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


gluten free cinnamon buns with without yeast in pan with server

52 Minute Gluten Free Cinnamon Bun Recipe

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



  • 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



  • 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


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.


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)

GF Cinnamon Rolls


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


52 Minute Gluten Free Cinnamon Bun Recipe

52 Minute Gluten Free Cinnamon Bun Recipe

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61 thoughts on “52 Minute Gluten Free Cinnamon Bun Recipe

    • Hi Christie, no problem! It should be just above the recipe card itself, right below the words, “View this recipe below”. Hope the helps!!

  1. These turned out so great! I even overworked the dough. I used just powdered sugar, milk & vanilla for the icing. Yum.
    This is a silly question but my sister was so impressed with my pictures, she wants to try making with gluten flour. Would it be good enough for her? She doesn’t live near me.

    • Hi Susan, I’m so happy that these turned out so well for you, Susan! I think that the recipe would work with gluten flour — of course I haven’t tried it myself! Just tell her to make sure the dough is workable (not too wet or too dry) because she’s going right from the mixer to the rolling surface. I’m super curious, so be sure to let me know how it goes!

  2. OMG, just watched the entire video and can’t wait to make these. I try to follow a low carb diet because that just seems to work for me but you and all your delicious recipes make it really difficult. Looking forward to this splurge!

    • I’m so glad you took the time to watch the video and now feel EMPOWERED to make these super easy, super yummy cinnamon buns! They are a worthy splurge, indeed!!! ENJOY!

  3. I want to try your recipe, but I’m on WW, so I’ll substitute the sugar and maple syrup with maple flavored sweetener and monk fruit granules, which are both 0 calories. Do you have any idea how I would figure out the WW points for this recipe? Thanks!

    • Hi Caren, those sound like good ideas as subs for sure (I LOVE maple!!). I’m sorry that I don’t have any idea how to compute the WW points though; would anyone there be able to help if you shared the recipe with them? They may appreciate having the recipe themselves!!! If you come up with points, please feel free to come back and share them in the comments, as I’m sure others would love to know, as well!

  4. Pingback: Gluten Free Yeastless Bread Recipes - Gluten free recipes - gfJules - with the REAL Jules

  5. I usually buy some gf cinnamon rolls for two of my family members because I spend all the time making regular ones on Christmas Eve, for Christmas morning. Is there a way to make these ahead of time and freeze/refrigerate? Thanks. 🙂

    • Hi Malinda, these are yeast-free, so they literally take less than 52 minutes to make from start to finished baking. If you still want to make them in advance, you could put them in the pan and cover them well and refrigerate overnight to bake the next day. Happy Christmas Cinnamon Buns!

  6. Hello

    I am going to buy your flour but I don’t have it on hand is there something I can use to substitute it? What are the ingredients in your all purpose flour ?

    • Hi Krista, you can find the ingredient listing on my gfJules Flour Product page, but that won’t really help you to make your own blend, as the various flours I blend to make my formula aren’t available to consumers or on any store shelf. I would recommend you read this article on gluten free flours and see my homemade blend recipe there for the next best thing. I know you’ll love this recipe with my gfJules Flour so I do hope you are able to get it sometime soon – makes the rolling out of the dough so easy and also helps the rolls to stay fresh longer (if there are any left!).

      • This recipe is great! I stumbled across it and didn’t have Jules flour, so I used Cup4Cup multi purpose and added about a tbs of extra xanthan gum. It stayed just flexible enough to do the roll but was definitely finicky when it came time to tuck the extra at the bottom of each roll. They are delicious and almost gone!

        • Hi Kelly, so glad you went for it! I’ll be eager to see what you think if you get a chance to try them again with my gfJules Flour, but good to know they are at least worth the effort with Cup4Cup (though it is a pretty quick and easy recipe!!). Thanks so much for taking the time to leave a review! Happy baking!

  7. Wow, this recipe works GREAT. I am taking a cooking class, and this week we needed to make something that rises. My boyfriend, however, cannot eat gluten, yeast, or eggs, so making tradition cinnamon roles was out of the question. He has tried for years to find a recipe that works for him, but is usually disappointed. I made these today, and they were a HUGE hit. He loves them, and I expect we’ll be making these many more times in the future! Thank you for sharing!

    • So happy you’re here, Susan! There are 440 free, searchable gluten free recipes here at your disposal, and also of course, the shop where you can find the #1 voted gluten free products!
      Happy baking!