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Grain-Free Cinnamon Rolls

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Every week, Shauna Ahern of Gluten-Free Girl and the Chef will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.

Today: A grain-free cinnamon roll that everyone can enjoy over the holidays.

Every Christmas morning, my mom made fresh cinnamon rolls. Soft, yeasty, and slathered in powdered sugar frosting, these were the sustenance between bouts of opening presents. 

When I had to go gluten-free after being diagnosed with Celiac Disease, I went years without eating them. And then, my curiosity and stubborn nature compelled me to work on a new version. After quite a few baking messes and careful notes, I realized that it's entirely possible to have soft, yeasty cinnamon rolls without gluten. 

Now, out of that same stubborn curiosity, comes these grain-free cinnamon rolls. With finely ground almond flour and starch-like arrowroot flour, plus the binding absorption of psyllium husk, those soft cinnamon rolls are possible for even more of us. 

This is the only way I have made these rolls, but you should feel free to play, too. Make these your own by using another starch, another nut flour, non-dairy milk, or coconut oil for the butter. They will taste different in your home than ours, but I'm sure they'll be just as good. 

Grain-Free Cinnamon Rolls 

Makes 12 to 18 rolls, depending on the size of the rolls

2 1/4 teaspoons active dry yeast
1/4 cup coconut sugar
1 cup warm milk 
300 grams finely ground almond flour
170 grams arrowroot flour
30 grams psyllium husk
1/2 teaspoon kosher salt
2 large eggs, at room temperature
6 tablespoons unsalted butter, melted and cooled 
2 teaspoons cinnamon
1/2 cup coconut sugar
8 tablespoons unsalted butter, very soft at room temperature

See the full recipe (and save it and print it) here. 

Tags: holiday, baking, gluten-free

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Comments (6)


about 1 month ago Carla Turner

Celiac is new in our home, so we're still struggling and taking a magnifying glass to read very small print labels. This cinnamon roll recipe sounds wonderful. One problem, we also have an egg allergy. Any ideas what we can use instead? Thanks


over 1 year ago Sharon Chen

Hi! Is it possible to substitute the psyllium husk with ground flax seed or chia seed? Those are what I have on hand and I know you've mentioned those in the past for other recipes. Thanks! Looks yummy!


over 1 year ago Trisha Cain

Sorry- check the full recipe-apparently, a few ingredients were omitted and the article hasn't been updated. (Just cinnamon, sugar, butter- no big deal!)


over 1 year ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

That's how it works here. You have to click on the link for the full recipe.


over 1 year ago Trisha Cain

Where is the cinnamon?


over 1 year ago Peter

I love cinnamon and its smell. It really stirs up my appetite and makes me feel hungry at the moment, this recipe is palatable. - Marla Ahlgrimm