Christmas is officially 1 week away, so in celebration of the most wonderful time of the year as well as my new website, shop with brand new exclusive Danielle Walker products, and cooking course launching, I decided to share this exclusive recipe for my Gluten Free Cinnamon Rolls from page 268 in my Celebrations cookbook. Warm cinnamon rolls on Christmas morning is one of my all-time favorite Christmas traditions since I was little. I wanted to carry on this tradition with my kids, so I am thrilled to share this sneak peek of my Christmas Chapter in Celebrations and give you my grain and refined-sugar free version with you all on my new blog!

Gluten free cinnamon rolls in a white serving dish with fresh glaze

Egg-free & nut-free 

I actually have two versions of this warm, cinnamon filled treat! Since our family doesn’t need to be egg-free, I am sharing the dough from my Caramel-Pecan Sticky Buns recipe on page 88 in Celebrations with the glaze from the Cinnamon Rolls recipe. I created the Cinnamon Rolls recipe from page 268 in Celebrations for everyone who is egg-free. I definitely didn’t want to leave anyone out of enjoying these delicious morning treats, especially on Christmas morning. There is also a nut-free version if you need! If you or your kids don’t tolerate nuts you can substitute raw tahini butter or sunflower seed butter for the cashew butter. For a nut-free glaze, you can use the glaze for the Lemon Lavender Bundt Cakes on page 197, but omit the lemon and lavender. 

Caramel Pecan Sticky Buns on a wooden cutting board

Caramel Pecan Sticky Buns from page 88 in Celebrations

Making it in advance

My kids love waking up super early on Christmas morning, so I like to prep the gluten free cinnamon rolls ahead. The dough can be made the night before and stored tightly wrapped in the refrigerator. In the morning, you can just take them out and allow them to come to room temperature before rolling out. Another option is you can also slightly under-bake the Cinnamon Rolls, let them cool completely, then wrap tightly and store in the freezer for up to 6 months. You can defrost them in the refrigerator overnight, then reheat in a 350-degree oven for 10 to 15 minutes, or until heated through. The whipped cream will keep in the refrigerator for up to 3 days! 

Step-by-Step

Since this recipe for gluten-free cinnamon rolls is one of the most popular in my cookbook Celebrations, I decided to make a step-by-step video. I was getting a lot of questions for tips and tricks on how to roll the cinnamon rolls, so be sure to watch below to see how and get answers to some commonly asked questions! 

 
Signed copies

I have been so overwhelmed by all your kindness in regards to my new website launch and all of your excitement for my new official Danielle Walker merch and cooking courses! If you haven’t seen it yet, definitely check it out and be sure to get you or your family and friends a signed copy of Celebrations or any of my other 3 books for the holidays this year! 

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Print

Cinnamon Rolls -Exclusive Recipe from Celebrations!

  • Author: Danielle
  • Yield: 10 servings 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free
Scale

Ingredients

Dough

filling

Instructions

  1. Preheat the oven to 350°F.
  2. To make the dough, combine the almond flour, arrowroot, and coconut flour in a food processor and process for 15 seconds. Add the eggs, coconut sugar, water, and baking powder and pulse a few times until fully incorporated. Add the shortening and vinegar and process until the dough sticks together. Gather the dough into a ball, then flatten it into a disk and wrap tightly. Refrigerate for 30 minutes.
  3. To make the filling, in a small bowl, mix together the melted ghee, coconut sugar, honey, and cinnamon to make a thick paste. Spread the filling all over the rolled-out dough, then use the parchment paper to help roll the dough tightly, like a jelly roll. Gently seal the seam with your fingers, then reshape into a cylinder, if needed. Using a serrated knife, slice the log into ten equal pieces each about 11⁄2 inches thick. Place the cinnamon rolls cut side up in the prepared dish.
  4. Bake for 40 minutes, or until golden on top and baked in the center. Cool for 20 minutes on a wire rack, then spread the whipped cream over the top so it melts slightly. Serve immediately or leave at room temperature for up to 2 hours.

Keywords: dessert, Christmas, Danielle Walker, against all grain, paleo, egg free, cinnamon rolls, breakfast

12/17/20

Gluten Free Cinnamon Rolls – Exclusive from Celebrations!

COMMENTS

  1. Angela says:

    Have you/would you ever try this without eggs? Could it be done?

  2. Corryn says:

    My husband has an issue with eggs, could I use flax eggs to replace a few? Obviously it won’t yield exact same results, but would it be worth trying?

  3. Do you have a suggestion to make these egg free?

  4. Kara says:

    This looks great! I have a question, We are completely nut free….would kind of flour could I substitute for the almond flour?

  5. Amazing recipe! I used cornstarch instead of arrowroot and the flavour was amazing but a bit crunchier. Love you Danielle!

  6. Leah says:

    Double check step 3 as it’s jumping ahead without applying the filling.
    xx

  7. Tammy says:

    Can these be prepped the night before, and baked in the morning?

    • Danielle says:

      Absolutely – I do it all the time! I put it in the fridge rolled up the night prior, then in the morning I just slice and bake!

  8. Karen Culp says:

    Hello!
    Do you think store-bought coconut whipped cream would work? Thanks!

  9. Roz says:

    Can yeast be used in this recipe? If it can be, do you use the baking powder in addition to the yeast or do you omit it? Thanks.

    • Danielle says:

      I’m not too sure! Without testing the different ingredients and calculating new measurements, it’s hard to say what will or will not work. It’ll have to be trial and error and seeing what works best!

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