Candy Cane Peppermint Cinnamon Rolls (gluten,grain,egg,dairy, & yeast free)


The perfect way to enjoy candy canes all crushed up and baked in a creamy cashew coconut warm cinnamon rolls. Recipe for yeast-free gluten-free grain-free dairy-free and egg-free cinnamon rolls. This recipe is also low in sugar! Candy cane peppermint cinnamon buns for Christmas breakfast!



Peppermint filling

  • 1/3 cup coconut butter (2 3/4 oz)
  • 2/3 cup whole cashews, soaked, rinsed, and drained
  • 3 tablespoons maple syrup (2 1/4 oz)
  • 3 tablespoons water
  • 12 teaspoons peppermint extract
  • 3 candy canes – crushed


  1. Make cinnamon rolls batter.
  2. Place about 2 tablespoons arrowroot starch on surface and place batter on top.
  3. Begin to knead the batter adding in 1 tablespoon of arrowroot at a time.
  4. Until batter is easy to work with and not too sticky.
  5. Begin to roll out batter into rectangle shape.

make peppermint filling

  1. Place all ingredients into blender.
  2. Blend until creamy.
  3. Adjust sweetness and peppermint to taste.
  4. Spread about 2/3 of peppermint filling over the dough.
  5. Carefully start to roll-up the cinnamon rolls.
  6. Cut into slices.
  7. Place slices into lightly oiled circle pan.
  8. Place in oven to bake for about 30 minutes.
  9. While cinnamon rolls are cooling being to make glaze.

Glaze is the 1/3 leftover of the peppermint filling.

  1. Stir in some coconut milk about 1 tbsp at a time to thin out.
  2. Add in stevia and more peppermint to taste.
  3. Spread glaze over cinnamon rolls.
  4. Enjoy warm.
  5. Sprinkle with more crushed candy canes