IT’S FINALLY HERE. The cinnamon roll bread of your dreams (and mine too!).
This Cinnamon Roll Bread recipe took many, many attempts to get it justtttt right, but it was so worth the effort, because it turned out AMAZING! So good that I’ve already made 2 batches this week! It’s healthy enough to enjoy for breakfast, yet still indulgent enough to feel like a treat. You know how I do.
Please allow me to introduce you to this Grain-Free Cinnamon Roll Bread. TOPPED WITH A VANILLA GLAZE. All caps necessary.
Truthfully, this could be one of my favorite bread recipes of all time. I know this because I can’t stop baking and eating it.
It’s moist, tender and infused with warm cinnamon spice and so delicious that it’s bound to become a forever family favorite.
I originally created this Cinnamon Roll Bread because I reallyyyyy wanted an actual gluten-free cinnamon roll (I mean, who doesn’t?!)…but making cinnamon rolls is a process and a half. It typically requires letting the dough rise, rolling it out…and all that jazz that ain’t nobody got time for. Sooo…here’s what I made instead! All the flavors of a cinnamon roll made into a DELICIOUS, grain-free and dairy-free bread, that’s SO easy to make!
I test the majority of my recipes on my training partners at my gym because they’re (brutally) honest, and super quick to tell me if something needs work. Being nice doesn’t help with recipe testing, so I’m thankful for their honesty…and I’ve grown some thick skin, haha. 😉 When I brought in the final test of this Cinnamon Roll Bread, everyone just about died over it! It turned out SO GOOD. Like, SO SO GOOD.
What’s In This Cinnamon Roll Bread?
- Almond flour: one of my favorite grain-free flours to bake with. The almond flour gives this bread great texture and flavor.
- Coconut milk: there is no oil or butter in this bread and the coconut milk helps to keep the bread moist. I highly suggest using full fat coconut milk for best results. If your coconut milk is separated, which often happens when it’s cold out, simply stick the can in a bowl filled with hot water so that the fat and water content melt back together.
- Pure maple syrup: my favorite natural unrefined sweetener to use. If you don’t feel like using pure maple syrup, honey will also work well.
- Eggs: you’ll need two eggs for fluffy texture in the bread.
- Vanilla: the one and only vanilla extract.
- Baking soda & apple cider vinegar: to help the bread rise!
- Cinnamon: a MUST for giving this bread that wonderful warm and cozy flavor.
Just look at that texture! I can’t stop staring at it. Or frankly baking this bread!
The Vanilla Glaze
Not only is the vanilla glaze for the cinnamon roll bread easy to make, but you’ll find yourself wanting to put it on just about anything and everything. Of course, the glaze is completely optional but I find that it adds a special touch to the bread and makes it taste even more like cinnamon rolls. All you’ll need is powdered sugar, coconut or almond milk and vanilla extract. Yum.
I used organic powdered sugar (which uses tapioca starch instead of cornstarch) but you can easily make your own paleo-friendly powdered sugar as well!
How To Make Cinnamon Roll Bread Into Muffins
This Cinnamon Roll Bread can also easily be made into muffins using the instructions below. If you are making muffins, I HIGHLY recommend using parchment muffin liners, as grain-free muffins tend to stick to regular liners, and losing half of your muffin is kinda the least fun. If you don’t have parchment liners on hand, I’ve heard that spraying regular liners with coconut oil works well too! Don’t forget that delicious vanilla glaze.
Storage Suggestions:
This bread will last for a day or two on the counter, but after that I suggest wrapping it up and keeping it in the fridge. Cinnamon Roll Bread will freeze beautifully. Simply wrap the bread tightly with aluminum foil, then place in a freezer bag or stasher bag. Bread will keep in the freezer for up to 3 months.
More Delicious Grain-Free Treats:
Churro Peanut Butter Cookies from Little Bits of
Chocolate Banana Bread from the Whole Smiths
I hope your family loves this cinnamon roll bread recipe as much as mine does! Happy baking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Enjoy this recipe for my Cinnamon Roll Bread!
