Printable Gluten-Free, No-Yeast Cinnamon Rolls Recipe Card

5 from 1 vote

Printable Gluten-Free, No-Yeast Cinnamon Rolls Recipe Card

The best, lightest gluten free no yeast cinnamon rolls ever! So fluffy and tender and they're yeast free and dairy free! Please print or save this recipe card for easy reference when making this recipe or picking up a few ingredients.

Prep Time20

Cook Time30

Rest time30

Total Time1 20

Course: bread, Breakfast, Snack

Cuisine: American

Servings: rolls

Calories: 347kcal

Author: Heidi

Ingredients

For the cinnamon rolls

355 grams gluten free flour mix about 2 3/4 cup
30 grams potato flakes about 1/3 a cup
2 teaspoons baking soda
1/2 teaspoon psyllium husk powder
1/4 teaspoon salt
3 Tablespoons pure maple syrup
4 Tablespoons non dairy butter melted
1 cup almond milk
1 teaspoon apple cider vinegar

For the filling

55 grams brown sugar about 1/4 cup
50 grams granulated sugar about 1/4 cup
1 teaspoon cinnamon
2 Tablespoons vegan butter softened

For the icing

112 grams powdered sugar about 1 cup
1/2 teaspoon vanilla extract
3 Tablespoon almond milk

Instructions

For dough:

In a medium bowl, mix together the flour mix, potato flakes, baking soda, psyllium husk powder and salt.
In a large bowl, whisk together the maple syrup, vegan butter, almond milk and vinegar.
Using a sturdy spoon, slowly stir the dry ingredients into the wet. Dough will come together.
Sprinkle a surface or a sheet of wax paper with a sprinkling of gluten free flour mix. Place dough on the surface and roll into a 10.5" x 14" rectangle, about 1/4" thick.

For filling:

In a small bowl, mix the brown sugar, white sugar and cinnamon together.

For assembly:

Spread the 2 Tablespoons of softened butter over the rolled dough.
Sprinkle the sugar-cinnamon filling mixture all over the butter.
Once completely covered, start at the short end of the dough and roll up, into a log, keeping the log as tight as possible.
Score the log with a knife, making 8 rolls.
Using a piece of unflavored dental floss, slide the floss under each score mark and use the floss to slice through each roll.
Spray an 8" round baking pan with cooking spray. Place each roll in the pan, cut side up.
Cover the baking pan with a towel an allow the rolls to rest for 30 minutes.
Toward the end of the rest time, preheat the oven to 350 F.
Bake the rolls for 30-35 minutes. Let cool for a few minutes then top with icing.

For icing:

In a small bowl, combine powdered sugar, vanilla and milk. Stir until smooth and lump free.

Nutrition