Gluten Free Almond Flour Cinnamon Rolls

Total time1 hr 10 min

Prep time25 min

Cook time25 min

Almond flour forms the base of this dough, giving these rolls a soft, tender bite without any traditional flour in sight. Each one gets rolled up with a warm swirl of coconut sugar and cinnamon, chilled just long enough to slice cleanly, then baked until the tops turn golden and set. A rich coconut cream glaze, brightened with vanilla and a touch of maple syrup, gets poured over the warm rolls right out of the oven for that classic sticky finish. The whole batch bakes up in one pan, so you get that fresh-from-the-bakery pull-apart texture in every piece. It's a solid pick for a gluten free brunch spread or a lazy weekend treat.

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Ingredients

8 servings

For the dough

3 cups almond flour, packed
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 tbsp tapioca starch
½ tsp baking soda
¼ tsp fine sea salt
2 large eggs
3 tbsp maple syrup
2 tbsp coconut oil, melted and cooled
1 tsp apple cider vinegar

For the filling

⅓ cup coconut sugar
2 tsp ground cinnamon
2 tbsp coconut oil, melted

For the glaze

½ cup full-fat coconut cream
2 tbsp maple syrup
½ tsp pure vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper and set aside.
2
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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