Grainless Cinnamon Bun Bites

If you eat gluten free / grainless you’ve probably noticed that cinnamon buns basically don’t exist for us. I haven’t had one since I cut out gluten for health reason 4 years ago! We shouldn’t be deprived of this tasty treat, so I’ve developed this recipe (it’s SO easy!) – It even got a two thumbs up from my gluten eating taste tester who is typically quite critical when it comes grainless baked goods. This recipe is gluten free, dairy free, paleo, vegetarian, soy free and refined sugar free.

Grainless Cinnamon Bun Bites

Yields: 18 bites

Prep time: 10 minutes

Cook time: 10 minutes



  • 2 cups almond flour

  • 1/3 cup tapioca starch, or arrowroot starch

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp pink Himalayan salt

  • 1/4 cup coconut oil

  • 4 tbsp maple syrup

  • 2 eggs

  • 1 tsp vanilla


  • 1/4 cup organic palm sugar

  • 2 tbsp cinnamon

  • 3 tsp coconut oil

  • 1 tbsp maple syrup


  • 2 tbsp coconut oil, melted

  • 2 tsp maple syrup

  • 1/2 tsp vanilla


  1. Preheat oven to 350F. Lightly grease a mini muffin sheet with coconut oil.

  2. In a large mixing bowl combine almond flour, starch, baking soda, baking powder and salt.

  3. In a small mixing bowl combine coconut oil, maple syrup, eggs and vanilla.

  4. Pour the liquid bowl into the dry bowl and mix well until it forms a dough.

  5. Press dough into each muffin cup. Line the dough in cups like a piecrust.

  6. In a small mixing bowl combine the filling ingredients – sugar, cinnamon, oil and syrup.

  7. Using a spoon scoop the filling into each muffin cup. Use the spoon to coat the edges.

  8. Take remaining dough and form into teaspoon-sized balls. Place dough balls into the centre of each muffin cup. Press light with hands to flatten and spread out the dough ball.

  9. Place in oven and bake for 8-10 minutes.

  10. Let cool in pan for 5 minutes before transferring to a wire rack.

  11. Once cooled mix together the glaze ingredients- coconut oil maple syrup, vanilla.

  12. Pour over top of cinnamon buns. Then place buns in fridge until the glaze hardens. Store in an airtight container in the fridge


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