Sweet Sunday: Cinnamon Breakfast Tortillas

I love to have a little more time on weekend mornings to prepare something special for breakfast. Since typical breakfast and brunch food is so good but doesn’t work for us egg-, dairy-, and gluten-free folks, I’ve come up with a few alternatives that are as delicious, and allergy-safe!

Sweet Tortillas are a perfect crepe-like delight and can be made with just a few ingredients and no special equipment. Your toddler will love to help making the dough as it’s just like playing with play-doh but edible and smelling of lovely food promises 🙂 And as soon as the first tortilla is done, your little helper will help her/himself to it quite quickly!
When I tried making these tortillas for the first time about one and a half years ago, I was surprised by how little sweetener and cinnamon I needed to get a tortilla that tastes completely different from your typical lunch or dinner base. The basic corn masa is mild tasting so your cinnamon doesn’t have a lot to compete against, and corn is naturally a bit sweet which is why a little maple syrup goes a long way.
The result is a healthy allergy-friendly breakfast, giving your family a huge vitamin boost for winter fun!


PS: They taste best when fresh. Regular tortillas can easily be stored in the fridge and reheated but I find that these sweet ones get chewy when they are served again.

Cinnamon Breakfast Tortillas


  • 1 1/2 cups corn masa flour
  • a pinch of salt
  • 2 tsp cinnamon
  • 1 cup water
  • 2 TBsp maple syrup
  • toppings: fruit, maple syrup, whipped cream (dairy or coconut, if you eat this), etc.


  1. Mix the corn masa, salt, and cinnamon in a bowl.
  2. Add water and maple syrup, knead to combine until of a play-doh like consistency (add more water if necessary).
  3. Form golf-ball sized balls out of the dough, place on plate and cover with damp paper towel.
  4. Cut two sides of a 1-gallon storage bag so that you have a plastic sheet with a natural fold in the middle.
  5. Heat up a non-stick pan over medium-high heat.
  6. In the meantime, place a ball of dough in the center of one half of the plastic storage bag and fold the other half over the ball. Place a dinner plate with a flat bottom (e.g. Corelle) on top. Press down while turning (think corkscrew motion) until tortilla is flat. You can smooth it out by going over the tortilla with the plate, from the center outwards. Carefully remove the upper layer of plastic, place tortilla on your hand and remove plastic on other side. [If the tortilla cannot be removed without damage, the dough may be too sticky (add more corn masa), or the tortilla is too thin.]
  7. Place tortilla in pan, heat for one minute. Turn over, heat 30 seconds on other side. Turn over again, heat 10 seconds. Remove to a plate lined with a paper towel.
  8. Top tortilla with your favorite cut fruit, sweetener, whipped topping, or whatever strikes your fancy. Enjoy!

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