The Universe will always figure out ways to maneuver lessons to be learned into your life. If you are open to it, you will find that those lessons can be found in some of the most daily tasks. Maybe even in these yeast free cinnamon rolls….
For me currently, it is coming through the way of my job. As more responsibility is placed upon my plate, the more room for error occurs. We are human after all, error is inevitable. But for those of you who have been following me for a while know that I strive for perfection (which, as we all know, is never good for the soul).
I make it my daily task to remind myself that when I feel defensive about the mistakes I have made, or better yet when someone points out said mistakes, that is my ego wanting to fight and make an excuse for it. It takes everything in me to swallow my pride and accept the feedback, all the while reminding myself that my mistakes do not make me unlovable.
It’s trying on my soul at times but I *have* to find the humor in it and laugh when I make a mistake because if not, I become bitter and angry…and I have grown to understand that bitterness and anger get me nowhere. Neither does being perfect.
Yeast Free Cinnamon Rolls
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Yeast-Free Cinnamon Rolls
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 cinnamon rolls 1x
Ingredients
For the filling:
- 3/4 c. brown sugar, packed
- 1/4 c. granulated sugar
- 2 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. salt
- 2 Tbsp. nondairy butter, melted
For the Dough:
- 2 1/2 c. + 1/2 c. Cara’s gluten-free flour blend
- 2 tsp baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 Tbsp. nondairy butter
- 1 Tbsp. lemon juice + 1 1/2 c. room temp nondairy milk, set for 5–7 minutes.
For the Icing:
- 1 1/3 c. powdered sugar
- 1/4 c. melted coconut oil, refined for no coconut flavor
- 2 Tbsp. hot water
- 1/2 tsp vanilla extract
Instructions
- For the filling, combine everything together in a bowl until like wet sand texture and set aside.
- Preheat the over to 425 degrees. Grease a round glass pan with oil spray.
- Combine the 2 1/2 c. flour, baking soda, baking powder, salt, and xanthan gum until well blended.
- In a smaller bowl, whisk the room temp soured nondairy milk with 2 Tbsp. melted butter. Add the liquid ingredients into the large bowl with flour mixture and stir with a wooden spoon until the liquid is absorbed. DO NOT PANIC. Yes, the dough is supposed to look ugly at this point.
- Line the counter with a piece of parchement paper and place almost all of the 1/2 c. flour onto the parchment paper. Transfer the sticky dough onto the highly floured space and begin to work the flour into the dough with your hands. Once you have gently kneaded the flour in, sprinkle the remaining flour back on to the parchment paper.
- With your hands, shape the dough gently into a 9″x 13″ rectangle. Spread 2 Tbsp. melted butter onto dough and sprinkle the cinnamon-sugar filling evenly on top, leaving a 1/4″ border on all edges.
- Gently but quickly roll the dough. If your dough breaks apart at the seams (and it will) just use your hands and pat the dough to correct the problem. Gently slice the roll into 8 pieces with a sharp knife. Place 7 pieces around the perimeter of the pan and place the remaining piece in the center. With your hands, gently press down on each roll.
- Brush the top of the rolls with the remaining 2 Tbsp. of melted butter.
- Bake for 18-22 minutes or until golden brown. Allow to cool slightly (5 minutes). Coat with icing.
I have been through a lot in terms of figuring out allergen friendly baking and let me tell, I have made many errors throughout this journey! The beauty of it is that I have grown tremendously with those mistakes, so much so, that I have been able to easily create recipes like these yeast free cinnamon rolls. You never know what lurks around the corner with every mistake. Good things can happen, even delicious cinnamon rolls.
Looking for more cinnamon rolls? Check these out:
Gluten free and Vegan Cinnamon Rolls
Pumpkin Cinnamon Roll Biscuits
Hi Cara,
I really want to try this but I don’t have enough of everything. Do you think I can half this recipe?
Thank you xo
Can you use an all purpose gluten free flour to make these instead of a blend? I’m still learning about being gluten free.
Yes you can!
These were quite good and satisfied the cinnamon bun itch! A special treat in my GF, egg & dairy-free world.
★★★★★
I made a blend of oat , sorghum flours and tapioca . I nearly doubled the flour trying to get the dough not to be runny:( I also had to use chia for xanthum. What happened ??? It isn’t very tasty. Not the worst thing ever but wouldn’t serve them…help please!
It didn’t work because you didn’t follow the recipe. You have to be careful when you are replacing flours. Did you actually blend the oats into the flour? If so, that was your biggest problem why you needed so much flour just to make it not so runny…
Thank you, thank you!! Made these twice today with a little amendment. Used spiced date paste as my filling.
Start to finish about thirty minutes ( Made them smaller so faster cooking time.)
Thumbs up
★★★★★
YAY!!!
date paste… that sounds delicious.
This looks amazing!!! I can’t wait to make this on Christmas!
