These viral rice paper cinnamon rolls are a healthy twist on classic cinnamon rolls, made without any dough or yeast! Rice paper wrappers are filled with a sweet cinnamon-banana mixture, rolled into spirals, and baked until golden with slightly crispy edges. They're finished with a simple vanilla glaze for a delicious little treat that's perfect for breakfast, brunch, or dessert.
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Why You’ll Love These Rice Paper Cinnamon Rolls
I never expected rice paper wrappers to become one of my favorite ingredients to experiment with, but here we are! My crispy rice paper chicken bites have been a big hit, and I recently made these viral rice paper breakfast bagels, too. That got me looking for more creative ways to use rice paper, and I came across this TikTok video from @ballehurns that went viral last year. Cinnamon rolls made with rice paper sounded so interesting that I had to give them a try.
Instead of traditional cinnamon roll dough, I use rice paper wrappers filled with mashed banana, cinnamon, and sugar. The rice paper gets golden and slightly crispy around the edges, with a soft, chewy center. I love how the banana adds natural sweetness, and the homemade vanilla glaze brings everything together.
What I also love is how simple they are compared to regular cinnamon rolls. There's no flour, yeast, kneading, or waiting for dough to rise. You can even make them in the air fryer for a quick breakfast or healthier sweet treat whenever a cinnamon roll craving hits!
Ingredients You'll Need
For the banana filling:
- 1 medium ripe banana, mashed (120g)
- 2 tbsps. granulated sugar
- 1½ tsps. ground cinnamon
For the flaxseed mixture:
- 1½ tbsps. ground flaxseed
- 2 tbsps. maple syrup
- ½ tsp. vanilla extract
- ¼ cup whole milk
- Pinch of salt
For the cinnamon rolls:
- 8 round rice paper sheets ( 8–9-inches)
For the vanilla glaze:
- ½ cup powdered sugar
- 1-2 tbsps. whole milk
- ¼ tsp. vanilla extract
Ingredient Notes That Make These Banana Cinnamon Rolls Better
- Rice paper wrappers: I recommend using 8–9-inch round rice paper sheets. You'll need 2 wrappers per cinnamon roll to create a sturdy base that holds the filling and gets slightly crispy when baked.
- Ripe banana: I use one medium ripe banana (about 120g) for the filling. The riper the banana, the sweeter it will be. Mash it until smooth so it's easy to spread across the rice paper.
- Ground flaxseed: This is the key to the rice paper mixture. It thickens when combined with milk and helps the wrappers hold together. Make sure you're using ground flaxseed rather than whole flaxseeds.
- Maple syrup and whole milk: These make up the liquid mixture used to soften the rice paper. The maple syrup adds sweetness, while the milk helps create a richer texture. I recommend using pure maple syrup for the best flavor.
- Cinnamon and sugar: I use granulated sugar and ground cinnamon with the mashed banana to give the filling that classic cinnamon roll flavor.
- Powdered sugar, milk, and vanilla: These make the simple vanilla glaze. Start with 1 tablespoon of milk and gradually add more until it's thin enough to drizzle over the warm cinnamon rolls.
How to Make Rice Paper Cinnamon Rolls
Step 1: Prepare the Filling
Preheat your oven to 375°F (190°C) and thoroughly grease 4 standard ramekins with nonstick cooking spray.
In a small bowl, mash the ripe banana with a fork until smooth. Add the granulated sugar and cinnamon, stirring until everything is well combined. Divide the filling into 4 equal portions and set aside.
Step 2: Make the Flaxseed Mixture
In a wide, shallow bowl, whisk together the ground flaxseed, maple syrup, vanilla extract, whole milk, and a pinch of salt. Let the mixture sit for about 5 minutes to thicken slightly. It should still be loose enough to coat the rice paper. If it becomes too thick, stir in a little additional milk.
Step 3: Soften and Fill the Rice Paper
Working with one cinnamon roll at a time, quickly dip 2 rice paper sheets into the flaxseed mixture, coating both sides until they begin to soften. Stack the two sheets directly on top of each other on a lightly greased cutting board. Let them sit for a few seconds until flexible enough to fold without cracking.
Spread one-quarter of the banana cinnamon filling in a thin, even layer over the stacked rice paper, leaving about a 1-inch border around the edges.
Step 4: Roll and Shape the Cinnamon Rolls
Fold the left and right edges of the rice paper inward over the filling. Starting at the bottom, roll the rice paper tightly into a log, keeping the banana filling enclosed.
Gently curl the log into a spiral to create a cinnamon roll shape. Tuck the loose end underneath to help hold everything together, then place it in one of the prepared ramekins. Repeat with the remaining rice paper sheets and filling until you have 4 cinnamon rolls.
Step 5: Bake Until Golden
Bake the cinnamon rolls at 375°F for 15–20 minutes, or until the edges are golden and lightly crispy. Start checking around 12 minutes, since the exact baking time will depend on your oven and how tightly the rolls are wrapped.
Air fryer option: Place the rolls in lightly greased, air-fryer-safe silicone muffin cups and air fry at 350°F for 8–12 minutes, checking until the edges are crisp.
Step 6: Make the Vanilla Glaze
While the cinnamon rolls bake, whisk together the powdered sugar, 1 tablespoon of whole milk, and vanilla extract in a small bowl. Gradually add the remaining milk until the glaze reaches a smooth, pourable consistency.
Step 7: Glaze and Serve
Remove the cinnamon rolls from the oven and let them cool in the ramekin for 2–3 minutes. Carefully loosen the edges with a silicone spatula and transfer them to a plate. Drizzle the vanilla glaze over the warm cinnamon rolls and serve immediately while the edges are still crispy. Enjoy!
