Azna Gluten-Free Cinnamon Rolls

Oct 4, 2019

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I always have had a big fat weakness for baked goods. Bread, cakes, scones, Belgium waffles, brownies, cinnamon rolls, cookies, etc. the list goes on and on!

I realized years ago that I must be gluten/wheat/casein (dairy protein) free if I wanted to live. This really put a wrench in my bakery shenanigans. Well, I solved THAT problem by opening my own bakery! Azna Gluten Free was the name of my spot up in Cameron Park, California. My products ranked in the top 10 of Whole Foods’ favorite items three years in a row. My baking is a mix of science, woo-woo, art, energy, passion, and a labor of love.

One of the treats that I became known for was my absolutely delicious and incredibly popular gluten-free cinnamon rolls. These mouthwatering treats were a hit among friends, family, and customers alike. The aroma of warm cinnamon filled the air as these fluffy and gooey rolls came fresh out of the oven. The secret to their irresistible taste lies in the perfect blend of cinnamon, sugar, and a hint of vanilla that creates a symphony of flavors in every bite. I am delighted to share with you the recipe below, so that you too can experience the joy of indulging in these delectable gluten-free cinnamon rolls.

Azna Gluten-Free Cinnamon Rolls

  • Servings: 12
  • Rating: ★★★★★
  • Print

All organic gluten-free, dairy-free, high protein cinnamon rolls.

Makes 12 Rolls & 12 Baby Bites


For the cinnamon rolls

  • 1 tub Earth Balance
  • ¾ cup of organic brown sugar
  • ¾ cup of organic evaporated cane juice
  • ½ tbs dark vanilla
  • 6 cups Cin-Dry
  • ¾ tbs canola oil
  • ¾ cup Instant ClearJel (for dusting & dough cracking)
  • 4 cups House Wet
  • 3 cups Schmear
  • 4 cups Mexican vanilla icing

For the Cin-Dry
Whisk together:

  • 4 cups rice flour
  • 2 cups tapioca starch
  • 2 cups instant clear
  • 1 tbs baking powder
  • ¾ tbs baking soda
  • 1 tsp. Sea salt

For the House Wet
In blender:

  • 1 cup cooked mung beans
  • 2 eggs
  • 3 cups of water
  • 1 tsp vanilla
  • ½ cup organic cane sugar (optional)

For the Schmear
Gently cream together with fork:

  • 1 Kerrygold Butter brick (softened)
  • 1 1/4 cups organic brown Sugar
  • ½ Cup coconut Sugar or Sucanat
  • ¾ Cup of cinnamon


  1. Preheat oven to 350°F (convection bake)
  2. In 6 qt bowl, cream cold butter and sugars together, add vanilla.
  3. Add Cin-Dry, blend until mixture resembles crumb.
  4. Add in house wet and oil, mix for 2 min minimum.
  5. Scale dough and form in rectangular shape.
  6. Wrap in plastic wrap and refrigerate. Dough must be cold to roll.
  7. ROLL DOUGH: Dough bricks will roll to about the size of a up to a ½ sheet pan size. Remember length equals number of rolls, height equals cinnamon swirls per roll. Roll accordingly.
  8. Using plastic bowl scraper paint the Schmear corner to corner and smash down the top of the dough brick, as once you roll the dough, you will need to seal it up.
  9. Convection bake 350°F for approximately 30 minutes. Depends on how thick you have to cut them.
  10. Let them cool and apply frosting or glaze!

Grains and Flours – What and how much to use?


Gluten-free cinnamon rolls do not need to be complicated.  Just make sure you have a balance of protein, fat, and fiber to keep it all together.  Your base flour can be one or all of the following:

Tapioca Starch           Corn Starch

Rice Flour        Almond Flour
Any combination of preferred rice flour and or grain.

Beans and or Legumes

FAT & OIL 15%:   (Added in Layers)
Earth Balance
Canola Oil
Flax Meal (optional)
Kerry Gold Butter

Advanced Methodologies

The Cin-Dough needs a certain amount of wet ingredients to maintain a proper moisture level to not only come together but for a soft texture. You can actually soak grains and blend into a fine paste using your BlendTec and use less or little wet and flour! Adding the soaked grains to the creamed mixture and then adding STRATEGIC STARCH#1A

In 20 or 30 qt bowl, cream cold butter and sugars together, add vanilla. Add Soaked grain paste and Strategic Starch #1B, blend until mixture resembles dough. Add in house small amounts of cold house wet and oil, mix for 2 min minimum. Scale dough and form in a rectangular shape. Wrap in plastic wrap and refrigerate. Dough must be cold to roll.

ROLL DOUGH: 6 lb bricks roll to about the size of a full sheet pan, apply *Smear

NOTE: Paying attention to the dough is critical for this process. You can add or delete items as you see fit to bring this unique dough together.

As your Nutritional Life Coach, I will help you navigate all aspects of YOU and find beautiful natural solutions with food and herbs. Food is thy medicine, and I’ve got herbal combinations for all things. And don’t forget, it’s all about the energy! Finding a healthy lifestyle that works for you as an individual long term is what I do. Contact me directly for your appointment today! Cooking classes are just one of the extra perks I offer my clients.

tray of cinnamon

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Dawna Weiss, CN, PMP

Founded by clinical nutritionist, body-talk practitioner, and herbalist, Dawna Rider-Weiss, Inspired Living aligns your mind, body, and soul by delivering a scientific, clinical approach to food and herbs with an ancient but modern process for applying spiritual practices in everyday life. Schedule a session with Dawna by texting (916) 761-8431.

about the author

Medical Disclaimer: What I’ve shared with you here is not intended to be a substitute for a medical diagnosis or treatment of any medical condition. Always seek the advice of your physician with any questions you may have regarding your own medical conditions.

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