No Yeast Quick Cinnamon Rolls (Edit recipe)

These quick gluten free cinnamon rolls are yeast free and still super delicious. The perfect breakfast treat in a pinch.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	8 g
Carbohydrates:	55 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	426 mg
Fiber:	2 g
Sugars:	38 g
Calculated for total recipe.

by Lee McGuire

View original recipe

Serves: 12-18

Ingredients

For the dough

2 cups Gluten Free Flour
2 Tbsp Granulated White Sugar
4 tsp Baking Powder
1 tsp Sea Salt
3 Tbsp Unsalted Butter, or vegan baking stick, softened
1 cup Milk, of choice

For the filling

4 Tbsp Unsalted Butter, or vegan baking stick, softened
1 cup Light Brown Sugar, packed
3 tsp Ground Cinnamon

For the glaze

2 cups Powdered Sugar
1/4 cup Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 degrees Fahrenheit. With vegetable oil, grease a 9 inch round or square baking dish.
For the filling: In a small bowl combine the filling ingredients and work them together with clean hands to form a crumbly mixture.
Sprinkle 1/3 of the filling mixture into the 9 inch pan.
In a large bowl, whisk together the gluten free flour, the granulated sugar, the baking powder and the salt. Cut or rip in the softened butter. Once again, using clean hands, work the butter into the mixture. Once combined, pour in the milk of choice and combine using a spatula to form a soft dough.
Lightly flour a clean surface, your hands and a rolling pin. Roll out the dough into a large rectangle about 1/4 inch thick. If you notice it sticking, dust with more gluten free flour.
Spread the remaining filling onto the rolled out dough. Tightly but gently roll the rectangle into a log and using a sharp knife, cut into 12-18 pieces depending on how big you want them. I cut mine into 18.
Place the rolls into the baking dish with the cinnamon swirl facing up.
When done, remove from the oven and start to make the glaze. In a small bowl, whisk together the confectioners’ sugar and the water. Once combined, pour it over the warm rolls that are still in the dish. Use a little spatula to spread the glaze around if needed. Let the glaze harden for a few moments and then you can begin to take the rolls out of the pan and serve warm. Enjoy!