Gluten-Free Cinnamon Rolls and Cream Cheese Icing Recipe
Prep Time:
2 hours
Cook Time:
52 minutes
Servings:
9 Cinnamon rolls
Ingredients
  • For cinnamon filling:
  • 1 tablespoon ground cinnamon
  • 3 tablespoons brown sugar
  • 3 tablespoons white sugar
  • ¼ cup butter, softened
  • 2 ¼ cups whole milk
  • 1 tablespoon yeast
  • 2 tablespoons honey
  • 2 tablespoons psyllium husk powder
  • 1 cup tapioca starch
  • ¾ cup rice flour, plus extra for dusting
  • ½ cup sorghum flour
  • ¼ cup cornstarch
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon xanthan gum
  • 1 teaspoon sea salt
  • ½ cup heavy cream
  • 6 ounces cream cheese
  • ⅓ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
Directions
  1. In a small bowl, combine the cinnamon, brown sugar, white sugar, and butter to make the cinnamon filling.
  2. Set aside.
  3. To make the buns, heat the milk in a saucepan to 110 F.
  4. Whisk together the warm milk, yeast, and honey in a bowl.
  5. Let the mixture sit and proof for 10 minutes.
  6. Whisk in the psyllium powder and let the mixture sit for another 10 minutes.
  7. Meanwhile, whisk together the tapioca starch, rice flour, sorghum flour, cornstarch, granulated sugar, ground cinnamon, xanthan gum, and salt.
  8. Once the psyllium husk and yeast mixture has formed a gel-like consistency, combine it with the flour mixture in a stand mixer.
  9. Mix well for 3 to 4 minutes until all the ingredients are well combined and a sticky dough has formed.
  10. Dust a clean surface with a little rice flour and turn the dough out onto the surface.
  11. Roll the dough out using a rolling pin, to a rectangle of roughly ¼-inch thickness.
  12. Spread the dough with the cinnamon, sugar, and butter mixture.
  13. Carefully roll the dough up tightly into a log.
  14. Slice the roll into 9 even buns.
  15. Line a 10x10-inch square baking tray with baking paper.
  16. Place the cinnamon rolls into the baking tray.
  17. Cover the cinnamon rolls with plastic wrap and leave them to proof for one hour, or until doubled in size.
  18. Preheat the oven to 350 F.
  19. Pour the heavy cream all over the cinnamon rolls.
  20. Cover the cinnamon rolls in aluminum foil.
  21. Place the cinnamon rolls in the oven to bake for 25 minutes.
  22. Remove the foil and bake for another 25 minutes until golden brown.
  23. Remove the buns from the oven and set to one side to cool for 10 minutes.
  24. Meanwhile, in a stand mixer, combine the cream cheese, confectioner's sugar, vanilla extract, and milk, to form your glaze.
  25. Liberally spread the glaze over the top of the still-warm buns.
  26. Serve the cinnamon rolls.