52 Minute Gluten Free Cinnamon Bun Recipe

52 Minute Gluten Free Cinnamon Bun Recipe

You may be thinking, “What’s a 52 Minute Gluten Free Cinnamon Bun”? I’m so glad you asked! It’s quite possibly the most incredible recipe you’ll have tried all year. Maybe even longer. I mean, when’s the last time you had a really amazing gluten free cinnamon bun, and it only took you 52 minutes to make a whole pan of them?

Allow me to explain. You may have seen my grandma’s Gluten Free Cinnamon Sticky Buns recipe or Mindy’s Famous Cinnamon Rolls recipe or my gluten free pie crust cinnamon rolls recipe. They’re all wonderful in their own right. But the rolls with yeast necessarily take longer because the yeast has to have time to … you know, to rise.

gluten free cinnamon buns in pan 2

Baking gluten free means that we don’t need to spend hours kneading and waiting and punching down and resting our gluten free cinnamon bun doughs (yay!), but when baking with yeast you still have to give the little yeasties time to wake up and create those lovely air pockets that give yeast doughs that iconic puffiness we all identify as the way cinnamon buns are supposed to be.

But then one day a reader sent a link to me for a wheat flour cinnamon buns recipe without yeast. She wanted to know if she could make this with my gfJules Flour. Of course!

gluten free yeast free cinnamon buns with icing

My gfJules Flour is so empowering because you should be able to take any kind of recipe you find and make it gluten free with a simple switcheroo of the main ingredient. Sometimes (as with yeast breads) there are some changes to the method, but the ingredients should be a fairly simple one-to-one changeover when you use my flour. (for more information on converting recipes to gluten free, hop to this article)

But I was intrigued when I saw this recipe and wanted to try it for myself. So I did, and if you know me, you know I can never leave a recipe alone, so I changed it (I think for the better). But the first time I made it, I tried it their way and while it was good, it was slightly too biscuit-y, if you know what I mean. I wanted more cinnamon-sugar goodness and less dough; more sweet and a little more moist; and icing! Of course the icing!

gluten free cinnamon rolls without yeast in pan with server

So my fast and easy gluten free cinnamon bun recipe is my spin on the original wheat flour recipe changed only by using my gfJules Flour instead, and cutting out all the extra directions for gluten that we don’t need. Oh, and changed by adding a little maple syrup and cream cheese to the dough and extra cinnamon & sugar topping and icing! Of course the icing!

I use my Blendtec* Blender and Twister Jar to make whipping up this icing extra quick and easy, which is rather perfect for this recipe, don’t you agree?

 

gluten free cinnamon buns in pan ready to bake

gluten free cinnamon buns in pan ready to bake

 

I also rolled the dough much thinner so I’d have lots of spirals of yummy cinnamon and sugar and less dough in between. I tried different shapes and sizes with the dough too; they actually all turned out pretty in their own way. The end result is a soft, tender, moist and sweet roll that doesn’t taste at all biscuit-y and you’d never miss the yeast, or the gluten, or the eggs.

gluten free cinnamon buns in pan

 

I’ve given you brands in the recipe below so if you need to make this recipe dairy-free like I do, you’ll know what ingredients to look for. Otherwise, feel free to just use butter and regular cream cheese and whatever milk you like, although I never recommend baking with skim.

I also wouldn’t recommend trying this recipe with just any gluten free flour blend. My award-winning gfJules Flour is formulated to be light, soft, not gritty, and to add stretch to doughs like these so it’s easy to roll the dough out thin and to roll without cracking or breaking.

gluten free cinnamon roll dough with gfJules Flour

Trying this recipe with a brown rice flour-based mix, a bean flour mix, or one without the special ingredients that add s-t-r-e-t-c-h will just wind up being frustrating and I don’t want that for you. Make it once and make it right!

gluten free cinnamon roll with no yeast bite

Light and flaky dough even without gluten, yeast or eggs … made with gfJules Flour.

 

I called this deliciousness a 52 Minute Gluten Free Cinnamon Bun recipe because I know you can do this in under 52 minutes. How? Because I timed it and I can do it in 37 (yes, they can be made start-to-finish in THIRTY-SEVEN minutes!).

So I gave you 15 minutes of wiggle room so you can appropriately budget your time and know how long you have to wait patiently for your soft, warm, ooey, gooey cinnamon buns. (not long, right?)

Just mix the dough …

gluten free cinnamon roll dough in bowl

Follow my directions for rolling the dough out and covering it with cinnamon-sugar deliciousness …

Making Gluten Free Cinnamon Roll Dough gfJules

Then tuck the ends under each roll and place into an oiled muffin pan. After that, the hardest part is waiting!

Tuck the end of the dough under the gluten free cinnamon roll

By the way, what’s the difference between a cinnamon bun and a cinnamon roll? I digress ….

gluten free yeast free cinnamon rolls on plate

 

I’m so excited to share this new recipe with you. It will never replace my grandma’s cinnamon sticky buns recipe and I’ll always love a good yeasted gluten free cinnamon roll, but it sure is nice to know you can whip up these scrumptious gluten free cinnamon rolls in 37-52 minutes. 🙂

With or without icing, I’m sure you’re going to love these gluten free cinnamon buns/cinnamon rolls. And be sure to leave a comment if you can beat my 37 minute time!

View the Recipe Video Below

 

52 Minute Gluten Free Cinnamon Bun Recipe

52 Minute Gluten Free Cinnamon Bun Recipe

Yield: 10 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

Dough:

  • 2 1/4 cups (304 gr) gfJules Gluten Free All Purpose Flour
  • 1 Tbs. baking powder
  • 1 tsp. sea salt
  • 1 tsp.  ground cardamom (or cinnamon)
  • 9 Tbs. cold butter or vegan butter (Earth Balance Buttery Sticks)
  • 2 Tbs. cream cheese or vegan alternative (Kite Hill, Follow Your Heart®; Go Veggie®) OR 2 Tbs. extra butter (in a pinch)
  • 3/4 cup milk of choice (I use almond, coconut or soy)
  • 1 Tbs. pure maple syrup

Filling:

Icing:

  • 8 ounces (1 package) cream cheese style spread (Kite Hill, Follow Your Heart®; Go Veggie®) or dairy cream cheese
  • 5 Tbs. butter or vegan alternative (I use Earth Balance® Buttery Sticks)
  • 1 tsp. pure vanilla extract
  • 3 1/2 cups sifted powdered sugar

Instructions

Preheat oven to 400 F (375 F convection).

Butter or oil large muffin cups.

Whisk together dry ingredients for dough. Using a stand mixer with paddle attachment or a bowl and a pastry blender, add cold butter and cream cheese (each cut into small chunks before adding).

Once the mixture looks pebbly, stir while adding milk and maple syrup. Continue mixing just until integrated and the dough is holding together but still somewhat sticky (don't over-mix).

1- Form the dough into a loose ball and roll in gfJules Flour to keep it from sticking to the counter or pastry mat.

2- Pat dough out flat, then roll in all directions until it is quite thin -- 1/8 inch at most.

3- Melt butter for filling, then spread across the top of the dough evenly.

4- Mix brown sugar and cinnamon together and sprinkle across the top.

5- Cut down the middle of the dough with a butter knife or bench scraper. Peel up one edge of the long side of dough and begin rolling up tightly until you have one long log of rolled dough. Repeat with other half of dough.

Cut each log in half and then in half again. You should wind up with 10 or so rolls, more if you'd like smaller rolls.

Unroll each until the end of the dough can be tucked under the bun so that the cinnamon-sugar mixture won't leak out of the bottoms during baking. Place one bun in each buttered muffin cup.

Cover the muffin pan loosely with oiled foil to prevent the tops from becoming hard. This covering can be removed after 10-15 minutes of baking.

Place pan in the oven and bake for 20 minutes or until a toothpick inserted into a bun comes out clean. Do not over-bake.

Remove to cool before frosting. After 5 minutes of cooling in the pan, run a butter knife around the muffin cups to release any stuck areas and turn the buns out onto a wire rack to completely cool.

To make the icing, hop to the directions here.

Notes

Recipe is easily doubled.

You’re going to LOVE this recipe, I just know it!

