Cinnamon Pecan Breakfast Rolls

Weekends are for cinnamon rolls! The autumnal morning chill, steaming coffee and these warm nutty spice-filled rolls are one of my favorite fall breakfasts.

For us it's not just about being gluten-free it's about using good ingredients that empower our bodies. Just because it's gluten-free doesn't mean its healthy!

I get a lot of my special ingredient on Amazon. Recently we've discovered that Collin and I are somewhat dairy intolerant, so I've been playing around with some alternative milks and ghee.


This coconut milk is my current favorite milk substitute. I'm not very keen on Almond milk because of it's pasteurization and lack of fat. The boxed, shelf stable and refrigerated varieties have so many additives. This organic coconut milk has the healthy fats and oils from coconut and none of the dangerous additives

Cinnamon Pecan Breakfast Rolls


for the dough

1 package of active dry yeast

1 tablespoon of Ghee or butter

2/3 cup of coconut milk (or preferred milk substitute)

2 tablespoons of maple syrup or honey

1 large egg at room temperature

1/4 cup olive oil

1 teaspoon of real vanilla extract

1/2 cup of potato starch

1/2 cup of brown rice flour

1/4 cup of coconut flour

1/4 tapioca starch

1/2 teaspoon of baking soda

1 1/2 teaspoons of Guar Gum

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

for the filling

several tablespoons of butter or ghee

5 tablespoons of maple syrup

2 tablespoons of cinnamon

1 teaspoon of nutmeg

1/2 cup of chopped pecans


Preheat the oven to 350 F

Prepare a bread pan with parchment paper or simply grease it.

Pour the packet of yeast into your kitchenaid mixing bowl or another large mixing bowl.

In a saucepan, over low heat, melt the ghee, coconut milk and maple syrup together. Once it's combined and warm add it to the yeast. whisk the yeast until combined and let it sit for a few minutes until proofed.

While you're waiting, combine all the dry ingredients in a medium sized mixing bowl and set aside

Once the yeast is proofed, mix in egg, olive oil, and vanilla. Next slowly add the flour mixture. Mix on medium-high until the dough becomes stretchy (about a minute and a half).

Melt a couple tablespoons of ghee over low heat. measure out the spices and combine in a separate small bowl.

Place a sheet of parchment paper on your countertop or cutting board and pour the dough on to it. Place a sheet of plastic wrap (or another sheet of parchment paper) on top and roll it out to around 1/8 inch thickness.

Remove the top sheet of plastic/paper and spread the melted ghee mixture with a pastry brush. Next sprinkle on the spices evenly. And last, sprinkle the pecans.

Taking hold of long edge of the parchment paper, lift up slowly so that the dough begins to curl in on itself. Keep lifting and rolling until there are two inches remaining then fold the rest over the roll from the other side. Your roll should end up close to the middle of the parchment paper.

Use a serrated knife and slice the roll into equal portions (mine were about 1 1/2 inches thick). They will be sticky and a bit messy, but that means the yeast is working!

Set it in a warm place (like next to the oven) and let it rise for 15 minutes.

After 15 minutes, put it in the oven for 20-30 minutes, until golden brown.