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–+ servings
Trays of fresh milled gluten free cinnamon rolls. 9 are in a white ceramic pie dish lined with brown coming. There is another 9 (3 visible) are in a blue ceramic pie dish lined with brown coming. Two more glass dishes are in the background filled with cooked cinnamon rolls. They are brown with dark brown maple syrup/butter swirls.

Gluten-Free Cinnamon Rolls (Soft, Fluffy & Better Than Bakery)

Author: Jennifer Roberts
These gluten-free cinnamon rolls are soft, fluffy, and easy to make—no dry dough, no grit. Includes egg-free & dairy-free options and make-ahead tips.
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Prep Time:30 minutes
Cook Time:50 minutes
Course: Dessert
Cuisine: American
Keyword: dairy free modification, egg-free modificaion, fluffy gluten-free cinnamon rolls, gluten-free cinnamon rolls
Servings: 12

Ingredients

Dough

Filling

Icing

  • Added Sugar Option
  • Refined Sugar Free Option

Instructions

  1. Prep the yeast, warm milk (or sub water if dairy free) and honey mixture and allow time for it to froth.
  2. Measure out psyllium husk + warm water separately and set aside.
  3. Combine all dry ingredients together in mixing bowl.
  4. Once yeast has risen, whisk together the psyllium husk (whole husk) until well combined and let it sit for 30-45 seconds until a gel is formed.
  5. Add in wet ingredients: eggs, butter, maple syrup, risen yeast, psyllium husk gel & mix well (10 minutes with a paddle or dough hook attachment).
  6. Once mixed, lightly flour countertop with gluten free 1-to-1 flour.
  7. Divide the dough in half to make it easier to work with and set the other half to the side.
  8. Roll the dough out evenly into a rectangle about. You can roll it anywhere from 1/4 inch to 1/2 an inch depending on thickness preference.
  9. Mix the filling ingredients together and spread half of the filling evenly over the dough.
  10. Using a pizza cutter, cut the dough in even rows about 1.5 inches wide. I eyeball this part, it doesn't have to be perfect. Once cut, roll each piece up into a cinnamon roll, place in pan and let rise for 1 hour (or until doubled in size) in a warm place.
  11. Once the rolls have doubled in size, preheat oven to 350°F and drizzle warm cream over the rolls.
  12. Bake rolls for 20 minutes covered with a silicone mat and remove the mat for the remaining 15 minutes of baking.
  13. Mix icing ingredients together and combine until smooth and delicious!
  14. Lather your warm cookies and creme rolls in icing and enjoy!

Notes

Use a mixing machine and let it knead the dough for roughly 5-10 minutes on medium speed to soften the dough and activate the psyllium husk.
If the dough is too sticky to work with, put it in the fridge for a few minutes or lightly flour your surface.
Don't over flour the dough or it will throw it out of balance with the milled grains.
When making your butter mixture to spread, keep in mind that the maple syrup will create a more liquid consistency for the spreads so be mindful not to use too much syrup.
Take the spread portion of the recipe with a grain of salt. Some people like it more gooey in between and some don't.
Double the filling recipe if desired.
When baking the cinnamon rolls, drizzle warm cream over them to add moisture to the cinnamon rolls.