Perfect Gluten-Free Cinnamon Rolls
If you miss a big, fluffy cinnamon bun now that you are gluten-free, look no further. This recipe is soft, tender, fluffy, with that cinnamon sugar filling we all love. The cinnamon sugar almost brulees in the oven as it bakes, so it is wonderful on its own, or frosted!
PREP TIME
1 hour and 30 minutes
COOK TIME
35 minutes
INGREDIENTS
20
Serves: 10
Ingredients
- 1 cup1 cup1 cup Whole Milk, heated to 110 degrees F
- 1 Tbsp1 Tbsp1 Tbsp Active Dry Yeast
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar
- 1.5 tsp1.5 tsp1.5 tsp ground Psyllium husk
- 480 grams480 grams480 grams Primal Palate Gluten-free All-Purpose Flour, 4 cups spooned and leveled
- 2 Tbsp2 Tbsp2 Tbsp Non-Fat Milk Powder
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt, fine salt
- 1/4 cup1/4 cup1/4 cup Granulated White Sugar
- 2 whole2 whole2 whole Eggs, large eggs, at room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, 1 stick, softened to room temperature
- 1 cup1 cup1 cup Light Brown Sugar
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, softened to room temperature, or slightly melted and cooled
- 2 Tbsp2 Tbsp2 Tbsp Primal Palate Cinnamon Sugar Cookie Blend
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, softened to room temperature
- 1/3 cup1/3 cup1/3 cup Full Fat Cream Cheese
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Powdered Sugar, sifted
Cream Cheese Frosting
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Process
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
- Measure the milk in a liquid measuring cup, and microwave for 40 seconds, or heat until it reads 110 degrees F. Whisk in the yeast and granulated sugar. Allow to proof for 5 minutes.
- In the bowl of your stand mixer, combine the flour, dry milk powder, baking powder, and granulated sugar. Using the beater attachment, mix the dry incredients on medium speed to combine.
- Add the eggs, vanilla, and butter to the mixing bowl, and beat on medium speed until you have a crumbly dough.
- Add the psyllium husk powder to the yeast mixture, and whisk to combine evenly. Pour the yeast mixture into the mixing bowl, being sure to scrape every last bit of liquid into the mixing bowl. Beat on medium-high speed until evenly combined, and the dough is fluffy. Scrape down the bowl half way through mixing.
- Scrape the dough into an even mound in the center of your mixing bowl, cover, and allow to rise at room temperature for 1 hour.
- In a small mixing bowl, mix together the butter, light brown sugar, and Cinnamon Sugar Cookie spice blend. This mixture will be easier to spread over the dough if the butter is very soft. You can heat it on half power for 5 minutes in the microwave if you wish, just don't completely melt it as you want it to be something you can spread like a frosting.
- Place a sheet of parchment paper on your work surface and dust with some flour, or arrowroot flour.
- Turn the dough out onto your sheet of parchment paper, and sprinkle the top with some arrowroot flour
- De-gas the dough by pressing it down with your hands, and start to form it into a the general shape of a rectangle.
- Using a rolling pin, roll the dough out into a rectangle measuring approximately 11x15, and about 1/2 an inch thick.
- Cover the top of the dough with the cinnamon sugar butter mixture. Using an offset spatula, spread the cinnamon sugar butter mixture in an even layer over the dough.
- Roll the dough up from the base, and using unflavored dental floss, or a very sharp bread knife, slice into approximately 9 cinnamon rolls.
- . Place the rolls into a 9 inch round cake pan that is lightly greased with oil, cover, and allow the cinnamon rolls to proof again while your oven comes up to temperature. Be sure to place the cake pan onto a baking sheet, because the butter filling can end up oozing over the edge as they bake.
- Preheat your oven to 375 degrees. Once preheated, uncover the cinnamon rolls, and place in the center of the oven. Bake uncovered for 30-35 minutes.
- If you would like to ice them, combine one stick of softened butter, 1/3 cup of cream cheese, and 1 tsp vanilla in a mixing bowl. Beat on medium high speed to combine.
- Sift in the 1 cup of powdered sugar, and beat again for approximately 5 minutes, until your frosting is light and fluffy.
- Using an offset spatula, frost the top of your cinnamon rolls, and enjoy.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free| This is our estimate based on online research. | |
| Calories: | 556 |
| Fat: | 31 g |
| Carbohydrates: | 61 g |
| Protein: | 15 g |
| Cholesterol: | 75 g |
| Sodium: | 227 mg |
| Fiber: | 0 g |
| Sugars: | 40 g |
| Calculated per serving. | |
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One response to “Perfect Gluten-Free Cinnamon Rolls”
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Making these today…making them in preparation for Christmas morning. Hoping they’ll be ok to refrigerate in the pan after the second proof 🤞🏼