Cinnamon Roll Bread
Equipment
- Oven
Ingredients
For the Bread:
- 2 1/2 cups almond flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 eggs
- 1/2 cup full-fat coconut milk
- 1/2 cup honey or maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
For the Glaze:
- 1/2 cup powdered sugar (either use organic powdered sugar, or make your own paleo-friendly version using THIS RECIPE )
- 1-2 tablespoons coconut or almond milk
- 1/2 teaspoon vanilla extract
Instructions
To Make the Bread:
- Preheat your oven to 350 degrees. Line the bottom and two longer sides of a 8x4" bread pan with parchment paper , which will make the loaf much easier to remove. Grease the two unlined sides with coconut oil or ghee.
- Place all of the ingredients into your food processor, and blend until combined and a batter is formed, scraping down the sides as needed.
- Pour the batter into the lined bread pan and bake for 45-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Gently pull the bread out of the pan using the ends of the parchment paper, and place on a cooling rack.
- To make the glaze, place the powdered sugar into a small bowl and stir in the milk, 1 teaspoon at a time, just until a thick glaze forms. Stir in the vanilla.
- Slice the bread and drizzle with the glaze. ENJOY!
To Make Muffins:
- Follow all of the same instructions above, only dividing the batter into a muffin tin lined with 12 parchment liners . Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Notes
Simply place the dry ingredients into a medium sized bowl and stir with a fork to combine. Place the wet ingredients into a separate medium sized bowl and whisk to combine. Add the wet ingredients to the dry ingredients, and stir well to combine, using a spatula.
PIN IT FOR LATER – Cinnamon Roll Bread:
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Can’t wait to try my hand ay making this. Shared your recipe and my FB my Twitter. ❤❤😋😋 THANKS
Thanks so much, Kimberly!
Can I use coconut flour instead of almond flour?
Hi Katie! Unfortunately coconut flour is the one flour that can’t be subbed for anything else, as it’s super absorbent.
Will this recipe work with an egg replacer like Applesauce or flax/chia mix?
I haven’t tried it myself so I’m not sure if it would. Please let me know how it turns out if you do!
Have you made it without the glaze?
I personally think the glaze is what really makes it – but I’ve had readers who left it off and still loved it!
I hope you get this haha. I have the coconut cream and when I opened it, it was hard on top with liquid on bottom. I scraped the thick part and put that in blender. Was I suppose to shake it and put the mixed liquid/cream in or just thick part. And I used blanched almond flour. Is that ok? It didn’t raise very much and it was very thick batter.
Hi Sue! Blanched almond flour is perfect (all almond flour is blanched, almond meal is not), but I think the coconut cream may have caused an issue, as the batter shouldn’t be too thick. I’ve found the full-fat coconut milk actually works great too – so I’ll update the recipe to include that. Next time, stick the can in a bowl of hot water to help it melt together – it’s a quick trick that works every time! One other thought – did you happen to use the bread pan size called for in the recipe? It’s a bit smaller than your average bread pan, so I’m thinking that if yours was larger, that may have caused it not to rise as well. Hope that helps!
Did you use honey or maple syrup?
I’ve made this several times and have used both – I typically use honey though, as it’s what I have on hand!
Made this today for Easter breakfast. Followed the recipe exactly. It is killer! I mean had to practice serious self-restraint not to eat half the loaf killer. Thanks for the recipe!
Haha, glad you enjoyed it Jana!
Made this today. It was my first time to bake and I’m glad it turned out okay! Thank you for the recipe, it’s so awesome! 🙂
Hi there! I made this recipe a few weeks back and it was so good! Then I got an idea to add the actual cinnamon roll filling to it! So, I made this recipe again yesterday and added the filling to it (Ghee, coconut sugar, honey & Cinnamon). My mom and I ate the entire loaf! I was wanting to turn this into an actual cake. any tips or advice on making this recipe big enough for a 9×13? I was wanting to just double the recipe but wasn’t sure if that was a good idea or not.
