Cinnamon Roll Bread

IT’S FINALLY HERE. The cinnamon roll bread of your dreams (and mine too!).

This Cinnamon Roll Bread recipe took many, many attempts to get it justtttt right, but it was so worth the effort, because it turned out AMAZING! So good that I’ve already made 2 batches this week! It’s healthy enough to enjoy for breakfast, yet still indulgent enough to feel like a treat. You know how I do.

Please allow me to introduce you to this Grain-Free Cinnamon Roll Bread. TOPPED WITH A VANILLA GLAZE. All caps necessary.

cinnamon roll bread cut into slices

Truthfully, this could be one of my favorite bread recipes of all time. I know this because I can’t stop baking and eating it.

It’s moist, tender and infused with warm cinnamon spice and so delicious that it’s bound to become a forever family favorite.

I originally created this Cinnamon Roll Bread because I reallyyyyy wanted an actual gluten-free cinnamon roll (I mean, who doesn’t?!)…but making cinnamon rolls is a process and a half. It typically requires letting the dough rise, rolling it out…and all that jazz that ain’t nobody got time for. Sooo…here’s what I made instead! All the flavors of a cinnamon roll made into a DELICIOUS, grain-free and dairy-free bread, that’s SO easy to make!

I test the majority of my recipes on my training partners at my gym because they’re (brutally) honest, and super quick to tell me if something needs work. Being nice doesn’t help with recipe testing, so I’m thankful for their honesty…and I’ve grown some thick skin, haha. 😉 When I brought in the final test of this Cinnamon Roll Bread, everyone just about died over it! It turned out SO GOOD. Like, SO SO GOOD.

cinnamon roll bread topped with a vanilla glaze

What’s In This Cinnamon Roll Bread?

  • Almond flour: one of my favorite grain-free flours to bake with. The almond flour gives this bread great texture and flavor.
  • Coconut milk: there is no oil or butter in this bread and the coconut milk helps to keep the bread moist. I highly suggest using full fat coconut milk for best results. If your coconut milk is separated, which often happens when it’s cold out, simply stick the can in a bowl filled with hot water so that the fat and water content melt back together.
  • Pure maple syrup: my favorite natural unrefined sweetener to use. If you don’t feel like using pure maple syrup, honey will also work well.
  • Eggs: you’ll need two eggs for fluffy texture in the bread.
  • Vanilla: the one and only vanilla extract.
  • Baking soda & apple cider vinegar: to help the bread rise!
  • Cinnamon: a MUST for giving this bread that wonderful warm and cozy flavor.

Just look at that texture! I can’t stop staring at it. Or frankly baking this bread!

cinnamon quick bread sliced into 10 pieces

The Vanilla Glaze

Not only is the vanilla glaze for the cinnamon roll bread easy to make, but you’ll find yourself wanting to put it on just about anything and everything. Of course, the glaze is completely optional but I find that it adds a special touch to the bread and makes it taste even more like cinnamon rolls. All you’ll need is powdered sugar, coconut or almond milk and vanilla extract. Yum.

I used organic powdered sugar (which uses tapioca starch instead of cornstarch) but you can easily make your own paleo-friendly powdered sugar as well!

How To Make Cinnamon Roll Bread Into Muffins

This Cinnamon Roll Bread can also easily be made into muffins using the instructions below. If you are making muffins, I HIGHLY recommend using parchment muffin liners, as grain-free muffins tend to stick to regular liners, and losing half of your muffin is kinda the least fun. If you don’t have parchment liners on hand, I’ve heard that spraying regular liners with coconut oil works well too! Don’t forget that delicious vanilla glaze.

cinnamon roll bread with glaze served on a white plate

Storage Suggestions:

This bread will last for a day or two on the counter, but after that I suggest wrapping it up and keeping it in the fridge. Cinnamon Roll Bread will freeze beautifully. Simply wrap the bread tightly with aluminum foil, then place in a freezer bag or stasher bag. Bread will keep in the freezer for up to 3 months.

More Delicious Grain-Free Treats:

Apple Cinnamon Bread

Paleo Blueberry Muffins

Churro Peanut Butter Cookies from Little Bits of

Chocolate Banana Bread from the Whole Smiths 

I hope your family loves this cinnamon roll bread recipe as much as mine does! Happy baking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!

Enjoy this recipe for my Cinnamon Roll Bread!

Cinnamon Roll Bread

Prep Time: 10 minutes

Cook Time: 59 minutes

Total Time: 1 hour, 9 minutes

Category: Breakfast, Dessert, Sweet Treat, Sweet Treats

Cuisine: American

Servings: 1 loaf or 8 muffins

cinnamon roll bread served with a cup of coffee

This cozy grain-free cinnamon roll bread recipe is loaded with warm spice and naturally sweetened with pure maple syrup. Perfectly moist and topped with the most addictive vanilla glaze.



    To Make The Bread:
  1. Preheat your oven to 350 degrees. Line the bottom and two longer sides of a 8x4” bread pan with parchment paper , which will make the loaf much easier to remove. Grease the two unlined sides with coconut oil or ghee.
  2. Place all of the ingredients into your food processor, and blend until combined and a batter is formed, scraping down the sides as needed.
  3. Pour the batter into the lined bread pan and bake for 45-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Gently pull the bread out of the pan using the ends of the parchment paper, and place on a cooling rack.
  4. To make the glaze, place the powdered sugar into a small bowl and stir in the milk, 1 teaspoon at a time, just until a thick glaze forms. Stir in the vanilla.
  5. Slice the bread and drizzle with the glaze. ENJOY!
    To make muffins:
  1. Follow all of the same instructions above, only dividing the batter into a muffin tin lined with 12 parchment liners . Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.


