Gluten Free Cinnamon Rolls
These delicious, soft gluten free cinnamon rolls are the perfect special occasion breakfast treat. Your family will love these for Christmas morning!
Servings: 9
Calories: 332 kcal
Ingredients
For the cinnamon rolls
- 1 Cup (270 ml) 2 Tablespoons Water
- 2 Tablespoons (12 g) Whole Psyllium Husk
- 2 Cups (320 g) Gluten Free All Purpose Flour King Arthur brand
- ¼ Cup (50 g) Sugar
- 2 ¼ teaspoon (8 g) Instant Yeast 1 package
- 1 ½ teaspoons (6 g) Xanthan Gum
- ¾ teaspoon Baking Powder
- ¾ teaspoon Salt
- 1 (56 g) Egg lightly beaten
- 1 Tablespoon (21 g) Honey
- 1 ½ teaspoons Vanilla
- 5 Tablespoons (70 g) Vegan Butter very soft
- Cornstarch for dusting the dough
For the filling
- 3 Tablespoons (42 g) Vegan Butter very soft
- ½ Cup (94 g) Light Brown Sugar
- 1 ½ Tablespoons (10 g) Cinnamon
For the icing
- 1 Cup (120 g) Powdered Sugar sifted
- 2 ½ Tablespoons (38 ml) Plant Based Cream
- 1 teaspoon Vanilla
Instructions
- Spray a 9x9 baking pan with nonstick spray.
- Heat the water to 115 °F (46 °C) Stir in the psyllium husk and set it aside it to gel for 5 minutes.1 Cup (270 ml) 2 Tablespoons Water, 2 Tablespoons (12 g) Whole Psyllium Husk
- Add the gluten free flour, sugar, instant yeast, xanthan gum, baking powder and salt to the bowl of a stand mixer. Stir the ingredients together until well mixed.2 Cups (320 g) Gluten Free All Purpose Flour, ¼ Cup (50 g) Sugar, 2 ¼ teaspoon (8 g) Instant Yeast, 1 ½ teaspoons (6 g) Xanthan Gum, ¾ teaspoon Baking Powder, ¾ teaspoon Salt
- Add the egg, softened butter, vanilla, honey and water-psyllium husk mixture to the bowl.1 (56 g) Egg, 1 Tablespoon (21 g) Honey, 1 ½ teaspoons Vanilla, 5 Tablespoons (70 g) Vegan Butter
- Stir with the hook attachment until all of the dry ingredients are incorporated. You will need to stop a few times to scrape down the bowl.
- Once the ingredients are combined, turn the mixer to medium low and mix it for 5 full minutes.
- Spread a large piece of parchment paper over your work surface. Lightly dust the parchment paper with cornstarch. Turn the dough out onto your work surface. Dust the top with a little more cornstarch. Pat or roll it out to a rectangle that is ¼” thick. Approximately 10 inches x 14 inchesCornstarch for dusting the dough
- Spread the softened butter for the filling evenly over the rectangle. Combine the brown sugar and cinnamon together in a small bowl and sprinkle it over the butter. Use your hands to pat the sugar mixture down so it sticks to the butter.3 Tablespoons (42 g) Vegan Butter, ½ Cup (94 g) Light Brown Sugar, 1 ½ Tablespoons (10 g) Cinnamon
- Cut the dough into 9 equal strips, approximately 1 ½ inches wide. Roll each strip up individually to make a cinnamon roll and place it in the prepared baking dish.
- Cover the rolls with aluminum foil or plastic wrap. Leave to rise in a warm place for about 90 minutes or until doubled in size.
- When there is 20 minutes remaining in the proofing time, preheat the oven to 350 °F (177 °C) degrees.
- Bake for 35-40 minutes until golden brown or until the internal temperature reads 190 °F (88 °C) degrees. If the tops get too dark, tent them with aluminum foil for the remaining time.
- Remove from the oven and allow to cool in the pan while you prepare the icing.
- Combine all of the icing ingredients in a small bowl and stir until the dry ingredients are completely mixed in. Top the cinnamon rolls with icing and serve. The cinnamon rolls are best when eaten warm from the oven.1 Cup (120 g) Powdered Sugar, 2 ½ Tablespoons (38 ml) Plant Based Cream, 1 teaspoon Vanilla
Notes
Not Dairy Free: Use unsalted dairy butter and regular heavy cream in place of the non-dairy options. The measurements are the same.
Make it Egg Free: Omit the egg and replace the water with soy milk.
Alternative Cream Cheese Icing: Combine all together.
- 3 Tablespoons Butter, room temperature
- ¾ Cup Powdered Sugar
- 4 ounces Cream Cheese, room temperature
- 1 teaspoon Vanilla