Properly Fluffy Cinnamon Rolls that need only one quick rise and are so simple to make! They are made healthier by using no refined sugars or flours but taste anything but! These Perfect Fluffy Cinnamon Rolls have that classic chewy and just lightly sweet roll and are filled with coconut sugar and lots of cinnamon. Topped with a simple vegan frosting, that is made by hand and requires no whipping or beating, creating Cinnamon Rolls that are ooey gooey irresistible! They are just delicious and sure to make your house smell absolutely incredible.

What Do These Perfectly Fluffy Cinnamon Rolls Taste Like?

These healthified Cinnamon Rolls taste almost exactly like a conventional Cinnamon Roll. More often than not gluten or grain free recipes for Cinnamon Rolls can turn out too dense or are basically just sugar cookies rolled up and baked like Cinnamon Rolls. These, though, have that classic Cinnamon Roll taste – a slightly dense and chewy, but still light and airy, roll with that properly fluffy “bready” texture Cinnamon Rolls should have. Filled with enticing swirls of cinnamon spiked coconut sugar to make them just perfectly sweet and very cinnamony. After they fluff up and bake, the roll are topped with a coconut-butter-based, dairy free frosting that is sweet and creamy to make for the perfect bite: layers of sweet soft roll, cinnamon sugar, and creamy frosting. These are everything you want from a homemade Cinnamon Roll but made better-for-you! And I don’t think I’m too bold in saying that these are pretty much your innermost breakfast dreams come true.

What Ingredients Are Used to Make These Healthy Cinnamon Rolls?

These Cinnamon Rolls are made better-for-you as they are made with no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free! Plus, they are nut-free! Using only 14 (total) simple, real ingredients to make the dough, filling, AND frosting!

Here’s a look at the ingredients used and some substitutions and variations:

Yeast – Just like a traditional Cinnamon Roll recipe, yeast is used to give the rolls that fluffy bready texture.
Coconut Sugar – The best granulated sweetener for refined sugar free baking. Used in both the roll dough and the base of the filling. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
Coconut Oil – Used instead of butter to make these dairy free and gives the rolls the perfect amount of moisture. Use refined coconut oil for a coconut-free flavor. Or sub for melted ghee.
Eggs – To give added moisture and fluff to the rolls.
Salt – To counterbalance the sweet.
Cassava Flour – An unprocessed flour that is gluten, grain, and nut free and gives these a similar texture to conventional wheat rolls. I use and love Otto’s.
Tapioca Flour – Helps thicken the dough without making it too floury.
Ghee – Ghee is spread over the dough to help adhere the filling to the roll. It also gives the rolls a more classic Cinnamon Roll flavor. Ghee is considered paleo-friendly and most people with dairy intolerances handle ghee well as it’s lactose and casein free. Feel free to sub ghee with melted coconut oil in equal amounts and spread it over the dough using a pastry brush.
Cinnamon – And lots of it!
Coconut Butter – Instead of conventional cream cheese or a vegan/dairy free alternative I use coconut butter as the base as it is more of a simple, whole ingredient. The coconut butter adds a thick and creamy texture to the frosting. If you do not have or prefer not to use, feel free to omit this and make a simple icing.
Powdered Cane Sugar – To create the frosting, powdered sugar is used. I always make my own powdered sugar from organic cane sugar, but you can use any sugar you like! See Powdered Sugar section below on how to make your own and potential variations.
Dairy Free Milk – I use whatever homemade milk I have on hand to thin out the frosting. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!

How Do You Make Easy and Fluffy Cinnamon Rolls?

These cinnamon rolls are surprisingly easy to make! The dough is made in just one bowl, they only need one, quick, rise and are easy to roll up! Don’t let the seemingly long recipe instruction list deter you! These are simple enough to make, I just go into a little detail on a few steps to ensure your success! Check out the step-by-step images below!

Here’s a look at the steps:

Bloom the yeast. In the bowl of a stand mixer with warm water and coconut sugar to activate the yeast.
Prepare the filling while the yeast is proofing.
Create the dough by mixing in remaining ingredients in phases.
Roll out the dough. The dough is incredibly easy to work with, so rolling it out is a simple affair.
Fill the dough. By first adding a layer of ghee or coconut oil, then spreading the coconut sugar cinnamon sugar mixture all over it.
Roll up the dough.
Cut into slices.
Arrange in baking dish.
Let rise. But only for a quick 20 minutes. You can go ahead and heat the oven in the meantime.
Bake! While the cinnamon rolls are baking, prepare the frosting.
Frost and enjoy!

As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Make Ahead

These can be prepared a day in advance all the way to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

How To Make Homemade Powdered Sugar

I always make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! However, making your own is cheaper and gives you the freedom to use whatever sugar best suits you! To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

Variations: Use Lakanto powdered sugar to reduce the sugar content. Coconut sugar to make this strictly paleo and refined sugar free. Or use cane sugar which is a less refined version of regular white sugar. I preferred the cane sugar over the coconut sugar as it kept the frosting white and gives a nice flavor contrast between the dough/filling and the frosting.

These Cinnamon Rolls are the perfect, healthier treat for breakfast or brunch. They are so fluffy, sweet and cinnamony, and simply irresistible. And as they are made better-for-you but still so delicious you’re sure to think you’re possibly still dreaming. I can’t wait for you to try them and I’m sure your friends and loved ones will be thankful too.

