Christmas morning in our house is slow, cozy, and very food-forward — the kind of morning where pajamas stay on, coffee is poured early, and the oven does most of the work. I like to keep breakfast simple but special, and these Sweet Laurel–inspired cinnamon rolls have become our go-to.
They’re warm, softly spiced, lightly sweetened, and feel like such a treat without being overly heavy. I prep the dough ahead of time so all that’s left to do on Christmas morning is bake. The smell alone makes the house feel festive, and it’s the kind of breakfast everyone naturally gathers around while stockings are opened.
This is one of those recipes that feels perfect for Christmas morning — cozy, nostalgic, and meant to be shared.
Sweet Laurel–Inspired Cinnamon Rolls
These cinnamon rolls are gluten-free and dairy-free, but you would never know it. They’re soft, tender, and filled with a naturally sweet cinnamon date filling. While the recipe does take a bit of time, it’s very much a “make ahead and press pause” situation, which makes it ideal for holidays and busy mornings.
Ingredients
For the rolls
– 2 teaspoons active dry yeast
– 1 tablespoon maple syrup (for activating the yeast)
– 3/4 cup warm water (not hot)
– 5 1/2 cups almond flour
– 1 cup arrowroot powder
– 2 teaspoons salt
– 1/2 cup coconut oil, melted and cooled
– 1/4 cup maple syrup
– 3 large eggs
For the filling
– 1 cup date paste
– 1/3 cup maple syrup
– 1 tablespoon cinnamon
– 1 tablespoon vanilla extract
Instructions
In a small bowl, combine the yeast, warm water, and 1 tablespoon of maple syrup. Set aside in a warm (not hot) spot for 5–10 minutes, until the mixture is foamy and bubbly. This step is important — if the yeast doesn’t activate, the dough won’t rise properly.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if mixing by hand), combine the almond flour, arrowroot powder, and salt.
In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, and the yeast mixture. With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Increase to medium speed and mix for about 5 minutes, until the dough is smooth, soft, and slightly sticky.
Cover the bowl tightly and place it in a warm area. Let the dough rise until it has puffed up by about 50%, about 1–2 hours. This dough will not double like traditional cinnamon roll dough — a gentle rise is exactly what you’re looking for.
Once risen, gently punch down the dough with a greased hand, cover again, and refrigerate for at least 2 hours. This is a great stopping point if you’re making these ahead. The dough can be kept in the fridge for up to 2 days or frozen for up to 2 weeks.
When ready to assemble, line your work surface with parchment paper and grease it well with coconut oil. Press the chilled dough onto the parchment, cover with another sheet, and roll out to about 1/3-inch thickness. Remove the top parchment.
To make the filling, combine all filling ingredients in a food processor and blend until smooth and spreadable. Spoon the filling evenly over the dough, leaving about a 1/4-inch border around the edges.
Using the parchment paper to help you, carefully roll the dough into a log. Place the rolled dough in the refrigerator for about 1 hour to firm up — this makes slicing much easier.
Preheat the oven to 350°F and grease a skillet or baking dish. Slice the dough into 1 1/2-inch rolls and place them snugly into the pan.
Bake for 20–30 minutes, until the tops are lightly golden and the rolls feel set when gently pressed. Because the filling is date-based, the centers will stay soft and gooey — don’t rely on a toothpick test in the filling itself.
Serve warm, finished with your favorite cream cheese glaze (dairy-free works beautifully here).
– This is the perfect Christmas morning recipe because it can be fully prepped ahead of time. I usually do everything up through slicing the night before.
– Expect a more subtle rise than traditional cinnamon rolls — that’s completely normal with almond-flour dough.
– These reheat beautifully and are just as good lingering over coffee as the morning unfolds.
Inspired by Sweet Laurel Bakery
