Spelt Cinnamon Rolls – No Yeast and Almost No Gluten

Posted in Cakes and Cookies

Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns.

I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon buns NOW. So I browsed through various recipes and found a few that are no yeast recipes for quick cinnamon buns. The only thing that bothered me now is that they are all obviously made with regular wheat flour, and that alone will ruin my son’s low gluten diet and will probably give my hubby stomach aches.

I decided then to come up with my own recipe for cinnamon buns/rolls using spelt flour.

So here I was, mixing and adding and hoping for the best. What’s the worst thing that’s going to happen? I gain experience? This doesn’t sound that bad to me.

30 minutes after, I was done. I took the rolls out of the oven and hoped for the best. The smell was insanely good and they looked superb. As always, my main taste tester was my husband. I served him with one roll, gave him a few seconds to chew on it and nervously waited for his response; “The only thing missing is a cup of tea” was the verdict and I was one happy girl.

So yeah, it worked, and this morning the kids tried it and loved it. They are not your everyday traditional buns, the texture is different and the dough is not as soft as the yeast version. They are denser and less sweet and I had to warm them up a bit before serving this morning, but dang they taste so good! So I’m sharing this recipe in hopes that you’ll like it too. You can top it up with your favorite icing or eat it plain, either way this version is a bit healthier and very low in gluten.

I got a sweet deal on Spelt Flour (Clickable link) on Amazon surprisingly, so I had enough for everything I made. The quality was also really great.

Spelt Cinnamon Buns


Spelt Cinnamon Rolls - No Yeast and Almost No Gluten
Recipe type: Dessert
Cuisine: Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
Not your regular cinnamon rolls. they are not as soft and gooey but they are fast, delicious and have very low gluten levels. You'll like them.
  • 3 cups + 1 tbsp Spelt Flour
  • 2 tbsp White Sugar
  • 4 tsp Baking Powder
  • Pinch of Salt
  • 3½ tbsp Butter (50gr)
  • ¾ Cup Milk
  • 1 tsp Vanilla Extract
  • 3 tbsp Butter – Room Temperature (soft)
  • ½ Cup Brown Sugar
  • 3 tsp Cinnamon
  • 1 tbsp Butter – Room Temperature (for topping)
  1. Preheat oven to 375F (190C)
  2. Prepare muffin tray and grease each cup with butter
Preparing the Dough:
  1. Place milk ,butter and vanilla extract in small saucepan, heat over medium heat until butter melts and set aside.
  2. Mix the other dough ingredients all together and then add the milk mix in. Using a mixer, mix only until fully combined (careful, do not over mix) and you get soft non sticky dough.
  3. Roll out dough on a lightly floured surface into a rectangle about 18X10 inch and ¼ inch thick.
Preparing the filling:
  1. In a small bowl mix the cinnamon and brown sugar together. Set aside
Assembling the rolls:
  1. Using a butter knife (or your fingers) spread the 3 tbsp butter (from filling ingredients) on top of the rolled out dough.
  2. Sprinkle with the cinnamon mix. Don’t use the entire mix; leave about 1tsp in the bowl.
  3. Roll the dough on its longer side (so you get a longer roll) and cut into 12 equal slices (about 1 inch or 3 cm each)
  4. Place each slice/rolled piece into a greased muffin cup in your muffin tray
  5. Using your fingers or butter knife, spread a bit of butter on top of each slice (from the 1 tbsp butter you set aside from the filling ingredients) and sprinkle with the leftover cinnamon mix.
  6. Place in oven for 15-20 minutes. Remove when done and serve as is or with butter.


Spelt Cinnamon Rolls

  1. patricia winterhalter - June 8, 2013

    Am making your rolls this morning. Anxious to see how spelt baking goes for us!!!


    • Maya Moscovich - June 14, 2013

      Well….how did it go?? I’m curious to know!! 🙂
      Tell me.

  2. Love all the spelt recipes! Thanks!

  3. Good morning, Maya! No school due to icy roads – – we crave the aroma of cinnamon baked goods and are a low/GF bunch, so we’re going to give your spelt cinnamon buns a try. Will give you feedback if you’d like.

    • Maya Moscovich - January 6, 2014

      Oh yes please! 🙂
      I’m looking forward to it.

  4. Good Morning,
    I just finished baking these for the first time. I use Spelt flour all the time. They are dry and I did add more ghee (butter) to make them more yummy. I would want to find a way to slightly alter the recipe to make them less dry. None the less, Thomas will enjoy them all the same. Thanks for sharing the recipe. Rita

    • Maya Moscovich - January 25, 2014

      I’m glad you liked these. Yes, they are a bit more dry than the traditional ones. That’s because the spelt flour uses less fluids and lacks the elasticity of regular flour. Next time you can try adding 1tsp Xanthan gum or glazing the rolls with sugar syrup make of water and sugar.
      Thanks for the feedback!

  5. I also found that they were very dry and that the dough didn’t bake well in my gas oven. The outside of the bun was hard like a biscuit and very crumbly. Next time I would add more butter or milk to make the dough stickier. Sort of disappointed considering spelt flour is not cheap.

    • Maya Moscovich - February 26, 2014

      Not sure what went wrong, spelt is super delicate and baking time is sometimes the key.
      If you add liquids you might end up with a very sticky dough.

  6. Victoria - May 12, 2015

    I made these rolls for mother’s day. I used maple syrup instead of the white and brown sugar. They were a huge success! Thanks for the recipe!

    • Maya Moscovich - May 12, 2015

      I love the fact that you used Maple Syrup, what a great upgrade 🙂
      So happy you liked it! Thanks for coming back to tell me!

  7. Marianne - October 3, 2015

    Was also craving a cinnamon bun and had 2 cups of spelt and some Bob’s GF Flour. Used that…+ coconut sugar instead of brown. Rolling the dough was smooth but rolling up was breaking but I used a spatula to roll it. They were a bit falling apart but moist and just what I was craving. Oh! I also used almond milk instead of regular. Will make again.