Warm, comforting gluten-free, yeast-free cinnamon buns come together quickly because they don’t require a rise like classic yeasted cinnamon rolls. Still soft and gooey, they deliver that irresistible cinnamon-sugar flavor in every tender bite.
Why you’ll love these yeast-free cinnamon rolls
Baking cinnamon rolls for someone is a simple and meaningful act. The warm aroma that fills the kitchen and the soft, buttery bites are small comforts that show you care. These rolls are especially helpful when you want that homemade feel without the fuss of working with yeast.
Leavened with baking powder and eggs instead of yeast, this recipe is reliable and straightforward—no proofing or special timing required. The result is a tender, lightly cakey dough that still tastes indulgent and familiar.
Easy-to-handle dough and quick assembly
The dough for these yeast-free cinnamon rolls is smooth and almost silky, with just a light dusting of flour needed as you work. It rolls out easily into a rectangle, so you can spread the filling, roll it up, and slice into portions in just a few minutes.
After slicing into roughly 1-inch pieces, the rolls are placed into a well-greased muffin tin. Baking in individual wells keeps each roll perfectly shaped and creates slightly crisp edges where the filling caramelizes and peeks out.
How to get clean slices for each roll
To slice the rolled dough into neat portions, use a sharp knife or a length of unflavored, unwaxed dental floss. The floss slides cleanly through the roll without compressing the layers, giving you tidy, even rounds.
In about 25 minutes in a 350°F oven, the rolls bake to golden, pillowy perfection. The cinnamon-sugar filling becomes buttery and bubbly, and a simple drizzle of glaze is enough to finish them—sweet, tender, and satisfying.
Yeast Free Cinnamon Rolls
Ingredients
For the dough
- 3 ½ cups (490 g) all-purpose gluten-free flour blend, plus more as needed
- 1 ½ teaspoons xanthan gum (omit if your blend contains it)
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, at room temperature
- 2 eggs (about 100 g out of shell), at room temperature, lightly beaten
- 1 cup (8 fl oz) milk, at room temperature
For the filling
- ½ cup (109 g) light brown sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, melted and cooled
For the glaze
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk, plus more by 1/4 teaspoonful if necessary
Instructions
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Preheat the oven to 350°F (175°C). Grease the wells of a standard 12-cup muffin tin and set aside.
Make the roll dough
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In a large bowl, whisk together 3 1/2 cups (490 g) flour, xanthan gum, 2 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
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Add 6 tablespoons butter, the eggs, and 1 cup milk. Mix until the dough comes together into a smooth, slightly tacky ball.
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If the dough is sticky, add more flour by the tablespoon and knead with well-floured hands until it’s easy to handle.
Shape
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Turn the dough onto lightly floured unbleached parchment. Sprinkle very lightly with flour and roll into a 12″ x 15″ rectangle about 1/4″ thick—no thinner.
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Trim any uneven edges for a neat roll.
Make the filling and fill the dough
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In a medium bowl, combine 1/2 cup light brown sugar, 2 teaspoons cinnamon, and 1/8 teaspoon salt. Stir in 4 tablespoons melted, cooled butter until evenly combined.
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Spread the filling evenly over the dough rectangle, leaving about 1/4″ clean at the edges.
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Starting at a short side, roll the dough away from you into a tight log. Slice into twelve equal pieces, about 1″ thick.
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Place each slice into a muffin cup, cut side up.
Bake
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Bake in the center of the preheated oven for about 25 minutes, until the rolls are golden and the filling bubbles.
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Remove from oven and let cool until firm enough to handle, about 10 minutes, then transfer to a wire rack to finish cooling.
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Take the rolls out of the muffin tin before they are completely cool to avoid sticking.
Make the icing
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In a small bowl, whisk 1 cup confectioners’ sugar with 1 tablespoon milk until a thick paste forms.
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Add milk 1/4 teaspoon at a time, mixing, until the glaze falls slowly from a spoon in a thick but pourable stream.
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If the glaze becomes too thin, thicken it with a little more confectioners’ sugar. Drizzle or spread the glaze over cooled rolls before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
