This recipe was a tough one! Cinnamon rolls can be such a difficult task when you remove gluten from the mix (literally!) However, after much trial and error, we were able to land at a good spot with this recipe.
While it will never have the stretchy texture of a glutenous cinnamon roll, we can celebrate a win with this one. Full flavored and soft, you better not pout about these rolls.
From our kitchen to yours's; Happy Baking and Happy Holidays!
3 C (415 g) Gluten Free All Purpose Flour
4 tsp Psyllium Husk Powder
4 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
3 Tbsp and 1 Tbsp Granulated Sugar (used at separate stages)
2 Tbsp Active Dry Yeast
1 ¼ cups Milk (heated to 110°F)
1 Tbsp Apple Cider Vinegar
3 ½ Tbsp Canola or Vegetable oil
1 tsp Vanilla
Flour and Melted Butter
½ C Butter
1 C Brown sugar
1 tsp Cinnamon
¼ tsp Nutmeg
1 Tbsp Great Value GF Flour
1 tsp Molasses (if desired)
8 oz Cream Cheese
2 Tbsp Butter
1 tsp Salt
2 tsp Vanilla
2-4 c Powdered Sugar
In a bowl or saucepan, heat your milk in the microwave or on the stove top until it is just 110 degrees. Whisk 1 Tbsp granulated sugar into your warmed milk until the sugar dissolves.
Add your yeast to the milk mixture, whisk until combined, and set aside somewhere warm to proof (it can take anywhere from 3-15 minutes depending on the warmth of your home, the season, or if you follow the steps correctly.) If you do not see foam forming at the top of your mixture after 15 minutes of proofing, retry your yeast mixture.
In a bowl, combine flour, psyllium husk powder, baking powder, salt, cinnamon, and 3 Tbsp granulated sugar; whisk together and set aside.
In a mixing bowl, fitted with the paddle attachment, combine the eggs, oil, vanilla, and apple cider vinegar.
Once the yeast mixture is foamy on top, pour it into the other wet ingredients and start the mixer on low. As it is mixing, add the flour ¼ cup at a time until all of your flour mixture is added.
Stop the mixer and scrape down the sides to ensure the flour and wet ingredients have fully combined. Turn the mixer to medium high speed and allow the dough to mix for 3 minutes.
While the mixer is going, prepare your filling. Melt your butter in the microwave. Once melted, add your brown sugar, molasses, cinnamon, nutmeg, and flour. Mix to combine all ingredients. Set aside.
On a clean counter top, sprinkle tapioca flour or GF flour.
After the dough has mixed for 3 minutes, scrape the dough out onto the pre-prepared counter. Sprinkle more flour on top of the dough and pat down. If you notice your dough sticking to the counter or the rolling pin, add more flour.
Roll the dough out into a 12 by 15 inch rectangle. Using a spatula, pour your filling onto the dough and spread it out, leaving one small 1 inch strip at the top of the long side of the dough.
Using your fingers or a pastry brush, apply melted butter to the 1 inch strip along the top of the long side of your dough that should be free from filling.
Starting at the bottom of the long end, roll upward toward the 1 inch strip with butter, keeping a tight roll. If your dough sticks to the counter as you are trying to roll, use a spatula or pastry scraper to help. Pat the ends of the roll to make sure the edges of your roll align.
Using floss* (yes, floss as in flossing your teeth) cut your rolls: Pull out a long strip of floss and cut. Slide the floss beneath your roll, lift the loose edges upward, cross them and pull tight; this creates a loop around the roll and then cuts through the dough cleanly if done properly. Cut the roll into 12 equal pieces (I usually start by cutting the entire roll in half and then another half and then cutting 3 equal pieces from each of those…it helps a lot).
In a 13 by 9 inch casserole dish, butter and flour the bottom. Place each of the 12 cut rolls into the dish, spacing them evenly. Using the remaining melted butter, pour to cover your rolls. Allow the rolls to rest in a warm area to rise until they come close to double their size.
Preheat your oven to 375°F.
Once the rolls have risen, bake for 20-30 minutes or until the tops start to brown.
While baking, prepare your frosting. Combine all ingredients but powdered sugar in a mixing bowl and mix until smooth. Add powdered sugar 1 cup at a time until you reach desired consistency and flavor.
Once your rolls are baked to perfection, remove them from the oven. Allow them to cool in the pan. While they are still warm (not hot), scoop the frosting on top of each and spread out; it should be gooey and slightly melted. Eat them NOW! They are so good warm and fresh. Or, if enjoying another day; throw them in the microwave for 30-45 seconds to reactivate the dough so that it becomes soft again.
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