I am a bit confused about where the butter for the filling goes – does it go mixed in the filling in step 1? There is another 2 tbsp that is spread on the dough… Not sure if that is extra butter apart from what is listed in the ingredients, or if it comes from the butter listed in the filling mixture?
Yup, all of the ingredients for the filling go together to create a wet sand-like texture, butter included as said in Step 1. Then use the 2 Tbsp of butter for the dough. Hope that helps!
Cara, can I make these ahead overnight for the next morning? And I also have no xanthan gum, would that be an issue?
How could I substitute the gum? Not a big fan to be hones. Physilium husk or tapioca starch?
Healthy for The Lazy | Instagram
Wanted to share something I learned doing a google search about yeast- distilled white vinegar is the only vinegar considered to be yeast free, according to articles I found. Has anyone else read that?
★★★★★
I just made these and they are excellent. I love how there is no yeast in them. I didn’t put the icing to save on the sugar and they are still delicious.
Thanks!
Oh yay, I love hearing that so much Kerri! xo
These look yummy, I’m going to try them…BUT, they’re not completely yeast free. So if you are allergic to yeast, sub out the vinegar with lemon juice. ☺️
I made these last night with the 1 2 3 gluten free baking flour mix and they came out awesome! So delicious! Thank you for sharing this recipe! I have been craving cinnamon buns and these are so easy and so good! Easy and the dough is easy to work with you! Thank you!!!!!
I just made these yeast free cinnamon rolls for our family’s Sunday morning treat. The dough was a dream to work with – hard to believe there was no yeast! As a gluten free blogger, you have inspired me…I’m envisioning some kind of calzone or foldover using this dough (sans sugar). MMMMM. Thanks for your creativity.
Love hearing that Donna! The dough really is fabulous 🙂 xo
Where do I get the Cara flour? I am new to gluten/dairy free and would love to know.
Thank you,
Amy
The “Cara” flour is essentially its own recipe. In GF baking, you can’t just use ONE flour (like brown rice, white rice, oat, etc.) unless it is a 1 to 1 flour or made to act as “regular” wheat flour. So, in order for your own flour to act like wheat flour, for the most part, you must combine multiple types of flours to have the flour behave properly! So, follow the link in the recipe and it will bring you to another recipe to help you create your OWN 1 to 1 flour to use in many recipes!
I am So making these!
Hope you LOVE them!
Just made these. My twins (who are nursing) are allergic to everything so I still had to sub some stuff. That meant I used flours I had on hand – sorghum, amaranth, and buckwheat on top of potato starch (because I had JUST run out of tapioca and forgot). Also, I substituted cardamom for cloves because I’m half Finnish. Also, I subbed chia seeds for xanthan gum because I don’t have any of that. Finally, I found I had to add at least an extra cup of flour (but flour is different wherever you are and however it is processed so this isn’t abnormal – you just have to go by feel). Oh yeah, and because I can have goat milk products I topped it off with cream cheese icing (I don’t measure but for those interested I did a couple tbsp of earth balance, a fresh vanilla pod, brown sugar and chevre). Then I ate 6 rolls the first day (I made 8 or 9 because they fit better in my dish that way). YUM! Next time, because I clearly have no self control, I plan to make it a bit runnier (probably the same recipe but without my added flour) and make a single mug ‘roll’ so that I only eat the one. HA!
HAHAHA Tess, I so know what you mean! And I couldn’t be more thrilled that you liked these!!!
Can you refrigerate them to bake later?
OMG!! CARA I did this delicious delicious recipe that I have to admit I wasn’t sure it will taste or feel like a cinnamon roll…but it was AMAZINGLY TASTY! Thank you so much!! 🙂
YEEEEEEESSSSSSSSSSSSSSSS!!! Love hearing that Vanessa. So glad that you liked them, hooray.
Need some help. My batter was so runny I had to add more then 1/2 cup flour when kneading. Also, it fell apart every time i cut it. Nothing was holding it together. What did I do wrong? I did use Rice milk, could that of been it??
Hey Jessica! If your dough is runny then what it sounds like to me is that you didn’t use enough flour. It was probably measured out less than what I did but all you need to do is keep adding more flour by the tablespoon or 2 until it does become a nice, workable dough. The rice milk would not have thrown it off. A
Im confused about the flour, where did you add the teff flour in? Your gluten free flour recipe doesn’t have teff listed in the ingredients.
thanks!!!
Has anyone made these cinnamon rolls? They look amazing, but I don’t want to disappointed
Can I just say that I died and went to heaven by finding your blog!!!!! I’m not worthy I’m not worthy I’m not worthy! My 19 month old son has severe allergies to dairy egg and wheat. I too started a blog but it falls short of yours by far. I am in love with very recipe
In the blog! However I have one question. Does vegan butter contain soy? My son is not allergic soy but he is on an elimination diet that restricts him from eating any of the top 8 allergens (soy, tree-nut, peanut, corn)
My blog is thehappyzachy.blogspot.com
I just finished making and eating one (okay 2) of these. I used the Costco Cloud 9 GF flour blend which already has anthem gum in it. I put some nuts and coconut in the filling and used coconut sugar in the icing. But even with the subs I couldn’t of made these amazing morsels if I hadn’t found this recipe. Thank you and my kids Thank you too!!
