Gluten-Free Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
-
1
cup
very warm water
-
1
packet
active dry yeast
-
1
teaspoon
sugar
-
3
tablespoons
whole psyllium husk
-
3 ½
cups
Bob's Red Mill 1-to-1 gluten-free baking flour
-
½
cup
sugar
-
2
teaspoons
baking powder
-
¾
teaspoon
fine sea salt
-
1
large
egg
-
½
cup
melted butter
Filling
-
2
tablespoons
melted butter
-
½
cup
brown sugar
-
2 ½
teaspoons
ground cinnamon
Caramelized Bottom of the Pan (Optional)
-
3
tablespoons
melted butter
-
3
tablespoons
sugar
Frosting
-
2
tablespoons
melted butter
-
1 ½
cups
powdered sugar
-
1
teaspoon
vanilla extract
-
2
tablespoons
water
Instructions
- Proof the yeast by combining warm water, sugar, and yeast in a bowl and letting it sit until foamy.
- Mix psyllium husks with warm water in a separate bowl and let it thicken.
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt, then add egg, melted butter, and the yeast mixture once foamy, followed by the psyllium gel.
- Knead the dough in the bowl for a couple of minutes, then let it rise in a warm place for 1 hour.
- Roll out the dough between two pieces of parchment paper into a rectangle, spread melted butter, brown sugar, and cinnamon on top, then roll it up tightly.
- Slice the rolled dough into 10 pieces and place them in a greased baking pan, allowing them to rise for another hour.
- Preheat the oven to 350ºF and bake the rolls for 25 minutes until dry to the touch.
- Prepare the frosting by mixing melted butter, powdered sugar, vanilla, and water until smooth, then frost the rolls after they cool slightly.
Nutrition Facts (estimated)
Servings
10
Calories
416
Total fat
16g
Total carbohydrates
68g
Total protein
5g
Sodium
295mg
Cholesterol
55mg
You might also like