Gluten-Free Cinnamon Rolls

After years of testing gluten-free yeast doughs, I finally landed on a cinnamon roll that’s soft, fluffy, and just the right amount of gooey. The dough is easy to work with, bakes up golden, and tastes just like the ones you remember — only completely gluten-free.

Instructions

For the Cinnamon Roll Dough:

Mix the dry ingredients: In the bowl of a stand mixer, whisk together 320 g brown rice flour, 230 g tapioca starch, 150 g potato starch, 100 g sugar, 16 g kosher salt, 14 g instant yeast, 12 g xanthan gum, and 16 g baking powder.
Make the psyllium gel: In a small bowl, whisk 32 g whole psyllium husk with 320 g warm water. Stir for about a minute until a thick gel forms. Set aside.
Combine the wet ingredients: In a separate bowl, mix 320 g warm milk, 2 eggs, 113 g melted butter, and 10 g apple cider vinegar. Add in the psyllium gel and whisk until smooth.
Make the dough: Add the wet ingredients to the dry ingredients in the stand mixer fitted with the dough hook. Mix on medium speed for 5 minutes, scraping the sides and bottom as needed to make sure all the flour is incorporated.
Knead and shape: Dust your work surface with tapioca starch. Turn out the dough and knead by hand for 1 to 2 minutes until smooth. Pat it into a rectangle, then roll out into a large rectangle that is 13 x 24 inches and about 1/4 inch in height.

For the Cinnamon Filling:

In a bowl, stir together 170g (12 tablespoons) melted butter, 300g (1 1/2 cups) brown sugar, and 12g (3 tablespoons) cinnamon.
Spread evenly over the dough all the way to the edges using an offset spatula.

To Shape, Proof, and Bake:

Slice and roll: Cut the dough into twelve 2-inch strips. Roll each strip into a spiral and place into a buttered 9 x 13-inch baking dish, leaving a little space between each one.
Rise: Cover the pan with a towel or plastic wrap and let the rolls rise for about 1 to 1 1/2 hours, or until doubled in size. They should look soft and puffy.
Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until golden brown and the centers reach an internal temperature of 200°F.

For the Cream Cheese Frosting:

Beat together 4 oz (115 g) cream cheese and 2 tablespoons (28g) unsalted butter in a bowl until smooth.
Add 1 1/2 cups powdered sugar and mix until combined.
Then add 1 tablespoon whole milk and 1 teaspoon vanilla extract and mix until smooth and fluffy.
Spread the cream cheese frosting over the rolls while they’re still warm so it melts slightly into the spirals. Serve warm.

Make Ahead Option

After shaping, let the rolls proof for about 30 minutes at room temperature, then refrigerate for up to 18 hours. When ready to bake, remove from the fridge and let the rolls come to room temperature as they finish rising until doubled in size, about 1 hour. Proceed with baking as normal.

Ingredients

Dry Ingredients

Psyllium Mixture

Wet Ingredients

Cinnamon Filling

Cream Cheese Frosting