Cinnamon Rolls


  • 1 cup almond milk

  • 2 tsp apple cider vinegar

  • 4 tbsp coconut oil

  • 2¾ cup almond flour

  • 3 tbsp coconut sugar (plus extra for inside)

  • ½ tsp baking soda

  • 1½ tsp baking powder

  • ½ tsp himalayan salt

  • 1 tbsp cinnamon (plus extra for inside)


Icing : (optional)

  • 1 tbsp maple syrup

  • 2 tbsp almond milk

  • ¼ cup coconut butter


  1. Preheat oven to 200°C.

  2. Combine dry ingredients. (This is the dry preparation)

  3. Combine apple cider vinegar and almond milk and set aside for a few minutes. Then add coconut oil. (This is the wet preparation)

  4. Add the wet preparation to the dry preparation and mix until combined.

  5. Roll out the dough. Be careful - it will be sticky. May use tapioca flour underneath to prevent sticking.

  6. Sprinkle coconut sugar and cinnamon on the inside. I used about 3 tbsp of coconut sugar and 2 tbsp of cinnamon.

  7. Carefully roll the dough together, as tightly as you can.

  8. Using a knife cut the log into 2-inch rolls.

  9. Grease a baking pan with coconut oil. Place the above rolls in a greased baking pan.

  10. Bake at 200°C for 15-18 minutes or until golden brown.



12/345 Lawrence Hargrave Drive, Thirroul NSW 2515

Tel: 02 4288 0833

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