Gluten Free Buckwheat Cinnamon Roll Bread

ByEmily Boudwin January 18, 2026February 5, 2026

Delicious pull apart Gluten Free Buckwheat Cinnamon Roll Bread! Soft and chewy. Free of gluten, eggs and dairy. You can eat this fresh from the oven, while it is still warm!

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Buckwheat Cinnamon Roll Bread

This recipe is based off of the gluten free buckwheat bread batter. The only difference is that you add a brown sugar, cinnamon and oil mixture on top. Plus the gluten free buckwheat cinnamon roll bread can be made and cooked within a few hours. While the bread needs a lot longer to rise, due to its need to rise in the cold fridge. Plus this makes a fairly easy and quick treat. Especially when you are craving cinnamon rolls!

Make Sure You Weigh The Ingredients!

A kitchen scale is critical for this recipe to turn out well. I use this one:

Making your buckwheat cinnamon roll bread: follow the pictures

Mix Together Dry Ingredients

dry ingredients
whisk together dry ingredients

Mix Together Dry and Wet Ingredients

add oil and water
whisk dry and wet ingredients together
whisk together batter

Pour batter into pie plate and add topping

Poured batter into silicone mold. Buckwheat Cinnamon Roll Bread
Brown sugar, cinnamon and coconut oil mixed together
Brown sugar mixture on top of bread batter. Buckwheat Cinnamon Roll Bread
Swirl brown sugar mixture into batter
rise until doubled in size on counter

Bake, cool and eat!

Baked at 350 degrees F
rest on wire rack Buckwheat Cinnamon Roll Bread
Cooled buckwheat cinnamon roll bread. Time to eat!

Buckwheat Cinnamon Roll Bread

Recipe by Emily Boudwin

0.0 from 0 votes

Course: Dessert, BreadCuisine: AmericanDifficulty: Medium

Servings: 12

Pieces

Prep time

minutes

Cooking time

minutes

Calories

204

kcal

Resting Time

hours

Total time

hours

minutes

Delicious pull apart Cinnamon Roll Bread! Soft and chewy. Free of gluten, eggs and dairy. You can eat this fresh from the oven, while it is still warm!

Cook Mode

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Ingredients

Metric US

Dry Ingredients
130 grams 1 cup Tapioca Starch
255 grams 2 cup Buckwheat Flour
9 grams 1 tbsp Flaxseed, ground
12 grams 1 tbsp Sugar
1.2 grams 1/4 tsp Baking Soda
8 grams 1/2 tbsp Salt
4 grams 1 tsp Instant Yeast
Wet Ingredients
30 ml 1 fl oz Olive Oil
355 ml 12 fl oz Water, cold
Topping
40 ml 1 oz coconut oil, melted
170 grams 6 oz Brown Sugar, dark
1 TBLS 1/2 TBLS Cinnamon

Directions

Add tapioca starch, buckwheat flour, ground flaxseed, sugar, baking soda, salt and yeast to a large mixing bowl. Whisk together.
Add olive oil and cold water to the dry ingredients. Using a sturdy whisk. Whisk together until there are no clumps. Should be a thick pancake batter consistency.
Pour bread dough batter into a pie plate, oiled. I prefer a silicone mold pie plate.
For the Topping: Melt coconut oil. Add brown sugar and cinnamon. Mix thoroughly.
Drop small clumps across the entire top of the batter, in the pie plate. Take a fork and gently make swirls with the brown sugar mixture. Do not over mix. You want clumps of brown sugar in the baked bread.
Allow to rise until doubled, about 2 hours.
Preheat oven to 350 degrees Fahrenheit, 30 minutes before baking.
Bake in center of the oven for 45 minutes.
Rest in tin for 5 minutes before turning the cinnamon roll bread upside down on to a plate. Then turn back over onto a cooling rack.
Enjoy them while they are still warm. You can tear off pieces. Or cut with a bread knife on a cutting board. The Buckwheat Cinnamon Roll Bread freezes really well. When you want a piece. Pull one out of the freezer and microwave until soft. It tastes like it is fresh from the oven!