These mini paleo cinnamon rolls are soft, chewy, and bursting with warm cinnamon flavor. Topped with a creamy cashew frosting (or a simple glaze), they make a wholesome snack or healthier dessert option. No yeast required—these are simple to prepare, grain-free, dairy-free, and gluten-free.
Gluten-free cinnamon rolls
Why you’ll love these cinnamon rolls
- No yeast required — no waiting for rising, so they’re quick and reliable.
- Made in one bowl for minimal cleanup.
- Grain-free, dairy-free, gluten-free, and refined sugar free for a cleaner treat.
- Baked in a muffin tin for consistent, perfectly shaped mini rolls.
- Dough can be prepped ahead, making these great for meal prep or entertaining.
- A more wholesome way to enjoy a classic cinnamon roll flavor.
Ingredients and substitutions
For the cinnamon rolls:
- Almond flour — provides the tender texture unique to these rolls. If allergic to almonds, cashew flour can sometimes be used, but results may vary.
- Tapioca flour — essential for structure and chew; not recommended to substitute.
- Coconut sugar — can be swapped with brown sugar if not avoiding refined sugar. Monk fruit brown sugar works for a sugar-free alternative.
- Milk — any dairy-free or regular milk of choice.
- Maple syrup — honey also works but will slightly change the flavor.
- Coconut oil — can be substituted with vegan butter, ghee, or regular butter.
- Egg — one egg is used; flax egg substitution is noted in the recipe notes.
- Baking essentials: vanilla extract, cinnamon, sea salt, baking soda.
For the icing or glaze:
- Powdered sugar (monk fruit powdered sugar or regular powdered sugar)
- Milk of choice to thin to desired consistency
- Vanilla extract
How to make paleo cinnamon rolls
- Mix the filling ingredients in a small bowl. In a separate large bowl or food processor, combine the dough ingredients until they form a cohesive dough.
- Chill the dough briefly if needed, then place it between two sheets of parchment and roll into a rectangle. Spread the filling, leaving a small border.
- Roll the dough into a log using the parchment to help, then chill the log in the freezer for about 15 minutes to make slicing easier.
- Slice the chilled log into individual rolls and place each into a prepared muffin tin. Bake as instructed below.
- Prepare the frosting or glaze while the rolls bake. Once the rolls are cool enough, top with your chosen icing and serve.
Do they need to be frosted straight away?
You can frost the rolls immediately and store them in the fridge, or store the icing separately and add it after reheating. If reheating rolls that are already frosted, be careful not to overheat or the icing will melt.
Frequently asked questions
- Can I swap the flours? The specified flour blend creates the ideal texture; swapping flours will change the result and is not recommended.
- How should I store leftovers? Keep rolls in an airtight container at room temperature for one day, then move to the fridge or freezer for longer storage.
- Can I freeze them? Yes. First freeze the rolls on a baking sheet, then transfer to freezer bags or a container.
- How to reheat: Microwave for 20–25 seconds for a quick warm-up. If unfrosted, you can reheat in a 350°F oven for 5–10 minutes covered with foil.
- Tips for rolling the dough: Roll the dough between two pieces of parchment. Remove the top sheet to add the filling, then use the bottom sheet to help roll the dough into a tight log.
- Can these be made ahead? Yes — wrap the dough and keep it chilled until you’re ready to slice and bake.
Mini Paleo Cinnamon Rolls (Grain-free, Refined Sugar Free, Dairy-free)
These mini paleo cinnamon rolls bake in a muffin tin for perfectly portioned treats. Prep time: 15 mins. Cook time: 20 mins. Total time: 35 mins.
Ingredients
- 1 3/4 cups almond flour
- 1 1/2 cups tapioca flour
- 2 tbsp coconut flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil
- 1 egg, room temperature
- 3–4 tbsp milk of choice
- 1 tsp vanilla extract
- 1 tsp baking soda
Filling
- 1 tbsp melted coconut oil (or vegan butter)
- 2 tbsp honey or maple syrup
- 1 tbsp cinnamon
Glaze option
- 1 cup powdered sugar (or monk fruit powdered sugar)
- 1/4 tsp vanilla extract
- 3–4 tbsp milk, as needed
Frosting option (cashew frosting)
- 1 1/2 cups cashews, soaked in boiling water for 20 minutes and drained
- 2 tbsp melted coconut oil
- 1/4 cup full-fat canned coconut milk
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch sea salt
Instructions
Prepare the rolls
- Preheat the oven to 350°F and grease or line a muffin tin.
- Mix the filling ingredients in a small bowl. Combine all dough ingredients in a large bowl or food processor until well combined.
- Chill the dough 15–20 minutes to firm up, then roll between two sheets of parchment into a rectangle. If sticky, dust with a little tapioca flour.
- Spread the filling, leaving about an inch border. Use the parchment to roll the dough into a tight log, then freeze for 15 minutes to firm.
Bake the rolls
- Preheat the oven to 325°F. Slice the log into rolls and place one in each muffin cup.
- Bake 15–18 minutes until golden at the edges. Avoid over-baking to keep them moist. Let cool slightly.
- Top with glaze or cashew frosting and serve.
Make the glaze
- Whisk powdered sugar, vanilla, and 1 tbsp milk at a time until you reach a drizzle consistency. Drizzle over cooled rolls.
Make the cashew frosting
- Soak cashews in boiling water for 20 minutes, then drain. Blend all frosting ingredients in a high-powered blender until smooth and creamy. Chill while the rolls bake, then spread over cooled rolls.
Notes
- *Coconut oil can be replaced with vegan butter, ghee, or grass-fed butter.
- **To substitute a flax egg: mix 1 tbsp ground flaxseed with 2 1/2 tbsp water, let thicken, then use in place of the egg.
More healthy dessert ideas
- Cinnamon roll energy bites
- High-protein cinnamon roll smoothie
- Healthy cinnamon roll baked oatmeal
- Cookie tiramisu cheesecake
- Snickers cookies
- No-bake carrot cake bars
If you try this recipe and enjoy it, please leave a rating and share your photos on Instagram @danishealthyeats.