I’ve been wanting to try a healthier cinnamon roll that’s easy peasy, yeast free, gf, refined sugar free + clean! The craving has been REAL! These are such a great alternative. Not as fluffy as a regular cinny bun, but still super delish. Enjoy! xo


2+3/4 cup gf or regular oat flour (or all purpose gf flour)
1 cup unsweetened almond milk
1 tbsp baking powder
3 tbsp coconut sugar
6 tbsp coconut oil, melted
Himalayan sea salt

2 tbsp coconut oil, ghee or vegan butter, melted
1 tbsp ground cinnamon
1/4 cup coconut sugar

1/4 cup organic cream cheese (regular or vegan)
4 tsp maple syrup
1 + 1/2 tsp vanilla
dash of salt
almond milk for thinning, if desired
mix all together
OR for more of a glaze:
1 cup organic icing sugar
2-3 tbsp almond milk
mix together


  1. Preheat oven to 350°F and line a 9×13 baking dish with parchment paper or lightly grease with coconut oil.
  2. Add the almond milk, coconut sugar, and melted coconut oil to a large mixing bowl.
  3. Sift in the oat flour and baking powder, sprinkle of salt and gently mix with a spatula to combine.
  4. Knead the dough into a round sphere and add to a floured-surface. I put dough onto a piece of parchment sprinkled with oat flour then another piece of parchment on top of the dough. Roll dough into a large rectangle about 1 inch thick.
  5. Mix together the cinnamon and coconut sugar filling. Brush dough with the melted coconut oil or butter and sprinkle with the cinnamon sugar within ½ inch of the edges.
  6. Starting at one of the shorter ends, roll tightly into a long log, then slice into 10-12 rolls. Place the rolls into the baking dish cut-side up.
    7.Bake the rolls 22-25 minutes or until lightly golden on top. Make your frosting or glaze while they bake.
  7. Remove and allow to cool for 10 minutes, then drizzle with your topping.
  8. Store leftovers in the fridge and reheat in the oven or microwave before serving.
%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close