Gluten Free No Yeast Cinnamon Rolls
The best, lightest gluten free no yeast cinnamon rolls ever! So fluffy and tender and they're yeast free and dairy free!
Servings: 8 rolls
Calories: 347kcal
Ingredients
For the cinnamon rolls
- 355 grams gluten free flour mix about 2 ¾ cup
- 30 grams potato flakes
- 2 teaspoons baking soda
- ½ teaspoon psyllium husk powder
- ¼ 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 ¼ cup
- 50 grams granulated sugar about ¼ cup
- 1 teaspoon cinnamon
- 2 Tablespoons vegan butter softened
For the icing
- 112 grams powdered sugar about 1 cup
- ½ 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 ¼" 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.
Video
Notes
- Roll dough to ¼" thick.
- Feel free to trim the edges if you want perfectly formed rolls.
- Using dental floss keeps the rolls nicely formed without the knife crushing as it slices them.
- If not enjoyed the same day, store rolls at room temperature for up to 1 day. After that, they will need to be frozen.
