Gluten Free Cinnamon roll
Description
This gluten-free cinnamon roll recipe is truly the only one you’ll ever need. Inspired by traditional Swedish kanelbullar, this authentic recipe doesn't rely on heavy frosting—allowing the soft, buttery dough and warm spice to take centre stage.
While they require a bit of patience, the final bake is completely worth it. Incorporating butter into the dough makes it far easier to handle and roll out once chilled, so be sure not to skip that step! The result is an exceptionally soft, delicious roll with a melt-in-the-mouth cinnamon filling that won't stick to your tin. Get ready to taste the absolute best gluten-free version ever
Ingredients Dough
Ingredients Cinnamon Filling
Ingredients Cream cheese frosting - American style
Instructions
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Dough
1. **Hydrate & Activate (5–10 min):** Divide the warm water into two parts. Use one half to hydrate the psyllium powder and the other half to activate the dry yeast. Let both sit for 5 to 10 minutes. -
2. **Mixing:** Combine all dry ingredients in a bowl. Add the hydrated psyllium gel, the activated yeast mixture, egg, butter, and milk. Mix well until a homogeneous dough forms.
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3. **Mandatory Rest (15 min):** Let the dough rest for 15 minutes. This allows the psyllium husk powder and xanthan gum to fully bind the liquids and form the gel required for structure.
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Filling
4. **Filling:** For the filling, just mix all ingredients at room temperature and whisk well until smooth and spreadable. -
Rolling out
5. **Rolling Out:** Roll the dough out between two sheets of plastic wrap or parchment paper lightly dusted with rice flour. -
6. **Filling and Rolling:** Spread the filling evenly. Use the bottom sheet of plastic or parchment paper to help lift and roll the dough tightly without tearing or sticking to your hands.
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7. **Cutting:** Cut the dough using a fishing line or unflavored dental floss, as it helps to keep the rounded shape without flattening the rolls.
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8. **Placing in Tin:** Place the rolls very carefully into the cake tin, leaving some space between them so they have room to expand during the final proofing and baking.
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Proofing
9. **Proofing:** Cover the tin and let the rolls proof for 45 to 60 minutes in a warm place until noticeably puffed. -
Baking
10. **Preheating:** Pre-heat your oven to 180°C. -
11. **Baking (Covered):** Cover the cake tin with aluminum foil and bake for 20 minutes to keep them moist while baking through.
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12. **Baking (Uncovered):** Remove the aluminum foil and bake for another 10 to 15 minutes, or until slightly golden brown on top.
Note
The filling is easy to prepare—just mix all the ingredients at room temperature , the consistency will be spreadable.
For the cream cheese frosting, beat the butter and sugar until combined, then mix in the cream cheese until smooth. Note that the icing will become firmer when chilled
