Gluten Free Cinnamon Rolls for Two – Yeast and Egg Free
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
These Gluten Free Cinnamon Rolls for Two are going to change your life. Or at the very least your breakfast menu. And since it makes two, sharing is TOTALLY optional.
The OG Recipe is From Dessert for Two
I wish I could take total credit for this amazing gluten free cinnamon rolls for two recipe. The brilliance of this recipe solely lies with Christina Lane of Dessert For Two. She graciously is allowing me to repost her original Small Batch Cinnamon Rolls here, only in a gluten-free version.
What Gluten Free Flour Do You Use For This Recipe?
To be honest, modifying her recipe to make these Gluten Free Cinnamon Rolls for Two is ridiculously easy. All I did was simply swap the flour for Cup 4 Cup flour. That’s it. I’ve found that Cup 4 Cup Multipurpose Flour truly transforms any “regular” recipe into gluten free perfection.
Can I Use a Different Gluten Free Flour for This Recipe?
I attempted to make these Gluten Free Cinnamon Rolls for Two with Bob’s Red Mill and with King Arthur Measure for Measure. I DO NOT RECOMMEND USING THEM. When I used those flours, it resulted in a drier and more crumbly cinnamon roll. Edible, but not enjoyable.
Just Like Grandma Used to Make
I remember the first time I made these Gluten Free Cinnamon Rolls for Two. I followed Christina’s original recipe, and baked them in muffin tins, creating four cinnamon rolls. When my husband returned home and tried one, he almost cried.
He said they reminded him of the cinnamon rolls his (now departed) grandmother used to make when he was a child. Christina’s recipe helped him relive his childhood memories, and it was priceless. That Christmas, I made them as gifts for every household in our family, and everyone raved about how delicious they were.
Why YOU will love these Gluten Free Cinnamon Rolls for Two
- NO yeast. So that means no rise time, which means the faster you can eat them!
- NO egg. Missing baked goods due to an egg allergy? This solves ALL that.
- NO need to share. Seriously, this recipe makes two (or four), so you don’t have extras laying around the house, and you don’t have to share. I mean, you can, but no shame in keeping these bad boys all to yourself.
While these gluten free cinnamon rolls for two taste great any day, I find myself making them when I have milk that’s about to go bad. I hate to pitch out any food, and am always looking for ways to use up leftovers and “scraps” of things.
Can I Make These Cinnamon Rolls Without Dairy?
I have never attempted to make a dairy free version of these Gluten Free Cinnamon Rolls for Two. Previously, Cup 4 Cup Multipurpose Gluten Free Flour contained dairy. They have since removed the milk powder. Because of this, I increased the amount of melted butter in the dough.
If you are looking for a gluten free and dairy free cinnamon roll recipe, you can try this Gluten Free Vegan Cinnamon Roll recipe from The Loopy Whisk. (Please note that she does not use flour blends, but instead individual flours.)
Minimalist Baker also offers a gluten free & vegan cinnamon roll recipe on her website. She uses almond flour AND a gluten free flour blend in her recipe.
More Cinnamon Roll Recipes
If you’re looking for a recipe for a larger batch of cinnamon rolls, please visit this recipe round up I created. These 10+ Gluten Free Cinnamon Roll recipes includes dairy free, vegan, and even keto cinnamon rolls. It also includes a cinnamon cake that requires no rolling!
Gluten Free Cinnamon Rolls for Two – Yeast and Egg Free
Ingredients
For the Dough:
- 5 tbsp milk
- 1 tsp apple cider vinegar
- 3/4 c. Cup 4 Cup Multipurpose Gluten Free Flour Blend
- 1 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 tbsp melted butter
For the filling:
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
For the cream cheese frosting
- 2 ounces cream cheese softened
- 1/4 c powdered sugar
- splash of milk
Instructions
- Combine milk and apple cider vinegar in a small dish and set aside for at least 5 minutes.
- Preheat oven to 375. Gently grease a small loaf pan, or four muffin tin wells.
- In a small bowl, combine flour, 1 tbsp sugar, baking powder, baking soda and salt.
- After milk has soured with vinegar, add to it 3 tbsp of melted butter. Then incorporate all wet ingredients into dry until you have a soft ball of dough.
- Lightly flour a work surface with additional flour. I tend to use my Silpat as a small pastry mat. From there, place your ball of dough and roll into a 6" rectangle. Pour the 2 tbsp melted butter on top of the rolled dough.
- In a small dish, combine 1 tbsp granulated sugar, the 2 tbsp brown sugar and 1 tsp cinnamon. Sprinkle that mixture over the dough and press it into the butter.
- Roll the cinnamon roll dough from the long side, and press the seam to seal.
- Cut the dough into 4 equal sections. I recommend using floss for this, as it won't smoosh your dough like a knife will
- Place into a 5" baking dish, or into 4 muffin tins.
- Bake for 15 -18 minutes.
- While the rolls are baking, soften the cream cheese and mix with the powdered sugar and a splash of milk. Spread over cinnamon rolls when they come out of the oven, and serve warm. (Or just use vanilla frosting from a can. I often do that.)
Originally Published June 2018
You are so sweet! And so loved, too! What a blessing in my life 💓
Thanks for making amazing recipes and being so transparent. Love people who “keep it real.”
I thought they were great!! My husband thought the filling was too “grainy”. More for me!!!! 🙂 Do these freeze well?
