Copycat Cinnabon Cinnamon Rolls (Gluten-Free Version)
Directions
- 1Add gluten-free King Arthur Measure for Measure flour to a large bowl.
- 2Add a package of yeast to the flour mixture.
- 3Add 1 1/2 teaspoons of baking powder to the mixture.
- 4Add 2 teaspoons of xanthan gum to the mixture.
- 5Add 1/4 cup of sugar to the mixture.
- 6Add 1 teaspoon of salt to the mixture.
- 7Mix all the dry ingredients together to combine.
- 8In a separate bowl, add 3/4 cup of warm water.
- 9Add 3 tablespoons of whole psyllium husk to the warm water.
- 10Mix the psyllium husk and water together really well until it forms a gel.
- 11Add 1/2 cup of warm milk to the flour mixture.
- 12Add 3 tablespoons of melted butter to the flour mixture.
- 13Add the psyllium gel to the flour mixture.
- 14Add one room-temperature egg to the flour mixture.
- 15Attach the bowl to a stand mixer fitted with a dough hook attachment.
- 16Knead the dough for about 5 minutes until it becomes smooth, starting the timer once all ingredients begin to combine.
- 17For the filling, add one stick of softened salted butter to a bowl.
- 18Add 3/4 cup of packed light brown sugar to the butter.
- 19Add 2 tablespoons of Korintje cinnamon to the butter and brown sugar.
- 20Mix the filling ingredients until they form one cohesive paste.
- 21Grease a baking pan with the butter wrapper.
- 22Sprinkle your work surface with a little bit of gluten-free flour.
- 23Roll out the dough into a large rectangle.
- 24Spread the filling evenly over the entire surface of the rolled-out dough.
- 25Cut the dough into approximately 2-inch strips.
- 26Starting at one edge, carefully roll up each strip into a cinnamon roll shape.
- 27Place the rolled cinnamon rolls into the greased baking pan.
- 28Cover the pan with plastic wrap and let the rolls rise for about 1 to 1.5 hours.
- 29Pour some heavy cream over the risen cinnamon rolls.
- 30Cover the pan with aluminum foil and bake at 350°F (175°C) for about 20 minutes.
- 31After 20 minutes, remove the foil and continue baking for another 10 to 15 minutes until golden brown.
- 32Spread cream cheese frosting (optionally mixed with caramel) over the warm cinnamon rolls.
- 33Serve and enjoy your copycat Cinnabon cinnamon rolls.
Ingredients
- 2.66 cups gluten-free King Arthur Measure for Measure flour
- 1 package yeast
- 1.5 teaspoons baking powder
- 2 teaspoons xanthan gum
- 0.25 cup sugar
- 1 teaspoon salt
- 0.75 cup warm water
- 3 tablespoons whole psyllium husk
- 0.5 cup warm milk
- 3 tablespoons melted butter
- 1 room temperature egg
- 1 stick softened salted butter
- 0.75 cup packed light brown sugar
- 2 tablespoons Korintje cinnamon
- heavy cream
- cream cheese frosting
- caramel
Equipment
large bowlmeasuring cupsmeasuring spoonssmall bowlstand mixer with dough hook attachmentrolling pinbaking panplastic wrapaluminum foilspatula
Tips
- Do not put the butter in the microwave for the filling; it should be softened, not melted.
- When kneading the dough, it will look dry and crumbly at first; set a 5-minute timer to knead once it starts to come together.
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