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2-Minute Cinnamon Roll

Who needs that?

To the people who never get cravings that can’t be ignored, I admire you. Even if I don’t understand you.

Here’s the easiest way to make gluten free cinnamon rolls that are ready for any emergency. Not only do they taste great, these rolls are fun to make. No, really. While the technique may be a bit different, there are reasons. See notes after recipe for details.

I’m guessing you’d rather make a quick snack right about now. Or maybe that’s just me.

2-Minute Cinnamon Roll

1 minute

4 mini cinnamon rolls

Need a cinnamon roll, like right now? No problem. Use a microwave to make a soft and delicious treat that's ready in minutes.


  • 1/4 teaspoon tapioca starch
  • 1 tablespoon water
  • 1/2 teaspoon olive oil (or melted coconut oil)
  • 1.5 tablespoons plain yogurt (cultured coconut milk works well)
  • 1 tablespoon brown sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of baking soda
  • 4 tablespoons almond meal (packed)
  • 1 tablespoon tapioca starch
  • Topping:
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • Optional icing:
  • 1 tablespoon powdered sugar
  • Few drops of water


In a microwave safe cup, combine tapioca starch and water. Heat for 10 seconds on high setting in microwave. Stir. Add olive oil, yogurt, sugar, vanilla extract, baking powder, baking soda, almond meal, and tapioca starch. Mix thoroughly.

Drop dough onto parchment paper, flattening into 2 rectangles, approximately 6" long x 1.5" wide. Sprinkle with sugar and cinnamon.

Microwave on high for 55 seconds (in a 1500 watt oven). Don't worry at all if dough spreads while cooking. Cook time will vary depending on how powerful your microwave is and how thin you've spread the dough. While still warm, roll cooked dough into a log (jelly roll style). Slice each log in half to make 4 mini cinnamon rolls. Drizzle with a simple icing if you like - a tablespoon of powdered sugar mixed with a few drops of water.


While still warm, roll dough up into a log. Slice each log in half to make 4 mini cinnamon rolls. I used regular granulated sugar in the dough for batch above, but I’d recommend using brown or coconut sugar for a more appealing color.

Notes –

Micro batch recipes like this one typically call for a tablespoon or two of egg. You could save the rest of the egg for something else. Or not use the egg at all, opting instead for a simpler solution. For gluten free recipes (especially breads), eggs are star performers. Xanthan, guar gum, and psyllium husk are helpful binders as well for the gluten free (or vegan) baker. But for simplicity’s sake, why NOT heat tapioca starch with water to make a gel that can replace both egg and gum?  The tapioca gel as egg/xanthan substitute idea is adapted from Cake and Commerce.

Typically, cinnamon roll recipes use the 1) spread filling on dough 2) roll 3) slice 4) bake method. But it’s much easier to spread the filling on dough, cook, roll into a log while still warm, and then slice.

Since microwaves vary, it may take a little experimentation to find the ideal cook time for your oven. When overcooked, the dough is more difficult to roll. Cooked optimally, these rolls are like the middle of a cinnamon bun.


  1. Linda, I just shared this recipe on All Gluten-Free Desserts! I know that folks are going to absolutely love them. Brilliant! I’m so happy to have you on board as an AGFD contributor. 🙂


  2. I can’t pin to pinterest! 🙁 I don’t want to loose this recipe!

  3. Thank you so much for posting this receipe been looking for one ever since we have changed over in our home to gf due to celiac. Is there a way to make it dairy free if i dont want to use yogurt?

  4. This is brilliant! Thanks!

  5. I SOOO wanted to try these, but you lost me at microwave… I will be trying the tapioca gel, but I will use my stove :).

    • Of course, use an oven. It’ll be different but still good. And call it a 10 minute cinnamon roll maybe. To avoid overbrowning, bake at 325-350 for 8 or 9 minutes. Be sure to use a trusted parchment paper and roll up while still hot. But be careful. Baked this way the rolls are really good the next day when the sugary part softens the crust that’s browned.

      • AWESOME!! TY so much for the baking adjustments… I’d have ruined them for sure trying to figure it out on my own. I may not get to them for a while, but I will LYK how it goes when I do :).

        Uhm, and I will make extras for the next day so as to avoid any disappointment when there won’t be any left to find out how great they are the next day! LOL

  6. Is there a substitution for the tapioca starch? I am on candida and can’t have too many starches.. Thank you

    • In this recipe, probably not. Though you could experiment with using a small amount of egg as liquid binder and use almond flour exclusively for the flour. Let me know if you try it.

      • I substituted 1 egg white for tapioca gel and used 1 tsp coconut flour plus 1 tsp arrowroot instead of tapioca starch. I also substituted coconut sugar for brown sugar. They turned out great! Exactly what I have been craving. Thanks for the recipe!

  7. Linda Seibert says:

    Thank you, these look so yummy!

    I’m so happy I found your website… 🙂


  8. MissyPoom says:

    Thank you for this recipe. My daughter is disabled and only uses the microwave. I can’t wait to help her make these.

  9. Hi, I am allergic to nuts, can I use rice flour, or chickpea flour in place or this flour? Or should I use a standard gf flour mix like rice + starch? Please let me know, thank you bye.

    • I’d use a rice flour or sorghum flour blend in place of almond if necessary. The texture will be different, but who knows? Maybe you’ll like it. If you experiment, please let me know how it turns out.

  10. Just clarifying for a new grainfree baker, me…
    When you say 1.5 tablespoons plain yogurt (coconut is great)… do you mean coconut MILK or coconut OIL? I am guessing milk but want to be sure. THANK YOU! 🙂

  11. Linda, this is without a doubt THE most dangerous post I’ve seen anywhere at any time. Do the muumuus automatically after you’ve eaten nothing but for a month straight?

  12. Love this recipe. Due to severe health problems I have very little energy to bake anything. But this gave me a treat that was quick and easy to throw together. And as I don’t like using the microwave I appreciate that it came out well being baked in the oven also. Thank you.

  13. Samantha says:

    Oh my goodness. I have been absolutely craving a cinnamon roll for months now. I have been gluten free for near 7 years so far (since late high school) but never have I wanted something more in my life! I’ve found other recipes with crazy loads of ingredients and being vegan it’s a nightmare trying to find something quick and easy. I found this recipe by ACCIDENT! I was on your blog for another recipe and I noticed this and nearly died. I whipped them up in next to no time and WOW! I am in food heaven right now!

    I didn’t have any yogurt, coconut or otherwise, so I used soy milk – I added an extra tbsp or so of tapioca starch to thicken it. DELISH!

    I wanted to drizzle icing, but I was so keen to eat them it didn’t end up happening 😛

  14. Alejandra says:

    I cannot even fathom the words to express the pure, unaltered joy my heart is overflowing with at this moment! These cinnamon rolls come from God, let me tell you (well, from the microwave to be precise, but also from God himself!) Holy molly! I can’t feel more excitement. Chewy, moist, gooey in all the right places, and perfectly sweet. There’s nothing, NOTHING else I need (ha… see what I did there? excitement makes me go on rhyme-mode). I’m going to experiment with them a little in the oven, just for the mere sake of trying with a more golden texture (and secretly having an excuse to keep on eating). Thank you so, so, SO VERY MUCH!


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