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cinnamon rolls with brown swirls in bread rolls in round metal baking tin
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Flourless Cinnamon Buns

These vegan, gluten-free, Flourless Cinnamon Buns are made with almond flour which gives them a higher protein content than your regular cinnamon bun. Perfect for snacking, having as a dessert or even breakfast.
Prep Time10 mins
Cook Time20 mins
Chilling Time15 mins
Course: Breakfast
Cuisine: American
Keyword: almond flour, dairy-free, flourless, gluten-free, plant-based, vegan, vegetarian
Servings: 8 buns
Calories: 254kcal
Author: Reena Sharma


  • 120 g almond flour
  • 120 g glutinous rice flour
  • 3 tbsp tapioca starch
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp maple syrup
  • 5 tbsp rapeseed oil
  • 1 tsp vanilla extract
  • 100 ml plant milk
  • 1 tbsp ground cinnamon
  • 2 tbsp coconut sugar


  • Preheat oven to 180 °C.
  • In a bowl, add the almond flour, glutinous rice flour, tapioca starch, baking soda and salt and mix until well combined.
  • Next add the maple syrup, 3 tbsp rapeseed oil, vanilla extract and plant milk and mix into a dough.
  • Cover in the bowl with clingfilm and refrigerate for 15 minutes.
  • When chilled, roll out on a large piece of greaseproof paper until ½ cm thick into a rectangle.
  • Spread the remaining oil on the dough then sprinkle evenly with the cinnamon and sugar, attempting to cover the entire surface.
  • Using the greaseproof paper, roll up the dough then cut into 8 slices.
  • Lay each bun flat onto round tin lined with greaseproof paper.
  • Bake for 20 minutes or until golden brown.


  • Coconut sugar can be replaced with an alternative sweetener such as brown sugar or stevia.
  • Rice flour can be replaced with coconut flour to keep the buns flourless.
  • Tapioca starch can be replaced with other starch powders such as corn starch or potato starch.
  • Additional toppings can be sprinkled along with the cinnamon such as raisins, chocolate chips or pecan nuts.
  • If the dough cracks while rolling, there is too less liquid so add a little more, a tablespoon at a time until the dough is less dry.
  • Coconut oil can be used instead of rapeseed oil.


Calories: 254kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 35mg | Fiber: 3g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg