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Yeast Free, Gluten Free Cinnamon Buns

Yeast Free, Gluten Free Cinnamon Buns

Warm, comforting gluten free cinnamon buns, made without yeast so there’s no rising time. Ready in less than an hour from start to finish, this is how you get your quick cinnamon-sugar fix!

This recipe is the quickest, easiest way for you to have all the pleasure of gluten free cinnamon rolls. The house will smell amazing!

If you’ve been thinking about dipping your toe in the waters of gluten free yeast bread baking, but you need some convincing, why not start with these yeast-free cinnamon buns? Leavened only with baking powder and eggs, they’re a sure thing. This recipe was first reprinted on the blog on the publication day of Gluten Free on a Shoestring Quick & Easy, my second cookbook. It’s from the very pages of that book, and I remember being so proud to share it with you!

This recipe is the quickest, easiest way for you to have all the pleasure of gluten free cinnamon rolls. The house will smell amazing!

The dough for these yeast free gluten free cinnamon buns is smooth and even silky. With no more than a sprinkling here and there of flour as you work, it’s truly a pleasure to roll out.

This recipe is the quickest, easiest way for you to have all the pleasure of gluten free cinnamon rolls. The house will smell amazing!

In just a few minutes, you’re rolling up the dough, slicing it into 1-inch sections and nestling them into the wells of a muffin tin. 25 minutes later…

This recipe is the quickest, easiest way for you to have all the pleasure of gluten free cinnamon rolls. The house will smell amazing!

Classic, fluffy and soft cinnamon buns, with that perfect buttery cinnamon-sugar filling bursting out of the center and making those edges almost crispy. A light drizzle of a simple glaze is all you need to make your lucky friends and family oooh and ahhhh.

This recipe is the quickest, easiest way for you to have all the pleasure of gluten free cinnamon rolls. The house will smell amazing!
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Prep time: Cook time: Yield: 12 buns

Ingredients

For the dough
3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Better Batter)

2 teaspoons xanthan gum (omit if your blend already contains it)

2 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten

1 cup (8 fluid ounces) milk, at room temperature

For the filling
1 cup (218 g) light brown sugar

2 tablespoons ground cinnamon

 

1/8 teaspoon kosher salt

4 tablespoons (56 g) unsalted butter, melted and cooled

For the glaze
1 cup (115 g) confectioners’ sugar

1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary

Directions

  • Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.

  • In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.

  • Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.

  • Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well. With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.

  • Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.

  • While the rolls are cooling, make the icing. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle or spread the icing on the cooled rolls before serving.

  • From the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2012.

Love,
Nicole

 

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  • Jennifer S.

    I’m so excited to hear about your new bread book as I already have the “Quick & Easy” and have made a few things from it already!  For the new bread book will you tackle whole grain GF breads as well as a low fat/high fiber GF bread recipe?  LOVE YOUR STUFF and HUGS!!!

    • gfshoestring

      I will, Jennifer. I promise. Even the “whole grain” recipes will have starch in them, though, or they are just too dense, but there will absolutely be breads with plenty of whole grain. I just nailed a recipe for Pumpernickel-style GF bread the other day, and it’s very high in whole grains. :)
      xoxo Nicole

  • Linda

    Looks so yummy! This will be my Saturday morning project this weekend :)

    •  LOVE I just have to convert to Dairy free and I will be on my way to devouring this. ♥

    • gfshoestring

      Wait ’till you see how much time you have to spare when you make these, Linda!
      xoxo Nicole

  • Linda

    Looks so yummy! This will be my Saturday morning project this weekend :)

  •  LOVE I just have to convert to Dairy free and I will be on my way to devouring this. ♥

  • Brandie G.

    Is this something that could be prepared and refrigerated overnight or even frozen before baking?  I love your new book, and your first one, too!

    • Gran

      Don’t have problems with yeast-just eggs, dairy, soy, wheat, peanuts.  Wish more of your recipes didn’t include eggs.  Othe substituions are more easily made with good results.

      • Cindy

        They look really good. I will have to try the recipe. Is there somewhere else besides Amazon that might have your new cookbook on e-book? I have your other book from there so it is on the kindle. Would like them both in the same place. Thanks for any help locating a e-version or if not, did they mention a how long before it would be available?

