Paleo Nut-free Cinnamon Rolls (Low-FODMAP, Gluten-Free, Yeast-Free, Diary-Free)

Food sensitivities are not lacking in my household, or in the circle of people I have in my life and these cinnamon rolls can accommodate almost all diet restrictions; unfortunately these will not work for GAPS and/or SCD. However, for many whom struggle with food intolerance this recipe might just fit the bill!

We love cinnamon rolls as a dessert in our house. Notice, how I said dessert and not breakfast...

Cinnamon rolls are chock full of sugar and starch, which is why they taste so good. This recipe is no exception, but it is a healthy option compared to standard cinnamon rolls. Unlike most Paleo cinnamon rolls this recipe is NUT-FREE! It is also YEAST-FREE! The only common allergen food in this recipe is eggs. Everyone needs a dessert now and again, this recipe serves that purpose. I use cassava flour which is a nice substitute for conventional flour, and it has recently been tested/verified as a low-FODMAP! I use the Otto's Naturals brand.

To learn more about cassava flour and how to use it check out my post Cassava Flour 101.

Now that the business is out of the way. Go bake and enjoy!



½ cup butter, room temp or ghee
¼ cup coconut palm sugar
1 egg, beaten
1 tablespoon vanilla
1 teaspoon cinnamon
¾ cup warm coconut milk, canned
2 cups (280g)cassava flour (I use Otto's Naturals)
1 teaspoon baking power
½ teaspoon baking soda
¼ teaspoon salt


6 tablespoons butter, softened
¼ cup coconut palm sugar
1 tablespoon maple syrup
1 teaspoon cinnamon


Preheat the oven at 325 degrees.

Cream together the butter, sugar and eggs until smooth, next mix in the vanilla, cinnamon and coconut milk.

In a separate bowl mix cassava flour, baking powder, baking soda and salt.

Add the them to the wet and mix together until the dough comes together.

Roll the dough into a rectangle 1/4" thick, roughly 4" x 11" in size.

Whisk the filling ingredients together using a high speed mixer.

Add the filling thinly onto the rolled out dough. 

Roll from one long side to the other long side, the diameter should roughly be 2.5 inches. I use my non-stick liner to help me roll, parchment will work too. 

Cut the roll every three inches, this should yield 6-8 cinnamon rolls, depending on thickness of rolled out dough. Place in a high sided dish and make sure the rolls are snug and touching! This is important otherwise it will result in a very dry end result. I use a castiron pan, or pie dish. Brushing the raw rolls with a bit of melted butter will help trap in moisture.

Bake for 28 minutes. Frost while the rolls are still warm, but not hot, this will let the frosting melt into a glaze. Enjoy!

Find frosting recipes below!



8oz. Organic Lactose Free cream cheese
1/4 cup maple syrup
Blend together at high speed



Prep Time: 20 minutes

Cook Time: 28 minutes

Yields: 6-8 rolls, depending on thickness of dough