When my friend Carrie Vitt sent me her new cookbook “The Grain Free Family Table”, I knew right away which recipe I was going to make first! She spent months perfecting this grain free cinnamon roll recipe to get it just right and boy did she! I thought this was going to be a difficult recipe to make at first but it turned out to be a lot easier than I thought and the rolls turned out fantastic – everyone in my house loved them and they are already gone (story of my life!). I hope you’ll make this homemade real food version and never look at those terribly processed Cinnabons again!
- 6 tablespoons unsalted butter, melted
- 2 cups plus 2 tablespoons almond flour
- ¼ cup tapioca flour or (I used ground flax seed instead, because I didn't have any tapioca)
- ½ cup plus 2 tablespoons arrowroot flour
- 6 tablespoons coconut flour, plus 1 tablespoon for sprinkling
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Celtic sea salt
- 2 tablespoons coconut sugar
- 1 cup canned coconut milk
- 2 tablespoons fresh lemon juice
- ½ cup coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Celtic sea salt
- 2 tablespoons unsalted butter, melted
- ½ cup coconut butter
- 2 tablespoons raw honey (I used maple syrup)
- ½ teaspoon pure vanilla extract
- Preheat the oven to 375°F and adjust the rack to the middle position. Using a pastry brush, coat a 9-inch cake pan with 1 tablespoon of the melted butter.
- To make the spice swirl, combine the coconut sugar, cinnamon, nutmeg, and salt. Stir in the melted butter until the mixture is damp. Set aside.
- In a large mixing bowl, whisk together the almond flour, tapioca flour, arrowroot flour, coconut flour, baking powder, baking soda, salt and coconut sugar. In a measuring glass, whisk together the coconut milk, lemon juice, and 2 tablespoons of the butter. Pour the wet ingredients into the dry ingredients and stir until a rough dough forms. Let the dough sit for 10 minutes.
- Sprinkle a bit of coconut flour onto a clean work surface. Place the dough on the surface and gently press it into a 12 x 9-inch rectangle. Using a pastry brush, brush the dough with 1 tablespoon of melted butter. Pour the spice swirl mixture over the dough and gently spread it in an even layer. Carefully roll the dough into a 12-inch log (I like to use a bench scaler to lift the dough from the surface). Cut the dough into 8 even pieces. Place the pieces swirl side up in the buttered cake pan and gently press to flatten them to about 1 inch thick. Brush the rolls with the remaining 2 tablespoons of melted butter.
- Bake for 40-45 minutes, or until the rolls are golden brown.
- To make the icing, in a small saucepan over low heat, combine the coconut butter, honey, vanilla, and ¼ cup plus 2 tablespoons water. Whisk until the icing is a warm, smooth glaze. Drizzle the icing over the rolls. Serve warm.
Dairy-Free Option: Use Nutiva palm shortening in place of butter.
These homemade Cinnabons are the perfect treat to enjoy with family and friends – they are too good to eat alone!