Quick Gluten Free Cinnamon Rolls

READY IN: 25mins
Recipe by Mia in Germany

The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out!

Top Review by Bellinda

These were great. A bit difficult to roll up, but I guess it depends on what kind of mix you use. They tasted great. My kids loved them too. I think we liked them so much because they weren't as disgustingly sweet as cinnamon rolls usually are. They were just right. Like a little bread roll mixed with a cinnamon roll. Perfect with coffee. Thanks for the recipe :)

Ingredients Nutrition

  • 2 cups gluten-free bread mix
  • 23 cup whipping cream
  • water
  • 2 tablespoons butter, softened
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 2 tablespoons pine nuts, chopped


  1. Preheat oven to 200 ° Celsius.
  2. Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
  3. Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
  4. Cream together butter, honey and cinnamon.
  5. Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
  6. Sprinkle with chopped pine nuts.
  7. Carefully roll the dough into a log.
  8. Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
  9. If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
  10. Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
  11. Brush the top of the rolls with milk.
  12. Bake for about 10 minutes or until they're done.
  13. Enjoy!

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