Gluten Free Cinnamon Rolls (Gluten/Grain/Yeast/Starch/Corn/Soy/Dairy Free)

Gluten Free Cinnamon Rolls (Gluten/Grain/Yeast/Starch/Corn/Soy/Dairy Free)

Gluten Free Cinnamon Rolls

When I think of Christmas, I think of Cinnamon Rolls. When I went grain free a few months ago I noticed there was a shortage of recipes. I even had people tell me that it would be impossible to make these rolls without the use of any starches. I was very excited when I figured out just how possible it was. When I bit into one of these my excitement increased tenfold. They are incredibly delicious. Soft, Moist and everything one could pine for in a cinnamon roll. I brought this recipe plus my Gluten Free Grain Based Cinnamon Roll Recipe (going into my book) to Thanksgiving Dinner. I was quite surprised when this recipe was finished off first. I heard Ooh's and Ahh's all around the table from many that do eat Gluten. They were a hit!

This recipe contains Blanched Almond Flour, and Eggs. Both ingredients which I know are bothersome to some. I suspect this recipe would work egg free, but I did not get that far in my testing. Iris and I are in the last leg of our book writing and things are a little busy. SO, if you want to make these egg free please feel free to experiment. At this point I don't really have any suggestions otherwise. I can tell you that the eggs in this recipe help bind, add some moisture and fluffiness.

As far as the almond flour goes. If you are sensitive I suspect most other nut flours may work if you would like to experiment. I used Almond flour from my favorite company They have a huge assortment of amazing flours. Cashew Flour, Peanut Flour, Pistachio Flour, and so many more. Its pretty amazing. I like to refer to the site as Disney World for bakers. Plus, they have same day shipping. Love them! Check out their site.

Another Ingredient in this recipe to mention is Sugar. Feel free to use any type of unrefined granulated sugar (Palm Sugar, Sucanat etc). White sugar works too for those not concerned. For those looking for a low glycemic option try using Xylitol. If you would like to use a liquid variety of sugar try replacing the 1/4 cup of milk in the recipe with Honey, Brown Rice Syrup, Agave Nectar, Coconut Nectar etc and then omitting the granulated sugar from the filling. If you do this you will need to warm the liquid sugar up just slightly and mix is with the flax meal to create "flax eggs". You could also use a liquid sugar in place of the filling for the rolls.

I used a golden flax meal in this recipe. I prefer it as it adds less color to the Cinnamon Rolls. If you cannot track down golden, regular will work just fine!

Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls

Cinnamon Rolls.


  • 3 Cups Blanched Almond Flour
  • 4 TBS Flax Meal
  • 1/2 Cup Granulated Sugar (see note above)
  • 1 3/4 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1/4 Cup of Flax Meal + 1/4 Cup Warm Milk (dairy or nondairy)
  • 3 Large Eggs
  • Filling
  • 1-2 TBS Oil or Melted Butter (dairy or nondairy)
  • 1/2 Cup Granulated Sugar (see note above)
  • 1-2 TBS Cinnamon.
  • For the Pan: 2 TBS melted Butter (or Oil) + 1 TBS Sugar


