The Softest Gluten Free Cinnamon Rolls Recipe

Introduction

These soft gluten free cinnamon rolls are a perfect indulgence for anyone craving a fluffy, tender treat without gluten. Made with a blend of unique flours and a creamy cinnamon filling, they’re ideal for breakfast or a cozy snack. Plus, the cream cheese icing adds the perfect finishing touch.

Ingredients

• 15 g (3 tbsp) whole/rough psyllium husk (or 13 g psyllium husk powder)
• 180 g (¾ cup) warm water
• 160 g (1⅓ cups + 1 tbsp) tapioca starch (or equal weight arrowroot starch, cornstarch, or potato starch)
• 135 g (1 cup) millet flour, plus extra for flouring the surface (or finely milled brown rice flour)
• 25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour if not sensitive)
• 50 g (¼ cup) caster/superfine or granulated sugar
• 6 g (2 tsp) instant yeast (or 8 g active dry yeast)
• 6 g (1½ tsp) baking powder
• 5 g (2 tsp) xanthan gum
• 5 g (1 tsp) salt
• 100 g (⅓ cup + 1½ tbsp) whole milk, warm
• 1 large egg (US large / UK medium), room temperature
• 35 g (2½ tbsp) unsalted butter, melted
• 85 g (¾ stick) very soft unsalted butter (for filling)
• 100 g (½ cup) light brown sugar (for filling)
• 1 tbsp ground cinnamon (for filling)
• ½ tbsp unsalted butter, softened (for buttering pan)
• 100 g (⅓ cup + 2 tbsp) heavy/double cream, warm
• 115 g (½ cup) full-fat cream cheese, room temperature
• 55 g (½ stick) unsalted butter, softened (for icing)
• 90 g (¾ cup) powdered/icing sugar (for icing)
• ½-1 tsp vanilla bean paste or 1-2 tsp vanilla extract (for icing)
• Pinch of salt (for icing)

Instructions

1. Step 1: Make the psyllium gel by mixing the psyllium husk and warm water in a bowl. Wait 30-45 seconds for a gel to form.
2. Step 2: In the bowl of a stand mixer fitted with a dough hook, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt.
3. Step 3: (If using active dry yeast) Activate yeast by mixing it with 1-2 tbsp sugar and warm milk. Let it froth for 10-15 minutes, then add to dry ingredients.
4. Step 4: Make a well in the dry ingredients and add psyllium gel, warm milk, egg, and melted butter.
5. Step 5: Knead the dough until smooth and all ingredients are incorporated. Knead for an additional 5 minutes in a stand mixer or 8-10 minutes by hand. Use a rubber spatula to scrape the bowl occasionally.
6. Step 6: The dough will be slightly sticky. Lightly flour your work surface and avoid adding extra flour to the dough to prevent dense rolls.
7. Step 7: If dough feels too sticky to handle, chill in the fridge for 1 hour to hydrate flours and firm up butter for easier handling.

Tips & Variations

• Substitute tapioca starch with arrowroot or cornstarch for a similar texture if unavailable.
• Use finely milled brown rice flour instead of millet flour, but expect slightly less fluffy rolls.
• Chilling the dough before shaping helps manage stickiness and improves handling.
• Adjust vanilla in the cream cheese icing to taste for a fragrant finish.

Storage

Store leftover cinnamon rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 20-30 seconds or warm in a low oven until heated through. Add fresh icing after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wheat flour instead of gluten free flours?

This recipe is specifically designed for gluten free flours to achieve a light, tender texture. Using wheat flour will change the consistency and may require different handling and baking times.

Why is the dough sticky? Should I add more flour?

A slightly sticky dough is normal for gluten free recipes and results in soft rolls. Resist adding extra flour during kneading to prevent dryness. If sticky dough is hard to manage, chilling it briefly will help.