Gluten Free Cinnamon rolls made with no yeast will make your weekend breakfast easier and more comforting than ever. Can easily be prepared the night before so all you need to do on a Saturday morning is pour yourself a cup of coffee and bake those cinnamon rolls.
(Gluten Free, Dairy Free friendly)
I’ll be the first to admit, yeast in any sort of bread is a struggle for me. I have zero patience to wait around 3+ hours – I want those delicious cinnamon rolls and I want them now. Seriously, who has time to wait?
Say hello to these gluten free cinnamon rolls with zero yeast needed. YESSSSSS.
Without the yeast, they are less fluffy and airy than the traditional gluten-filled cinnamon rolls I grew up with but they are the PERFECT fix for this gluten-free gal.
I love cinnamon rolls!!! I really did miss them.
Gluten Free Cinnamon Roll Recipe TIP
There is a huge tip that I’ve learned with this dough. Do. Not. Overwork it! The more you work it the more dense it is going to be.
More dense = less fluffy = No bueno. The flavors are still there and that is something to be said, but fluffy is better by far.
In the last 3 years, I’ve grown accustomed to less-fluffy baked goods and as long as it is not grainy and falling apart on me that is a gluten-free win in my books.
These gluten free cinnamon rolls have a little bit of light and fluffiness packed with that buttery, brown sugar and cinnamon flavor that is sure to rock your world. And let’s not forget about that cream cheese frosting! Yessss.
I think in some cases it’s unrealistic to not adapt your expectations just a bit when it comes to gluten-free baked goods..
There are items like brownies, cookies and that sort of thing that are almost a no brainer and MANY times you can’t tell the difference between flour and gluten-free flour baked goods.
However, at least in my experience, many times the taste is there but the texture is just slightlyyyy off.
These cinnamon rolls came to life as I embraced baking my feelings laced be butter and delicious sugar. Sure, we try to eat these things in moderation. Serve it with a bowl of fruit? That is healthy.
I warned you there would be more sweet treats and eating said sweet treats on the kitchen floor with Cooper. That’s not depressing is it?
In reality, I think it’s more I’m lazy and after a day of video and photo shoots I’m too exhausted to think about cleaning up. The kitchen floor is the perfect place to rest up and prepare myself to clean.
I also know I’m not the only one who has missed cinnamon rolls on a Saturday morning.
Now I’m going to leave many details on how to get these babies to work perfectly in the recipe. Read them all and don’t be afraid to tackle these gluten-free cinnamon rolls!
Seriously if I can do it, you can too.
And if you just don’t feel like the effort and want a more mix and dump into a pan situation try out cinnamon roll breakfast bars. Delicious.
Gluten Free Cinnamon Rolls with No Yeast Recipe
Dessert
Gluten free, Dairy Free
American
Yield: 10
Prep Time:30 min
Cook Time:30 min
Total Time:60 min
Ingredients:
- 2 cups gluten-free flour blend + more for rolling out
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup sugar
- ¼ cup butter
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup milk (or dairy-free milk alternative)
Filling
- 1 cup brown sugar
- 2 Tablespoons ground cinnamon
- ¼ cup butter, melted and cooled
Cream cheese frosting
- 1 cup powdered sugar
- ¼ cup cream cheese (or dairy-free alternative)
- 2 Tablespoons milk (or dairy-free alternative)
Directions:
- 1. Preheat oven to 350 degrees F.
- 2. Grease a 8 inch round pan, or spray with cooking spray.
- 3. In a large bowl whisk together flour, baking powder, salt, and sugar.
- 4. Add butter. Using a dough mixer or your fingers crush butter into flour mixture until butter is crumbled into flour mixture.
- 5. Make a well, mix in vanilla extract, eggs and milk. Mix until the dough comes together. If dough is sticky add an additional Tablespoons of flour (or tapioca starch is even better) and knead it with well-flour hands.
- 6. Place dough onto a piece of light floured parchment paper. Sprinkle top of dough with a little more flour. Place another piece of parchment paper over dough and roll it into a 10 x 12 inch rectangle. You want the dough about ¼ inch thick. Remove top layer of parchment paper.
- 7. Sprinkle brown sugar, cinnamon and butter evenly on top of dough.
- 8. Take one corner of your parchment paper on the short side, slowly roll your dough into a tight roll, the entire time pulling the parchment paper off the dough. Slice your roll into about 1 inch thick each. TIP: I love using unflavored floss to easily cut.
- 9. Place each roll into prepared pan.
- 10. Bake for 25-30 minutes.
- 11. Meanwhile in a small bowl cream together powdered sugar, cream cheese and milk.
- 12. Allow cinnamon rolls to slightly cool before spreading onto rolls.
