Copycat Cinnabon Cinnamon Rolls (Gluten-Free Version)

100 mins
Serves 1
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Directions

  1. 1Add gluten-free King Arthur Measure for Measure flour to a large bowl.
  2. 2Add gluten-free King Arthur Measure for Measure flour to a large bowl.
  3. 3Add gluten-free King Arthur Measure for Measure flour to a large bowl.
  4. 4Add a package of yeast to the flour mixture.
  5. 5Add a package of yeast to the flour mixture.
  6. 6Add a package of yeast to the flour mixture.
  7. 7Add 1 1/2 teaspoons of baking powder to the mixture.
  8. 8Add 1 1/2 teaspoons of baking powder to the mixture.
  9. 9Add 1 1/2 teaspoons of baking powder to the mixture.
  10. 10Add 2 teaspoons of xanthan gum to the mixture.
  11. 11Add 2 teaspoons of xanthan gum to the mixture.
  12. 12Add 2 teaspoons of xanthan gum to the mixture.
  13. 13Add 1/4 cup of sugar to the mixture.
  14. 14Add 1/4 cup of sugar to the mixture.
  15. 15Add 1/4 cup of sugar to the mixture.
  16. 16Add 1 teaspoon of salt to the mixture.
  17. 17Add 1 teaspoon of salt to the mixture.
  18. 18Add 1 teaspoon of salt to the mixture.
  19. 19Mix all the dry ingredients together to combine.
  20. 20Mix all the dry ingredients together to combine.
  21. 21Mix all the dry ingredients together to combine.
  22. 22In a separate bowl, add 3/4 cup of warm water.
  23. 23In a separate bowl, add 3/4 cup of warm water.
  24. 24In a separate bowl, add 3/4 cup of warm water.
  25. 25Add 3 tablespoons of whole psyllium husk to the warm water.
  26. 26Add 3 tablespoons of whole psyllium husk to the warm water.
  27. 27Add 3 tablespoons of whole psyllium husk to the warm water.
  28. 28Mix the psyllium husk and water together really well until it forms a gel.
  29. 29Mix the psyllium husk and water together really well until it forms a gel.
  30. 30Mix the psyllium husk and water together really well until it forms a gel.
  31. 31Add 1/2 cup of warm milk to the flour mixture.
  32. 32Add 1/2 cup of warm milk to the flour mixture.
  33. 33Add 1/2 cup of warm milk to the flour mixture.
  34. 34Add 3 tablespoons of melted butter to the flour mixture.
  35. 35Add 3 tablespoons of melted butter to the flour mixture.
  36. 36Add 3 tablespoons of melted butter to the flour mixture.
  37. 37Add the psyllium gel to the flour mixture.
  38. 38Add the psyllium gel to the flour mixture.
  39. 39Add the psyllium gel to the flour mixture.
  40. 40Add one room-temperature egg to the flour mixture.
  41. 41Add one room-temperature egg to the flour mixture.
  42. 42Add one room-temperature egg to the flour mixture.
  43. 43Attach the bowl to a stand mixer fitted with a dough hook attachment.
  44. 44Attach the bowl to a stand mixer fitted with a dough hook attachment.
  45. 45Attach the bowl to a stand mixer fitted with a dough hook attachment.
  46. 46Knead the dough for about 5 minutes until it becomes smooth, starting the timer once all ingredients begin to combine.
  47. 47Knead the dough for about 5 minutes until it becomes smooth, starting the timer once all ingredients begin to combine.
  48. 48Knead the dough for about 5 minutes until it becomes smooth, starting the timer once all ingredients begin to combine.
  49. 49For the filling, add one stick of softened salted butter to a bowl.
  50. 50For the filling, add one stick of softened salted butter to a bowl.
  51. 51For the filling, add one stick of softened salted butter to a bowl.
  52. 52Add 3/4 cup of packed light brown sugar to the butter.
  53. 53Add 3/4 cup of packed light brown sugar to the butter.
  54. 54Add 3/4 cup of packed light brown sugar to the butter.
  55. 55Add 2 tablespoons of Korintje cinnamon to the butter and brown sugar.
  56. 56Add 2 tablespoons of Korintje cinnamon to the butter and brown sugar.
  57. 57Add 2 tablespoons of Korintje cinnamon to the butter and brown sugar.
  58. 58Mix the filling ingredients until they form one cohesive paste.
  59. 59Mix the filling ingredients until they form one cohesive paste.
  60. 60Mix the filling ingredients until they form one cohesive paste.
  61. 61Grease a baking pan with the butter wrapper.
  62. 62Grease a baking pan with the butter wrapper.
  63. 63Grease a baking pan with the butter wrapper.
  64. 64Sprinkle your work surface with a little bit of gluten-free flour.
  65. 65Sprinkle your work surface with a little bit of gluten-free flour.
  66. 66Sprinkle your work surface with a little bit of gluten-free flour.
  67. 67Roll out the dough into a large rectangle.
  68. 68Roll out the dough into a large rectangle.
  69. 69Roll out the dough into a large rectangle.
  70. 70Spread the filling evenly over the entire surface of the rolled-out dough.
  71. 71Spread the filling evenly over the entire surface of the rolled-out dough.
  72. 72Spread the filling evenly over the entire surface of the rolled-out dough.
  73. 73Cut the dough into approximately 2-inch strips.
  74. 74Cut the dough into approximately 2-inch strips.
  75. 75Cut the dough into approximately 2-inch strips.
  76. 76Starting at one edge, carefully roll up each strip into a cinnamon roll shape.
  77. 77Starting at one edge, carefully roll up each strip into a cinnamon roll shape.
  78. 78Starting at one edge, carefully roll up each strip into a cinnamon roll shape.
  79. 79Place the rolled cinnamon rolls into the greased baking pan.
  80. 80Place the rolled cinnamon rolls into the greased baking pan.
  81. 81Place the rolled cinnamon rolls into the greased baking pan.
  82. 82Cover the pan with plastic wrap and let the rolls rise for about 1 to 1.5 hours.
  83. 83Cover the pan with plastic wrap and let the rolls rise for about 1 to 1.5 hours.
  84. 84Cover the pan with plastic wrap and let the rolls rise for about 1 to 1.5 hours.
  85. 85Pour some heavy cream over the risen cinnamon rolls.
  86. 86Pour some heavy cream over the risen cinnamon rolls.
  87. 87Pour some heavy cream over the risen cinnamon rolls.
  88. 88Cover the pan with aluminum foil and bake at 350°F (175°C) for about 20 minutes.
  89. 89Cover the pan with aluminum foil and bake at 350°F (175°C) for about 20 minutes.
  90. 90Cover the pan with aluminum foil and bake at 350°F (175°C) for about 20 minutes.
  91. 91After 20 minutes, remove the foil and continue baking for another 10 to 15 minutes until golden brown.
  92. 92After 20 minutes, remove the foil and continue baking for another 10 to 15 minutes until golden brown.
  93. 93After 20 minutes, remove the foil and continue baking for another 10 to 15 minutes until golden brown.
  94. 94Spread cream cheese frosting (optionally mixed with caramel) over the warm cinnamon rolls.
  95. 95Spread cream cheese frosting (optionally mixed with caramel) over the warm cinnamon rolls.
  96. 96Spread cream cheese frosting (optionally mixed with caramel) over the warm cinnamon rolls.
  97. 97Serve and enjoy your copycat Cinnabon cinnamon rolls.
  98. 98Serve and enjoy your copycat Cinnabon cinnamon rolls.
  99. 99Serve and enjoy your copycat Cinnabon cinnamon rolls.

