Gluten-Free Eggless Diabetic-Friendly Cinnamon Rolls
For Yeast Mixture
For Dough
For Filling
For Glaze (Optional)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Yeast Mixture
Take 1/4 cup warm milk in a mug.
Add Sugar
Add 1 tbsp granulated sugar to the warm milk.
Add Yeast
Add 1 tsp dry instant yeast to the mixture.
Proof the Yeast
Mix well, cover, and allow to rest for until the yeast mixture becomes frothy.
Combine Dry Ingredients
In a mixing bowl, take 2 cups of gluten-free baking flour (without xanthan gum) and add the frothy yeast mixture.
Add Butter
Add 2 tbsp melted butter to the flour mixture.
Season the Dough
Add 1/8 tsp salt (rock salt was used in the video).
Add Vanilla Extract
Add 1/4 tsp vanilla extract for flavor.
Initial Mix
Roughly mix all the ingredients in the bowl.
Start Kneading with Mixer
Using a hand mixer (or stand mixer with a hook attachment), start beating the mixture on low speed and gradually increase to high speed. Add the remaining 2 tbsp melted butter.
Add Milk Gradually
Gradually add 1/4 cup milk, little by little, while continuously beating and mixing until a crumbly texture forms.
Continue Kneading
Continue beating and mixing for about until the dough starts to come together and is almost ready.
Add Baking Soda and Milk
Add 1/4 tsp baking soda and 2 tbsp milk to the dough.
Final Kneading
Beat again for until the dough is soft, smooth, and non-sticky. The total time should be around of active mixing.
Shape the Dough
the dough by hand to ensure it's perfectly consistent, soft, smooth, and non-sticky. Tuck in the edges to form a neat ball.
First Proof
Cover the dough with cling wrap and allow it to rest in a warm place for for the first proof.
Prepare the Filling
While the dough is proofing, prepare the filling. Take 1/2 cup palm sugar in a bowl.
Combine Filling Ingredients
Add 1 tsp cinnamon powder to the palm sugar and combine well.
Punch Down Dough
After , the dough will have risen. Gently punch it down to release the air.
Knead and Divide
Sprinkle some rice flour on a flat surface and the dough again for . Divide the dough into equal parts (the video shows dividing into two parts).
Roll the Dough
Place one dough ball on a parchment paper, sprinkle some rice flour on top, and cover with another parchment paper. Roll gently and evenly to your desired thinness.
Shape into Rectangle
Remove the top parchment paper and trim the edges to form a rectangle.
Brush with Butter
Brush the rolled dough with melted butter.
Add Cinnamon-Sugar Filling
Sprinkle the prepared cinnamon-sugar mixture evenly over the buttered dough.
Roll Tightly
Spread the filling gently and evenly with a spatula. Then, using the parchment paper, carefully roll the dough tightly into a cylinder. Handle gently as the dough is delicate.
Cut the Rolls
Using a sharp knife, mark and cut the cylinder into equal 1-inch parts.
Repeat for Remaining Dough
Repeat the rolling, filling, and cutting process for the remaining dough.
Arrange in Baking Tray
Line a baking tray (heart-shaped used in video) with parchment paper and place the cinnamon rolls, leaving some distance in between them.
Second Proof
Cover the tray with cling wrap and allow to proof for until the rolls have increased in size.
Apply Milk Wash
After proofing, remove the cling wrap and apply a milk wash on top of the rolls for a golden finish.
Bake the Rolls
Bake for in a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) until the top gets a nice golden brown color.
Garnish and Serve
Once baked, drizzle cream cheese frosting/icing (optional) over the warm cinnamon buns and serve immediately.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Cream cheese?
- Mascarpone (1:1)
- Ricotta blended smooth (1:1)
Plan Ahead
Complete this step earlier to save time later.
- View Step 16First Proof1 hour
Cover the dough with cling wrap and allow it to rest in a warm place for 1 to 1.5 hours for the first proof.
- View Step 29Second Proof40 minutes
Cover the tray with cling wrap and allow to proof for 40-60 minutes until the rolls have increased in size.
Helpful Tips
Small details that can improve the final result.
Your Notes
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