When I was pregnant with Jude, I had horrible eczema. I’ve dealt with it the majority of my life, but this was the worst it has ever been. Thinking it could very well be diet related, I cut out gluten (& maybe dairy & coffee for part of that?? I don’t even remember anymore…). Well of course, all I was craving was flour tortillas & queso & cinnamon rolls! I attempted one gluten free cinnamon roll recipe around Christmas time, & it was super disappointing. Now, don’t get me wrong. I ate every single one– but I was the only one who ate them! The flavor tasted like cinnamon roll, but the texture was less like a fluffy bread & more like a dense, nutty pastry. I put them in the freezer & “enjoyed” them for months.

When it seemed like my eczema was less diet related & more hormone related (it calmed the heck down after Jude was born & even more so when I was done breastfeeding), I added gluten back into my diet, & all the angels sang a tribute in my honor. So when last Christmas rolled around, I made Half Baked Harvest’s cinnamon rolls, & they were absolutely divine! I never wanted to make another cinnamon roll recipe.

But lo & behold, Detoxinista claimed to create a delicious gluten free (and nut free & vegan!) cinnamon roll recipe, & my interest was piqued. We had to give it a go. Since they are nut free, we wouldn’t be using almond flour, which I was glad for after the last gf recipe we tried. Something else that is different about this recipe is it calls for yeast. The last gf recipe I tried did not use yeast because it was candida diet approved, & while that’s great for them, give me some yeast! I was hoping it would help give some fluff to my dough, & the yeast came through. You’ll notice the recipe calls for pumpkin, & you may be thinking, Get out of here! It is not fall! It is the opposite of fall what with our shorts & splash pad adventures. But trust me, don’t skip the pumpkin. You don’t taste it– it provides amazing texture to the dough. Same goes for the chia/flax seeds. Just trust & pour.

We all loved these– the husband, pre-schooler, toddlers, & all! And that, my friends, speaks volumes.




1 tsp active dry yeast (not instant) (She recommends Red Star brand)

1/4 C warm water

1/2 tsp coconut sugar


3/4 C warm water

1 C pumpkin puree

1/4 C coconut oil

2 1/2 C Bob’s Red Mill 1 to 1 Gluten Free Baking Flour

1/4 C ground flax or chia seeds

2 T coconut sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 T apple cider vinegar


2 T melted coconut oil

5 T coconut sugar

2 tsp ground cinnamon


(This glaze does have nuts, but if you want a nut-free glaze, she has an alternative glaze in her recipe.)

3/4 C raw cashews, soaked for 1 hour & drained

3 T maple syrup (the pure stuff– not pancake!)

6 T water

1/2 tsp pure vanilla extract


1 In a small bowl, combine yeast, water, & sugar. Whisk together & let sit for 10 minutes. (A foam should develop on top to show yeast is active.)

2 Combine water, pumpkin, & coconut oil in a small saucepan over low heat on the stove. Stir until coconut oil is melted, but don’t let the mixture get too hot (do not boil!) or it will kill the yeast.

3 In a large mixing bowl, whisk flour, seeds (flax/chia), sugar, baking powder, baking soda, & salt.

4 Pour saucepan mixture into flour mixture & add ACV. Stir until combined.

5 Line your counter with parchment paper, & turn dough on to paper. Sprinkle top with flour & press out into a rectangle (about 10×15 inches for you math wizards). Use more flour on top if needed, but not too much or it will dry out the dough.

6 Brush melted coconut oil on top (I used a pastry brush). Combine your coconut sugar & cinnamon in a measuring cup or bowl & coat on top of coconut oil.

7 Starting with a long side of your rectangle, begin to roll your dough into a long log. You can use your parchment paper to help you if the dough feels fragile.

8 You can use a serrated knife to slice, or if you saw Collins & me do it in our video on Instagram, you can use dental floss for a clean cut! (Just wrap a long piece of floss under the log & around the top. Make floss into an X shape & then slice through log.)

9 Place cinnamon roll pieces into prepared 9×13 glass baking dish. (You can either grease it or put down more parchment paper.)

10 Pre-heat oven to 350 degrees & place your dish on top of your stove for cinnamon rolls to rise for 45 minutes. If you don’t want to put your dish there, place it somewhere around 80 degrees.

11 Rolls will not double in size but should be touching when done rising. Bake for 25 minutes.

12 To make your glaze, combine all ingredients in your high speed blender & blend until smooth.

13 Pour icing over cinnamon rolls after they’ve cooled for about 10 minutes. Leftovers can be stored in the fridge for 1 week, but honestly, they taste the best when they’re fresh!

Enjoy these tasty treats, & we’ll see you on Fridays at 2:30 over on Instagram!

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