Cinnamon Rolls (these are not gluten free)

Yes, you read correctly, I made cinnamon rolls that are full of yeast, wheat, and of course you guessed it, GLUTEN!

I made them for Grace and my husband. They love them it was opening pheasant hunting weekend and I wanted them to have something warm and yummy that they could grab and go. Plus, Grace is so used to having regular cinnamon rolls, she looks at me as though I am crazy when I ask her to try the keto ones or the Chebe rolls that I make.

So I make these quite often for them in the winter time. I haven’t eaten them for quite a while, but they smell yummy! Of course, as soon as thees were done I turned around and made the keto cinnamon rolls for Faith and I.

I use to be scared to make cinnamon rolls because I always thought they were so complicated, but turns out they are incredibly easy, just time-consuming.

So here’s the recipe:

Preheat your oven to 375!

  • 2 cups whole milk (I have used almond milk before)
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil

I put these in a large cast iron pot on the stove and warm them just under a simmer. I try not to walk out of the kitchen too far, because I will forget about it and it will boil. Which is fine, but it needs to be cool, room temp cool before you sprinkle the yeast on it. Otherwise, the won’t rise as well.

Once you get to the simmer, turn it off and let it sit, cool down. Then add the following;

  • 2 1/4 teaspoons active dry yeast
  • 4 cups of flour

Mix it together. At that point, I leave it in the same pot and cover it with plastic wrap and a towel to let the rising begin. You can transfer it to another bowl if you choose. Set the pot/bowl off to the side somewhere aways from heat, but not in a cool place.


  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp salt

Once the dough has risen, about an hour or so, add another 1/2 cup flour and the remaining ingredients, baking powder, soda, and salt.

Roll the dough into a rectangle shape, I do this on my counter top! Make sure to flour your surface liberally. I also flour my wooden rolling pin. I usually roll mine out to about  fairly thin. Once I have rolled it out to the size I want, I add melted butter!!

  • 1/2 cup melted butter or 1 stick
  • 1 cup sugar (this is totally eyeballed)
  • 1/2 cup cinnamon (eyeballed)

Once the butter is melted I pour it over the rolled out dough and spread it around with my fingers, yes, it’s messy. I then sprinkle sugar on, and I totally eyeball the amount of sugar I use. I sprinkle it on until the whole surface of the dough is covered with sugar and then I go in with the cinnamon, and do the same thing!

Once it’s covered in sugar and cinnamon I begin rolling the dough towards me, slowly and carefully! Seal the edges once you get there and cut into 1/2 inch slices or a bit bigger. I tend to make mine bigger just a tad.

Put them into a well-greased pan. Either a pie dish or a squared dish. I grease my pan with butter! Just makes them that much better. Once I’ve cut them into individual slices I put them in the buttered pan and let them rise for about 15-20 minutes before popping them in the oven to bake for 15-18 minutes. Totally depends on the size of your rolls! And they will smell delicious while they cook, I promise.

Once they come out I frost them with either cream cheese frosting or whatever other frosting I have come up with, this time it was cream cheese.

Here’s the basic cream cheese frosting that I used:

  • 1/2 cup unsalted butter, 1 stick, at room temp
  • 8 ounces cream cheese, room temp
  • 3-4 cups powdered sugar (this amount depends on your tastes and what you like!)
  • 2 tsp pure vanilla extract

I cream together the butter and cream cheese, scrapping down the sides while I do. Add the vanilla extract. Slowly I start blending in the powdered sugar a little bit at a time until I get to the consistency that I am looking for and the taste that I am wanting.

I frost them with the cream cheese frosting when they have cooled, if whoever you are baking these for can wait that long.

Like I said, I make these a lot right now during the holidays. I make them for friends as gifts quite a bit. They don’t want my gluten-free ones, so I enjoy making these for other people! Hope you do too!



A clinical psychologist turned stay at home mom. I have 2 beautiful girls (13 and 11) that I home school. We spend our days running back and forth to town, baking, cooking, riding horses and having fun on the farm.

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