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The Ultimate Gluten Free Cinnamon Roll Recipe

This recipe will yield the softest, yummiest cinnamon rolls with the quintessential cinnamon sugar goodness, and no one will ever think they are GLUTEN FREE! They are perfect for special occasions, like Christmas morning, or a slow paced Saturday morning.
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Prep Time:25 minutes
Cook Time:20 minutes
Rise Time:45 minutes

Ingredients

Dough (yields 12 rolls)

  • 4 tablespoons whole psyllium husk
  • 1/2 cup water
  • 4 1/2 cups or 530 grams gluten free bread flour You can find my recipe HERE or you could use King Arthur's Gluten Free Bread Flour Blend or another bread flour, though I haven't tested this recipe with other blends
  • 1 tbsp xanthan gum Omit if your flour blend has a binder
  • 1 tbsp baking powder
  • 2 3/4 tsp instant or rapid rise yeast
  • 2 tsp salt
  • 2 cups whole milk
  • 1/3 cup sugar
  • 1 egg room temperature
  • 1 egg white room temperature
  • 1 tsp apple cider vinegar
  • 8 tablespoons softened butter

Filling

  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • 1 1/2 tbsp cinnamon
  • 6-8 tablespoons softened butter

Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 6 tablespoons butter softened
  • 2/3 cup powdered sugar
  • Sprinkle of Cinnamon
  • 1 teaspoon vanilla

Cinnamon Frosting

  • 2 cups powdered sugar
  • 1/2 stick of butter softened
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla
  • Sprinkle of Cinnamon

Instructions

  • In a small bowl, whisk together the psyllium husk and water. Set aside
  • In the large bowl of a stand mixer, add the bread flour, xanthan gum, baking powder, instant yeast and salt. Use the paddle attachment on low speed to mix until well combined.
  • In a small saucepan, combine the milk and sugar. Warm over medium heat until it reaches 120°F. Remove from heat.
  • With the mixer running on low speed, slowly pour in the warm milk and sugar to activate the yeast and the psyllium husk. Add the eggs and ACV and continue mixing until the dough begins to come together.
  • Gradually add the butter, one tablespoon at a time. Increase the mixer speed to medium and knead the dough for about 5 minutes, or until it’s smooth and well combined. The dough should be slightly sticky but elastic.
  • Cover the mixing bowl with plastic wrap and refrigerate for 20 minutes to make the dough easier to handle. You can skip this step if not needed.
  • While the dough is chilling, prepare your filling by mixing the brown sugar, coconut sugar, cinnamon and melted butter in a small bowl.
  • Lightly dust a clean surface with flour. Roll out the chilled dough into a rectangle, approximately 1/4-inch thick. You can use a floured rolling pin or your hands, the dough will be very soft and easy to work with.
  • Using a slanted spatula, spread the butter over the dough. Sprinkle the cinnamon sugar evenly over the top of the dough, leaving a slight border around the edges. Pressing gently to adhere it.
  • Use a pizza cutter to slice the dough into strips (long ways). Starting from one long edge, roll the dough tightly, piece by piece.
  • Arrange the rolls in a greased baking dish, leaving a bit of space between each roll. Cover with a cloth and let them rise in a warm place for 30–45 minutes, or until doubled in size.
  • Bake: Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, or until golden brown.
  • While the rolls are warm, spread the prepared frosting generously over the top. Allow the frosting to melt slightly into the rolls before serving.
Servings: 12