These no yeast cinnamon rolls make a perfect lazy breakfast, snack, or even a dessert. You can make a bigger batch and store the rolls in the freezer. Whenever needed, take one out, give it a minute in the microwave (or heat up in the oven) and you’ve got yourself an easy and filling bite.

No Yeast Cinnamon Rolls [Vegan, Gluten-Free]



For the Dry Ingredients:

  • 1 cup brown rice flour
  • 1 cup raw buckwheat flour
  • 1 cup oat flour (divided into 2)
  • Gluten-free flour for rolling
  • 3 teaspoons psyllium powder
  • 3 teaspoons aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt

For the Wet Ingredients:

  • 1 1/2 cup soymilk
  • 1 tablespoon apple cider vinegar
  • 4 tablespoons plain soy yogurt
  • Stevia drops to taste

To Make the Filling: 

  • 3 tablespoons peanut butter
  • 4 tablespoons xylitol
  • 4 teaspoons cinnamon
  • 3 tablespoons coconut sugar
  • Pinch of Himalayan salt


  1. First, add lukewarm soymilk to a bowl and mix in 1 tablespoon of organic apple cider vinegar. Let sit until you need it (but at least 5-7 minutes).
  2. Then, make the filling by mixing all the ingredients together. It’s the easiest to use a fork. Set aside.
  3. Next, measure rice, buckwheat and 1/2 cup of oat flour and out in a bigger bowl.
  4. Add the remaining dry ingredients to the flour (except the flour to be added later) and mix well.
  5. By now, your soymilk looks like buttermilk. Add soy yogurt and stevia to it and stir. About 15 drops of liquid stevia will do the trick.
  6. Pour the buttermilk into the bowl of dry ingredients and mix a with spatula until homogeneous batter forms. It’s supposed to be quite sticky at this point.
  7. Next, prepare a surface for rolling or use a silicone rolling mat. Add the reminder of flour in the middle of the mat and spread it out a bit.
  8. With the help of the spatula, transfer the batter onto the spread flour. Gently flip it around and start kneading the flour into the dough.
  9. Sprinkle the mat with some extra flour before you start to roll it out. Now, flour the pin as well and try to roll the dough into a rectangle following the biggest circle on your rolling mat (16-inches). Try to lift the dough every now and then to make sure it doesn’t stick to the mat. If necessary, throw some more flour under the batter.
  10. Next, spread the filling evenly onto the batter leaving about 1-inch of the edge uncovered.
  11. Now, start rolling a tube towards the uncovered edge. If it sticks, use a round-tip knife to get it loose.
  12. Use a very sharp knife to cut the dough tube into 17-18 pieces and place them onto a baking sheet covered with parchment paper.
  13. Finally, bake the rolls at 390°F for 20-22 minutes until golden.

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