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut-free

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Perfectly Fluffy Cinnamon Rolls (paleo)

Incredibly delicious Cinnamon Rolls that are properly fluffy while being better-for-you! Soft and chewy, fluffy rolls packed with a very cinnamony filling and topped with a delicious creamy frosting. These are simple enough to make and require only 1 short rise. Basically, the perfect breakfast or brunch!

gluten/grain/dairy free, refined sugar free, nut free

Course Breakfast

Ingredients

Dough

3/4 cup warm water, about 110 degrees (164 grams)
1 1/2 tsp active dry yeast (5 grams)
1 tbsp coconut sugar (7 grams)
1/2 cup coconut sugar (78 grams)
1/3 cup coconut oil, melted and cooled (62 grams) sub melted & cooled ghee
1/2 tsp salt
3 eggs ideally room temperature
2 1/4 cup cassava flour (296 grams)
1/2 cup tapioca flour (60 grams) + more for dusting

Filling

1/2 cup coconut sugar (78 grams)
2 tbsp cinnamon (12 grams)
1/4 cup ghee (60 grams) sub melted & cooled coconut oil

Frosting

1/4 cup coconut butter (34 grams)
1/2 cup powdered sugar (60 grams) see notes
2-3 tsp milk of choice (14-21 grams)

Instructions

Prepare your desired baking dish, either a 9 inch square or circle, by lining with parchment paper.
Proof the yeast by mixing the warm water with the yeast and 1 tbsp of coconut sugar in the bowl of a stand mixer or in a large bowl if mixing by hand. Let stand for 5 minutes.
While the yeast is blooming, prepare the cinnamon sugar filling by mixing the coconut sugar and cinnamon together in a small bowl. Set aside.
Once the yeast mixture has activated and the mixture is frothy. Add the remaining coconut sugar, coconut oil, and salt to the mixing bowl and stir until well combined.
With the mixer on medium speed, beat in the eggs one at a time.
Once all the eggs have been fully incorporated and mixture is well mixed and thick, add the cassava flour and stir on low speed until just combined.
Scrape down the sides of the bowl using a rubber spatula, add tapioca flour and stir until a dough forms. The dough will be wet but not sticky.
Prepare two large pieces of parchment paper, sprinkle one with additional tapioca flour. Pour the dough out onto this piece of parchment paper and sprinkle the top of the dough with a bit more tapioca flour.
Cover the dough with the second piece of parchment paper and roll out into a large rectangle 11 x 13 inches.
Spread ghee over the dough (or brush if using coconut oil) leaving a 1/4 inch border around the sides. Sprinkle the cinnamon sugar mixture all over the ghee.
Roll up the dough. Rolling from the long (13 inch) side, using the parchment paper to help lift the dough up and over, pinching in a little when it meets the cinnamon sugar mixture and continue to roll up and over, pulling the parchment paper away as you go, until the dough is fully rolled. Continue to roll until the seam side is down.
Cut the dough into pieces. The best way to easily cut the dough without disturbing the spirals is by using a serrated knife. Without pressing the knife down at all, gently rock the knife back and forth through the dough until it reaches the bottom. Start by cutting off the 1/2 inches of each end. Then cut the dough into 8-9 even pieces.
Arrange the cinnamon roll slices in the prepared baking dish leaving some room between the rolls. Cover the dish with a slightly damp towel and set in a warm place in your kitchen to rise. If your oven has a proof setting, use this instead, especially if your kitchen is on the cooler side.
While the dough is rising, heat oven to 350 degrees. Unless you are using the proof setting of your oven, then proof for 20 minutes, remove the cinnamon rolls and heat oven to 350.
Bake cinnamon rolls for 23-25 minutes or until they are puffed and slightly browned around the edges.
While cinnamon rolls are baking, prepare the frosting. Soften the coconut butter, in a medium heat safe bowl, in short 5 second bursts in the microwave or in a small pot. In a medium bowl, add the powdered sugar and 1 tsp of your milk of choice and stir well until thick and creamy. Add additional 1 tsp of milk and continue to mix to thin. Add additional splashes of milk until the frosting is to your desired thickness. (I prefer it on the thinner side (using 2.5 tsp of milk) still thick but just thin enough that it can be poured over the rolls instead of having to frost each individually.) Just be sure to add the milk in small splashes between mixing.
Remove cinnamon rolls from the oven and let cool slightly.
While still warm but cool enough to touch, spread the frosting over the cinnamon rolls and enjoy!

Recipe Notes

Serving: As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Helpful Kitchen Tools (affiliate links): silicone spatula, kitchen scale, rolling pin, pastry brush

Make Ahead: These can prepared a day in advance all the way up to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

Homemade Powdered Sugar: To make your own powdered sugar, select the granulated sugar that best suits you and simply blend it in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. About 6 tbsp to get 1/2 cup.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use Lakanto powdered sugar or make your own powdered sugar with coconut sugar. See above.

Ghee - Sub for melted and cooled coconut oil and use a pastry brush to brush all over the dough. Or use all ghee, subbing ghee for coconut oil in the dough.

Coconut Butter - Omit this entirely in the frosting and make a simple icing. This will require much less milk. Add milk in small splashes until it reaches desired thickness.

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