  1. Preheat oven to 350 Degrees. Prepare a 7 x 7 Pan- add the melted butter and sugar to the bottom of the pan. (Note: If you do not have a 7 x 7 pan a larger one may be used- the rolls just may not fill the pan)
  2. In a bowl combine the Almond Flour, 4 TBS Flax Meal, Granulated Sugar, Baking Soda and Salt. make flax eggs by combining the warm milk with remaining 1/4 Cup Flax Meal. Add the "flax eggs" and the 3 eggs to the dough. Mix it well. The dough will be like a thick, sticky cookie dough. I like to mix this dough by hand (despite the fact that its sticky).
  3. Wash your hands. Place on the counter a sheet of parchment paper. Oil it and then heavily oil your hands. Place the glob of dough onto the oiled parchment. Oiling your hands more as needed (to prevent sticking) press the dough into a rectangle (between 1/2- 1 inch thick.. this thickness is up to you!).
  4. On the dough place the 1-2 TBS of melted butter or oil, Sugar and then Cinnamon. Sprinkling it on evenly. Roll the dough up (the long way) using the parchment paper.
  5. Using a sharp knife or a string of dental floss (I think the floss works best for a nice clean cut). Slice the rolls. The thickness of the rolls is up to you.
  6. Place the rolls into the prepared pan side by side. Brush on a little more melted butter or oil on to the tops. Place into the oven and bake 30 minutes. Cover with tinfoil (if they are getting too brown) and bake another 10-15 minutes.
  7. Remove from oven and let cool 30 minutes. (When they come out of the oven they are a little on the soft side, as they cool they gain the perfect texture). Frost and serve.

These should be stored covered at room temp. They stay really nice and soft as long as they are covered for several days. They can also be frozen for a later date.

The frosting in this recipe is optional. I am not providing a specific recipe as any can be used. Even just a little honey on top would be delicious. The frosting pictured above just uses a combination of Nondairy Milk, Organic Powdered Sugar and a little lemon juice whisked together. A cashew cream "frosting" would also be really nice here. You might also try making a coconut whipped cream to put on top.
I recently figured out a recipe to make sugar free Coconut Cream Cheese. I'll be posting it soon as it would make an awesome topping for these buns. For those that like to go off the beaten path try adding chocolate chips to the filling. Or try filling the buns with fruit Jam, Jelly or Preserves instead of the cinnamon and sugar mixture.

Happy Holidays!

Brittany Angell

66 comments | Leave your own

  1. Deanna

    Looks amazing! I will definitely be making these.

    By the way, I made the grain free stuffing bread in muffin tins for “rolls” for Thanksgiving. Worked well and I could see doing the cinnamon version as cinnamon “buns.”

  2. Alta

    I love that you are unstoppable when it comes to creating a “you-can’t-make-this” recipe! Great job. I’ll have to try these ASAP.

  3. Jean van Zyl

    Thank you so much! I am heading to the store to get more almond flour so that I can make this for a gathering with friends later this afternoon. So excited!!

  4. Paula

    I rarely crave baked goods or even anything sweet since going grain and sugar free several months ago, but every now and then it would be lovely to have a little something with my tea. Can’t wait to try these–thank you!

  5. Shirley @ gfe

    Oh, Brittany, you are the bomb, woman! These look sensational and once again I am edging towards grain free/paleo. (For one thing, I just think one’s odds of getting accidentally “glutened” go way down.) I think you need to a do a Brittany version of Helen Reddy’s song, as in “I am paleo woman, hear me roar.” 😉 But seriously, you go, girl! I will make these, and soon!


  6. Heather

    Mouth watering!!!!

  7. Megan

    So Flax Meal is not grain? Someone once told me that it was?

  8. Laura @ GFPantry

    Brilliant! I will be making this for sure!

  9. Orleatha @Mrs. Paleo

    Can’t wait to try these! I would whip them up RIGHT NOW (yes at 11:34 pm) if i had golden flax. Will be making a trip to the market tomorrow. Then i’ll add my own little special coconut cream cheese frosting that i use on a pumpkin bread to these… *nom nom* Thank you!! *nom nom*

  10. Jill

    Is there a substitution for flax meal? We believe my husband is allergic and we avoid it…

    1. Claire

      Hi Jill,
      From what I’ve found chia seeds and flax seeds work in a very similar way in most recipes. Maybe that could work? 🙂

  11. Cara

    These sound fantastic – and I can’t wait to see the coconut cream cheese recipe too!

  12. Dana

    Hi…..I am new to the whole GFCFSF diet(for my son) and I was wondering…. can I use any flour for example Namaste perfect flower blend? thanks!