No food processor? No problem!
Simply place the dry ingredients into a medium sized bowl and stir with a fork to combine. Place the wet ingredients into a separate medium sized bowl and whisk to combine. Add the wet ingredients to the dry ingredients, and stir well to combine, using a spatula.

PIN IT FOR LATER – Cinnamon Roll Bread:

how to make cinnamon roll bread

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

28 Responses

  1. Kimberly
    | Reply

    Can’t wait to try my hand ay making this. Shared your recipe and my FB my Twitter. ❤❤😋😋 THANKS

    • livinglovingpaleo
      | Reply

      Thanks so much, Kimberly!

  2. Katie
    | Reply

    Can I use coconut flour instead of almond flour?

    • livinglovingpaleo
      | Reply

      Hi Katie! Unfortunately coconut flour is the one flour that can’t be subbed for anything else, as it’s super absorbent.

  3. Megan
    | Reply

    Will this recipe work with an egg replacer like Applesauce or flax/chia mix?

    • livinglovingpaleo
      | Reply

      I haven’t tried it myself so I’m not sure if it would. Please let me know how it turns out if you do!

  4. Wehilani i
    | Reply

    Have you made it without the glaze?

    • livinglovingpaleo
      | Reply

      I personally think the glaze is what really makes it – but I’ve had readers who left it off and still loved it!

  5. Sue
    | Reply

    I hope you get this haha. I have the coconut cream and when I opened it, it was hard on top with liquid on bottom. I scraped the thick part and put that in blender. Was I suppose to shake it and put the mixed liquid/cream in or just thick part. And I used blanched almond flour. Is that ok? It didn’t raise very much and it was very thick batter.

    • livinglovingpaleo
      | Reply

      Hi Sue! Blanched almond flour is perfect (all almond flour is blanched, almond meal is not), but I think the coconut cream may have caused an issue, as the batter shouldn’t be too thick. I’ve found the full-fat coconut milk actually works great too – so I’ll update the recipe to include that. Next time, stick the can in a bowl of hot water to help it melt together – it’s a quick trick that works every time! One other thought – did you happen to use the bread pan size called for in the recipe? It’s a bit smaller than your average bread pan, so I’m thinking that if yours was larger, that may have caused it not to rise as well. Hope that helps!

  6. Alexa
    | Reply

    Did you use honey or maple syrup?

    • livinglovingpaleo
      | Reply

      I’ve made this several times and have used both – I typically use honey though, as it’s what I have on hand!

  7. Jana
    | Reply

    Made this today for Easter breakfast. Followed the recipe exactly. It is killer! I mean had to practice serious self-restraint not to eat half the loaf killer. Thanks for the recipe!

    • livinglovingpaleo
      | Reply

      Haha, glad you enjoyed it Jana!

  8. Yen
    | Reply

    Made this today. It was my first time to bake and I’m glad it turned out okay! Thank you for the recipe, it’s so awesome! 🙂

  9. Teresa
    | Reply

    Hi there! I made this recipe a few weeks back and it was so good! Then I got an idea to add the actual cinnamon roll filling to it! So, I made this recipe again yesterday and added the filling to it (Ghee, coconut sugar, honey & Cinnamon). My mom and I ate the entire loaf! I was wanting to turn this into an actual cake. any tips or advice on making this recipe big enough for a 9×13? I was wanting to just double the recipe but wasn’t sure if that was a good idea or not.

    • livinglovingpaleo
      | Reply

      That sounds amazing, Teresa! Hmmmm…I’m not sure if a double batch would be big enough to fill a 9×13″ pan. You may want to triple it, and I’d bake it at the same temp until the center is set. Hope that helps!

  10. Kimi
    | Reply

    Oh my goodness! I made this for my mom for Mother’s Day. What a hit! Scrumptious ❤️👍🏽Thank you!

    • livinglovingpaleo
      | Reply

      So glad you loved it, Kimi!

  11. hlester08
    | Reply

    Looks amazing! Can I use a hand mixer instead of a food processor? I don’t think mine is quite big enough to fit all the ingredients.

    • livinglovingpaleo
      | Reply

      That would definitely work, although I would personally just mix the dry and wet ingredients in separate bowls, and then just combine the two, stirring well!

  12. Eleni
    | Reply

    I can’t have dairy and I’m also allergic to coconut. Can this be made with almond milk or another alternative?

    • livinglovingpaleo
      | Reply

      Hi Eleni! If you can make homemade cashew cream, that would probably work best. I haven’t tested it myself, but almond milk/cashew milk might work in a pinch, although they’re much thinner than full-fat coconut milk. Hope that helps!

  13. Amanda
    | Reply

    Made this tonight as muffins, SO GOOD and SO MOIST!! I already ate two! Thanks for the delicious GF recipes!

  14. Ree
    | Reply

    Nutritional facts please?

  15. Jamie
    | Reply

    Just made this. It is DELICIOUS!!! All my kids devoured it!

  16. Traci Wehrle
    | Reply

    Thinking of trying it with a gluten-free one to one type flour. Your thoughts?

    • livinglovingpaleo
      | Reply

      Hey Traci! Unfortunately grain-free flours aren’t easy to sub, so I’m hesitant to recommend it. If you do give it a try I’d love to hear how it turns out!

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