flour
  • ½ Tsp. Salt
  • 3 Tsp. Pectin (on the baking aisle)
  • 1 Tsp. Grain Free Baking Powder (See Pantry Essentials Page)
  • 4 Tbsp. Refined Coconut Oil or Dairy Free Butter, melted
  • ½ C + 1 Tbsp. Milk Substitute (I used almond milk)
  • 1 Tsp. Distilled White Vinegar
  • 2 Whole Eggs
  • ¼ C Honey
  • 1 Tsp. Vanilla
Filling:
  • ⅓ C Earth Balance Coconut Spread or Non-Dairy Butter, melted
  • 2 Tbsp. Ground Cinnamon
  • ¼ C Coconut Palm Sugar or Brown Sugar
  • 1 Tbsp. Pectin or Xanthan Gum (optional, helps keep filling from oozing out)

Instructions
  1. Mix together the milk substitute and vinegar, set aside. This is our homemade buttermilk :)
  2. Whisk together all of the dry ingredients, the almond flour, arrowroot, salt, baking powder, and pectin.
  3. Melt the coconut oil or butter and set aside to cool.
  4. Stir in the buttermilk mixture we made, the eggs, honey, vanilla, and cooled oil. *Note-If you spray your measuring cup with cooking oil before you measure the honey it will slide right out :)
  5. Scrap/pour batter into plastic wrap and wrap tightly. Allow to rest in refrigerator until firm enough to roll, a few hours to overnight.
  6. Preheat oven to 350 degrees.
  7. Line a 9 x 13 inch baking dish with parchment paper and lightly spray with cooking oil.
  8. Roll out a piece of parchment paper at least 20 inches long and liberally sprinkle with arrowroot flour.
  9. Using a rolling pin that is covering with arrowroot flour, roll dough out to about 17 inches tall (height of parchment paper) and 20 inches wide, making it as square as possible and adding flour as needed to keep it from sticking.
  10. Melt the butter and spread over the dough, leaving the bottom 1 inch dry.
  11. In a medium-sized bowl, mix together the cinnamon, sugar, and pectin or xanthan gum, if using. Spread evenly over the butter.
  12. On the side farthest away from you (roll towards the 1 inch you left bare), start rolling the dough as tightly as possible, making at least 4 or 5 rotations. You can lift up the parchment paper to help get the dough up and rolling. When you come to the end, pinch the bottom edge of the dough into the log so it creates a seal.
  13. Using a floured serrated knife, cut the log in half. Then, cut each half in half. Then cut each roll in half again. You should have 16 rolls roughly 1½ inches thick.
  14. Transfer the rolls to the baking dish and slightly press down on each one.
  15. Bake 18 – 22 minutes or until very nicely browned.
  16. Pour frosting (see above) over hot rolls and serve!!!

 

this post is part of Slightly Indulgent Tuesdays, Whole Food Fridays, Gluten Free Fridays, Allergy Free Wednesdays, Gluten Free Wednesdays, and Fat Tuesdays

Comments

  1. HOLY COW!! I literally texted this link to my friends and said “O.M.G.”
    I can’t wait to try them!!!
    -Erin

  2. Hi Erin!

    I hope you like them as much as we did :)

  3. These look amazing!!!! I may have to make them this weekend :)

  4. Its official I am drooling on my keyboard! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com

  5. Cassidy,

    Your creations are amazing!!! These look so fabulous. I really miss cinnamon rolls. We used to eat them all the time growing up (but of course they were the unhealthy type). I really look forward to making these. I need to get my hands on some almond flour! :-)

    Hugs,
    –Amber

  6. Michelle says:

    Hello, I’ve just discovered your site and am loving it so far! My daughter was diagnosed with autism, and we initially were GF/CF and have been on SCD for a while now. We’ll be going back to GF/CF once we’re done the other diet. So any websites with recipes is a comfort for me. Thank you!

  7. this looks fabulous! what other kind of flour can you recommend as a substitute? we also have nut allergies in my house, so the almond flour won’t work for us.

    • Hi Pam!

      If you look at my FAQ’s page I have some substitution recommendations. Also, if you look at my original cinnamon roll recipe (link above recipe) some people have left some comments about some substitutions that worked for them.

      BTW- My original recipe and this recipe both use the same amount of flour so the comments on the original post would work with this recipe also :)

  8. Wow that was unusual. I just wrote an incredibly long comment but
    after I clicked submit my comment didn’t appear. Grrrr…
    well I’m not writing all that over again. Anyways, just wanted to say excellent blog!

  9. These were so good!!!! Thanks for the recipe

Trackbacks

  1. [...] Cinnamon Rolls (these are grain & yeast free!!) from Cassidy at Cassidy’s Craveable Creati… [...]

  2. [...] to cry I’m sure I will be using this recipe for all sorts of things – cinnamon rolls, yeast free cinnamon rolls, cinnamon roll cupcakes, pumpkin spice [...]

  3. [...] If you notice, I don’t use the claim that my recipes are “the best” very often. Even with recipes I love, I’m always looking for a way to improve them. And have you seen all of the gluten free blogs??? There are some fantastic recipes!!! I think the only other recipe that I claim to be “the best” is my cinnamon roll recipe. And even that recipe I revised to also be a yeast free recipe. [...]

  4. […] Cinnamon Rolls {Grain & Yeast Free} […]

  5. […] *See also my simple chocolate fudge recipe {grain/dairy/soy/refined sugar free} *Click here for my grain and yeast free version. Helpful Hints: -The dough needs to sit in the the fridge 6 […]

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