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!
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.
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!
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!
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!Print
Cinnamon Rolls -Exclusive Recipe from Celebrations!
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
- 3 3⁄4 cups blanched almond flour
- 1⁄2 cup plus 2 tablespoons arrowroot powder
- 1⁄4 cup plus 2 tablespoons coconut flour
- 3 eggs
- 3 tablespoons coconut sugar
- 3 tablespoons cold water
- 1 tablespoon grain-free baking powder (page 326)
- 1⁄4 cup palm shortening or grass-fed unsalted butter, softened
- 1⁄2 teaspoons apple cider vinegar
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.