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!

Food isn’t love. Everybody knows that! But let’s just say, for the sake of argument, that maybe it was love…

Overhead view of a cinnamon bun with white frosting

When you’re sad about something and, say, eat your feelings, that works for, like, the moment that you’re actually eating. That warm, cinnamon goodness all through the tender dough of the cinnamon bun might feel like love.

But what about baking for someone else? I’m telling you right now, as I’ve experienced this first hand more times than I can count, that that is love. It’s not like every time my kids feel sad, I ply them with sugar. But when I know that cinnamon rolls are a favorite, and that saddest teenage child smells them baking in our kitchen?

LOVE. On both sides of that equation. The fact that you went out of your way to bake for someone feels like love for the baker and the eater. It just does.

And if you’re worried about baking with yeast, these yeast free gluten free cinnamon buns are the perfect place to start. Leavened only with baking powder and eggs, they’re a sure thing. No finicky yeast to deal with!

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!

Cinnamon bun dough in muffin tray and cinnamon buns on white surface

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.

Cinnamon bun dough slices on brown surface

In just a few minutes, you’re rolling up the dough. Then, all that’s left is to slice it into 1-inch sections and nestle them into the wells of a muffin tin.

You can slice the roll of dough into individual pieces with a sharp knife, or even a piece of unflavored, unwaxed dental floss. It’s a great way to get razor-sharp edges without crushing the roll at all.

A close up of a cinnamon bun on a white plate

After just 25 minutes in the oven, they’re done. 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.

Overhead view of cinnamon bun and cinnamon bun dough

Like this recipe?

Prep time: Cook time: Yield: 12 buns


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


  • 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.



P.S. Have you signed up yet for my email subscription list? Join over 100,000 fellow GFOAS readers, and never miss another recipe!

Comments are closed.

  • Angela Victoria
    November 10, 2016 at 10:57 AM

    I tried making these (I used namaste perfect blend flour with xanthan gum) and the dough was just falling a part. I got it to roll out but when I tried rolling it up it started breaking in pieces. I was able to somewhat salvage it, but when I tried cutting them into rolls they completely fell apart ?. I have been diagnosed with celiac for a year and a half and it still have yet to successfully bake ANYTHING!!! I don’t understand what I am doing wrong. I’ve even tried pre mixed goods. Everything either falls a part or it comes out soggy in the middle. Any suggestions? I did use almond milk, but I’ve read that shouldn’t pose a problem.

    • November 10, 2016 at 12:54 PM

      Angela, you simply cannot use Namaste flour blend in my recipes. They will not work. It’s a terrible, unbalanced blend. That’s why, in every recipe, I link to the page where I have all of my recommended flour blends, both off-the-shelf and DIY. That is your problem.

      • Angela Victoria
        November 10, 2016 at 1:15 PM

        Gotcha. That is disheartening as I read many positive reviews before I bought the expensive flour. Also, as mentioned, in the past I’ve used other flours/pre mixed baking mixes and never had any luck. I will check out your flours. I just like being able to buy things at the store out of convenience.


      • Lisa Marie London
        November 20, 2016 at 2:51 PM

        I used Namaste Organic Flour when I made these cinnamon rolls and the dough was a bit dry when I was rolling it out, but it didn’t fall apart on me. I made a double batch, because I was using these cinnamon rolls for a pie crust (idea from facebook) and didn’t know if your recipe would make enough. It did, and then some! So, I made the pie AND cinnamon rolls by themselves. However, I put the second half of the dough back in the mixer and added a bit more milk. It rolled out perfectly, then.

        BTW, this recipe made an awesome apple pie crust on the bottom. I’m still fiddling with the dough for the top crust as it just seemed stale and too hard for slicing nicely. But, I am encouraged! I haven’t had a good piece of apple pie in years and I think I’m almost there!

        • November 20, 2016 at 4:35 PM

          Lisa Marie, if you would like to be successful in baking my recipes, any of them, you simply cannot use that flour blend. It is unbalanced and won’t work.

  • Lady Barbara
    November 6, 2016 at 8:44 AM

    Just made these. Delicious! Although they didn’t come out nearly as pretty as yours, and I ended up with a baker’s dozen, so I had to bake one on its own. Still good.

  • Heidi Choi
    October 3, 2016 at 12:16 PM

    Absolutely wonderful recipe- tender cinnamon rolls, gooey cinnamon and (I used dark) brown sugar filling that bubbles over… and I made my own cream cheese dairy free frosting using: 2.5 c Conf sugar, 1/4 tsp vanilla, 4 oz. Tofutti vegan cream chz, pinch of salt, & 4 Tbsp earth Balance baking stick. The thick, rich frosting slathered on top make these cinnamon rolls taste deliciously amazing! My family said they didn’t realize they were gfdf- Score! ;-)

  • Judi Mollo-Simone
    October 2, 2016 at 2:22 PM

    OMG I’m making these very soon!!!! Question, can I sub Almond Milk for the reg milk?

  • jen
    May 12, 2016 at 4:30 PM

    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!

  • Meghan
    April 24, 2016 at 1:17 PM

    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

  • Jessie
    April 17, 2016 at 9:43 AM

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

    • Jessie
      April 17, 2016 at 9:52 AM

      Never mind. I see how it works.

  • Kristen
    April 3, 2016 at 11:28 AM

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

    • Jessie
      April 17, 2016 at 9:53 AM

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

  • Mellie
    February 19, 2016 at 7:20 PM

    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……! :)

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.