  13. Angela

    This looks soooooo good. I cannot wait until I can start adding things back into my diet; because, when I can have eggs again these are getting made! What did you use for the icing?

  14. Mick's up Life

    I can’t wait to try this recipe! My family has been longing for cinnamon rolls. :O)

  15. Diedre Weaver

    Hi I followed the recipe exactly it went great until right after I rolled it up the sugar inside seemed to dry it out and started to fall apart in places. Maybe more oil in the filling next time?
    Thank you for all these wonderful recipes!

  16. Julie Riling

    Our whole extended family loved these at thanksgiving!

  17. Karen

    OH MY GOSH!!!! Those look SO good and I have been missing cinnamon rolls. I cannot wait to try these! I have to wait till I have company because if they taste as good as they look I would eat waaaaaaaaaaaay too many. Thank you!!! Christmas is going to be extra special this year! Yum!

  18. Carissa

    These look absolutely amazing!

  19. Carissa

    Shared on Facebook!

  20. Charis @ MannaTreats

    these look wonderful…I can’t wait to try them!

  21. Erika

    Woohoo! Holiday breakfast, here we come. I’m so excited to try these!!

    I love NutsOnline, but haven’t tried their flours. Is their Almond Flour finely ground?

  22. sharon tees

    Hi I will bake this bread for christmsas eve . My kids n I have a birthday cake for baby Jesus each year. Usually store bought coffee cake . But this chocolate
    Loaf gluten free sounds divine.
    Thank you

  23. Carolynn Wiens

    I made these today and omitted the sugar and used agave nectar instead of the milk. The dough was perfect for rolling out (consistency of gingerbread cookie dough). I doubled the batch and did half with raisins and walnuts and the other half were plain. I didn’t have a 7×7 pan, so I omitted the butter and sugar for the pan and baked them in muffin tins instead. Worked beautifully. Had just enough left over dough to make a couple into mini-cinnamon buns (baked them in mini-muffin tins). And let me tell you, these were absolutely lovely and dreamy and yummy! Thanks so much for sharing this recipe and taking the time to experiment with it and post it! So greatly appreciated!!

  24. Alysha

    I didn’t have any almond flour but i just substituted that for white rice flour and they turned our beautifully! At first it wasn’t going “doughy” so i had to gradually add more almond milk(non-dairy/gluten free diet for me).

  25. CJ

    These were awesome!! I also just left the roll in a long braided loaf pan for “challa”, cooked a little longer; it was fabulous!! I used chia seed instead of flax (half the amounts). Worked wonderfully. Thanks for the recipe.

  26. Renate

    I just about laughed out loud in relief when I found this recipe! I’m looking to cut regular flour from my diet, and have been looking for good recipes using almond flour instead. So, so glad I found your blog. These cinnamon buns will most definitely be made as an Easter treat. 🙂

    I have to ask though, being new to this – what is the purpose of the flax meal? I’m not sure I’ve seen it in stores here, so if I know what it’s for, I can try and find a decent substitute.

  27. Erin

    Is there a replacement for the eggs that would work? I know there’s already the flax meal in there, so just wondering if anyone’s tried a vegan version? I’m looking to find a gluten free, rice free, corn free, vegan cinnamon roll recipe! and these look amazing! Thanks!

  28. AnnMarie Deis

    I made these for the first time yesterday and followed the recipe to a t, but the dough was waaaay too wet to form a roll. I made muffins instead and while they taste good, my son was expecting rolls “like Ikea.” LOL! Demanding little creature!!! 🙂 I suspect it might have something to do with the fact that I used straight coconut milk from a can and added a scant amount of water to get to the consistency of a milk substitute. Would you be able to tell me exactly what milk substitute you used? THANKS!!!!!!!!!