Will Bob’s Red Mill flour blend work? I usually have sorghum flour, potato starch and arrowroot powder, but I’m all out. I have a homemade blend that I made from those flours (and brown rice flour), but it’s only 1 cup. Can I substitute Bob’s Red Mill for the remaining 2 cups?
You definitely can do that Chris, just know not to taste the batter pre-cooked 🙂 It might also change the flavor a little but it should be fine as long as you like that particular blend.
Omg there are soooooo yum!!!! love you cara=)
Hooray! I am so glad you liked them…xo
Hi Cara!! Wow you`re amazing they look fab=) cant wait to try them!!! i really want to make them for my mum for mothers day but don`t have any sorgham flour can i replace it with somthing else? Te ooh i just cant wait lol=)
Can you use just once kind of flour instead of the special blend?
Just made these today. They are DELISIOUS! Thank you so much for sharing this awsome recipe!
Hooray for cinnamon roll success! xo
How, oh HOW, do you do it??? I tried to make gluten-free, vegan, refined sugar-free hot cross buns for Easter and, well, I ended up with something that tasted like a hot cross bun but had the look and texture of a rather sad, dense and tough looking little rock cake! You’re a whizz! Kudos!!
Holy yeast free. You mean I can have cinnamon rolls almost instantly? It’s too good to be true! Love you babe!
I know what I’ll be baking tomorrow : )
x Shannon
http://rabbitandtheduck.com
These look absolutely scrumptious! I want some for breakfast ASAP.
Whoa, whoa, whoa – YEAST FREE?!?!?! Oh, yes. I am crap at most anything that involves yeast so these are SO going on the list. Yay!
These rolls look simply divine!! I can’t wait to try them.
The universe does send us lessons and I want you to know that you were the enlightenment to a big life lesson for me. I had just been told that I was allergic to EVERYTHING in the world (ok, maybe not everything but it certainly felt like it) and was so down in the dumps contemplating a life of carrot sticks and plain rice I couldn’t imagine how I was going to make it. As my ego told me how sucky life was going to be, I became whiny, angry and HUNGRY. After a few days of pity partying, I googled….and there you were. A beautiful site, full of delicious looking recipes AND it appeared I could eat many of them. Hope…that’s what you gave me. And of course I now realize that there is a world of scrumptious food out there that doesn’t require animals or gluten but I would not have opened my eyes to it if you hadn’t opened the door. Thank you! Keep up the great work!
You are amazing! My kids are gonna freak when I make these for them! 🙂 Thanks Cara!!
Gah! There you are! Loving the new site Cara – it looks amaze! You are perfect just the way you are – you keep sharing your gifts. Never change.
these rolls look ah-mazing! i agree.. anger never gets me anywhere too. and you are awesome like these rolls.. errors and all:)
Oh. My. Gawd. These look totally amazing…seriously! You are a genius!
These are sooo happening. This weekend when the twins are here and will prevent me from eating every last one. 😉
Cara, these look amazing! I never thought to make cinnamon rolls without yeast, but mannnn…. they turned out! Can’t wait to try ’em.
What would you recommend as the best substitute for Teff Flour Cara? It’s not possible to source it in Australia and I reckon importing it from Ethiopia or the US would be horrendously expensive.
Obviously any suggestions would be gratefully accepted. xx
You can completely skip the teff flour altogether Nina. I only use 1/4 c total in the entire mix (crazy that the flavor really bursts with such a small amount!) However you can also sub it for buckwheat flour 🙂 xo
Any simple way(item) to substitute for xanthan gum?
i looked up substitutes, they are all things this baker does not keep around.
Also, what opinion have you formed on coconut flour? (i just happen to have some, and I haven’t tried it yet.)
I think the universe wants to teach me how many of those I can fit into my mouth at the same time. I hear the universe has money on three.
One of my teachers recently told me that when someone “gets to you” it is the universe showing you yourself, showing that which you don’t like. So totally, each frustrating person and comment is an opportunity for growth!
BUT I love you just as you are 🙂
These look fantastic. They would definitely help me forget about my troubles!
These look amazing! I am terrible at proofing yeast and therefore my cinnamon buns always fail. Can’t wait to give these a try!
Do you think that Patrica’s mix would work?
I can never say for certain about substitutions but my motto is always: go for it! See if it works for you (and then let me know) 🙂 Good luck! xo
You are amazing – flaws and all. How can you be bitter and angry AND eat cinnamon rolls?! It’s a riddle, the answer to which is YOU CAN NOT!!
I say you move to California so I can feed you sweet treats and you feed me with sweet words 🙂 xo!