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!

Course bread, Breakfast, Snack

Cuisine American

Keyword dairy free breakfast, gluten free breakfast, gluten free recipes, gluten free rolls, yeast free recipes

Prep Time 20 minutes

Cook Time 30 minutes

Rest time 30 minutes

Total Time 1 hour 20 minutes

Servings rolls

Calories 347kcal

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.

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.

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

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.