The Softest Gluten Free Cinnamon Rolls

Name: The Softest Gluten Free Cinnamon Rolls
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 15 g (3 tbsp) whole/rough psyllium husk ((If using psyllium husk powder, use only 13g.)); 180 g (¾ cup) warm water; 160 g (1⅓ cups + 1 tbsp) tapioca starch; 135 g (1 cup) millet flour, plus extra for flouring the surface; 25 g (3 tbsp) sorghum flour; 50 g (¼ cup) caster/superfine or granulated sugar; 6 g (2 tsp) instant yeast ((If using active dry yeast, use 8g.)); 6 g (1½ tsp) baking powder; 5 g (2 tsp) xanthan gum; 5 g (1 tsp) salt; 100 g (⅓ cup + 1½ tbsp) whole milk, warm; 1 US large/UK medium egg, room temperature; 35 g (2½ tbsp) unsalted butter, melted; 85 g (¾ stick) very soft unsalted butter; 100 g (½ cup) light brown sugar; 1 tbsp ground cinnamon; ½ tbsp unsalted butter, softened, for buttering the skillet or baking pan; 100 g (⅓ cup + 2 tbsp) heavy/double cream, warm; 115 g (½ cup) full-fat cream cheese, room temperature; 55 g (½ stick) unsalted butter, softened; 90 g (¾ cup) powdered/icing sugar; ½-1 tsp vanilla bean paste ((or 1-2 tsp vanilla extract)); pinch of salt

Instructions

Prep:45minCook:35min

These are the softest, squishiest, gooiest gluten free cinnamon rolls you’ll ever make – in fact, they’re so ridiculously good that even non-gluten-free folks will love them. The dough handles beautifully: you can knead it and roll it out without any problems whatsoever. And there’s also an overnight, make-ahead option, so you can prepare them the night before and have them for breakfast the next day! You can double the recipe to make 12 cinnamon rolls that fit perfectly into a 9x13-inch (23x33cm) baking pan.

Updated at: Sat, 01 Nov 2025 23:25:25 GMT