These vegan Flourless Cinnamon Rolls have become an everyday food at mine now. They’re made with almond flour which makes them gluten-free and higher in protein than your regular cinnamon bun. Perfect for snacking or having as a dessert and even breakfast.
I used icing sugar to drizzle on top as I had nothing else, but a smooth cashew cream frosting would work like the one from my Mole Cake recipe which you could easily whip up.
I don’t have cinnamon rolls often but today I had a massive craving after speaking to a friend about cinnamon buns in the US and I had to have one! I knew I would have them most likely for breakfast so I wanted to make a healthier option hence these flourless versions which are rather quite nourishing too.
Questions about Flourless Cinnamon Rolls
How to make Flourless Cinnamon Rolls
To make flourless cinnamon rolls, combine almond flour, glutinous rice flour, tapioca starch, salt and baking soda in a bowl and mix until well combined. Next add maple syrup, plant milk, vanilla extract and rapeseed oil then form into a smooth dough. Chill in the fridge for 15 minutes. When chilled, roll out onto a piece of greaseproof paper until half a centimetre thick. Spread remaining rapeseed oil and sprinkle with coconut sugar and ground cinnamon. Use the greaseproof paper to roll then cut into slices. Place flat on a round tin lined with greaseproof paper and bake at 180°C for 20 minutes or until golden brown. Drizzle with frosting or icing sugar.
How to store Vegan Cinnamon Rolls
Store cinnamon buns in an airtight container for up to 3 days or for a week in the refrigerator. These can also be frozen for up to 2 months in a ziplock bag or airtight container.
Healthy Cinnamon Rolls Substitutions
- Coconut sugar can be replaced with an alternative sweetener such as brown sugar or stevia.
- Rice flour can be replaced with coconut flour to keep the buns flourless.
- Tapioca starch can be replaced with other starch powders such as corn starch or potato starch.
- Additional toppings can be sprinkled along with the cinnamon such as raisins, chocolate chips or pecan nuts.
- If the dough cracks while rolling, there is too less liquid so add a little more, a tablespoon at a time until the dough is less dry.
- Coconut oil can be used instead of rapeseed oil.
These Flourless Cinnamon Rolls are…
- Soft
- Fluffy
- Cinnamon flavour
- Made with almond and rice flour
- Dairy-free
- Flourless
- Gluten-free
- Vegan
- Plant-based
More Recipes to Try…
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Flourless Cinnamon Buns Recipe
Flourless Cinnamon Buns
Ingredients
- 120 g almond flour
- 120 g glutinous rice flour
- 3 tbsp tapioca starch
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp maple syrup
- 5 tbsp rapeseed oil
- 1 tsp vanilla extract
- 100 ml plant milk
- 1 tbsp ground cinnamon
- 2 tbsp coconut sugar
Instructions
- Preheat oven to 180 °C.
- In a bowl, add the almond flour, glutinous rice flour, tapioca starch, baking soda and salt and mix until well combined.
- Next add the maple syrup, 3 tbsp rapeseed oil, vanilla extract and plant milk and mix into a dough.
- Cover in the bowl with clingfilm and refrigerate for 15 minutes.
- When chilled, roll out on a large piece of greaseproof paper until ½ cm thick into a rectangle.
- Spread the remaining oil on the dough then sprinkle evenly with the cinnamon and sugar, attempting to cover the entire surface.
- Using the greaseproof paper, roll up the dough then cut into 8 slices.
- Lay each bun flat onto round tin lined with greaseproof paper.
- Bake for 20 minutes or until golden brown.
Notes
- Coconut sugar can be replaced with an alternative sweetener such as brown sugar or stevia.
- Rice flour can be replaced with coconut flour to keep the buns flourless.
- Tapioca starch can be replaced with other starch powders such as corn starch or potato starch.
- Additional toppings can be sprinkled along with the cinnamon such as raisins, chocolate chips or pecan nuts.
- If the dough cracks while rolling, there is too less liquid so add a little more, a tablespoon at a time until the dough is less dry.
- Coconut oil can be used instead of rapeseed oil.
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