Dear Pam, I’ve never had leftovers for these because they make such a small batch. Therefore, I’ve never tried to freeze them. I imagine they would freezer ok, but I would worry about the frosting would melt too much if you reheated them in the microwave. If you wanted to freeze them, I would do so without the frosting.
How much flour?
3/4 cup of flour. It’s should show up in the recipe widget.
I made these this morning. I used the GF flour brand Grandpa’s Kitchen (purchased at Kroger), along with dairy free butter, & almond milk. They were so easy to make and turned out SO good! I will be making more of these later this week for Christmas morning. Thank you for sharing the recipe!
Thank you so much for sharing how you made these dairy free! It will be such a huge help to other people. 🙂 Love, Margaret.
I just want to mention if someone has an allergy to yeast that vinegar is yeast.
Thanks so much, always looking for allergen friendly options!
I have a yeast allergy, but vinegar is fine. So it may vary for each individual person?
What size rectangle should these be rolled out to? The recipe says 6”… is it 6” on all four sides? Thanks for sharing!
I’d say 6 in long, 4″ wide. 3″ in wide would probably work, too. After I roll and cut my cinnamon rolls, I usually squish them down in the pan a bit.
I made them today, doubled the recipe
for 4 of us and they were delicious! They did not look the best and we’re a little crumbly but they are all gone now! Yum!
Dear Lynell,
So glad these end up working out for you! Side note- If you used a different flour blend that what I recommended (Cup 4 Cup), that may be why they were crumbly. I’ve tried this recipe with King Arthur’s Measure for Measure and Bob’s Red Mill 1 to 1 flour (blue bag) and they were definitely much more crumbly when made with those flours.
These are the best cinnamon rolls. One of our favorite recipes you’ve shared. Thank you.
Thank you I made 24 cinnamon buns. Near the end my rolling improved. They were gone in 2 days
Blessings
So glad you enjoyed them! Did you multiply the recipe? At most this small batch recipe should have made 4.
Merry Christmas! I made these today with King Arthur Measure for Measure, because that’s all I had. I drizzled a little half and half over the rolls before baking, as I’ve seen done with cream in some yeast recipes. (Literally just winging it!) I don’t know if it made any difference, but they were soft and a bit crumbly and SO yummy! 😂 I added orange zest to the glaze and added a splash of fresh orange juice rather than milk, to replicate the Pillsbury orange Danish that my family used to eat every Christmas morning. Thanks so much for this simple and delicious recipe!
So glad this worked out well for you. Thanks for sharing your recipe subsitutions.
I’m allergic to everything, so I made a zillion substitutions to the recipe — and it came out amazingly well!!! The only problem with the recipe is that it made only four cinnamon rolls and we could have kept right on eating more! Which is maybe a good thing! I keep dreaming of more — they were so very good!!!
I didn’t have Cup 4 Cup flour mix, so I did a web search to look up its ingredients, and from there I found this page that breaks down what’s in it, which was helpful and interesting:
https://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/
So happy to hear that this worked well for you, even with the subsitutions you needed to make to accommodate your dietary needs. 🙂
Someone help me out here. This recipe calls for 3 tbsp melted butter for dough, and 2 tbsp melted butter for filling. But for the dough it says to add soured milk to only 2 tbsp melted butter and then pour the remaining on top of the rolled out dough. But then for the filling it doesn’t mention anything about mixing anymore melted butter, just sugar brown sugar and cinnamon. So am I pouring 3 more tbsp (1 remaining from dough + 2 from filling) over the rolled dough? Just 1 tbsp left from the dough butter?
Dear Steve, there are 3 tbsp of melted butter in the dough. For the filling, you will use another 2 tbsp of melted butter. So 5 tbsp of melted butter, total. Cup 4 Cup changed the formulation of their gluten free flour blend, and removed the milk powder. Therefore I increased the melted butter in the dough to 3 tbsp.
Can I prepare these the night before, store them in the fridge and bake them the next morning?
This recipe takes very little time to make. I have never premade them.
Vicki, if you try to pre-form them, please let us know how they turn out. My Christmas mornings move along best with ready made food, too. I am baking mine today and will rewarm (or eat at room temp) tomorrow.
I bake in Colorado. Mine dough rolled out with bubble breaks in it and was not a smooth dough. When I rolled the dough into shape, it cracked and split. It was also not finished baking within 18 mins, nor within 21 mins. Given the positive feedback to this recipe, and dough’s similarities to other recipes that haven’t worked out for me, I’ve started to wonder if my recipe failure might have something to do with the altitude here. GFJules has a high altitude alteration guide that I’d like to share here if it could be of help to others.
https://gfjules.com/high-altitude-gluten-free-baking-tips/
Thanks for the tasty recipes!
I bake in Colorado. Mine dough rolled out with bubble breaks in it and was not a smooth dough. When I rolled the dough into shape, it cracked and split. It was also not finished baking within 18 mins, nor within 21 mins. Given the positive feedback to this recipe, and dough’s similarities to other recipes that haven’t worked out for me, I’ve started to wonder if my recipe failure might have something to do with the altitude here. GFJules has a high altitude alteration guide that I’d like to share here if it could be of help to others.
https://gfjules.com/high-altitude-gluten-free-baking-tips/
Thanks for the tasty recipes!