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Oat Flour Cinnamon Rolls (no yeast + small batch)

October 17, 2020 By Lisa Kitahara 20 Comments

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mini cinnamon rolls in a rose gold pan

Healthy oat flour cinnamon rolls made without yeast and perfect for two people. This small batch cinnamon roll recipe is easy to make and comes together in under 30 minutes! Vegan, gluten free, oil free & refined sugar free.

mini cinnamon roll on a white plate with a bite taken out of it

When a sudden craving for cinnamon rolls hits me, my beloved 5 minute cinnamon roll in a mug always saves the day. It's probably one of my top three favourite mug cakes on the blog-- and so many of you guys have reported back with similar feelings.

I've gotten a few requests on a small batch baked version made with oat flour which I thought was such a good idea since ya know, small batch baking and oat flour everything is in right now.

oat flour cinnamon roll ingredients in white bowls

Ingredients (+ substitutions)

I slightly based this recipe off of my cinnamon roll in a mug with some changes to make it gluten free and oven baked:

  • Oat flour: the cheapest flour that you can just make with rolled oats. Be sure to use gluten free if needed!
  • Coconut yogurt: use a thick coconut yogurt that is higher in fat, this will yield a softer and slightly fluffier dough. If your non-dairy yogurt is lower in fat, I'd recommend substituting about 2 tablespoon of the yogurt with coconut cream.
  • Apple cider vinegar: will help react with the leavers and make them slightly puff up (not as fluffy as yeasted, but does the job!).
  • Baking powder (and baking soda): you can get away with not adding the baking soda, it just adds a bit more fluffy-ness.
  • Cashew butter: swapping the butter for cashew butter just as a healthier option but you can of course, use any non-dairy butter too. If you need it to be nut-free, substitute with tahini or coconut butter.
  • Coconut sugar: to keep these refined sugar free.
  • Cinnamon
photos showing how to make yeast free cinnamon rolls

How to make it (step-by-step) + tips

  1. Make the dough: mix the coconut yogurt and apple cider vinegar together. Then add the oat flour, baking powder, baking soda (if using) and salt and mix until thick dough forms. If the dough seems dry, add 1-2 more tablespoons of the yogurt (see photos above for consistency).
  2. Roll it out: dust your working surface and then transfer the dough on top. Dust the dough with more oat flour and roll it out into a rectangle, about ¼ of an inch in thickness.
  3. Filling: spread the cashew butter on the dough and then generously sprinkle on the coconut sugar and cinnamon. Slice the dough using a pizza cuter or sharp knife into 4 strips and then roll each strip up (like this). Unlike yeasted rolls, the dough for these gluten free cinnamon rolls are much more fragile which is why we're rolling each on individually.
  4. Bake: place into a small baking dish (I used a 9x5 inch) and bake for about 20 minutes or until tops are golden brown.

Tip: Leaving space between the cinnamon rolls will yield a slightly crispy exterior and will be slightly more dense with a nice chew. If you prefer a gooey, more 'soft' outside, you can use a super small baking dish and stick them closer leaving just ⅓ of an inch of space between each one.

mini cinnamon rolls with glaze in a small rose gold pan

Are these small batch cinnamon rolls not the cutest? They're mini and perfect for two people. Enjoy as is, top off with a quick icing or my favourite maple cashew cream! SO GOOD.

These are definitely on the healthy side and are not super sweet or buttery. Buttt if you're looking for a healthier alternative, these will definitely satisfy your cravings. If you are looking for a more decadent cinnamon rolls, this recipe might not be for you. Here are more decadent but still healthier ones you might enjoy instead!

  • Caramel apple cinnamon rolls
  • Kabocha Pumpkin Cinnamon Rolls
  • Cinnamon Roll Topped Spiced Apples
oat flour cinnamon roll with a bite taken out of it in a white bowl

More oat flour recipes to try:

  • Light & Crispy Oat Flour Waffles
  • Oat Flour Banana Bread
  • Flourless Oat Flour Banana Muffins
  • Fluffy Oat Flour Pancakes
mini cinnamon rolls on a white plate sliced in half

If you recreate this Small Batch Healthy Cinnamon Roll recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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mini cinnamon roll on a white plate with a bite taken out of it

Oat Flour Cinnamon Rolls


★★★★★

5 from 10 reviews

  • Author: Lisa Kitahara
  • Total Time: 30 minutes
  • Yield: 4 mini cinnamon rolls 1x
Print Recipe
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Description

Super quick and easy oat flour cinnamon rolls are the perfect healthier treat for when the cravings hit. Vegan & gluten free so everyone can enjoy!


Ingredients

Units Scale

Dough

  • ⅔ cup non-dairy thick coconut yogurt* (166g // + 1-2 tablespoon as needed)
  • 1 ½ tsp apple cider vinegar (7g)
  • 1 cup oat flour (125g)
  • 1 ½ tsp baking powder (7g)
  • ½ tsp baking soda, optional
  • pinch of salt, optional

Filling

  • 3 tbsp drippy cashew butter (48g)
  • 3 tbsp coconut sugar (36g)
  • 1 ½ tsp cinnamon (7g)

Icing (optional)

  • ¼ cup vegan icing sugar (25g)
  • 2 tbsp non-dairy milk

Instructions

  1. Preheat oven to 350F. 
  2. In a bowl, add the yogurt and apple cider vinegar and stir until combined. Then add in the oat flour, baking powder, baking soda and salt and mix until just combined. 
  3. Flour your working surface with more oat flour and transfer the dough on top. Sprinkle a bit more oat flour on top and then use your hands or a wooden roller and roll the dough into a long rectangle, about 4-5 inches in width about ¼ of an inch in thickness. 
  4. Spread the cashew butter on the dough and then sprinkle on the coconut sugar and cinnamon. Slice the dough into 4 even strips and then roll each one individually. Place into a small baking dish and bake for 19-22 minutes or until tops are lightly golden brown. 
  5. Drizzle with maple cashew cream or icing and enjoy!

