the best almond butter and jelly cinnamon rolls with creamy almond butter coconut glaze

by purelytwins

What is it about cinnamon rolls that just bring a huge smile to our faces?!

One family tradition we had was our older sister would make homemade cinnamon rolls each Christmas morning. She would spend hours in the kitchen making the most amazing cinnamon rolls. We can picture them now. Soft, moist and oh so sweet! Yum!

When creating our recipe for cinnamon rolls we started with our cookie dough cinnamon rolls. Yes cookie dough! We love love love that recipe.

vegan grain free almond butter jelly cinnamon buns gluten free purelytwins

We wanted to create another amazing cinnamon roll recipe. But one without using plantains since we know not all of you can find plantains. And we wanted a recipe for you to enjoy too!  You can take this cinnamon roll base and use it in our cookie dough cinnamon rolls!! Happy dance 🙂

Get ready PT friends for the best cinnamon rolls! Well, the best in our eyes.

See a video of us making gluten-free vegan cinnamon rolls.

Almond butter and jelly cinnamon rolls with creamy almond butter coconut glaze that’s grain-free, paleo, low-sugar and vegan.

These cinnamon rolls are soft, moist, easy to work with and taste like a peanut butter & jelly but with almond butter. You could use peanut butter if you like!

Really any nut or seed butter would work just fine.

best homemade yeast free paleo vegan almond butter jelly cinnamon rolls purelytwins

grain free almond butter and jelly homemade healthy cinnamon rolls pureytwins

healthy almond butter jelly cinnamon rolls purelytwins

Get ready to smell delicious flavors of warm almond butter mixed with homemade, no-sugar-added jelly topped with creamy melt-in-your-mouth glaze.

No confectioner sugar needed in this glaze!!!

making grain free paleo vegan almond jelly rolls purelytwins

healthy paleo vegan cinnamon rolls purelytwins

These cinnamon buns are made with sunflower seed flour and arrowroot starch as our main ‘flour’ sources. The arrowroot helps hold it together while keeping it light. The sunflower seed flour (made from grinding whole sunflower seeds into meal) helps keep these rolls soft and moist.

And a touch of coconut flour gives it a nice soft crumb.

paleo vegan gluten free homemade healthy almond butter and jelly cinnamon rolls purelytwins

Paleo-friendly, egg-free, dairy-free almond butter and jelly cinnamon rolls.

Inspired by our cookie dough grain-free cinnamon rolls.

See how we make cinnamon rolls here in this video.

Substitution ideas:

Instead of sunflower seeds use any nut or pumpkin seed meal.

Instead of arrowroot use a combo of tapioca and potato starch (we suggest a combo since, if using too much tapioca, it can cause too much chew and the potato starch will provide lightness).

Instead of almond butter as filling you can use peanut butter, sunflower butter, cashew butter…

Instead of applesauce use sweet potato or banana puree.

For the jelly filling, to keep it vegan, use vegan jelly of choice or use arrowroot instead of the gelatin.


the best almond butter and jelly cinnamon rolls with creamy almond butter coconut glaze

Easy and healthy homemade grain-free low-sugar cinnamon rolls filled with almond butter and sugar-free jelly. Rich flavors of almond butter blended with homemade blueberry jelly. Perfect to enjoy with the family. Soft, moist, melt-in-mouth cinnamon rolls filled with healthy ingredients.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cinnamon rolls 1x



Cinnamon rolls

  • 3/4 cup sunflower seed meal (3oz)
  • 1 cup arrowroot starch (4oz) + 4-5 tablespoons more for rolling
  • 1/4 cup coconut flour (1oz)
  • 2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut sugar ( 1 1/2oz)
  • 1/2 cup applesauce (4oz)
  • 1/4 cup coconut oil. liquid (2oz)
  • 1/4 cup coconut milk (2oz)
  • 1 tablespoon apple cider vinegar

Sugar-free homemade jelly

  • 2 cups frozen berries (we used blueberries)
  • 2 tablespoons gelatin (we used this one) ** to keep vegan you can use a few tablespoons arrowroot starch

Cinnamon rolls filling

  • 3/4 cup almond butter
  • 3/4 cup of homemade no sugar jelly

Cinnamon rolls glaze

  • 3 tablespoon almond butter
  • 2 tablespoons coconut butter
  • 3 tablespoons coconut milk
  • 1015 drops stevia


  1. Preheat oven to 350 degrees.
  2. Make sugar-free jelly first.
  3. In a saucepan over medium-low heat add in the 2 cups of frozen blueberries or any berry of choice.
  4. Let it start to defrost (melt) a little.
  5. Next place defrosted berries in Vitamix personal blender or any blender and blend.
  6. Add in the 2 tablespoons gelatin.
  7. *you can add in stevia if desired.
  8. Pour jelly in a glass jar and set aside.
  9. In a large bowl place all the dry ingredients.
  10. Stir.
  11. Next add in sugar, applesauce, coconut oil, coconut milk and apple cider vinegar.
  12. Continue to stir.
  13. Batter will come together and be slightly sticky and wet.
  14. Place about 2 tablespoons arrowroot starch on surface and place batter on top.
  15. Begin to knead the batter adding in 1 tablespoon of arrowroot at a time.
  16. Until batter is easy to work with and not too sticky.
  17. Begin to roll out batter into rectangle shape.
  18. Once rolled, place 3/4 cup almond butter and jelly on batter. Begin to spread filling until batter is covered.
  19. Carefully start to roll-up the cinnamon rolls.
  20. Once rolled slice into slices.
  21. We got 8 slices.
  22. Place slices into lightly oiled circle pan.
  23. Place in oven to bake for about 30 minutes.
  24. While cinnamon rolls are cooling being to make glaze.
  25. In a small bowl place the almond butter, coconut butter (softened) and coconut milk. Begin to mix together.
  26. Add in stevia to sweeten to taste.
  27. Spread glaze over cinnamon rolls.
  28. Enjoy warm.


