Gluten Free Cinnamon Rolls

5 from 1 vote

These simple Gluten Free Cinnamon Rolls have a light, fluffy texture and sweet cinnamon flavor, topped with an easy vanilla glaze.

Prep Time2

Cook Time45

Total Time2 45

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Tiffany Azure

Ingredients

For the Cinnamon Rolls

3 tbsp psyllium husk
2 ½ cups gluten free bread flour
3 tbsp sugar
½ tbsp baking powder
2 tsp instant yeast
½ tsp xanthan gum
1 egg lightly beaten
2 tbsp butter melted

For the Filling

½ stick butter softened
¼ cup brown sugar
1 tbsp cinnamon

For the Vanilla Glaze

1 cup powdered sugar
½ tsp vanilla

Instructions

In a small bowl, combine the psyllium husk with 2/3 cup of warm water. Leave to stand for about a minute until it has formed a gel.
In the bowl of your stand mixer, whisk together the gluten free bread flour blend, sugar, gluten free baking powder, instant yeast, salt and xanthan gum, if using. Make a well in the middle and add the beaten egg, melted butter, 1/2 cup + 2 tbsp more of warm water and the psyllium gel. Bring everything together into a rough dough using first a fork, then your hands.
With the dough hook fitted, knead the dough in the stand mixer for 5 minutes until smooth.
Meanwhile, make the filling by beating together then soft butter, brown sugar and cinnamon until smooth.
Roll the dough out into a 12 x 16 inch rectangle on a lightly floured surface. Spread evenly with the butter and cinnamon mixture, then using a very sharp knife slice into 10 long 1 1/2 inch strips.
Butter a large baking dish (round or rectangle, you just want to be able to fit in all the rolls only just touching in a single layer) and roll up each cinnamon roll, arranging them in the dish.
Cover with food wrap and leave to rise for 1 1/2 hours. When ready to bake, the cinnamon rolls should appear puffed and doubled in size.
With 1/2 hour to go, preheat the oven to 335F. Cover the proofed cinnamon rolls loosely with tin foil and bake for 30 minutes. Then, remove the foil and bake for a further 10-15 minutes until golden.
Allow to cool in the pan before combining the powdered sugar, vanilla and 2 tbsp of water together to make a glaze you can drizzle over 5 minutes before serving.

Notes

These cinnamon rolls do not keep well so are best eaten the day they are made.
Depending on your brand of gluten free bread flour, you might find they have a little too much chew - if this is the case reduce the amount of xanthan gum by half. Amounts (if any) added to different brands can vary.

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