Warm, comforting gluten free yeast free cinnamon buns take no time at all, since they don't have to be left to rise. They're gooey and soft, and taste so sweet!
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Why you'll love these yeast free cinnamon rolls
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 roll 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 cinnamon rolls are the perfect place to start. Leavened only with baking powder and eggs, they're a sure thing. No finicky yeast to deal with!
Why you'll love these yeast free cinnamon rolls
The dough for these yeast free cinnamon rolls 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.
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.
How to make clean slices for each cinnamon roll
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.
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.
Yeast Free Cinnamon Rolls
Ingredients
For the dough
- 3 ½ cups (490 g) all purpose gluten free flour blend plus more as needed (please click thru for info on appropriate blends)
- 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 2 (100 g (weighed out of shell)) eggs 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
- ⅛ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter melted and cooled
For the glaze
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk plus more by the 1/4 teaspoonful if necessary
Instructions
- Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
Make the roll dough
- 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.
Shape
- Turn the dough out onto a piece of lightly floured unbleached parchment paper.
- Sprinkle the dough very 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 and fill the dough.
- 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.
Bake
- 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.
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.
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We'll send the recipe to your inbox, so you can come back to it later!
Yeast Free Cinnamon Rolls
Ingredients
For the dough
- 3 ½ cups (490 g) all purpose gluten free flour blend plus more as needed (please click thru for info on appropriate blends)
- 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 2 (100 g (weighed out of shell)) eggs 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
- ⅛ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter melted and cooled
For the glaze
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk plus more by the 1/4 teaspoonful if necessary
Instructions
- Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
Make the roll dough
- 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.
Shape
- Turn the dough out onto a piece of lightly floured unbleached parchment paper.
- Sprinkle the dough very 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 and fill the dough.
- 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.
Bake
- 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.
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.
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We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Heidi Choi says
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 says
OMG I’m making these very soon!!!! Question, can I sub Almond Milk for the reg milk?
jen says
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 says
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 says
In the book there is 12 T of butter in the dough not 6T which is correct?
Jessie says
Never mind. I see how it works.
Kristen says
Can these be frozen? And then pulled out either the night before or cooked from being frozen?
Jessie says
I cook and then freeze them. I bit crumblier when thawed but still good.
Mellie says
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……! :)
Kathi says
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!!
Nicole Hunn says
Hi, Kathi, The recipe is correct as written (and published in my cookbook before being reprinted here).
Alisha Cripps says
Is there any nutrition info? For those who watch they’re calories.. Guilty.. Lol
Jennifer S. says
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!
Nicole Hunn says
We are so in sync, Jennifer. :)
JWC says
Look delish. Any suggestion on how to make without eggs? Possible?
Nicole Hunn says
I’m afraid not, JWC. Especially without the yeast, you really need the eggs for leavening here.
Katah Kenehan says
You could try whipped aquafaba, maybe…
JanetS says
I’d also recommend trying aquafaba (the water from a can of garbanzo or other beans). It whips exactly like egg whites (3 T AF = 1 egg) for merengue and I have been using it in baking as well. There is a facebook group dedicated to sharing success using this recent and very unique discovery. So much better than flax or chia “egg” substitutions.
youngbaker2002 says
oh my gosh these look soooo goooood!!!!!!! can’t wait to try them!
Danette says
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 says
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!
Margaret says
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.
Theresa says
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?
Nicole Hunn says
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. says
I use straight up buttercream all the time!! :)
Connie says
I don’t see cheese in this recipe. Are you sure you’re commenting on the right recipe?