        • gfshoestring

          Hi, Cindy,
          The ebook for Quick & Easy is not available anywhere yet, I’m afraid, Cindy! Since I insisted upon reviewing the file myself before it went live (since ebooks are quite frequently riddled with errors as the current technology is quite awkward), it delayed things a bit. It should be live any minute, now, and I will be sure to let everyone know once I see it available! I’m so sorry for the wait, but I promise it will be worth it.
          xoxo Nicole

      • gfshoestring

        I’m afraid that I am not proficient at all in baking egg-free, Gran. Eggs are extremely useful in gluten-free baking, I’m afraid. There are definitely other recipe-writers who concentrate on avoiding many other allergens, as you have to.
        Nicole

    • gfshoestring

      It can definitely be prepared the night before and refrigerated, Brandie. I haven’t tried freezing it raw, but I can’t see why that wouldn’t work – just defrost it gently in the refrigerator before baking. I have frozen the buns as baked, and they turn out beautifully when they are reheated!
      xoxo Nicole

  • Brandie G.

    Is this something that could be prepared and refrigerated overnight or even frozen before baking?  I love your new book, and your first one, too!

  • Gran

    Don’t have problems with yeast-just eggs, dairy, soy, wheat, peanuts.  Wish more of your recipes didn’t include eggs.  Othe substituions are more easily made with good results.

  • Cindy

    They look really good. I will have to try the recipe. Is there somewhere else besides Amazon that might have your new cookbook on e-book? I have your other book from there so it is on the kindle. Would like them both in the same place. Thanks for any help locating a e-version or if not, did they mention a how long before it would be available?

    • Hi, Cindy,
      The ebook for Quick & Easy is not available anywhere yet, I’m afraid, Cindy! Since I insisted upon reviewing the file myself before it went live (since ebooks are quite frequently riddled with errors as the current technology is quite awkward), it delayed things a bit. It should be live any minute, now, and I will be sure to let everyone know once I see it available! I’m so sorry for the wait, but I promise it will be worth it.
      xoxo Nicole

  • Cinnamon rolls of these kind were my favorite thing before going GF. My family ate them every holiday for breakfast. I love them with a delicious orange juice frosting. This is so on my holiday to-bake list. They look just right.

    • gfshoestring

      Sounds great, Levka. :)
      xoxo Nicole

  • kclark

    I see you have my Saturday morning breakfast planned for me.  What a great friend you are!

    • gfshoestring

      I do what I can, friend. :)
      xoxo Nik

  • Mariah11justice

    Congratulations on your new book !!!! And congrats to me because I received your new book last week and my entire gf family thanks you. Food has always been about love for me, and now with more yummy recipes I am sharing it with everyone. This week my daughters class had the pleasure of gf chocolate donuts and they all ate them! Every crumb!

    • gfshoestring

      How wonderful, Mariah! Sounds like a family affair – and being able to share it with her classmates and having them love those doughnuts – is just the best thing ever. :)
      xoxo Nicole

  • You make it hard to decide what to make first! These are on the top of my list along with those gorgeous donuts on the cover of your new book (which I LOVE), but my little guy’s first birthday is tomorrow and I made your delish pumpkin butter today so I can make those yummy cupcakes with molasses frosting for him! Thanks for all the incredible recipes and encouragement. I’m already dreaming about your bread book, but no rush because I need time to practice from the first two :)
    -Dana

    • gfshoestring

      Oh, happy first birthday to that little guy, Dana! I see you start them young on a love of pumpkin. Wise of you! I’m so glad you’re enjoying the new book, Dana, and thank you for always being so lovely and supportive!
      xoxo Nicole

    • Oh, happy first birthday to that little guy, Dana! I see you start them young on a love of pumpkin. Wise of you! I’m so glad you’re enjoying the new book, Dana, and thank you for always being so lovely and supportive!
      xoxo Nicole

  • phoebe

    holy mole-y, nicole! this look incredible…this weekend’s healthy indulgence, for sure! and i have to tell you…i’ve 2 batches of those pumpkin cupcakes with cream cheese molasses frosting in 2 days…they are amazing!!! i didn’t have any molasses so i used a smidgen less of maple syrup…you are a genius!:)…phoebe

  • phoebe

    holy mole-y, nicole! this look incredible…this weekend’s healthy indulgence, for sure! and i have to tell you…i’ve 2 batches of those pumpkin cupcakes with cream cheese molasses frosting in 2 days…they are amazing!!! i didn’t have any molasses so i used a smidgen less of maple syrup…you are a genius!:)…phoebe

    • I never know if it’s holy moly or holy moley, Phoebe. Spellcheck prefers the former, but I’m not so sure… So glad you’re loving those cupcakes – mmmm maple syrup cream cheese frosting.
      xoxo Nicole

  • Amee Berecz

    WOW love this idea of putting them in a muffin tin.  Sharing on my page and pinning to my breakfast board.  Thanks!  Amee

  • Theresa

    I have all these ingredients sitting out to become room temperature and I’m so excited. Your book came just the other day and I’m so excited to have it!!! If we are dairy-intolerant (can’t do cheese), would a standard confectioner’s sugar icing work well? 