Ingredients

  • 2.66 cups gluten-free King Arthur Measure for Measure flour
  • 2.66 cups gluten-free King Arthur Measure for Measure flour
  • 2.66 cups gluten-free King Arthur Measure for Measure flour
  • 1 package yeast
  • 1 package yeast
  • 1 package yeast
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 2 teaspoons xanthan gum
  • 2 teaspoons xanthan gum
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.75 cup warm water
  • 0.75 cup warm water
  • 0.75 cup warm water
  • 3 tablespoons whole psyllium husk
  • 3 tablespoons whole psyllium husk
  • 3 tablespoons whole psyllium husk
  • 0.5 cup warm milk
  • 0.5 cup warm milk
  • 0.5 cup warm milk
  • 3 tablespoons melted butter
  • 3 tablespoons melted butter
  • 3 tablespoons melted butter
  • 1 room temperature egg
  • 1 room temperature egg
  • 1 room temperature egg
  • 1 stick softened salted butter
  • 1 stick softened salted butter
  • 1 stick softened salted butter
  • 0.75 cup packed light brown sugar
  • 0.75 cup packed light brown sugar
  • 0.75 cup packed light brown sugar
  • 2 tablespoons Korintje cinnamon
  • 2 tablespoons Korintje cinnamon
  • 2 tablespoons Korintje cinnamon
  • heavy cream
  • heavy cream
  • heavy cream
  • cream cheese frosting
  • cream cheese frosting
  • cream cheese frosting
  • caramel
  • caramel
  • 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.