Notes

  • Helpful Equipment: small baking dish, rolling pin, spatula, mixing bowls, whisk
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: vegan, gluten free, north american

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 237
  • Sugar: 9.5
  • Sodium: 50mg
  • Fat: 8.9
  • Saturated Fat: 0.7
  • Unsaturated Fat: 4.6
  • Trans Fat: 0
  • Carbohydrates: 33.8
  • Fiber: 1.2
  • Protein: 6.3
  • Cholesterol: 0

Keywords: oat flour cinnamon rolls, healthy cinnamon rolls, no yeast, small batch

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

SAVE IT FOR LATER! ↓

mini cinnamon rolls on a white plate

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ella says

    October 19, 2020 at 4:42 am

    I've been searching all over for a healthy vegan cinnamon roll recipe so I was so happy when you posted this! I've already made them twice and they're absolutely delicious, and I love that I get to satisfy my cinnamon roll cravings while still eating healthy. Thank you so much for sharing this recipe!

    ★★★★★

    Reply
    • Amani says

      December 21, 2020 at 9:10 pm

      I tried your recipe i really liked it..it's fluffy and tasty but i made more small sizes rolls and i think i baked them over so the outer layer became little crispy .. i am gonna repeat it

      ★★★★★

      Reply
  2. Josefa Santander says

    November 06, 2020 at 8:05 pm

    this recipe is beyond delicious!!!

    ★★★★★

    Reply
    • Lisa Kitahara says

      November 09, 2020 at 12:34 pm

      Im so glad you enjoyed Josefa! 🙂

      Reply
  3. Allison says

    November 26, 2020 at 10:12 pm

    Great recipe, Lisa! I had to use organic whole milk yogurt instead of coconut yogurt since that's all I had on hand, but they still turned out great. I just had to use a bit more oat flour than what you called for. I also used homemade chocolate almond butter in place of cashew butter in the filling. 🙂 Really yummy and totally breakfast-appropriate! 🙂

    ★★★★★

    Reply
  4. CW says

    December 06, 2020 at 5:21 am

    This was so delicious! I made it with Greek yogurt as I don’t have coconut milk.

    ★★★★★

    Reply
    • Lisa Kitahara says

      December 09, 2020 at 11:34 am

      So glad to hear this recipe worked for you, thank you for the review! 🙂

      Reply
  5. lara says

    January 20, 2021 at 9:59 am

    delicious! works also with soy yogurt and sunflower butter! love this quick fix for my cinnamon roll cravings!

    ★★★★★

    Reply
  6. Megan says

    March 29, 2021 at 8:37 am

    YUM!! These are so good and so easy. They definitely have a different, healthier taste to them than traditional cinnamon rolls, but in the best way! I didn't have cashew butter so I used tahini (as you recommended) plus a tiny bit of drippy peanut butter. I used your icing recipe but had to add extra sugar to get it to be thick enough. I also whisked in some lactose-free cream cheese because I LOVE cream cheese frosting and it added the perfect touch. SO GOOD! They were also 100% just as good leftover when warmed up in the microwave and topped with cold frosting from the fridge. Definitely making again. and again. and again!

    ★★★★★

    Reply
  7. Gina says

    April 07, 2021 at 6:08 pm

    I loved this recipe!! I used pure maple syrup instead of icing it was so delicious! Great with coffee in the morning! Will be making many more times in the future thank you so much!! ❤

    ★★★★★

    Reply
  8. Susan says

    April 15, 2021 at 12:12 pm

    Can the recipe be doubled?

    Reply
    • Lisa Kitahara says

      April 16, 2021 at 9:22 am

      Yes! 🙂

      Reply
  9. Suzanne says

    April 19, 2021 at 6:28 pm

    This looks so good! It is so nice to have a small batch recipe! They are delicious but I only want a small serving!

    Reply
  10. Vanessa says

    April 19, 2021 at 6:29 pm

    Thanks for sharing! Do they keep long?

    Reply
    • Lisa Kitahara says

      April 21, 2021 at 10:24 am

      Best eaten fresh but if you do want to store, freeze them for up to 2 weeks! 🙂

      Reply
  11. Linn says

    September 23, 2021 at 7:07 pm

    Love this recipe! Already made them twice, but with tahin instead of cashew butter. Works great!😁

    ★★★★★

    Reply
  12. Angela says

    November 08, 2021 at 4:01 pm

    This looks delish! Can't wait to try it.

    Reply
  13. Stephanie says

    September 10, 2022 at 10:44 am

    Is there a good replacement for coconut yogurt? My son can't have dairy or coconut.

    Reply
  14. Ria says

    October 17, 2022 at 5:17 pm

    They turned out amazingly ❤️
    Such a wonderful recipe, healthy and delicious. Thank you. 😊

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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