The BEST EVER gluten-free cinnamon rolls in the world! You’ll never have to try another recipe again, and I guarantee no one will be able to tell they’re gluten-free.These ooey gooey, soft, fluffy GLUTEN FREE cinnamon rolls, are a DREAM COME TRUE!!
I’ve been dying to share this recipe with all my fellow celiac’s, and I can’t wait to hear how you like it.
I’ve had celiac’s for almost 12 years and have missed two things. Yeast donuts and a soft, fluffy textured Cinnamon roll. If you’re gluten-free, you know these two items can be very difficult to come by that taste like a recipe that contains gluten. Ha! This dough is not only soft and fluffy but it’s rollable and pliable, which is almost unheard of in the gluten-free world. It will change your life.
If you follow along on my Instagram page, you’ll know that I’ve been working on this recipe for over a year to get it just right. I’ve trialed the recipe oodles of times, and my taste testers have finally given it the thumbs up that it’s ready to share! Plus I’ve narrowed down the ingredients to have them come out just right.
My home sits at about 5,000 feet above sea level, so cooking times are based on my higher altitude, you may need to adjust you temp slightly if you live closer to sea level, or have an oven that cooks hot or on the cooler side.
This recipe uses several different gluten-free flours to make the light fluffy dough. I’ve linked everything here & below incase you can’t find it in a store near you.
Though there are a few steps for prepping, the recipe comes together rather quickly and seamlessly. Sometimes my dough is stickier than other times, I think this depends on the weather and humidity in the air. If it’s sticky I just flour my counter and hands a little more. But don’t over flour as it will dry your dough out.
Because I know, sometimes gluten-free items can be a little tricky to find, I am listing and linking all the specialty ingredients, so that if you can’t find them locally, you can grab them online. Psyllium husk powder; I’ve used several different brands and some psyllium husk powders, when cooked some will give a purple tinge or grayish tinge to your dough (not sure what the chemistry is behind that?), but they still taste delicious, so don’t be afraid, if this happens to you! I buy whole millet and mill my own, but you can also buy millet flour already ground. If you’ve followed along for a while, you know that this cup4cup gluten-free flour blend is my absolute favorite and comes to me via mail subscribe and save. Sorghum founds here. Tapioca starch or sometimes called tapioca flour are interchangeable, I’ve been liking this brand here because I can get it in a bigger quantity. Xanthum Gum, and this salt is my favorite! I use active yeast, and this has been my favorite for years. This is my absolute favorite pan for making these rolls! It is a little pricey, but they last forever and have a lifetime guarantee. They also are cast-iron, enamel coated, so are very easy to care for with no seasoning required.
When making these cinnamon rolls, I ALWAYS use this pan. It’s heavy duty, easy to clean, and perfectly fits one batch of these rolls. Its an investment but one you’ll use for YEARS to come!
The dough rises beautifully! If you have cooked gluten free for a while, you won’t believe your eyes! These rolls have a delicious brown sugar, cinnamon filling and are topped with my favorite cinnamon vanilla cream cheese frosting.
One of the secrets to keeping the dough moist to allow for more rise time whilst cooking, is covering the rolls with warm cream right before baking! I actually saw this idea on a TikTok video for regular cinnamon rolls and wanted to give it a try. It works beautifully! Tho when I make this recipe into pizza rolls, I omit that step and the dough still rises and cooks up wonderfully. Give it a try both ways!
This recipe uses psyllium husk powder, which is the secret ingredient for a pliable dough, so don’t skip this step! I have used several different brands of psyllium husk powder. Some when cooked give your dough a slightly purple or greyish tinge, don’t be alarmed they still taste wonderful! Some psyllium husk brands do this and some don’t. I’m not sure why it just depends on the brand.
I use a pizza cutter to cut my dough into eight equals strips, and then roll them into pinwheels, rather than rolling all the dough at once and cutting. This helps keep the dough from sealing, and lets the rolls rise better.
When I start making my dough, I like to turn my oven on to 170 F for about five minutes and then turn it off. When I finished prepping the cinnamon rolls and have them in the pan, I lightly spray them with coconut oil to prevent the plastic wrap from sticking. Then gently lay plastic wrap over the top, so they have room to expand, but stay moist, and put them in the warmed oven (That is now turned off). I fill a glass with really warm water and place in the oven to help keep things humid. I let them rise for 1 to 1 1/2 hours until they are touching.
When I put the pan in the oven to bake, I prep the frosting. As soon as I pull the rolls out of the oven, I add the frosting and let them sit for a few minutes before devouring. We found that those cinnamon rolls are best the day of, or if you don’t eat them all in a Day, they are best reheated for about 25 seconds in the microwave.
I can’t wait to see what you think of this recipe!
Ingredients
Method
- In small glass measuring cup, add together the psyllium husk powder and warm water. Whisk & set aside.
- In another small glass measuring cup, warm the milk in the microwave for about 25 seconds. Add the yeast and 1 tablespoon of sugar. Whisk together, cover with a plate and set aside to rise for about five minutes until bubbly.
- In the bowl of a stand mixer with the dough hook attached, whisk together the Cup4Cup flour blend, sorghum flour, tapioca starch, millet, 1/4 cup sugar, salt, baking powder, and xanthan gum.
- Once the yeast is bubbly, and psyllium husk powder has gelled, make a well in the middle of the flour mixture. Add the psyllium husk gel, yeast mixture, egg and melted butter.
- Turn on the stand mixer and knead the dough for 5 to 7 minutes until very smooth. The dough may be slightly sticky, but don't add extra flour as it will dry out the final rolls.
- Butter a 10 inch skillet (I use a 11 inch) or round baking pan and set aside. I use the stick of butter to butter the pan and add 2 tablespoons of butter to the dough and then the rest I use in the filling. (1 stick total)
- Whilst the dough is kneading, make the cinnamon sugar filling.
- In a bowl mix together the very soft butter, cinnamon, and brown sugar to form a spreadable paste.
- When the dough is ready, turn out onto a lightly floured surface (I use cup4cup flour to dust the counter and my hands). Shape into a ball, and then roll into an 11 x 15" rectangle.
- Place spoonfuls of the cinnamon sugar filling evenly over the rolled out dough -all the way to the edges.
- With a pizza cutter, cut dough lengthwise into eight equal strips so they're 15 inches long and an 1 1/2ish wide. Roll up each strip into a little pinwheel.
- Arrange the cinnamon rolls in the buttered skillet with space in between.
- Lightly spray the tops of the cinnamon rolls with coconut oil, & then gently cover them with saran wrap. Be sure it's not too tight so they have room to rise.Proof the cinnamon rolls in a warm place for about an hour and a half or until doubled in size. We live in an old drafty cold home, so I like to preheat my oven to 170° while I am making the dough and then turn the oven off with the door slightly propped open once it comes to temp. When the dough is ready I put the cinnamon rolls in the oven to proof along with a glass of really warm water to keep the oven humid. (Make sure the oven is turned off, but is warm when you place them inside). Close the door and let rise.
- Once the rolls are almost through proofing, preheat the oven to 350°. (If you don't have double ovens, make sure and remove the rolls from your oven if they're proofing in there before preheating your oven.)
- Once rolls have doubled in size, warm up the heavy cream in a pourable, measuring cup, gently pour the cream over the top of the proof rolls.
- Cover the pan with aluminum foil, and bake for 20 minutes.
- After 20 minutes, take off the foil and bake for 15 more minutes.
- Remove from oven and frost. These are best served and enjoyed warm or within the day. For leftovers, store in air tight container, and rewarm them in the microwave for best texture.
Notes
Ingredients
Method
- Beat together the softened cream cheese and butter.
- Mix in the vanilla, cinnamon, & powdered sugar. Add milk as needed to make spreadable.
- The frosting should be smooth and creamy. After removing the cinnamon rolls from the oven top with this delicious cream cheese frosting and enjoy.
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Xo, Carly
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Fellow celiac and I’m so excited for this!
YAY!!!! I hope you love them as much as we do!!!!!