Pin for later!

gluten free yeast free vegan 52 Minute Cinnamon Buns - gfJules

*I am a Blendtec Ambassador because I love and believe in the quality of their products. I use my blender for everything from daily smoothies to cinnamon roll icing! As always, all opinions are my own.  See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support! (Enter code GFJULES at for 25% off at https://www.blendtec.com)

 

52 Minute Gluten Free Cinnamon Buns recipe. Start to finish, this magical recipe produces soft, sweet cinnamon buns without gluten, yeast, dairy or eggs. See? Told you it was magic! gfJules.com

 

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53 thoughts on “52 Minute Gluten Free Cinnamon Bun Recipe

  1. Pingback: Mother's Day Gluten Free Recipe Roundup! - Gluten free recipes - gfJules - with the REAL Jules

  2. I ordered your flour mix specifically for the recipe. I made the rolls today and they definitely did not disappoint! They were easy to make and delicious! Thanks for a great recipe! I can’t wait to make more of your recipes.

    • I’m so happy to hear it, Cheryl! I’m thrilled that you took a leap of faith and are now on to delicious baking adventures! Thanks so much for taking the time to let me know!
      ~jules

  3. IMO, these aren’t your typical cinnamon rolls. Without the gluten, you simply can’t recreate that fluffy chewy texture. However with the GF Jules flour, it does satisfies everything I was looking for. Cinnamon rolls are one of my absolute favorites and once in a blue moon risk stomach issues to have them. This recipe and flour gets me close enough to not dream of what I’m missing.

    One thing I did differently than the recipe was when I rolled out the dough, it was irregular. So I squared it off with a pizza cutter and used the extra for the bottom vs. using the end of the roll under itself. I cut the re-stretched dough into squares and used that instead.

    • So happy these satisfy your cravings without the stomach issues, Drew! Perhaps next time try the yeasted cinnamon rolls recipe – sounds like it’s more akin to the ones you’ve been missing/cheating with (!) than these. Typical cinnamon rolls do contain yeast and it provides a lighter texture when you use my gfJules Flour, even without the gluten. Could be the exact thing you’ve been missing! Here’s the link to that recipe.
      Happy baking!
      ~jules

  4. New to your website and can’t wait to try this delicious and easy looking cinnamon roll recipe!!! I gave it five stars; even though, I haven’t made them yet but my mouth is watering!!! Thanks,

    • Oh good! I’m so glad you like the sound (and look!) of this recipe! It’s such a keeper! Let me know how you like it when you give it a try!
      ~jules

  5. Pingback: Mother's Day Gluten Free Recipe Roundup! - Gluten free recipes - gfJules - with the REAL Jules

  6. These are incredible! They are moist and chewy and quick to make. We have been laboring with other gf cinnamon roll recipes which take hours and are only good fresh out of the oven. No need to keep looking!

    • So glad you tried it and are in love like I am! It’s SO easy!!!! I still love my yeast-based cinnamon roll recipes, but this one is pretty darned incredible, considering how fast it is to make and how few ingredients are needed. Thanks for taking the time to let me know. Happy baking!
      ~jules

  7. Made these over the weekend, they are so easy to make and absolutely delicious! My celiac and non-celiac daughters fought over who was going to eat the last one. They split it. I will have to make more. Thanks for a great receipe!

    • Well at least it’s easy to make more, Marcia! 🙂
      So happy everyone at your house loves this recipe as much as I do! ENJOY!!!
      ~jules

  8. These will be such a treat for breakfast. I normally steer away from making cinnamon rolls because of the time factor. I don’t have that as an excuse now…Yay!

    • Alisa, I can totally see why the title would appeal to you, my friend! I bet you could beat my 37 minute time, too! 🙂
      ~jules

  9. That looks like these little cinnamon rolls I had as a kid. They were a harder pastry that felt more like a cookie than a puffy cake. These definitely remind me of those. And yes to all those extra swirls!

    • You bet, Jenna! Can you tell I have a slight cinnamon roll addiction?? I think I now have 5 or 6 cinnamon roll recipes on my site!!! LOL!
      ~jules

  10. So good! We haven’t made cinnamon rolls in a long time, well wait I think we did in November. Still too long! With the winter storm warnings we might have to just stay snuggled inside and make these!

  11. These look amazing. I had my doubts when you said 52 minutes, but it looks totally doable. I can whip these up on a Sunday morning and have them ready in time for breakfast.

    • That’s exactly what I did, Leslie! My kids are used to me saying I’m making cinnamon rolls but they’re not ready for hours. These were ready before church!
      ~jules