# Copycat Cinnabon Cinnamon Rolls (Gluten-Free Version)

This recipe guides you through making copycat Cinnabon cinnamon rolls in a gluten-free version, ensuring a nice squishy texture.

- Total time: 100 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Add gluten-free King Arthur Measure for Measure flour to a large bowl.
2. Add a package of yeast to the flour mixture.
3. Add 1 1/2 teaspoons of baking powder to the mixture.
4. Add 2 teaspoons of xanthan gum to the mixture.
5. Add 1/4 cup of sugar to the mixture.
6. Add 1 teaspoon of salt to the mixture.
7. Mix all the dry ingredients together to combine.
8. In a separate bowl, add 3/4 cup of warm water.
9. Add 3 tablespoons of whole psyllium husk to the warm water.
10. Mix the psyllium husk and water together really well until it forms a gel.
11. Add 1/2 cup of warm milk to the flour mixture.
12. Add 3 tablespoons of melted butter to the flour mixture.
13. Add the psyllium gel to the flour mixture.
14. Add one room-temperature egg to the flour mixture.
15. Attach the bowl to a stand mixer fitted with a dough hook attachment.
16. Knead the dough for about 5 minutes until it becomes smooth, starting the timer once all ingredients begin to combine.
17. For the filling, add one stick of softened salted butter to a bowl.
18. Add 3/4 cup of packed light brown sugar to the butter.
19. Add 2 tablespoons of Korintje cinnamon to the butter and brown sugar.
20. Mix the filling ingredients until they form one cohesive paste.
21. Grease a baking pan with the butter wrapper.
22. Sprinkle your work surface with a little bit of gluten-free flour.
23. Roll out the dough into a large rectangle.
24. Spread the filling evenly over the entire surface of the rolled-out dough.
25. Cut the dough into approximately 2-inch strips.
26. Starting at one edge, carefully roll up each strip into a cinnamon roll shape.
27. Place the rolled cinnamon rolls into the greased baking pan.
28. Cover the pan with plastic wrap and let the rolls rise for about 1 to 1.5 hours.
29. Pour some heavy cream over the risen cinnamon rolls.
30. Cover the pan with aluminum foil and bake at 350°F (175°C) for about 20 minutes.
31. After 20 minutes, remove the foil and continue baking for another 10 to 15 minutes until golden brown.
32. Spread cream cheese frosting (optionally mixed with caramel) over the warm cinnamon rolls.
33. Serve and enjoy your copycat Cinnabon cinnamon rolls.

## Equipment

- large bowl
- measuring cups
- measuring spoons
- small bowl
- stand mixer with dough hook attachment
- rolling pin
- baking pan
- plastic wrap
- aluminum foil
- spatula

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMmqfKho/
- Recipe page: https://www.cliprecipe.com/recipe/07b312ac-574c-45eb-a15d-500aa96e3ce4
- Extracted: 2025-10-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt