Can you make gluten free cinnamon rolls without yeast?

Yes. Use baking powder for no yeast gluten free cinnamon rolls. They won’t be as fluffy but are faster.

Can you make cinnamon rolls with gluten free flour?

Absolutely. Cup-for-cup blends make it easier, though texture depends on the mix.

Yes. Freeze either unbaked or baked rolls. Reheat baked ones at 300°F for 10 minutes.

Most homemade rolls range 220–300 calories each, depending on frosting and flour. I’m not a nutritionist — this is an estimate from kitchen testing.

Let the dough hydrate for at least an hour, use eggs or psyllium husk, and don’t rush the rise.

Blends containing rice, tapioca, and potato starch are the most reliable for softness and rise.

Use almond or oat milk and vegan margarine. Coconut cream works well for frosting.

Swap in coconut sugar or monk fruit for the filling, and use sugar free powdered sweetener for glaze.

Yes, but they may need longer proofing. A warm spot helps the yeast activate.

Soft and fluffy gluten free cinnamon rolls made with simple flours, warm spices, and allergy-friendly swaps.

Scale

Dough Preparation: Whisk flours and xanthan gum with salt. Mix warm milk, yeast, and sugar; let foam. Add eggs, butter, and vanilla; fold into dry ingredients. Cover and let rise 1–1 ½ hours.
No-Yeast Option: Use 2 teaspoons baking powder instead of yeast and skip rising. Adjust with plant milk and sweeteners for vegan or sugar free versions.
Filling and Rolling: Roll dough into a rectangle. Spread butter, sprinkle with sugar and cinnamon. Add optional fruit spreads. Roll, slice, and arrange in baking dish.
Baking: Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden. For air fryer, bake at 320°F for 12–15 minutes.
Frosting: Frost warm rolls with cream cheese frosting, dairy free glaze, or sugar free icing.

Keywords: gluten free cinnamon rolls