Looking for a cozy fall breakfast recipe? These no-rise gluten-free cinnamon rolls have you covered! They’re soft, fluffy, and have a delicious caramel layer on the bottom!
These are perfect for when you don’t have time to let yeast dough rise, thought sourdough caramel apple cinnamon rolls are a favorite too. This dough is closer to biscuit dough, so they have a more tender texture than traditional yeast rolls.
This used to be one of my favorite recipes back before the whole gluten-free thing. I tried making them one time with gluten-free flour early on, but my GF baking mojo was weak sauce back then, and they were crumbly.
After some recipe testing, I think it came out perfectly! Cutting down on the crumble. Not that we want to eliminate it entirely – the flaky biscuit like rolls are part of why this particular recipe is so good!
So… we cut down on the butter, but only just a little. Just enough so the finished cinnamon roll doesn’t fall apart.
This is a gluten-free recipe you definitely want to have in your arsenal – after all, we don’t always have time to rise yeast dough.
A similar recipe you might enjoy is gluten-free monkey bread, which is also filled with cinnamon sugary goodness.
Gluten-free Cinnamon Rolls
A few things you should know:
- There’s a lot of butter in this recipe despite having cut back on it in the dough. Butter can be expensive, so for me personally, that’s one reason why cinnamon rolls are a treat rather than the norm for my family.
- The dough isn’t sweetened at all. The filling and caramel are the sweeteners. IF you want to make a more traditional cinnamon roll without the caramel, I’d suggest adding 1/3 cup (or more) of sugar to the dough.
- The caramel on the bottom of the ban is actually optional. If you prefer, you can leave the caramel sauce out, and ice them with buttercream icing instead, as shown in some of these pictures.
- This is a great recipe for the freezer. Double or triple the batch, without the caramel. Slice into rolls, and freeze on a cookie sheet before putting in a zip-top bag or air-tight container to freeze for a few weeks. When you’re ready to use them, continue with the recipe, letting them thaw in the pan for a few hours before baking.
Let’s get to baking!
Gluten-Free Cinnamon Rolls
- Preheat oven to 350º
- Mix flour, baking powder, gum, and salt together.
- Cut in butter until mixture resembles large crumbs.
- Mix in milk. The dough should be a little sticky, but not sloppy. Add more milk or flour as needed, but try not to overwork the dough.
- Sprinkle flour onto a large piece of plastic wrap, and roll dough onto it in a rectangle to about 1/4 inch thick.
- Mix cinnamon and sugar together.
- Sprinkle cinnamon-sugar onto dough.
- Pick up plastic wrap/dough by the long edge, and begin to roll.
- Once you get the roll started, you should be able to just gently lift the plastic wrap without even touching the dough to continue rolling.
- Using a piece of floss, cut log into 2-3 inch pieces. you should come out with nine rolls.
- Melt butter in an 8×8 inch baking dish.
- Stir in brown sugar.
- Arrange cut rolls into baking dish, “squishing” them down so that they end up only being about an inch tall.
- Bake for about 25 Minutes until they’re just beginning to brown.
- Remove from oven, and let rest for ten minutes.
- Remove from pan while still warm to avoid the caramel “glueing” rolls to pan.
- Ice if desired, and enjoy!
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