Gluten-Free + Dairy-Free Ooey-Gooey Cinnamon Rolls
These are the BEST homemade cinnamon rolls in the WORLD. Big, fluffy, soft, gooey, & absolutely delicious. They’re packed with a cinnamon brown sugar filling & can easily be topped with a sweet dairy free cream cheese frosting if you want, but are delicious as is! Our tradition is these rolls on Christmas morning! Enjoy!
Ingredients
Dough:
- 1/4 cup whole psyllium husk
- 1 cup water
- 2 1/2 cups gluten-free flour
- 2 1/4 tsp instant yeast
- 2 tbsp sugar
- 1 tsp sea salt
- 2 1/2 tsp baking powder
- 1 cup milk or dairy free
- 1 egg
- 3 tbsp butter melted
Filling:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 5 tbsp butter softened
Frosting:
- 16 oz cream cheese
- 1 tbsp butter melted
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
Instructions
- In a large mixing bowl, combine the psyllium husk & water. Set aside until gel forms.
- In a stand mixer bowl, whisk the flour, yeast, sugar, baking powder, & salt together.
- Then add the egg, milk, butter, & psyllium husk mixture. Using the dough hook, mix on medium speed for 5 minutes, allowing the dough to knead together. Cover the bowl and set aside to rise for 30-60 minutes.
- Sprinkle the counter with flour & roll out your dough into 1/4 inch thick rectangle. Whisk the brown sugar, sugar, and cinnamon. Spread the butter evenly over the dough, then sprinkle the sugar mixture.
- Carefully roll the dough to make a log & cut the log into even pieces. Add the rolls to a greased dish & cover with a towel and let rise for another 30-60 minutes. Preheat oven to 400F. Bake for 25-30 mins. Once timer goes off, turn oven off, open the oven door a few inches and leave rolls for 10 mins. Then, cool on wire rack.
- While the rolls are cooling, mix the frosting. Cream the cream cheese and butter together. Mix in the vanilla extract, then the powdered sugar 1 cup at a time. Once rolls are completely cooled, evenly spread the cream cheese frosting over the top.
Notes
Dairy free? Use dairy free butter, like Earth Balance & dairy free milk. I like to use oat or cashew milk in this recipe and dairy free cream cheese!
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