That sounds amazing, Teresa! Hmmmm…I’m not sure if a double batch would be big enough to fill a 9×13″ pan. You may want to triple it, and I’d bake it at the same temp until the center is set. Hope that helps!
Oh my goodness! I made this for my mom for Mother’s Day. What a hit! Scrumptious ❤️👍🏽Thank you!
So glad you loved it, Kimi!
Looks amazing! Can I use a hand mixer instead of a food processor? I don’t think mine is quite big enough to fit all the ingredients.
That would definitely work, although I would personally just mix the dry and wet ingredients in separate bowls, and then just combine the two, stirring well!
I can’t have dairy and I’m also allergic to coconut. Can this be made with almond milk or another alternative?
Hi Eleni! If you can make homemade cashew cream, that would probably work best. I haven’t tested it myself, but almond milk/cashew milk might work in a pinch, although they’re much thinner than full-fat coconut milk. Hope that helps!
Made this tonight as muffins, SO GOOD and SO MOIST!! I already ate two! Thanks for the delicious GF recipes!
Nutritional facts please?
Just made this. It is DELICIOUS!!! All my kids devoured it!
Thinking of trying it with a gluten-free one to one type flour. Your thoughts?
Hey Traci! Unfortunately grain-free flours aren’t easy to sub, so I’m hesitant to recommend it. If you do give it a try I’d love to hear how it turns out!
I need to keep my sugar intake low. Do you see any issue with using Lakanto Maple Syrup instead of regular? Not sure if it would make a difference with it setting.
I’m sure that would work great!
This looks delicious! I know substituting flours can be tricky. Sadly, almonds are not my friend. Do you think cashew flour would work?
I bet that would work great as a sub!
I may actually prefer this to regular cinnamon rolls. It’s that good. I don’t have food allergies, so I’m comparing it to the real deal. I make these as muffins and keep them in my freezer. Seriously amazing – texture & flavor!
I love this! Thank you so much, Jessie! I’m so happy you like them. 😊
This bread is fantastic!!! My whole family loves this, thank you!
Thank you, Beth!! I’m so happy you all love it! ❤️
One of my favorite go to morning recipes! It’s super easy, and the entire family loves it!
Thanks so much Janine! This makes me so happy to hear 🙂
Kid approved! My entire family loves these. We made them as muffins and they are perfect for a snack, breakfast or when you are craving something sweet.
That’s awesome Daiquiri! Thanks for sharing 🙂
I would like to know the calories in the cinnamon bread per serve
Hi Erica! You can easily input the ingredients into an online macro calculator, to see the calories (such as My Fitness Pal). Anything along those lines will work! 💕
Hi – I’ve made this bread several times and it is amazing! One question is how do you get your bread to be such a light color? I used regular almond flour and it still turned out brown. Also, I can’t seem to get it to bake all the way through in the center but not have overly brown sides and bottom. Do you have any idea what might be causing that? I use the recipe exactly as listed 🤔
Hi Tracy! The color doesn’t really matter as long as it tastes great 😉 However, I’m wondering if you’re using blanched almond flour (meaning the dark skin of the almonds has been removed)? If so, that could be affecting the color! Also, what size bread pan are you using? This recipe calls for a smaller bread pan than normal. So if you’re using a regular size, that could be why the center isn’t fully cooked. Hoping this helps! 💕
Kristen,
I made your recipe for the Cinnamon Roll bread today and it was scrumptious! Mine did not turn out looking like yours as mine was only 1 1/2 inches tall. I live at 5,000 ft. Should there be a high altitude adjustment to the recipe? Also, I used blanched almond flour and the bread was brown, not light colored like your picture. We are enjoying eating the bread because of the great flavor.
Hi Janet! What size bread pan did you use? This tends to be the issue with shorter loaves as the recipe calls for a smaller than normal bread pan 🙂