No dairy-based ingredients here to check off — this dough leans on almond flour and tapioca starch for structure, with coconut oil and maple syrup keeping things moist and naturally sweet. The filling gets its warmth from coconut sugar and plenty of cinnamon, rolled up tight and chilled just long enough to slice into neat, snail-shaped rounds. Once baked, the tops turn golden and spring back to the touch, with soft, tender centers underneath. The glaze is where this recipe really shines: rich coconut cream whisked with maple syrup and vanilla until glossy, then poured generously over the warm rolls. Every component here is dairy free by nature, making this a genuinely easy, no-stress pick for a dairy free brunch spread. Serve them warm, glaze pooling into the swirls, for a cinnamon roll experience that doesn't skip a beat on flavor or texture.
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Learn more →8 servings
Preheat the oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper and set aside.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, and salt until evenly combined with no lumps.
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