Gluten Free Cinnamon Buns

Warm, comforting gluten free cinnamon buns, made without yeast so there’s no rising time. Ready in less than an hour from start to finish, this is how you get your quick cinnamon-sugar fix!

Food isn’t love. Everybody knows that! But let’s just say, for the sake of argument, that maybe it was love…

When you’re sad about something and, say, eat your feelings, that works for, like, the moment that you’re actually eating. That warm, cinnamon goodness all through the tender dough of the cinnamon bun might feel like love.

But what about baking for someone else? I’m telling you right now, as I’ve experienced this first hand more times than I can count, that that is love. It’s not like every time my kids feel sad, I ply them with sugar. But when I know that cinnamon rolls are a favorite, and that saddest teenage child smells them baking in our kitchen?

LOVE. On both sides of that equation. The fact that you went out of your way to bake for someone feels like love for the baker and the eater. It just does.

And if you’re worried about baking with yeast, these yeast free gluten free cinnamon buns are the perfect place to start. Leavened only with baking powder and eggs, they’re a sure thing. No finicky yeast to deal with!


For the dough

  • 3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Better Batter)
  • 2 teaspoons xanthan gum (omit if your blend already contains it)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten
  • 1 cup (8 fluid ounces) milk, at room temperature

For the filling

  • 1 cup (218 g) light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter, melted and cooled

For the glaze

  • 1 cup (115 g) confectioners’ sugar
  • 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary


  1. Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
  2. In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well.
  3. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together.
  4. The dough should be smooth and relatively easy to handle. If the dough seems sticky
  5. Add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
  6. Turn the dough out onto a piece of lightly floured unbleached parchment paper.
  7. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.


You can find complete recipes of this Gluten Free Cinnamon Buns in

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