  • Serving Size: makes 8 large cinnamon rolls

Who wants some almond butter and jelly cinnamon rolls??

Tea or coffee with them? Or a glass of milk 😉

Go make these cinnamon rolls now and save us one!



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Georgia May 9, 2014 - 10:22 am

Hey girls, love this recipe!! I think there’s something going on with your homepage, I haven’t been seeing recent posts for a few days and then they all pop up for a little and disappear. Just letting you know! <3

purelytwins May 9, 2014 - 1:35 pm

Georgia, yes we had a few others emails us about that. We are not sure why, so we are working with our hosting and web person to figure it out. Please keep letting us know if you keep having issues.

Heather @ Better With Veggies May 9, 2014 - 12:43 pm

Oh my goodness – this might be one of the most mouthwatering recipes you’ve posted. Can you send me some now. 🙂 I don’t eat a ton of complex carbs like this in my daily diet…but maybe on high carb day. Hmm….

purelytwins May 9, 2014 - 1:37 pm

Wish we would send you some Heather!! Good luck with your competition training.

lindsay May 9, 2014 - 6:05 pm

i agree! YUM!! and did you make the sunflower seed meal?

purelytwins May 9, 2014 - 7:26 pm

yes we just grinding whole sunflower seeds in our blender, you can use coffee grinder or food processor 🙂 thanks!

Teri [a foodie stays fit] May 9, 2014 - 2:49 pm

holy crap these look amazing!!! I have to make these ASAP!

purelytwins May 9, 2014 - 5:26 pm

thanks Teri xo

Polly @ Tasty Food Project May 9, 2014 - 10:26 pm

Yum! These look so delicious! I love almond butter but have never tried coconut butter. I bet I’ll like it since I love everything coconut!

purelytwins May 10, 2014 - 10:01 am

Thanks Polly, we think you would like it

Brittany @ Delights and Delectablesit May 12, 2014 - 9:10 am

I don’t know how I missed this earlier last week! I’m dying!! These look amazing girls!

LYNN May 13, 2014 - 11:16 am


purelytwins May 13, 2014 - 6:01 pm

Lynn you are not alone 😉 We only use canned coconut milk as it tends to have less ingredients than carton ones. Honestly for the coconut flour there really is no replacement. If you do not use it, you might have to reduce the liquid in the recipe as coconut flour absorbs it

Lincoln May 16, 2014 - 10:55 am

Can you sub the coconut sugar for stevia in the buns?
Thanks so much!!

purelytwins May 16, 2014 - 12:09 pm

not sure, as the coconut sugar gives the buns some volume, if you take it out to use stevia you need to use something use to replace that volume.

Bethany Swallow May 22, 2014 - 11:45 pm

Could you provide the macros for these? That’d be great!

Naomi June 22, 2014 - 10:19 am

Hello gorgeous girls (inc baby M)! I just made your rolls tonight, I’ve been wanting to since you posted them. OMG delicious! I substituted apple for pumpkin, almond milk instead of coconut, added vanilla powder, cinnamon and cardamon, I don’t use sugar so I left out the coconut sugar, and I don’t use baking powder (I only ever use baking soda) so I left that out too, which leads me to my question. I’ve tried google but haven’t been able to find an answer (who’d have thought – google doesnt know everything 😉 ) so I hope you don’t mind me asking, and since you are chefs, what is the benefit of using baking soda and baking powder in a recipe? can I just add more baking soda and more ACV? They turned out really well, they didn’t rise and puff out as much as yours, and is crunchy on the outside and soft and moist on the inside, a little different from yours by the look which I suppose is all due to the baking powder, but can that be changed a bit by adding more baking soda and why do you use both? Thanks so much. Naomi

purelytwins June 22, 2014 - 10:43 am

Naomi they each provide lift to recipes, some recipes you just need one or the other. But we have found with vegan baked goods that need lift both work great. You could try increasing the baking soda and adding ACV. Hope this answers your question.

lyne November 29, 2014 - 10:39 pm

I just made the cinnamon rolls, I had some trouble to roll the dough,I just kept adding arrowroot,, but oh it turn out great and delicious thank you for another great recipes.

Nafise January 8, 2015 - 4:39 pm

What else I can use instead of arrowroot starch? Does it has some substitutions?


Alexus November 4, 2015 - 7:33 pm

Can I use whole wheat flour in place of your flour in your recipes?

purelytwins November 5, 2015 - 1:38 am

not sure, you could try, we haven’t experimented with that before so unsure of any recipe adjustments.

Comments are closed.

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