Gluten Free Banana Bread Cinnamon Rolls (Edit recipe)

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Pregnancy cravings are no joke—and when you love creating your own recipes, they can lead to some pretty delicious experiments! A few weeks ago, I woke up with one thought stuck in my head: banana bread cinnamon rolls. Have I ever tried one before? Nope. Have I even heard of them? Also no! But that didn’t stop me from heading straight to the kitchen to bring this craving to life. The result? Soft, gooey gluten-free cinnamon rolls with the cozy flavor and moist texture of banana bread. It’s the best of both worlds—comforting, flavorful, and totally satisfying. Whether you're pregnant or just love baking, my gluten-free banana bread cinnamon rolls are a must-try!

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Original Recipe

PREP TIME

1 hour and 40 minutes

COOK TIME

25 minutes

INGREDIENTS

21

Serves: 8

Ingredients

For the dough:

0.25 cup Psyllium Husk, Whole
0.5 cup Water
3 cups Gluten-Free Measure for Measure Flour - King Arthur
2.25 tsp Quick Rise Yeast
4 Tbsp Brown Sugar
1 tsp Salt
1 tsp Cinnamon, Ground
0.25 tsp Nutmeg
2 tsp Baking Powder
0.5 cup Milk
1 Egg
2 whole Banana, large & ripe
2 Tbsp Olive Oil
1 Tbsp Pure Vanilla Extract

For the filling:

4 Tbsp Butter, Unsalted, softened
0.333 cup Granulated White Sugar
0.333 clove Brown Sugar
1 Tbsp Cinnamon, Ground
0.5 cup Walnuts, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, combine the psyllium husk & water. Set aside until a gel forms.
In the bowl of a stand mixer, add in your flour, instant yeast, brown sugar, cinnamon, nutmeg, baking powder and salt. Whisk together.
To the mixing bowl add your egg, milk, olive oil, vanilla, banana and the psyllium husk mixture and mix on medium speed, allowing the dough to knead together. For this step I use the dough hook to bring everything together. You’ll know the dough is ready when it starts to pull away from the sides of the bowl.
Cover the bowl and set aside to rise for 45 minutes.
Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle.*
Whisk butter, white sugar, brown sugar and cinnamon together in a small bowl. Spread evenly across the surface of the dough. Then sprinkle the chopped walnuts evenly across the dough.
Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible.
Add the rolls to a dish that has been greased and cover with a towel to let the rolls rise for another 30 minutes. At this time, preheat your oven to 400F.
Bake in the oven for 25 minutes. Let cool and then top with your glaze of choice!

Notes

*Keep in mind that this is a wet dough in comparison to normal cinnamon rolls because of the banana! I recommend a grittier flour for rolling such as cassava flour or white rice flour. Also roll it out gently – this will keep it from sticking or tearing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	393
Fat:	16 g
Carbohydrates:	63 g
Protein:	7 g
Cholesterol:	17 g
Sodium:	311 mg
Fiber:	8 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.