  29. Jenni

    These look amazing! Just wondering what one could use in place of the 3 eggs to make this egg free? I have a recently discovered egg allergy and am finding it so hard to find grain AND egg free baking recipes… I keep trying flax eggs, but it’s not working well with coconut flour… Oh and when you make flax eggs do youmjustnmix 1 tbsp of flax meal with 3 tbsp of hot water?
    Thanks for the help!

  30. Jenni

    Ok thanks! Just wondering, have you ever used psyllium powder as an egg replacement? As well as chia seeds…? Do you use those? would the psyllium powder or chia seeds mixed with water possibly work?
    Thanks so much for your help!

  31. Adrienne @ Whole New Mom

    Just shared on FB – thanks!!! Yum!! I’m not sure if these would work w/ my Powdered Egg Replacer, but I am sure going to try!

  32. jenny

    Hey Brittany

    Found you on fb, thru a fb , thru a fb friend the trail went on and on. I found you and thats all that matters. I have posted a number and plenty more to come Im sure, recipes of yours on pintrest. Have you ever tried better batters flour? I am wondering if I could use that in place of the almond flour that you use? We are GF, working on Sugar, Soy, Corn free, Dairy free ( that’s hard growing up on a dairy, cash crop, farm ). With allergy and stomach issues you don’ thave a choice….Thank You !! Keep these AMAZING recipes a comin’


  33. Kristy

    Did anyone ever try these with powdered egg replacer? Want to make them for Christmas but don’t want to get the kids excited then they are awful.

  34. Paula S

    Thanks, I made these for my paleo son and paleo me for Christmas breakfast. Yum! I would sub-name these Humpty Dumpty Cinnamon “Rolls”- while they tasted great, all the king’s horses couldn’t get these to stay in a roll! Maybe more oil, preferably butter for the flavor, to keep the dough from sticking to the parchment as I tried to roll? They are definitely a keeper taste-wise, though. I will check out your other recipes, too.
    My chickens lay jumbo eggs, so I didn’t use all the flax egg mixture. Why not just use all reall eggs? What purpose does the flax egg serve? My 3 eggs were 190 grams, while 3 large would be 150 grams.

  35. Laura Norman

    I just ran across your site via a pin to the Udi’s pinterest page. I have been searching for a solution to my issues with Almond flour and am hoping you’ve come across one. I’d love to make these rolls for my GF 15yo, but I have a 10yo with a tree nut allergy, and I’m afraid to bring almond flour in the house. I don’t like the amount of white rice flour she is getting on a daily basis from packaged GF foods and even the flour mixes that I’ve purchased. Is there an adequate sub for almond flour? I have the golden flax, coconut, etc, but I know you need something in there to make it light and give it the right texture. White/brown rice seems to be the only solution so far, but I’m afraid the 15yo is going to end up being diabetic after all of this! Any suggestions would be much appreciated as I’d love to try some of these recipes.

  36. Ailsa Washington

    Can’t wait to do a sugar free version of this! Yum

  37. ErinS

    This recipe is incredible! I’m kinda shocked at how good they taste!

  38. Gabriella

    I was wondering if I could substitute the almond flour for an all-purpose GF flour blend? Nuts are not agreeing with my stomach lately…Thanks!

  39. Janelle Karas

    can I use an egg substitute…?

  40. Terah Jones

    Hi Brittany!
    My mother and I are both in LOVE with cinnamon rolls and have missed them dearly since going gluten free! We are however both allergic to flax as well 🙁 is there something you recommend trying in place of the flax seed meal in this recipe? Thank you, your website is amazing and has been a total life saver for me!

  41. Amanda Buron

    Can we substitute any other flour for almond flour?

  42. Claire

    Hi! Did you ever post the recipe for the coconut cream cheese? Thanks in advance..>!

  43. Karen Hardy

    I made half this recipe using egg replacer along with the flax egg. The dough was easy to spread out and roll up. I put the rolls into medium muffin tins and they were wonderful. I can’t thank you enough for what you are doing for people on restricted diets.

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