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Finished Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

Using psyllium husk makes this dough wonderfully rollable, so you won't have to struggle with a sticky mess when rolling and shaping your cinnamon rolls.
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Prep Time 35 minutes
Cook Time 24 minutes
Rise (First + Second) 2 hours 15 minutes
Total Time 3 hours 14 minutes
Servings: 9 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups (390g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tbsp (10g) whole psyllium husk or 1.5 tbsp psyllium husk powder
  • 2 tsp (about 6g) instant yeast
  • 3 tbsp (38g) granulated sugar
  • 1 tsp (6g) fine sea salt
  • 1 1/8 cups (about 270g) warm milk or water
  • 4 tbsp (57g) unsalted butter, melted
  • 2 tbsp (27g) vegetable oil
  • 1 large egg about 50g
  • 1 tsp vanilla extract
  • 2 tbsp (28g) unsalted butter, softened, for the filling
  • 3/4 cup (150g) brown sugar, for the filling
  • 2 tbsp ground cinnamon, for the filling
  • 1 cup (120g) powdered sugar, for the icing
  • 2 to 3 tbsp milk, for the icing thin to a drizzle consistency

Equipment

  • Stand mixer paddle attachment, this dough is beaten rather than kneaded by hand
  • Parchment paper
  • Unflavored dental floss or a sharp knife
  • 8-inch square baking dish or a 9-inch round cake pan

Method
 

  1. Whisk the psyllium husk into the warm milk or water. Let it sit for 5 to 10 minutes until it forms a thick gel.
  2. Combine the flour, yeast, sugar and salt in a stand mixer bowl. Add the psyllium gel, melted butter, oil, egg and vanilla, then beat on medium-high for 3 minutes until smooth.
  3. Cover and let rise in a warm spot for 1 hour.
  4. Roll the dough directly on parchment into a 10x12 inch rectangle. Spread with the softened butter, sprinkle with the cinnamon sugar, then roll tightly into a log.
  5. Slice into 9 rolls, arrange in a greased baking dish, cover and let rise for 1 to 1.5 hours until puffy.
  6. Bake at 350°F for 22 to 25 minutes. Top with the icing while the rolls are still warm.

Notes

This dough uses psyllium husk and instant yeast instead of a sourdough starter, so it skips the overnight ferment this site's other gluten-free cinnamon rolls need. King Arthur's Gluten-Free All-Purpose Flour has no wheat starch in it, unlike the King Arthur Gluten-Free Bread Flour used in the sourdough version, so the psyllium gel is doing the structural job the starch and starter would otherwise do.