Gluten Free Cinnamon Rolls Recipe: Soft & Extra Fluffy

baked cinnamon roll lifted out of the pan

4.67 from 3 votes

Gluten Free Cinnamon Rolls Recipe: Soft & Extra Fluffy

Nothing quite like the aroma of these freshly baked homemade gluten free cinnamon rolls. Topped with a gooey icing and served warm, they’re a delicious treat for any time of day!

Prep Time35

Cook Time32

Chill & rise time3

Total Time4 7

Course: bread, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: rolls

Calories: 299kcal

Author: Christine

Equipment

Rolling Pin
Flat Spatula
Parchment paper
Stand mixer
9" Baking Pan
Pizza Cutter

Ingredients

For the roll dough:

15 grams whole psyllium husks about 3 Tablespoons
1/2 cup water
400 grams gluten free flour blend about 3 cups
50 grams sorghum flour
200 grams granulated sugar about 1 cup
24 grams instant yeast about 2 Tablespoons
1 3/4 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
1/2 cup almond milk warmed to 100 F
2 large eggs
8 Tablespoons vegan butter melted

For the filling:

6 Tablespoons vegan butter softened
110 grams brown sugar about 1/2 cup
1 Tablespoon ground cinnamon

For the frosting:

2 ounces vegan cream cheese softened
150 grams powdered sugar about 1 cup + 2 Tablespoons
3 Tablespoons almond milk

Instructions

For the cinnamon roll dough:

In a small bowl or measuring cup, mix the psyllium husks and warm water, stirring until fully combined.
In the bowl of a stand mixer, add the flour blend, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt. Mix on low speed for 20 seconds until combined.
Make a well in the center of the dry ingredients and add the almond milk, eggs, vegan butter, and psyllium husk gel. Mix on low speed for 30 seconds until combined. Stop the machine and scrape down the sides.
Turn the mixer speed to medium and mix the dough for 5 minutes.
Separate the roll dough into equal two pieces of plastic wrap. Wrap each one well, slightly flattening to a disk, and refrigerate for at least 2 hours. Dough may be chilled overnight.

For rolling the rolls:

If making both batches of rolls, prepare a 9"x13" baking pan. If making one batch, prepare a 9" baking pan by spraying with cooking spray. Set aside.
Prepare a sheet of parchment paper by sprinkling with tapioca starch or cornstarch. Have your rolling pin, pizza cutter or a sharp knife, and small metal spatula or butter knife nearby.
In a small bowl, combine the filling ingredients, mixing until fully combined.
Lay one disk of dough on top of the parchment paper.
Use a rolling pin to roll out the dough. You may need to sprinkle the surface with more starch if it's too sticky. You should finish with an approximately 12” x 11” piece of dough.
Spread the prepared filling evenly over the dough with a small spoon or rubber spatula. Spread it to with 1/2 inch of the edges.
Using a sharp knife or pizza cutter, score the very top of the dough into 8 equal pieces.
Slice each scored strip of dough using a pizza cutter.
Start at the top and roll each strip of dough into a tight cinnamon roll. Use a small metal spatula or butter knife to lift the dough off the parchment if it sticks as you roll.
Place each roll into the greased pan. Repeat the process if making both batches of rolls.
When all rolls are in, place the pan in a draft-free area to rise until about 50% larger. This may take between 30 - 60 minutes.
Preheat the oven to 350 F.
Bake for 25-32 minutes until the tops are lightly golden brown.

For frosting:

Meanwhile, in a medium bowl, cream together the cream cheese and powdered sugar. Add the almond milk until the frosting reaches a spreadable consistency.
Frost the rolls when they come out of the oven so the icing can melt around each one. Serve warm.

Notes

This recipe makes enough for two batches of cinnamon rolls. Making both batches will require a 9" x 13" baking pan.
Measure by weight where weight is given.
Chill the dough for at least 2 hours as it will be very sticky. The chill time helps it firm up. The dough can be chilled overnight at this point.
The dough will be sticky and that's ok. Use the starch to help you roll out the dough.
Use a piece of parchment paper to easily roll out the dough.
If the dough sticks while rolling up each piece, use a small metal spatula or a butter knife to help loosen the dough from the parchment to roll them up.
The rise time will vary between 30-60 minutes. The rolls should touch in the pan and look about 50% larger.
Add the almond milk to the frosting, one Tablespoon at a time.
Spread with icing while the rolls are still warm.
The rolls store well at room temperature in an airtight container for up to 2 days. Unfrosted rolls may be frozen for longer storage.

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