Cinnamon rolls (gluten free, vegan)

bezglutenowe bułeczki cynamonowe, gluten free cinnamon rolls

Sometimes I miss wheat grains bakes. Due to the fact I’m sensitive to many ingredients that rolls from the shop are made of, I’m forced to prepare it myself at home. Of course I got used so much to my hypernourishing diet plan that I rarely find a place for things like that, but sometimes I do. This time I was inspired with TM5 recipe but changed it a lot. These tasty gluten free cinnamon rolls are made of a steamed sweet potato, gluten free mix of flours I mixed myself and coconut fat. I used small amount of coconut sugar and rolls are perfect for afternoontea or coffe. If you prefer more sweet, double the amount. Rolls are crunchy, slightly wet and very cinnamon.



  • 500g sweet potatoes
  • 250g buckwheat
  • 250g corn flour
  • 165g oats
  • 100g potato starch
  • 150g tapioca starch
  • 25g Plantago ovata husk
  • 400g full fat coconut milk (I used Thai coco)
  • 100g extra virgin coconut oil
  • 20g vanilla or vanilin sugar (optional)
  • 14g dried yeast
  • 1/2 tsp iodine free salt

bezglutenowe bułeczki cynamonowe, gluten free cinnamon rolls


  • 100g shredded coconut butter*
  • 150g full fat coconut milk
  • 100g coconut sugar
  • 2 tbsp ceylon cinnamon

*shreded coconut butter*- Fill high speed blender with shredded coconut (at least 200g). Start with high speed. When shreds start to condense on the sides of the mixing bowl then reduce the spin of the knife about a half. If necessary , scrape down the sides of the mixing bowl from time to time and repeat process until oily in time (spreadible).

bezglutenowe bułeczki cynamonowe, gluten free cinnamon rolls


  1. Steam peeled sweet potato for about 20 minutes, let it cool.
  2. Prepare flours, grinding grains and flakes in a high speed blender or a grinder. Transfer to a big bowl and mix with fiber. Set aside.
  3. Make a shreded coconut butter (see tip above). Clean the mixing bowl of a cooking high speed blender. (I use TM5)
  4. Prepare a large bowl and grease with small amount of coconut oil.
  5. Put 250g sweet potato, half of vanilin sugar , 200g coconut milk and 50g coconut oil in a high speed blender and mix well. Mixture should be smooth. Add 7g yeast, half of flours mix with Plantago ovata husk and 1/4 tsp salt. Knead the dough.
  6. Transfer the dough to a prepared and greased bowl.
  7. Prepare filling, mixing together shreded coconut butter with coconut sugar, coconut milk and cinnamon.
  8. Preheat oven to 160°C with double heater mode and circulation.
  9. Place the dough on the clean workspace and roll out in a rectagle.
  10. Spread the filling over rolled out dough. Fold in bottom of the wrapper over filling and roll away from you to completely enclose the filling. Cut 3cm slices and arrange on a baking tray lined with baking paper. Cover with a clean kitchen cloth and leave for an hour to double the size.
  11. Repeat steps 4 to 9 for the rest of ingredients.
  12. Place a baking tray with “snails” in an oven and bake for 30-40 minutes until browned.

Enjoy your meal!

bezglutenowe bułeczki cynamonowe, gluten free cinnamon rolls

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