Soft Almond Flour Cinnamon Rolls (with Cream Cheese Icing)

Almond flour cinnamon rolls sound like they should be dry or crumbly, but this version is soft and tender. The gooey cinnamon filling and tangy icing make them taste like the real thing, just without any wheat flour.

You don’t need a mixer or any yeast for the dough. Everything comes together in one bowl, and the rolls are in the oven in under half an hour.

Why These Cinnamon Rolls Stay Soft

The combination of super-fine almond flour and a little tapioca flour keeps the crumb tender. The tapioca gives the dough just enough stretch to roll and slice cleanly without cracking.

The cream cheese icing soaks into the warm rolls, so the center stays moist even after they cool. I like them best still slightly warm, with a second cup of coffee.

Ingredients

• 2 cups blanched almond flour, super-fine: use a finely ground almond flour, not almond meal
• 1/4 cup tapioca flour: adds structure and helps the dough roll without breaking
• 2 tsp baking powder: gives the rolls their lift
• 1/4 tsp fine sea salt
• 3 tbsp granulated sugar: you can swap in coconut sugar if you prefer
• 3 tbsp unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 tbsp milk, any kind: just enough to bring the dough together

Filling

• 3 tbsp unsalted butter, very soft
• 1/4 cup packed brown sugar or coconut sugar
• 1 tbsp ground cinnamon

Icing

• 2 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract

Variations / Substitutions

• Dairy-free: use melted coconut oil in place of butter in the dough and filling, a dairy-free milk, and a dairy-free cream cheese alternative for the icing. The rolls will be slightly less rich, but still good.
• Sugar-free: swap the granulated sugar for a granulated erythritol blend and use a brown sugar substitute in the filling. For the icing, use powdered erythritol. The texture stays similar.
• Spice it up: add 1/4 tsp nutmeg or cardamom to the cinnamon filling for a warmer flavor.

If you want a yeast-raised option, try the classic Soft Cinnamon Rolls on the site.

How to Make Almond Flour Cinnamon Rolls

Step 1: Mix the Dough

Whisk the 2 cups of almond flour, 1/4 cup of tapioca flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 3 tablespoons of sugar in a large bowl until no lumps remain. Pour in the 3 tablespoons of melted butter, the egg, 1 teaspoon of vanilla, and 2 tablespoons of milk, then stir with a rubber spatula until a soft dough comes together. It will look a little shaggy at first, then turn into a ball in about 1 minute.

The dough should feel damp but not sticky enough to cling to your fingers. If it is dry and crumbly, add another teaspoon of milk. If it is too wet, stir in 1 extra tablespoon of almond flour.

Step 2: Knead and Rest the Dough

Turn the dough out onto a sheet of parchment paper and knead it 3 or 4 times just until it looks smooth. Shape it into a disc and cover it with another sheet of parchment or plastic wrap, then let it sit for 10 minutes at room temperature. This short rest lets the almond flour hydrate so the dough becomes easier to roll.

While the dough rests, preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or a 9-inch round pan with butter.

Step 3: Roll Out and Fill the Dough

Place the rested dough between two sheets of parchment and roll it into a rectangle about 8 by 12 inches. Peel off the top parchment and spread the 3 tablespoons of very soft butter evenly over the surface, leaving a 1/2-inch border along one long edge. Sprinkle on the 1/4 cup of brown sugar and the tablespoon of cinnamon, then press the mixture gently into the butter with your fingertips.

Use the bottom parchment to help you roll the dough tightly, starting from the long side with the filling all the way to the edge. Roll slowly and keep the parchment peeled back as you go. It may crack a little, which is fine; just pinch any tears closed.

Step 4: Slice and Bake the Rolls

With a sharp, serrated knife, cut the log into 9 even slices using a gentle sawing motion. Set them spiral-side up in the prepared pan. They will not look like they have risen much yet, and that is normal.

