Challenging Recipe
Prep Time
30 minutes
Cook Time
30 minutes
10 rolls

Serve these gluten-free, yeast-free, vegan cinnamon rolls for an Easter brunch or on Mother's Day morning. After following the basic recipe for the dough you can get creative for the filling. Pictured here is just the basic cinnamon and sugar filling but you could do more. You can process dates and walnuts in the food processor to spread over the rolled dough. Another favorite is a fig puree made from dried mission figs, boiling water, and orange zest. I would still add a little cinnamon and coconut sugar to some of these variations. Get creative, let your kids help, and enjoy!

Read more about this recipe on the blog.

Buckwheat Cinnamon Rolls


Dry Ingredients

3 cups raw buckwheat flour
1 cups tapioca flour
1 tablespoons baking powder
1 teaspoons sea salt
½ teaspoons baking soda

Wet Ingredients

1 cups cooked and mashed white sweet potatoes
1 cups unsweetened applesauce
cups maple syrup
cups melted coconut oil
1 tablespoons vanilla extract


cups softened coconut oil
½ cups coconut sugar
1 tablespoons cinnamon


¾ cups cooked and mashed white sweet potatoes
¼ cups maple syrup
2 tablespoons coconut oil
2 tablespoons unsweetened applesauce
2 tablespoons arrowroot powder
2 teaspoons vanilla extract
pinches sea salt