Wholesomely Hannah

healing through food, SCD-based recipes

Single-Serve Grain-Free Cinnamon Rolls

A light and fluffy grain-free, SCD-friendly cinnamon roll recipe, for one! Between the gooey center, coconut butter glaze, and healthy ingredients, these are absolutely irresistible.

SCD-Friendly Cinnamon Rolls

It’s been a tradition in our family to make cinnamon rolls every Christmas morning. My grandma, sister, and I jam out to Christmas music in the kitchen while making them from scratch every year! We’re talking the big, fluffy, bakery-style cinnamon rolls… YUM.

But this year looks a little bit different, for many reasons. To begin, the world is still in quarantine mode, making our huge family gathering much much smaller than usual. Secondly, since I was diagnosed with ulcerative colitis earlier this year, I have been following the Specific Carbohydrate Diet (SCD) very closely to manage my symptoms.

For both of these reasons, I knew I wanted to create a small-batch SCD-friendly cinnamon roll recipe. It would have been exhausting to make two separate trays of cinnamon rolls Christmas morning (aka one traditional, one grain-free/SCD compliant) for our small family. SO this easy single-serve cinnamon roll recipe was born!

single-serve cinnamon rolls for gut health

Baking with Greek Yogurt

Greek yogurt is the secret ingredient for this recipe! The probiotics in the Greek yogurt release carbon dioxide as the dough bakes, so it almost acts as a rising agent.

I like to buy plain, unsweetened Greek yogurt from the store, out of convenience. However, if you want to be 100% tride and true to the specific carbohydrate diet, be sure to make homemade SCD yogurt ahead of time!

healthier cinnamon rolls for the specific carbohydrate diet

In my opinion, Greek yogurt is also the key to the gooey, soft center of these cinnamon rolls. Using yogurt to bake with is a fun way to trap in moisture in the dough, especially if you are using nut-based flour alternatives!

I’ve created a whole page to my SCD-friendly pantry staples, which includes my favorite nut flours to have on hand for baking.

Greek yogurt is also packed with gut-healthy probiotics, protein, and calcium while being low in sugar. In other words, I would definitely consider this recipe to be a great, wholesome breakfast. Goodbye, post-cinnamon roll food coma!

How to Make a Single-Serve Cinnamon Roll

Step 1: Combine all of the dry ingredients- almond flour, tapioca flour, coconut flour, baking powder, monk fruit, salt, and cinnamon- in a small bowl. Stir well.

ingredients for healthier grain-free cinnamon rolls

Step 2: Stir in the Greek yogurt.

dough for healthy cinnamon rolls

Step 3: Prepare a sheet of wax paper by laying flat on a plate or countertop. Sprinkle tapioca flour over the surface of the wax paper to prevent the dough from sticking. Transfer the dough on to the paper and use your hands to shape it into a rectangle. Melt coconut oil and evenly rub it on to the surface of the dough. Then sprinkle the monkfruit/cinnamon topping over the melted coconut oil.

how to roll cinnamon rolls

Step 4: With your hands, using the wax paper as a guide, roll the dough starting with the shorter side of the rectangle. Slice the roll of dough in half and place each half into a separate greased oven-safe ramekin.

making cinnamon rolls with almond flour

Step 5: Bake and glaze with coconut butter or icing of your choice and dig innnn!

how to make single-serve cinnamon rolls
cinnamon rolls made with greek yogurt and almond flour

My Other Favorite Single-Serve Recipes:

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Single-Serve Grain-Free Cinnamon Rolls

  • Author: Hannah Carney
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 small cinnamon rolls 1x
Print Recipe

Description

Light, fluffy, gooey grain-free cinnamon rolls… for one! This cinnamon roll recipe is so easy and only takes about 30 minutes to make. Grain-free, SCD-friendly, Low-sugar, High protein, Healthier.

Ingredients

Scale
  • 1/4c almond flour
  • 1 tbsp. tapioca flour
  • 1 tbsp. coconut flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. monkfruit sweetener
  •  1/8 tsp. salt
  • 1/8 tsp. cinnamon 
  • 1/4c + 2 tbsp. plain greek yogurt
  • 1/2 tbsp. melted coconut oil

Topping: 

  • 2 tsp. monkfruit
  • 1 tsp. cinnamon

Glaze: 

  • 2 tsp. coconut butter
  • 1 tsp. coconut oil

Instructions

  1. Preheat the oven to 350F. Lightly grease 2 small oven-safe ramekins with coconut oil. 
  2. In a small bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, monkfruit, salt, and cinnamon. Stir well. 
  3. Add in the greek yogurt and stir until well-combined. 
  4. Prepare a sheet of wax paper by laying it down on a flat surface and sprinkling with tapioca flour to prevent the dough from sticking. Transfer the dough from the bowl on to the wax paper and shape into a rectangle with your hands. Use tapioca flour to prevent sticking as needed. 
  5. Melt the coconut oil and rub evenly over the surface of the dough. Sprinkle the cinnamon/monkfruit topping over the melted coconut oil. 
  6. With your hands, using the wax paper as a guide, roll the dough into a spiral starting with the shortest side of the rectangle. 
  7. Cut the dough in two, and transfer each half into the two greased ramekins. 
  8. Place in the oven and bake for 25-28 minutes. The cinnamon rolls should be slightly golden brown along the edges. 
  9. Prepare the glaze by melting the coconut butter and coconut oil together. Drizzle over each cinnamon roll and enjoy! 
  • Category: Breakfast, single-serve
  • Method: bake

Nutrition

  • Serving Size: 2 small cinnamon rolls
  • Calories: 430
  • Sugar: 2
  • Fat: 36
  • Carbohydrates: 19
  • Fiber: 5
  • Protein: 14

Keywords: single-serve, healthy recipe, cinnamon roll recipe, cinnamon rolls, greek yogurt recipe, holiday baking, easy cinnamon rolls, healthy breakfast, healthy cinnamon rolls, low-sugar, high-protein

Comments

    • Hi Liza, I apologize for only recently seeing this comment! Tapioca flour is “illegal” on the SCD. However, its been one of the foods allowed on the Paleo diet that I have been able to add back into my diet again since my IBD symptoms have subsided. I wrote a whole post on what I’ve been able to eat again since I’ve been “in remission”!

      With that said, that’s why I didn’t label these as “SCD” in the title (because they aren’t!). However, this recipe is SCD-friendly since you simply just have to replace the tapioca flour with another tablespoon of coconut flour! I hope that helps!