My Expert Tips for the Best Rice Paper Cinnamon Rolls
- Don't let the banana filling sit too long. The sugar can draw moisture out of the mashed banana, making the filling watery. I recommend giving it a quick stir right before assembling the rolls.
- Let excess liquid drip off the rice paper. You want enough of the flaxseed mixture to coat the wrappers, but too much can leave the centers gummy instead of pleasantly chewy.
- Rotate the ramekins if needed. If your oven has hot spots, turn the pan halfway through baking so all four cinnamon rolls brown evenly.
- Enjoy them fresh for the best texture. These taste best shortly after baking. If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days and reheat them in the air fryer at 350°F for a few minutes to help crisp up the outside again.
Rice Paper Cinnamon Rolls FAQ
Do rice paper cinnamon rolls taste like regular cinnamon rolls?
They have a similar sweet cinnamon flavor, but the texture is completely different. Instead of soft, fluffy bread, these have slightly crispy edges and a chewy center. The mashed banana filling adds sweetness and moisture, while the vanilla glaze gives them that classic cinnamon roll finish.
Why do you use two rice paper sheets per cinnamon roll?
Using two overlapping rice paper wrappers creates a sturdier roll that's easier to fill and shape. A single sheet is thin and can tear when you add the banana filling or coil it into a spiral. The double layer also helps keep the filling enclosed while baking.
Can I make rice paper cinnamon rolls in the air fryer?
Yes! Place the assembled rolls in lightly greased, air-fryer-safe cups and cook at 350°F for 8–12 minutes, until the edges are golden and crispy. The air fryer is a great alternative when you don't want to heat up the oven for just four cinnamon rolls.
Why are my rice paper cinnamon rolls gummy?
Rice paper naturally has a chewy texture, but too much moisture can make the centers gummy. This can happen if the wrappers absorb too much of the flaxseed mixture or the banana filling is too wet. Make sure the rolls develop golden, crispy edges before removing them from the oven.
Why do you use flaxseed instead of eggs?
My recipe uses ground flaxseed mixed with milk, maple syrup, and vanilla instead of the egg mixture found in some rice paper cinnamon roll recipes. The flaxseed thickens the liquid as it sits, creating a coating for the rice paper wrappers. It's also a convenient way to make these cinnamon rolls without eggs.
Are rice paper cinnamon rolls gluten-free?
They can be! Rice paper wrappers are typically made with rice flour, tapioca starch, and water, making them naturally gluten-free. The remaining ingredients in my recipe don't require wheat flour either. Just check the packaging of your rice paper and other ingredients if you need to avoid gluten completely.
Rice Paper Recipes to Try Next
- Rice Paper Spanakopita
- Rice Paper Croissants
- Rice Paper Mochi
- Rice Paper Veggie Dumplings
- Rice Paper Dumplings with Chicken and Shrimp
Viral Rice Paper Cinnamon Rolls
These viral rice paper cinnamon rolls are a healthy twist on classic cinnamon rolls, made without any dough or yeast! Rice paper wrappers are filled with a sweet cinnamon-banana mixture, rolled into spirals, and baked until golden with slightly crispy edges. They're finished with a simple vanilla glaze for a delicious little treat that's perfect for breakfast, brunch, or dessert.
Ingredients
Banana filling:
- 1 medium ripe banana, mashed (120g)
- 2 tbsps. granulated sugar
- 1½ tsps. ground cinnamon
Flaxseed mixture:
- 1½ tbsps. ground flaxseed
- 2 tbsps. maple syrup
- ½ tsp. vanilla extract
- ¼ cup whole milk
- Pinch of salt
Cinnamon rolls:
- 8 round rice paper sheets ( 8–9-inches)
Vanilla glaze:
- ½ cup powdered sugar
- 1-2 tbsps. whole milk
- ¼ tsp. vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease 4 standard ramekins with nonstick cooking spray.
- In a small bowl, mash the banana until smooth. Add the granulated sugar and cinnamon, stirring until well combined. Set aside.
- In a wide, shallow bowl, whisk together the ground flaxseed, maple syrup, vanilla extract, whole milk, and salt. Let sit for 5 minutes to thicken slightly. If the mixture becomes too thick for dipping, add a splash of milk.
- Working with 2 rice paper sheets at a time, quickly dip each sheet into the flaxseed mixture until slightly softened. Stack them directly on top of each other on a lightly greased cutting board and let them soften until pliable.
- Spread ¼ of the banana cinnamon filling evenly over the stacked rice paper, leaving about a 1-inch border around the edges.
- Fold the left and right sides inward over the filling, then roll tightly into a log. Gently coil the log into a cinnamon roll shape, tucking the loose end underneath. Place in the prepared ramekins and repeat with the remaining ingredients to make 4 rolls.
- Bake for 15–20 minutes, checking around 12 minutes, until the edges are golden brown and slightly crispy. Air fryer option: Cook in lightly greased, air-fryer-safe silicone muffin cups at 350°F for approximately 8–12 minutes, until golden and crisp.
- While the cinnamon rolls bake, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add the remaining milk gradually until the glaze is pourable.
- Let the cinnamon rolls cool in the ramekins for 2–3 minutes, then carefully loosen and remove them. Drizzle with vanilla glaze and serve warm.
Nutrition Information:
Yield:
4Serving Size:
1 cinnamon rollAmount Per Serving: Calories: 230Total Fat: 2gSaturated Fat: 0.5gUnsaturated Fat: 1gCholesterol: 2mgSodium: 150mgCarbohydrates: 52gFiber: 2gSugar: 32gProtein: 2g
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