    • gfshoestring

      Absolutely, yes, Theresa! You can try the glaze from the Plain Doughnuts, Yeast-Free, and use a nondairy milk to make a glaze. Thank you so much for picking up a copy of the book – it means a lot to me!
      xoxo Nicole

  • Theresa

    I have all these ingredients sitting out to become room temperature and I’m so excited. Your book came just the other day and I’m so excited to have it!!! If we are dairy-intolerant (can’t do cheese), would a standard confectioner’s sugar icing work well? 

    • Absolutely, yes, Theresa! You can try the glaze from the Plain Doughnuts, Yeast-Free, and use a nondairy milk to make a glaze. Thank you so much for picking up a copy of the book – it means a lot to me!
      xoxo Nicole

    • Jennifer S.

      I use straight up buttercream all the time!! :)

    • Connie

      I don’t see cheese in this recipe. Are you sure you’re commenting on the right recipe?

  • Margaret

    I am planning to make these tomorrow morning for my grandkids.  I don’t have a bench scraper so I thought I would add another way to cut the dough without squashing them when you make each cut.  I use dental floss.  Slide it under the roll and then bring both ends up to the top.  Cross the two ends of the floss and the cut is made.  Smooth and easy and no squashing.

  • Danette

    Would these cook up OK in a baking pan ( I have yet to purchase gf muffin tins)? I assume so :-). But you never know :-) can’t wait to bu y the new cookbook, thanks so much for all you do/have done for everyone gf!

  • Danette

    Would these cook up OK in a baking pan ( I have yet to purchase gf muffin tins)? I assume so :-). But you never know :-) can’t wait to bu y the new cookbook, thanks so much for all you do/have done for everyone gf!

  • youngbaker2002

    oh my gosh these look soooo goooood!!!!!!! can’t wait to try them!

  • JWC

    Look delish. Any suggestion on how to make without eggs? Possible?

    • I’m afraid not, JWC. Especially without the yeast, you really need the eggs for leavening here.

    • Katah Kenehan

      You could try whipped aquafaba, maybe…

  • Jennifer S.

    I have had these on my mind – I am NOT kidding. first I need to perfect the French macaron and then I’m making these!

  • Alisha Cripps

    Is there any nutrition info? For those who watch they’re calories.. Guilty.. Lol

  • Kathi

    I made these today, and they were yummy, but I am wondering whether the 2 Tablespoons of cinnamon is a typo? They seem very spicy for their size–I think I’ll try 2 tsp or maybe 1 Tbsp next time. But definitely in favor of a next time!!

    • Hi, Kathi, The recipe is correct as written (and published in my cookbook before being reprinted here).

  • Mellie

    Since learning that we have to go GF, cinnamon rolls are one of the breakfast treats that my son has been missing the most. I made these beauties for him this morning, and he (and I) LOVED them!!!! Thank you so much for taking so much time to come up with all of your amazing recipes, especially the ones that bring a huge smile to my son’s face. ;)

    Now, if I could just work up enough courage to make the croissants. I used to make “standard, wheat flour” croissants all the time, which my son has had, so there’s lots of pressure for me to get it right! LOL Soon………very soon……! :)

  • Kristen

    Can these be frozen? And then pulled out either the night before or cooked from being frozen?

    • Jessie

      I cook and then freeze them. I bit crumblier when thawed but still good.

  • Jessie

    In the book there is 12 T of butter in the dough not 6T which is correct?

    • Jessie

      Never mind. I see how it works.

  • Meghan

    Hello, I want to thank you, as a few of your recipes have landed on shelves of the businesses I bake for as well as my family table.
    And they are loved by many! Question: can I bake these on a cookie sheet for a reasturant look, kind of spread out? Thanks again

  • jen

    Has anyone assembled the dough, froze the rolls, then thawed to cook later? I’m interested in using them in a food hack recipe I found using store bought rolls, cut up into pieces, along with cooked apples, then baked in a pan. a super yummy looking apple cinnamon bread/cake. This would also be a nice thing to have on hand in the freezer for easy weekend breakfasts!

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