Gluten-free No-yeast Cinnamon Rolls

Gluten-free No Yeast Cinnamon Rolls

In the last few months I have been dealing with some rotator cuff pain in my left shoulder, and, although I am right handed, I was quite surprised to learn how often I need the support and strength of my left arm. Needless to say, it’s been a challenge for me to bake, considering that I am also developing recipes for my upcoming fall classes at The Baker’s Pin. So any recipe that looks quite simple has recently caught my attention.

I subscribe to a few blogs, one of which is Sally’s Baking Addiction. This past week Sally shared a baking challenge for the month of August: Quick No-yeast Cinnamon Rolls. The rolls looked delicious, and I really wanted to try to replicate the flavor of traditional cinnamon rolls even if I knew that, without yeast, they couldn’t have the same texture.

They were delicious! The rolls were easy to make and not too sweet, which complemented the fantastic cream cheese frosting. My son asked that nobody talk to him while he was eating it, which at our home is the highest praise. They also can be made in less than an hour, and if you roll the dough in plastic wrap, the assembly can be quite efficient and tidy.

ENJOY!

Gluten-free No Yeast Cinnamon Rolls

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Recipe by Simona Gluten-free Course: Breakfast, DessertDifficulty: Easy
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • For the dough
  • 345 g 345 Simona’s Flour Mix – 2 1/4 cups

  • 50 g 50 granulated sugar – 1/4 cup

  • 2 teaspoons 2 baking powder

  • 1/4 teaspoon 1/4 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1 large 1 egg

  • 180 g 180 buttermilk – 3/4 cup

  • 72 g 72 unsalted butter, melted and slightly cooled – 5 Tablespoons

  • For the filling
  • 45 g 45 unsalted butter, very soft – 3 Tablespoons

  • 67 g 67 brown sugar, 1/3 cup

  • 1 Tablespoon 1 ground cinnamon

  • For the frosting
  • 4 oz 4 cream cheese, softened

  • 30 g 30 unsalted butter, softened – 2 Tablespoons

  • 80 g 80 confectioners’ sugar – 2/3 cup

  • 1 teaspoon 1 vanilla extract

Directions

  • Preheat the oven to 375°F (190°C) and grease a 12-muffin pan. You can also use a round 9-inch pie dish or 9-inch cake pan.
  • Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix until a soft dough forms – I used my hand.
  • Place the dough between plastic wrap and roll it into a 10×14-inch (25x35cm) rectangle.
  • Combine the softened butter, brown sugar, and cinnamon to create a paste. Spread all over the dough. If the butter is very soft, the consistency of the filling will be quite liquid. Don’t worry, once you spread it onto the dough, it will harden and become more manageable.
  • Roll the dough up tightly into a 14-inch log, with the help of the plastic wrap. Using a very sharp knife, or dental floss, cut into 12 rolls; each roll is slightly wider than 1 inch – or if you have a ruler with centimeters, each is 3 centimeter long. Arrange rolls in the prepared pan.
  • Bake for 20-22 minutes (22–26 minutes if using the 9″ round pan.) If you notice that the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. Remove the pan from the oven and place it on a wire rack as you make the frosting. (You can also make it as the rolls bake.)
  • In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve. 

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3 Comments Add yours

  1. Julie Zuckman says:

    Simona, would you consider selling 3 pound bags of your mix at the class? This way I can replicate your recipes at home. Thanks, Julie

    1. I’ll let you know if it’s possible, Julie

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