If you are looking for a delicious, yet simple recipe for brunch, look no further! These cinnamon rolls are the perfect addition, and everyone will keep coming back for more. I made these as a part of our Christmas morning breakfast, and they were just perfect. They are soft and flakey, perfectly sweet, and gluten free + vegan making them great for almost everyone.


These pair wonderfully with hot tea or coffee, and are topped with a vegan cream cheese that is free from refined-sugars and so simple to make.


perfect cinnamon rolls


wet ingredients:

3/4 c cashew milk

1 T coconut oil

2 T coconut sugar

1 packet dry activated yeast

1 flax egg (1 T flax meal to 3 T filtered water)

2 t vanilla

dry ingredients:

1 1/4 c gluten-free flour mix

1 1/4 c almond flour

1 1/5 t baking soda

1 t cinnamon

3/4 t pink salt

4 T coconut oil


3 T coconut oil

1/3 c coconut sugar

1 T cinnamon

1 t cardamom


8 oz vegan cream cheese (I like Kite Hill)

3-4 T maple syrup

a pinch of cinnamon

Preheat over to 350 and oil a large pie or cake dish.

In a small sauce pan, warm the milk and coconut oil. Do not let it get hot! Remove from heat and add in the remaining wet ingredients. Whisk together, and let it rest about 5 minutes to activate the yeast. The mixture will get slightly frothy.

While your yeast is activating, add all dry ingredients to a bowl. Using a whisk or pastry cutter, cut the coconut oil into the flour. Add in wet ingredients and let rest over a warm stove for 5-10 minutes.

Roll out dough out on a silicone baking mat (or plastic wrap) into a large rectangle and coat with melted coconut oil (filling ingredients) and sprinkle with sugar, cinnamon, and cardamom. Gently roll into a large rolled loaf. Slice into about 15 rolls and place in the pan. Let rise over a warm oven for 40-45 minutes. Bake for 25 minutes until tops start to brown.

For the frosting: using a stand mixer, whisk together all ingredients and spread across cooled rolls. Store in the fridge.

I hope you love these! They’re some of the easiest cinnamon rolls I have ever made and they’re so delicious!




It’s baking season, which means… COOKIES! But honestly, it’s baking season for me all year. Who else loves to bake?!

Well, even if you don’t love it, you have to try these cookies. They’re really easy to make and so delicious, they will be worth it. Trust me, you’ll regret not making them!

These would make a great neighbor gift or treat to bring to any gatherings this weekend and over the following week for the holidays!

These cookies are chocolatey, perfectly sweet, chewy, soft, and so so delicious. You will keep coming back for more!


Makes about 2 dozen cookies

1 cup gluten free flour blend

1 1/4 cup almond flour

1 t baking soda

1 1/2 c Brown coconut sugar

2 flax eggs (or chicken eggs if desired)

8 T melted coconut oil

1 t pink salt

1/4 c peanut butter or almond butter

2 t vanilla

1/4 c plant based milk (I like MALK)

1/2-2/3 c semi sweet chocolate chips

Combine all dry ingredients in stand mixer. Make two flax eggs by adding two tablespoons flax meal and six tablespoons filtered water, place in fridge until thickens up.

Add all wet ingredients in with the dry and mix to fork a dough. Add chocolate in last.

Refrigerate for one hour. Bake at 350 for 12-15 minutes.

Enjoy! And happy holidays to you all.


Cookies have a special place in my heart. They’re one of my favorite treats and I love baking them. I love how versatile they are! They’re my favorite Christmas treat to make, too. They make amazing gifts for neighbors or coworkers, and there is a flavor for everyone.

These cookies are one of my new favorites. The flavors are so good and they’re easy to make!



1/2 c creamy peanut butter

2 eggs or flax eggs

1/3 c melted coconut oil

1 t vanilla

1/2 t pink salt

1/2 c coconut sugar

1 1/3 c Namaste Foods quinoa flour

7 Cocomel salted caramels

Mix together all ingredients except flour and caramels. Add in flour and mix well. Roll into one inch balls and top with small slice of caramel and extra salt if desired. Bake at 350 for 7-10 minutes.

Makes about 18 cookies.

I hope you guys enjoy these gems as much as we do! Be sure to use #naturallychelsrecipe on Instagram so I can see!