Best Gluten-Free Cinnamon Rolls
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5
138 reviews
Excellent
Best Gluten-Free Cinnamon Rolls
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These Gluten-Free Cinnamon Rolls use a yeast-leavened dough made with gluten-free flour and psyllium husk to replicate traditional texture. Filled with a cinnamon-sugar butter mixture and topped with a smooth vanilla frosting, these rolls have a soft rise and moist crumb despite being gluten-free and offer sweet cinnamon flavor and an optional caramelized pan bottom.
Description
The Best Gluten-Free Cinnamon Rolls start with a yeast starter proofed in warm water and sugar. Gluten-free baking flour is combined with baking powder, salt, sugar, egg, melted butter, and a gel made from psyllium husk and hot water to give elasticity and structure typically afforded by gluten. The dough is mixed until uniform and left to rise in a warm place until it doubles.
After rising, the dough is rolled out and filled with a melted butter, brown sugar, and ground cinnamon mixture. The rolls bake until golden and can optionally be caramelized at the pan bottom with melted butter and sugar. A frosting made from butter, powdered sugar, vanilla, and water is applied for a sweet finish.
These rolls bring the classic cinnamon roll experience to a gluten-free diet through special ingredients and preparation techniques. The texture is moist and soft with a cinnamon-sweet filling and a creamy topping.
Adjustments for dairy-free or vegan diets include substituting coconut oil for butter and using additional psyllium husk and water as an egg replacement. Psyllium husk is essential as a binding agent and to mimic gluten's effects.
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Ingredients
Cinnamon Roll Dough
- 1 cup water very warm
- 1 (¼ oz) packet active dry yeast
- 1 teaspoon sugar
- 3 tablespoons psyllium husk see notes, whole
- 3 ½ cups gluten-free baking flour Bob's Red Mill 1-to-1
- ½ cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt fine sea salt
- 1 large egg (at room temperature)
- ½ cup butter melted
Filling
- 2 tablespoons butter melted
- ½ cup brown sugar
- 2 ½ teaspoons ground cinnamon
Caramelized Bottom of the Pan (Optional)
- 3 tablespoons butter melted
- 3 tablespoons sugar
Frosting
- 2 tablespoons butter melted
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- Add 1 cup of very warm water to a medium bowl, and sprinkle in the 1 teaspoon of sugar, and the packet of yeast. Set it aside to proof, about 5 minutes. A foam should develop on top, which will let you know that the yeast is good. (If no foam develops on top after 5 to 10 minutes, you might want to try a different batch.)
- In another separate bowl, combine the 3 tablespoons of psyllium husk with an additional ¾ cup of very hot water. Stir well, and set it aside. (The husk will thicken up significantly, forming a thick gel.)
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt. Whisk well to mix the dry ingredients, then add in the egg, melted butter, and the yeast mixture, after the foam has developed on top. Add in the psyllium husk gel, and mix well, until the dough looks thick and relatively uniform.
- Place the bowl of dough in a warm place (like in an oven on a "proof" setting, or on a low-heat heating pad) to rise for 1 hour. The dough will not double in size, but it should expand.
- When the dough is finished rising, knead it in the bowl for 2 minutes. The underside of the dough will feel slightly sticky, so don't be surprised if it sticks to your fingers a bit. (Don't add more flour, though. You should be able to wipe the dough off the tips of your fingers and drop it back into the bowl.)
- Place a large piece of parchment paper on the counter, and set the dough in the center. Cover the dough with another large piece of parchment paper, so it won't stick to your rolling pin, then roll it out into a large rectangle, about 11 by 16 inches in size. (Roughly ⅛-inch thick.)
- Add the filling to the rectangle, leaving about a ½-inch at the top untouched, so it will be easy to seal the roll later. Spread on the melted butter first, then sprinkle the brown sugar and cinnamon evenly over that. Use the parchment paper under the dough to help roll it up into a long log, starting with the bottom (longest side) of the rectangle and moving your way up to the top. The parchment paper will prevent the dough from breaking as you roll. Once you reach the top, pinch the roll closed at the seam. Cut the log into 10 equal pieces.
- Prepare a 9-inch by 13-inch baking dish by spraying it with oil. Optional: Create a caramelized bottom by spreading 3 tablespoons of melted butter into the bottom of the pan. Sprinkle 3 tablespoons of sugar over the butter, then arrange the cinnamon rolls on top of the sugar, in a single layer in the pan. The butter and sugar on the bottom will caramelize as the cinnamon rolls bake, creating a delicious bottom side to the rolls. Place the pan back in a warm spot to rise for 1 more hour. The cinnamon rolls should grow in size, but not necessarily double.
- Preheat the oven to 350ºF for at least 20 minutes in advance, so the oven comes to the proper temperature. When the cinnamon rolls are done with the second rise, place them in the preheated oven to bake for 25 minutes. Gluten-free rolls don't brown the same way gluten flour does, so they won't be golden brown, but they should feel dry to the touch and spread to fill the pan. Remove them from the oven and let them cool for at least 10 minutes while you mix the frosting together.
- To prepare the frosting, combine the melted butter, powdered sugar, vanilla, and water. Stir well, until the frosting looks smooth. You can add an additional teaspoon of water, if needed, to thin out the texture. Spread the frosting over the warm cinnamon rolls, then they are ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Equipments used:
Notes
- This recipe yields about 10 large cinnamon rolls but can be cut into more smaller rolls for smaller portions and fewer calories per roll.
- Whole psyllium husk powder is key for dough structure; it is available in health food stores and supplements sections and should not be confused with ground psyllium powder.
- White and brown sugar are used to replicate traditional flavor; coconut sugar can be substituted for a natural sweetener alternative.
- For dairy-free versions, melt coconut oil in place of butter using a refined or expeller-pressed type for a neutral flavor.
- For vegan rolls, replace the egg with additional psyllium husk and warm water; ensure sugar is vegan friendly.
- The caramelized pan bottom and frosting ideas are inspired by Paula Deen's recipe and adapted here for gluten-free dough.
Nutrition Information
Show Details
Calories
416kcal
(21%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
55mg
(18%)
Sodium
295mg
(12%)
Potassium
111mg
(2%)
Fiber
7g
(28%)
Sugar
35g
(70%)
Vitamin A
452IU
(9%)
Vitamin C
0.02mg
(0%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 295mg | 12% |
| Potassium | 111mg | 2% |
| Fiber | 7g | 28% |
| Sugar | 35g | 70% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
138 reviews
Excellent
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