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Cinnamon Rolls With Coconut Glaze [Vegan, Grain-Free, Gluten-Free]

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These cinnamon rolls are grain-free, yeast-free, gluten-free and you can make them vegan by using coconut oil or non-dairy butter instead of ghee in the filling. Don't let that long list of "frees" trick you into thinking that these aren't going to be good, though, because these simple cinnamon rolls are amazing! The coconut glaze seeps into the cinnamon roll, making it a bit more gooey inside while adding a bit of sweet tang.

Cinnamon Rolls With Coconut Glaze [Vegan, Grain-Free, Gluten-Free]



Cook Time



For the Cinnamon Rolls:

  • 1 cup cassava flour
  • 1 cup finely ground almond flour
  • 1/2 cup arrowroot starch or tapioca starch
  • 2 tablespoons psyllium (husk or powder)
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoon baking powder
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract)
  • 2 tsp ground chia seeds
  • 1 cup cashew milk (or other plain unsweetened non-dairy milk)
  • 2 tbsp olive oil (or melted coconut oil)
  • Maple syrup, optional

For the Filling:

  • 2 1/2 tablespoons coconut sugar
  • 1 1/2 tablespoons cinnamon
  • 3 tablespoons vegan butter

For the Coconut Glaze:

  1. 8 tablespoons full fat coconut milk (the creamy part that separates from the liquid in a can)
  2. 2 teaspoons lemon juice
  3. 4 teaspoons maple syrup
  4. 1/8 teaspoon vanilla bean powder (or 1/2 teaspoon vanilla extract)
  5. A pinch of fine sea salt


For the Cinnamon Rolls:

  1. In a large bowl, whisk together all the dry ingredients: cassava, almond and arrowroot flours, psyllium, sea salt, baking powder, coconut sugar, ground chia, cinnamon, vanilla bean powder. Make a small well in the middle of the bowl, and pour in the cashew milk, olive oil, and vanilla extract (if you’re using that instead of vanilla powder). Begin to whisk the wet and dry ingredients together, slowly working more of the dry ingredients in. When it becomes too thick to continue whisking, switch to a spatula or clean hands and continue to work the ingredients into a smooth and fully-combined dough. Set the dough aside as you prepare your work area for rolling out the dough.
  2. Tear off a large piece of plastic/cling wrap or parchment paper and place on a clean flat work surface. Tear another large piece of plastic/cling wrap or parchment paper and set aside. Place the dough in the centre of the first piece of plastic wrap and use your hands to shape into an oval. Lay the second piece of plastic wrap on top, and use a rolling pin or a large cylinder (I used a wine bottle because half our kitchen is still packed up from the renovation!) to evenly roll out the dough into a large rectangle approximately 1/4-1/2-inch thick, 16-inch long and 10-inch wide. Remove the top layer of plastic wrap. Trim the edges so they are even and straight.
  3. Gently spread the vegan butter evenly across the entire surface of the dough. Sprinkle the cinnamon sugar mixture evenly overtop (right to the edges).
  4. Starting at a short end, tightly roll the edge over itself using the plastic wrap underneath to help it along. Continue to roll the dough, trying to keep it tight and even. Use a sharp knife, slice the roll of dough into 9 equal pieces. Carefully transfer each roll into the prepared baking dish. Place the filled baking dish into the hot oven, and bake for 22-25 minutes.
  5. Remove from oven and allow to cool for 10 minutes. Drizzle a little maple syrup over each roll, if you’re using it. To serve, drizzle with coconut glaze if you like. Keep leftover rolls (unglazed) in a sealed dish at room temperature for up to 3 days. To serve, reheat gently and top with glaze.

For the Filling:

  1. Combine the coconut sugar and cinnamon in a small dish, and set aside both the cinnamon mixture and the ghee until you’re ready to use it.

For the Coconut Glaze:

  1. Whisk together all the glaze ingredients. Drizzle glaze over warm cinnamon rolls and serve immediately.





Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. Christine DesRoches writes recipes for her blog, My Natural Kitchen. She lives in the Niagara region of Southern Ontario. My Natural Kitchen is a collection of deeply-nourishing and healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. "Alternative baking" has become a favourite past-time, and something beautiful, healthy and delicious is always in the works!



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