Cinnamon rolls are a beloved treat.

Laurel shares, “At our bakery, we prioritize texture in every recipe. From the start, Claire and I tested recipes rigorously, ensuring that each one delivers the real experience. Cakes should be appropriately dense or light, cookies must be crisp or chewy, and cinnamon rolls must strike that perfect balance of airy sweetness with a hint of tartness from the dough. Crafting that risen texture without traditional flour and sugar is challenging, but this recipe achieves just that. This dough serves as a versatile base for sweet loaves or muffins, but it truly shines when paired with a sweet cinnamon date filling and a lightly tangy coconut cream cheese glaze.”

Cinnamon rolls fresh from the ovenCinnamon rolls on a table settingDeliciously plated cinnamon rolls

Description

Soft, warm cinnamon rolls receive a delightful twist in this recipe. Enjoy gluten-free, dairy-free baking that is simply delicious!

Ingredients

for the rolls:

  • 2 teaspoons active dry yeast
  • 1 tablespoon maple syrup, for yeast activation
  • 3/4 cup warm water
  • 5 1/2 cups almond flour
  • 1 cup arrowroot powder
  • 2 teaspoons Himalayan salt
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • 3 large eggs

for the filling:

  • 1 cup date paste
  • 1/3 cup maple syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract

Instructions

  1. In a small bowl, mix the yeast with 1 tablespoon of maple syrup and warm water. Let it sit in a warm spot until bubbly, about 5-10 minutes.
  2. In a stand mixer bowl or large mixing bowl, combine the almond flour, arrowroot powder, and salt.
  3. In another bowl, whisk together the coconut oil, maple syrup, eggs, and the activated yeast mixture.
  4. With the mixer on low, gradually pour the egg mixture into the flour blend. Increase the speed to medium and mix for an additional 5 minutes until the dough is smooth, soft, and slightly sticky.
  5. Cover the bowl tightly with plastic wrap and place in a warm area for the dough to rise until it increases by about 50%, roughly one to two hours.
  6. Once risen, punch down the dough lightly, cover again, and refrigerate for at least 2 hours or until chilled. This dough can be stored in the fridge for up to 2 days or frozen for up to 2 weeks.
  7. After chilling, roll out parchment paper and grease it with coconut oil. Place the dough on the paper, cover with another sheet, and roll to about 1/3 inch thick. Remove the top paper and spread the date filling evenly, leaving a 1/4 inch border.
  8. To make the filling, blend the ingredients in a food processor until smooth. Add more maple syrup if necessary to achieve a spreadable consistency.
  9. Roll the dough using the parchment paper to help, starting from one edge and covering the filling. Chill the log in the fridge for about an hour to firm it up for slicing.
  10. Preheat your oven to 350°F. Grease a skillet. Unwrap the log and slice it into 1 1/2 inch thick rolls, yielding about 15 to 17 rolls. Place them in the skillet and allow to rest while the oven preheats.
  11. Bake for 20-30 minutes until golden brown and firm to touch. When testing doneness, use a toothpick in the roll part, not the filling.
  12. Remove from oven and top with your preferred cream cheese glaze.* Serve warm. If storing for later, keep unglazed in the fridge for up to 3 days and reheat before serving.

Notes

*For a dairy-free option, use the coconut cream cheese glaze from the cookbook.

Don’t let the rising time intimidate you! These rolls can be prepped ahead, and the process is straightforward. The filling and glaze can also be made in advance.

When working with risen dough, don’t expect dramatic increases in size; with almond flour, a 50% rise is typical.

Remember, yeast is sensitive to heat. Ensure ingredients are below 120°F and allow the dough to rise in a warm—not hot—environment.