Why You’ll Love Them
They have an authentic texture. Gluten-free flour blends tend to create a cinnamon roll with the texture of a biscuit or scone because they lack the elasticity that gluten provides. However, you can fix this with a magic ingredient: psyllium husk! (More details below.) They rise like traditional rolls. These gluten-free cinnamon rolls will grow in size and fill the pan, just like traditional recipes do. They also have extra soluble fiber in each bite, so that’s a bonus. They taste amazing! Since cinnamon rolls tend to be a special holiday treat, I’m sharing all the tricks for making them taste better than the ones you’d buy from a bakery. This includes a caramelized base and a melt-in-your-mouth powdered sugar frosting, but I’ve also included options in the notes if you prefer to avoid using refined sugar. (We make them with brown sugar and melted butter for Christmas morning.) They are tested and perfected. If you’ve been disappointed by other gluten-free cinnamon roll recipes, this is the recipe for you. I’ve tested over 30 batches of cinnamon rolls to make sure these are the BEST in both taste & texture. Just be sure to use the EXACT ingredients called for, and read the substitution notes if you need to make them dairy-free or vegan.
Ingredients You’ll Need
You’ll need to use a gluten-free flour blend that includes xanthan gum for this recipe to work, and I recommend using Bob’s Red Mill 1-to-1 Baking Flour (affiliate link) since that’s what I tested this recipe with. Active dry yeast will help the cinnamon rolls rise, but if you need to use instant yeast instead, you can skip the “proofing” step at the beginning. Just add the warm water and yeast directly into the dough, in that case. Curious about psyllium husk? This magic ingredient will take your gluten-free baking to the next level. (It’s a common fiber supplement that I stir into water most mornings.) You can easily find this ingredient at grocery stores in the supplement section, online, or in a health food store. This recipe calls for whole psyllium husks (affiliate link), not psyllium husk powder, so be sure to check your packaging. It should look like ground flax seed, only lighter in color.
How to Make the Best Gluten-Free Cinnamon Rolls
- Proof the yeast. In a medium bowl, combine the very warm, but not too hot water (between 105º and 115ºF is ideal), 1 teaspoon of sugar, and 1 (1/4 oz.) packet of yeast. (This is roughly 2 teaspoons, or 7 grams.) Let the yeast mixture rest for 5 minutes. It should develop a foam on top, which will let you know that the yeast is good.
- Mix the psyllium gel. In a small bowl, combine the psyllium husks and 3/4 cup of warm water. Stir the mixture together until it starts to thicken. If you’ve ever made a flax egg before, it will look similar, but thicker after resting. Set the bowl aside until you’re ready to add it in.
- Mix the cinnamon roll dough. In a large mixing bowl, combine the gluten-free flour blend, sugar, baking powder, and salt. Whisk well, to make sure the dry ingredients are well mixed. Next, add in the egg, melted butter, and the yeast mixture once it has developed the foam on top. Stir well, then add in the psyllium mixture. It will be very thick, but keep stirring until the batter looks uniform. Gluten-free cinnamon roll dough will be slightly more moist and sticky than you might expect, but the flour will continue to absorb some of the moisture as it rests. Transfer the bowl of dough to a warm spot to rise for 1 hour. (A “proof” setting in your oven is ideal, but you can also set the bowl on a low-heat heating pad and cover it with a towel or plastic wrap if your kitchen is cold.) The dough won’t double in size, but it should expand.
- Roll the dough. Once the dough has had the chance to rise, knead the dough to make sure it’s well-mixed directly in the bowl. The underside of the dough will be more moist than the top, so it might stick to your fingers slightly. This is okay! Transfer the kneaded dough to the center of a large piece of parchment paper on your counter. Cover the dough with another large piece of parchment paper, then use a rolling pin to roll the dough into a large rectangle, about 11 by 16 inches in size, and 1/8-inch thick. The extra layer of parchment on top will prevent you from needing to add more flour to the recipe. Remove the top piece of parchment paper, then pour the melted butter on top and spread it around the rectangle. Sprinkle on the brown sugar and a generous layer of cinnamon. Leave a 1/2-inch of dough at the top plain, so it will be easier to seal the roll later. Starting at the bottom of the rectangle, lift the parchment paper with both hands and roll the dough in on itself. Gluten-free dough is relatively fragile, so using the parchment paper will keep it rolling smoothly. Continue rolling up the dough until you reach the other side. Use your fingers to pinch the roll closed, then use a sharp knife (or use unflavored dental floss) to slice the rolls. You should get roughly 10 rolls from this recipe.
- Let them rise again. Grease the bottom of a 9-by-13-inch baking pan and arrange the rolls in the pan. You can also use two 8-inch cake pans instead. Place the pan back in the same warm spot, to allow the rolls to rise for a second time, about 1 more hour. They should grow in size and start to fill up the pan. When you have 20 minutes left on the second rise, preheat the oven to 350ºF. Pro Tip: Pour 3 tablespoons of melted butter into the bottom of the baking dish, making sure to grease the sides of the pan, too. Sprinkle roughly 2 to 3 tablespoons of sugar over the butter, then arrange the sliced cinnamon rolls on top. As they bake, the butter and sugar will caramelize on the bottom of the cinnamon rolls, making them extra delicious.
- Bake. Once the rolls are done rising, bake them at 350ºF for 25 minutes, until the tops look dry. They won’t become quite as golden brown as normal gluten-containing cinnamon rolls, but they should grow in size and fill the pan as they bake. Remove the pan from the oven and let the cinnamon buns cool for 10 minutes.
- Frost. While the cinnamon rolls cool, stir together the melted butter, powdered sugar, vanilla extract, and water to make a melt-in-your-mouth glaze. Or, use your favorite cream cheese frosting, or try cashew frosting for a naturally sweetened option. Serve the cinnamon rolls right away after frosting, or let them rest until you’re ready to serve. They are delicious at room temperature, too! Be sure to transfer them to the fridge and cover them tightly if you don’t serve them within 2 hours, though. Looking for more gluten-free recipes? Try Gluten-free Pretzels, Almond Flour Cookies, Almond Flour Pizza Crust, or my favorite Oat Flour Pie Crust. If you try this gluten-free cinnamon roll recipe, please leave a comment and star rating below letting me know how you like them.