Author: Linnie
Nutrition Information:
Calories: 344
Other nutrition information: Total Fat: 12g , Saturated Fat: 7.2g , Monounsaturated Fat: 3.5g , Cholesterol: 68mg , Sodium: 216mg , Potassium: 94mg , Total Carb: 61g , Dietary Fiber: .8g , Sugars: 30g , Protein: 4g
How much did you love this recipe?
Click a star to let me know:
(122 votes, average: 3.80 out of 5)
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Your email says you have nutritional information, but I do not see any. ??
There are times I don’t get around to providing the nutrition info. Whenever I don’t you are more than welcome to tally it up yourself using a calculator like this one.
How are the cinnamon rolls dairy free with the use of cream cheese?
Thanks for bringing that to my attention. You use a cream cheese dairy-free alternative. My favorite personally is the Daiya brand.
I made these and they were a sticky mess. The “dough” was the consistency of batter (I had to use 3 cups of flour instead of 2), I couldn’t get the parchment paper off after rolling it out (despite putting a generous amount of flour on it), and they just completely fell apart when I tried to roll them/cut them. Not sure what went wrong. I am not new to gluten free; I’ve been baking gluten free desserts my whole life and have never had a problem.
I’m so sorry this did not turn out for you! What type of flour did you use? We’ve tested this recipe out several times with the 1-1 Bobs Red Mill Baking Flour (Blue bag not the red bag).
i had the same issues. i just made a cupcake out of the mixture. tastes good with the filling anyway.
Same thing happened to me. Ive been baking gluten free for years as well. The dough was so sticky and I had to add so much flour that resulted in heavy, chalky rocks. I think the dough would have been fine without the eggs.
You should take a bow, these cinnamon rolls look amazing and make me very happy. Thanks!
i just made these…they are in the oven now actually! im excited to try them as my husband was just recently diagnosed with celiacs disease and i am trying to make him homemade treats rather then paying a huge amount for store bought crap lol. anyway, with this recipe, i havent had any problems with the ingredients or the dough….but the parchment paper just sticks so next time i will just flour the counter top and do it like i would normal cinnamon buns! i am looking at them now and they look fabulous so far. Also, i wanted to let you know, (Canadians might want to pay attention) I used Robin Hood All purpose Gluten Free Flour Blend…..found in any AG store or Save on foods. i didnt see if you specifically said they freeze well or not but i will definately try that too!
thanks for the recipe.
Amazing recipe. These rolls look delicious and will look forward to making these!
Hi! I just made this recipe to gift to a friend of mine, but I completely failed. the dough was wet and sticky, but when baked they turned out like rocks, hard and almost bitter. I ended up tasting it and I ended up getting sick. I don’t blame the recipe, but I followed it exactly as stated. I think it might have been the ingredients? I used the Bob’s Mill flour, freshly bought with the rest of the ingredients, but it still turned out bad. Any advice?
What type of Bobs Red Mill flour did you use? There are different varieties and they are not all created equal for certain dishes.
These cinnamon rolls turned out very well! I’m new to gluten free and had been craving cinnamon rolls. These rivaled what I used to buy in the store. Well worth the time they take. Thank you!
Kathy N ~
Thanks for the recipe! Yeast is sold out in my country due to COVID-19 panic-shopping so I was looking for yeast free recipes. These turned out really well though, I’d make them again even if I had yeast at hand haha
So glad you enjoyed it Ewa! 🙂
Stay safe out there. <3
Can you store these for a later date? Freezer?
I would think probably not but perhaps someone in our community can chime in and let us know if they have done it with success.
Can you make the rolls the day before and keep in fridge overnight uncooked?
I have not tried this so not 100% sure. I’m afraid with the gluten-free dough that it might not bode well. But if you do try it be sure to come back and let us know!
Good recipe! Mine were done in just over 20 minutes and even though I only used half the filling amounts it was still really sweet.
Just made this recipe of yours turned out great love it and I will repeat it, the dough was easy to work with had no problems. Although I cannot have cinnamon for allergy reasons, I instead used ED Smith lemon spread and they turned out great.
I had to add at least 1/3 cup of tapioca flour and it was still sticky and fell apart when I rolled and cut the dough. What kind of gf flour did you use?
Hi,
I’m in the uk. The flour type is confusing me. I have both gluten free self raising and plain flour. Is it ok to use the self raising and omit the baking powder?
These came out absolutely perfect. Used less of the milk as the eggs were x large. Perfection. We are overjoyed at the result. First time try for cinnamon buns. Been gluten free 10 years.
Just now in the oven but super easy dough- cut the butter in with my fingers- could be over mixing that caused sticky dough. I am also on the watch for vegan butter options- I didn’t try a margarine but perhaps some other cold solid fat would work (coconut oil?) but if anyone else has tried it I’d love to hear news. The dough is a lot like biscuit dough- wondering what if we subbed some tapioca flour for portion of the gf 1:1 from BMR… exciting!