SunButter Cinnamon Rolls (Yeast-Free!)

Enjoy these yeast-free cinnamon rolls for breakfast naturally sweetened with unrefined coconut sugar and topped with a sugar-free SunButter glaze. 

Happy Christmas Eve!

What’s that one iconic holiday breakfast that instantly brings you back to Christmas morning as a youngster?

I used to wake up in the wee hours of the morning, terrified that if I moved even an inch under my quilted comforter that I might scare away old Saint Nick.

If I didn’t smell orange danishes and sausage egg and cheese breakfast casserole wafting up the stairs to my bedroom I knew it was too early.

These days I usually try to sleep in and let Kris Kringle make the rounds undisturbed before I start the oven and bang pots and pans.

Anyway, it’s been a tradition here for me to publish one final recipe on the day before Christmas.

So here it is– in case you, like me, don’t decide what you’re making until it’s time to make it.

In fact, I just braved the grocery store (yes, on Christmas Eve!) after deciding this morning to make a few last minute dishes for Christmas Eve Dinner tonight.

You’ve probably got all of the ingredients you need to make these SunButter Cinnamon Rolls (Yeast-Free!) for a special occasion breakfast or brunch!

Cinnamon rolls have been a highly requested recipe from F&V readers for some time now.

Each time I approach the rolls with eager anticipation, and each time my trials left me lacking.

I think the problem was that I was trying to make a classic tasting cinna-roll with very un-classic ingredients.

I initially wanted the rolls to be vegan, gluten-free, refined sugar-free, and oil-free.

Plant-based and gluten-free rolls are one thing, but making a crave-able cinnamon roll without any oil proved to be quite a challenge.

All of my usual substitutes like applesauce, nut butter, and coconut milk didn’t work to achieve a cinnamon roll I wanted on my plate.

One of my first trials yielded danishes that were as hard as I wish my six-pack was after Christmas Eve Solid Core class this morning.

And that’s nothing to brag about, as far as baked goods go!

So I eased into a slightly more traditional recipe with the addition of unrefined coconut oil for a softer more pliable dough.

These rolls are, however, yeast-free.

I wanted to create an approachable yeast-free version for those of you who, like me, have never worked with yeast before!

I really want to work more with yeast in the kitchen in my coming recipes, but if you’ve never used it before and you want cinnamon rolls for breakfast, the last thing you want to do is learn the ins and out of baking with yeast when your stomach (and maybe your guests’ stomachs too) is grumbling.

So let’s keep it simple, shall we?

Here’s what you need to make yeast-free cinnamon rolls.

• gluten-free all-purpose flour
• unsweetened almond milk
• baking powder
• coconut sugar
• melted coconut oil

That’s it for the base!

Work the dough into a compact ball, then roll it into a long rectangle for shaping.

When I ate cinnamon rolls as a kid I peeled away the layers of breaded yeast and scraped off the ribboned cinnamon insides.

The best part, right?

This easy cinnamon filling is a blend of ground cinnamon and unrefined coconut sugar.

First we brush melted coconut oil on the spread batter, then we sprinkle cinnamon and sugar everywhere.

The melted coconut oil is necessary to act as a binder to help the cinnamon sugar mixture stick to the dough.

It also helps make the “gooey” cinnamon puddles that are so sought after in cinnamon rolls.

Yesss.

At this point, we roll up the rolls like a magic carpet, using the parchment paper to negotiate the rolling.

You might have some cracks in the spread dough– this OK– cinnamon rolls aren’t supposed to be perfect!

Once you have a long narrow log, cut the rolled dough into individual cinnamon rolls– you should be able to make 9 to 12.

Bake your rolls until they’re golden brown and enjoy the smell of sweet cinnamon.

These SunButter Cinnamon Rolls (Yeast-Free!) aren’t complete without a creamy glaze.

I mixed up softened coconut butter, No Sugar Added SunButter, and melted coconut oil to create a creamy drizzly glaze.

Pour or brush it over the warm rolls to create a delicious sugar-free frosting that’s packed with healthy fats.

The cinnamon rolls are sweet already, so I left out the sugar in my frosting.

However, if you want a sweeter glaze, add 1-2 Tablespoons of unrefined coconut sugar into the bowl.

Leftover glaze is great spread on graham crackers, toast, oatmeal, or pancakes.

These SunButter Cinnamon Rolls (Yeast-Free!) are perfect for a special occasion breakfast or brunch.

They’re great for a holiday dish, brunch with friends, or lazy weekend with family.

To save time, try rolling and wrapping these danishes the night before and pop them in the oven the morning of.

Try reheating your leftover cinnamon rolls in the oven or microwave.

The glaze will harden over time but will still be delicious!

If you’re looking for an alternative to all-purpose flour, try using gluten-free oat flour instead for a similar texture.

Don’t have SunButter?

Try using any nut or seed butter in its place for a similar creamy glaze.

Enjoy!

If you make this SunButter Cinnamon Rolls (Yeast-Free!), let me know!

I’d love to hear what you think.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more vegan, gluten-free, and refined sugar-free baked breakfast? Check out my 1-Bowl Tahini Date Nut Bread and Vegan & GF Banana Chocolate Chunk Bread.

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XO Lauren

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This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!