When I have a 2 year old who always wants to "hep" aka help in the kitchen I need recipes that are easy to make and 2 year old sous chef friendly.
For the past 6 weeks I've been on doctor orders to be strictly gluten free. I have Hashimotos, a thyroid auto-immune disease. Even though, I tested negative for Celiac, the doctor told me that those with Hashimotos will often have a gluten sensitivity.
I'm not going to lie, these doctor orders have been tough. I've been gluten free before, but being strictly gluten free is a game changer.
Just this week we went to Zupas, a favorite restaurant of ours for their soups, salads, and sandwiches. Plus, my kids love the chocolate covered strawberries. I got a salad thinking that would be an easy gluten free meal, but I was definitely wrong. The workers had no way of knowing if the dressings were gluten free. A salad without dressing is just depressing.
With this diet change I've still wanted to make some of my favorite comfort foods. I've made cookies, bread, and brownies; however, these No Rise Cinnamon Rolls have by far been my favorite.
These cinnamon rolls are delicious. Add the fact that they don't need any rise time makes this recipe a winner.e. On this recipe, I've made them with a gluten free all purpose flour mix,with xanthan gum already in there, and organic all purpose unbleached flour. This recipe is rare in the fact that you can use either flour and it tastes delicious (or so my husband said they both taste delicious).
These No Rise Cinnamon Rolls are a little more dense than your normal yeast cinnamon rolls, but these yeast free cinnamon rolls only take 45 minutes of your time + baking time. That alone is a game changer.
With this recipe, anyone can make cinnamon rolls from scratch. Yum!
No Rise Cinnamon Rolls - Yeast Free, Gluten Free
Recipe: Alohamora slightly adapted from Gluten Free on a Shoestring
Active Time: 45 minutes
Inactive Time: 25 minutes
Servings: 12 rolls
3 1/2 c. flour (gluten free all purpose flour or regular unbleached flour)
2 1/2 tsp baking powder
1/4 tsp salt
1/2 c. sugar
6 Tbsp butter, softened
2 eggs, beaten
1 c. milk, room temperature
1 c. brown sugar
2 Tbsp cinnamon, ground
1 c. powdered sugar
1/4 tsp vanilla
1-2 Tbsp milk
- Preheat oven to 350 degrees and grease a 9x11 pan, or one a little larger like 11x13. For gluten free, I used a coconut oil spray. For regular flour I used a baking spray.
- In a stand mixer or medium to large bowl add the flour, baking powder, salt, and sugar mix it all to combine. You can use a whisk, large fork, or your dough hook.
- Add the softened butter, beaten eggs, and the room temperature milk. If you forgot to get your milk to room temperature you can microwave your cup of milk for 20 seconds to warm it.
- Using your dough hook, or stir to combine, the dough until it is mixed well, smooth,and not too sticky. You can add a couple tablespoons of flour at a time until the dough is easy to handle and not sticky.
- Tear a piece of parchment paper that is approximately 12 inches long, aka I make mine just an inch or so longer than the length of a piece of paper. This will make a 12x15 inch rectangle. Add flour to the paper, and turn your dough out on the paper.
- Sprinkle some flour, a couple tablespoons, on top of the dough and on your rolling pin to prevent the dough from sticking while you roll it out. Roll your dough out to the 12x15 inch rectangle aka, the size of the parchment paper under neath.
- In a small bowl, make the filling. Use a fork or spoon to combine the 2 ingredients.
- Pour the filling out onto the dough and use the back of the spoon to spread the filling evenly out onto the dough.
- Starting on the shorter side of the rectangle roll the dough away from your into a tight roll.
- Using a serrated knife slice the roll into 12 equal pieces. I like to cut the roll in half, and then cut each half into half making fourths. I then take each fourth and cut three rolls. Cutting it this way allows me to easily cute 12 rolls.
- Place each roll into your prepared pan, picture shown above. Your end pieces will look best if you place the uneven side down.
- Bake your rolls at 350 degrees for 20-25 minutes until you get a slight browning on the edges.
- Begin mixing the glaze when you pull the rolls out of the oven. In a small bowl, add 1 tablespoon of milk to the cup of powdered sugar. Add about 1/2 a teaspoon at a time to the glaze, stirring between each addition, until your frosting glaze reaches your desired thickness. I usually end up adding an extra 1/2 a tablespoon of milk so that the glaze can be drizzled from a spoon.
- Once your rolls have cooled for a few minutes you can pour your glaze on and enjoy them warm. These Yeast Free Cinnamon Rolls are the best warm.
- I like to cut all of the rolls and separate them to store them in an air tight container in the refrigerator.
- These cinnamon rolls, like most, are best warm. If you are taking one of your leftover rolls from your fridge be sure to place it in the microwave for 30-45 seconds to warm thoroughly.
Happy Yeast Free No Rise Quick to Make Gluten Free if you desire Cinnamon Rolls. Yummy!