Fluffy Gluten Free No Yeast Cinnamon Rolls

Fluffy Gluten Free No Yeast Cinnamon Rolls

from fearlessdining.com
45 min

Easy, delicious gluten free cinnamon rolls made without yeast. This is a fun recipe you can make quickly because there is no rise time!

Ingredients

  • 2 ½ cups gluten free flour blend (*Important see notes.)
  • 2 teaspoons baking powder (aluminum-free!)
  • ¼ teaspoon sea salt
  • 3 tablespoons cane sugar
  • 1 large egg
  • ¼ cup oil (light oil, not flavored)
  • 1 ¼ cup milk or non-dairy milk (Use 1 cup for Cup4Cup blend!)
  • 6 tablespoons unsalted butter (warm, room temperature)
  • 1 ¼ cups brown sugar (light or dark)
  • 1 ½ teaspoons ground cinnamon
  • 6 tablespoons unsalted butter (warm, room temperature)
  • 1 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons milk or non-dairy milk

Directions

  1. 1

    Preheat the oven to 350º F.

  2. 2

    Add the flour, sugar, baking powder, and salt to a large mixing bowl. Use a whisk to blend the flour mixture.

  3. 3

    Add the milk, oil, and egg to a smaller bowl and whisk the wet ingredients.

  4. 4

    *Note you can also make the cinnamon roll dough in a stand mixer with a paddle attachment.

  5. 5

    Take the wet ingredients and add the dry ingredients. Mix well.

  6. 6

    Look at your dough and see how sticky it is. If you didn't use a flour blend I tested, it is important to ensure your dough has the right texture and consistency. Every gluten free flour blend can vary, so if your dough is sticky, add more flour. Add a little more liquid if it is dry and a little crumbly.

  7. 7

    Place the dough onto a prepared surface. I use a silicone mat. Some flour blends you will need to flour the mat, others you won't. If you use Cup4Cup, you will need to flour it to prevent the dough from sticking to the mat.

  8. 8

    Use a rolling pin to roll the dough to about 1/2 to 3/4 an inch thickness on your work surface. Spread room-temperature unsalted butter over the dough with a spoon.

  9. 9

    Sprinkle the ground cinnamon over the butter. In my regular yeasted cinnamon roll recipes, I blend the butter, sugar, and cinnamon. When I tried to do this in my no-yeast recipe, the filling all melted out and ended up on the bottom of the pan. By layering the filling, it seemed to stay in the rolls better during baking.

  10. 10

    Sprinkle the brown sugar over the butter and cinnamon. Use a spoon or your fingers to press the sugar into the dough.

  11. 11

    Gently roll the dough over the filling. Press the dough and try to roll it tightly. Continue to roll it until you end up with a large roll.

  12. 12

    I recommend using a piece of sewing string to cut your cinnamon roll dough. I don't like to use a sharp knife because it crushes the rolls, especially the ends.

  13. 13

    Take a piece of string about 9-10 inches long. Slide it carefully under the dough so the roll is the size you want. Pull the ends of the string up and cross them. Pull, and the string will cut the rolls equally from all directions!

  14. 14

    Prepare your 8x8 pan by either spraying it liberally with gluten free baking spray or line the baking dish with parchment paper as I did. 

  15. 15

    Place the rolls into the pan. Yes, they will be crowded. This holds the rolls together so the filling can't melt out as easily.

  16. 16

    Bake the rolls at 350º F for 25-30 minutes. The actual baking time can vary by the pan material (glass or metal) and the size of the rolls you cut. Thicker rolls will need a little longer to bake.

  17. 17

    When the rolls are slightly golden brown, remove the rolls to a wire rack to cool.

  18. 18

    Add room temperature butter, powdered sugar, pure vanilla extract, and milk (or non-dairy) to a stand mixer. Use a whisk attachment. Start the mixer on low speed until your powdered sugar is mixed in. Increase the speed to medium and whip the frosting for 20 more seconds. 

  19. 19

    Spread the frosting over the warm rolls.