Rustic Cinnamon Rolls (Gluten-Free)

These rolls just are just perfect for Easter brunch! They are a breeze to make thanks to Namaste Foods Waffle & Pancake Mix and taste just like the classic labor-intensive rolls.


First off I wanted to thank Namaste Foods for sending me products to review and play with! I love trying to create new recipes in the kitchen and decided cinnamon rolls would be a challenge worth trying. Since these are gluten, dairy and nut free, I had to get creative using different binders in order to get the dough to stick together correctly and still maintain a chewy texture.

After trying a few different combinations of gluten free flour blends, eggs and some sugar I still didn’t have quite the right texture. Then I realized something! The Waffle & Pancake mix had all the ingredients I needed already in a flour blend and I should be able to add a binder and voila! Easy peasy rolls.

These will look perfect at your Easter brunch table or even make them over the weekend, plus you’ll get a little extra cream cheese frosting to use as a dip 😉

Classic cinnamon rolls utilize yeast and therefore need time to rise. These Rustic Cinnamon Rolls on the other hand, look a little bit “rougher” and don’t require any rise time. This is a great introduction to making cinnamon rolls as you will still use some of the same techniques as a classic recipe would. Rolling out the dough with a rolling pin (or glass bottle in my case, haha!) and then topping with butter, cinnamon and sugar.


After the dough is rolled out flat, it is then rolled up into a log on plastic wrap (to help with sticking) and cut into cute little spirals. I use unwaxed, unflavored dental floss to help cut through these roll easily. A knife will squish the rolls in an unwanted way, so be sure to pick up some dental floss for these!


A quick note on the cream cheese frosting, this stuff tastes like the real deal! I love to use a lactose-free cream cheese because I don’t tolerate dairy very well. If your body does well with dairy, feel free to substitute the real stuff! If you don’t want to use any form of cream cheese, there are plenty of icing recipes out there on the web, just a simple Google search away 😉


Rustic Cinnamon Rolls 



For the cinnamon rolls:

2 c. Namaste Foods Waffle and Pancake Mix

⅔ c. coconut milk, from a carton

For the filling:

2 tbs. ghee, butter or coconut oil, softened

2 tbs. brown sugar, coconut sugar or maple sugar

½ tbs. cinnamon

For the frosting: 

4 oz. lactose-free cream cheese, room temperature

4 oz. (½ stick) butter, ghee or coconut oil, softened

1 c. powdered sugar


  1. Preheat oven to 350° and liberally grease either an 8×8 baking dish or a 9in. pie dish.
  2. Start by making the cinnamon roll dough by combining the Waffle & Pancake Mix with the coconut milk. If the mixture seems a little dry, try adding an additional ½ tsp. coconut milk until it reaches a doughy consistency and comes together in a ball.
  3. Either using a floured kitchen surface (just grab some more Waffle Mix!) or laying down plastic wrap, dump out your dough ball.
  4. Begin rolling into a rectangular shape until you reach a mostly uniform ½” thickness all the way around – I recommend covering the dough with plastic wrap and using the rolling pin on top of that to prevent sticking.
  5. Once your rectangle of dough is formed, spread the butter, ghee or coconut oil on top of the rectangle – keeping in mind these are “rustic” and it doesn’t have to reach every corner or be perfectly consistent!
  6. Mix together the brown sugar and cinnamon and distribute evenly over the dough.
  7. Starting at one of the shorter ends of the rectangle, carefully begin rolling into a log shape (with a pretty swirl!)
  8. Using the dental floss, starting at the top of the dough, gently slide the floss to cut 1″ pieces of dough.
  9. Place rolls cut side down into prepared dish – you can nestle them pretty close as they won’t rise or expand much.
  10. Bake 12-15 minutes and let cool completely before frosting.
  11. For the frosting: using a stand or hand mixer, combine the cream cheese and butter until fully incorporated.
  12. Add the powdered sugar by ¼ c. increments until combined.
  13. After the rolls are completely cool ~40 minutes, frost the rolls and enjoy!



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