These Gluten Free Sticky Cinnamon Rolls are perfect for a weekend breakfast or brunch! They are whole grain, gluten free, dairy free, egg free, and yeast free
Oh yum – look how delicious these look! I am finally done creating a cinnamon roll recipe: Gluten Free Sticky Cinnamon Rolls! I have been working on a cinnamon roll recipe off and on for a while now and I am so excited to have finally finished this recipe.
These Sticky Cinnamon Rolls are gluten-free and whole grain, as well as yeast-free and cane-sugar free! These are allergy-friendly and can easily be made vegan as well.
I am even happier to share that this recipe is original – it’s all my own! I have been working towards trying to develop more of my own recipes rather than just re-making other people’s recipes. I will still be adapting some recipes, but I will be trying to do more original work.
This is good for a couple reasons: 1) I won’t have to worry so much about proper attribution/copyrights, and 2) I will be able to create an e-book one of these days with original recipes!
Sticky Cinnamon Rolls definitely hit that warm and sweet breakfast craving while still keeping things clean and allergy-friendly. I made these yeast-free because I have a yeast intolerance so Baker’s yeast is out of my diet these days (actually for the last couple years!).
If you happen to be on a Candida diet, just use lemon juice in place of the vinegar and use cinnamon and coconut oil for the filling instead of dried fruit. I used distilled vinegar in this recipe because there is very little yeast in it, but you can use any vinegar you prefer or lemon juice instead. The vinegar or lemon juice reacts with the baking soda to help add leavening without the yeast.
Want a quicker recipe? Check out my Cinnamon Roll Pancakes?
Gluten Free Sticky Cinnamon Rolls (Yeast Free)
- 1/3-1/2 cup thick honey; for vegan, use pure maple syrup
- 1 Tablespoon coconut oil
- 1 cup prunes or soft dates
- 3 Tablespoons water
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees F.
- In a small dish, warm the honey in the microwave for about 10-20 seconds or until warm and liquified. Stir in the coconut oil and pour into the bottom of a 9"x13" glass baking pan. Set aside.
- In a medium bowl, combine the water and flaxseed meal and stir well. Add the Stevia, vanilla, and vinegar and mix well. Set aside and allow to thicken.
- Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the flax/water mix to the dry ingredients and stir well. A thick dough should begin to form. Let the dough rest for a couple minutes to thicken up. If the dough seems too sticky, add flour 1 tablespoon at a time to thicken the dough more.
- While the dough is resting, add prunes or dates to a small food processor or blender and process with 3 Tablespoons water, cinnamon, and vanilla until a thick paste forms. You can add more water 1 tablespoon at a time as needed if the mixture seems too dry. Set aside.
- Lay out a large sheet of parchment paper on the counter and dust with brown rice flour.
- Turn the dough out onto the parchment paper and using floured hands, spread the dough out into a rectangle that is about 1/4-1/2 inch thick. You could use a rolling pin, but I found it was easier with my hands.
- Spread the prune/date paste evenly over the surface of the dough.
- Using the parchment paper, roll the dough lengthwise until a long log is formed.
- Slice the log into 1-inch thick pieces and arrange evenly in the baking dish on top of the honey.
- Bake the cinnamon rolls for 25 minutes until baked through. Let cool for 5 minutes in the pan before removing from the pan to serve.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist