Gluten Free Cinnamon Rolls (Edit recipe)

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Every Thanksgiving morning, for as long as I can remember, my siblings and I watch the Macy’s Thanksgiving Day Parade and eat cinnamon rolls – we are certainly not a Turkey Trot family. That tradition became difficult once my mom, sister Abby, and I all went gluten free. Plus with my husband Brandon being gluten free as well, we are a house divided between gluten free and gluten full cinnamon rolls. For the last few years, the gluten eaters have had their own cinnamon rolls and the gluten free eaters have had their own (sad) cinnamon rolls. I actually published a gluten free cinnamon roll recipe a little over a year ago and ended up taking it down because I just wasn’t happy with it and if I am going to publish a recipe, I want to know that it is as close to perfect as possible. I also want the cinnamon rolls to be so good that even the gluten eaters in my family get excited for them and I think I have finally done it! The key to my most perfect gluten free cinnamon rolls is psyllium husk – it acts as a bonding agent that provides structure to the dough to help it from tearing without drying it out!

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PREP TIME

1 hour and 15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 8

Ingredients

For the dough

0.25 cup whole Psyllium Husk
1 cup Water
2.5 cups Gluten Free Flour, (I used King Arthur Measure for Measure)
1 whole Quick Rise Yeast, packet
2 Tbsp Granulated White Sugar
1 tsp Salt
2 tsp Baking Powder
1 cup Milk
1 whole Egg
3 Tbsp Unsalted Butter, melted

For the filling

.5 cup Granulated White Sugar
.5 cup Brown Sugar
1 Tbsp Ground Cinnamon
5 Tbsp Unsalted Butter, softened

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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, sugar, baking powder and salt. Whisk together.
To the mixing bowl add your egg, milk, butter, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together.
Cover the bowl and set aside to rise for 30 minutes.
Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle.
Whisk white sugar, brown sugar and cinnamon together in a small bowl. Spread softened butter across the surface of the dough and then sprinkle the cinnamon-sugar mixture on top.
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 (I used a 9 inch cake round and greased it with butter), cover with a towel and let rise for another 30 minutes.
Preheat your oven to 400F.
Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes. When the timer goes off, turn off the oven, open the oven door a few inches, and leave the rolls in the oven for 10 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	360
Fat:	13 g
Carbohydrates:	59 g
Protein:	7 g
Cholesterol:	34 g
Sodium:	468 mg
Fiber:	5 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.