Gluten Free Cinnamon Rolls

A hand holding half a biscuit cinnamon roll with the other half on a plate with a fork.

These biscuit style Cinnamon Rolls are soft, sweet and delicious. They can be frozen raw and cooked all at once or just cook as many as you want so you can enjoy them warm from the oven every time.

Course Baking

Cuisine Canadian

Keyword gluten free cinnamon rolls

Prep Time 30

Cook Time 20

Resting time 30

Servings rolls

Calories 367kcal

Author Cinde Little

Ingredients

2 cups EGFG gluten free flour blend* (265 g)
2 tablespoon sugar
4 teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoon psyllium husk powder
½ teaspoon salt
3 tablespoon butter chilled and cubed
¾ cup plain yogurt (I use 6% Greek yogurt)
1 egg lightly beaten
2 tablespoon vegetable oil
2 teaspoon lemon juice

CINNAMON FILLING

½ cup butter room temperature
1 cup brown sugar
1 tablespoon cinnamon

Instructions

CINNAMON FILLING

Beat ingredients in stand mixer until light and fluffy, 2-3 minutes. Set aside.

DRY INGREDIENTS

In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
Using your fingers rub the butter into the flour mixture until only small pieces of butter remain. Set aside.

WET INGREDIENTS

In another bowl whisk yogurt, egg, oil and lemon juice. Stir into flour until well combined.
Let rest at room temperature for 30 minutes.

ROLL AND SHAPE CINNAMON ROLLS

Preheat oven to 450°F. Line 8-inch square baking pan** with parchment paper.
Using a spatula, transfer dough onto a piece of plastic wrap. Cover with another piece of plastic wrap and using your hands gently press the dough into a rectangle approximately 8-inches by 12-inches. Lift plastic and sprinkle with a bit of flour if dough is too sticky. Press plastic back on the dough, flip the dough using a flexible cutting mat or placemat.
Remove top plastic, sprinkle with flour if needed. Drop cinnamon filling over biscuit dough and carefully spread right to the edges.
Using bottom piece of plastic gently roll dough lengthwise, pushing the dough and peeling away the plastic as you create a log.
Refrigerate at any point if dough is warm and difficult to work with. (Can be prepared to this point in advance and kept overnight in the fridge or frozen.)
Cut log into 1½-inch thick cinnamon rolls and place cut side up in an 8-inch square baking pan. Bake in preheated oven for 20 minutes.
Cool slightly on wire racks then use parchment to lift out of pan and place back on the rack to cook completely.***

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

**Baking Pan: In an 8-inch square baking pan the rolls are close together which makes the sides nice and soft. If baked in a 9 x 13-inch pan they will spread more making them slightly flatter and bake in slightly less time.

***Cooling: Gluten free baking typically tastes gummy and under done if not allowed to cool properly. Learn to taste baked goods 10-15 minutes after cooling and decide the right time for you. They can still be enjoyed warm!

If frozen let rest at room temperature 60-90 minutes then bake as directed.

Nutrition