Bake for 20 to 22 minutes, until the tops are light golden and the centers feel set when pressed lightly. A toothpick inserted into a roll should come out clean of dough. Let the pan cool on a rack for 5 minutes while you make the icing.

Step 5: Drizzle with Cream Cheese Icing

In a small bowl, beat the 2 ounces of softened cream cheese and 2 tablespoons of butter until smooth. Add 1/3 cup powdered sugar and 1/2 teaspoon vanilla, and stir until creamy and spreadable. If it is too thick, add a few drops of milk.

Spoon the icing over the warm rolls while they are still in the pan, so it seeps into the swirls and puddles in the gaps. Serve them right away while the icing is glossy.

A Few Notes Before You Start

• Use super-fine almond flour from a brand like Bob’s Red Mill super-fine or the Costco Kirkland blanched almond flour. Coarse almond meal makes the rolls dense and gritty.
• The dough will not double in size the way a yeast dough does. The baking powder provides the lift during baking, so expect a modest rise and a tender crumb.
• Icing the rolls while they are still hot makes the glaze melt into every layer, but if you prefer a thick swirl of frosting, wait until they cool completely to ice them.
• For neat slices, clean the knife between cuts and use a sawing motion instead of pressing straight down.

Bake times by pan:

Storing Leftovers

• Refrigerate: Store leftover rolls in an airtight container in the fridge for up to 4 days. They firm up when cold but soften again when reheated.
• Reheating: Microwave one roll on a plate for 20 to 30 seconds, or warm several in a 300°F oven for 5 minutes. The icing will melt a little, which is a good thing.

Frequently Asked Questions

Can I make these almond flour cinnamon rolls dairy-free?

Yes. Use melted coconut oil instead of butter in the dough and filling, pick a dairy-free milk, and find a good dairy-free cream cheese for the icing. The flavor will shift slightly toward coconut, which works well with cinnamon.

Why didn’t my rolls rise much?

Almond flour doughs do not puff up dramatically. The baking powder gives them a modest lift, so even when everything goes right, the rolls will not double. As long as they are tender inside and baked through, they are perfect.

Can I use coconut flour instead of almond flour?

No, coconut flour behaves very differently and would make the dough far too dry and fragile. This recipe relies on almond flour for its fat content and structure.

Can I freeze the baked rolls?

You can. Cool them completely, then wrap each roll tightly and freeze for up to a month. Thaw at room temperature and reheat in the microwave. The icing stays creamy if it was sealed well.

Almond Flour Cinnamon Rolls Recipe

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 9 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

• 2 cups blanched almond flour, super-fine
• 1/4 cup tapioca flour
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 3 tbsp granulated sugar
• 3 tbsp unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 tbsp milk, any kind
• 3 tbsp unsalted butter, very soft (for filling)
• 1/4 cup packed brown sugar or coconut sugar (for filling)
• 1 tbsp ground cinnamon (for filling)
• 2 oz cream cheese, softened (for icing)
• 2 tbsp unsalted butter, softened (for icing)
• 1/3 cup powdered sugar (for icing)
• 1/2 tsp vanilla extract (for icing)

Method

 

1. Whisk almond flour, tapioca flour, baking powder, salt, and sugar in a bowl. Stir in melted butter, egg, 1 tsp vanilla, and milk until a soft dough forms.
2. Knead dough 3-4 times on parchment, shape into a disc, cover, and rest 10 minutes. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
3. Roll dough between parchment into an 8×12-inch rectangle. Spread 3 tbsp soft butter over dough, then sprinkle with brown sugar and cinnamon. Roll up tightly from the long side.
4. Cut into 9 slices and place in pan. Bake 20-22 minutes until golden and centers are set. Cool 5 minutes.
5. Beat cream cheese, 2 tbsp butter, powdered sugar, and 1/2 tsp vanilla until smooth. Drizzle over warm rolls and serve.

Notes

If your kitchen is warm and the dough feels sticky, chill it for 10 minutes before rolling. The rolls are best the day they are baked, but leftovers reheat beautifully and stay soft.