Ingredients
Directions 17 steps | 300 Minutes
Measure and prep all ingredients.
Make a tangzhong starter. In a small saucepan over medium heat, whisk together ¼ cup of gluten free all-purpose flour and 2 tablespoons of milk.
Cook, whisking constantly, until the mixture forms a thick paste, about 2 minutes. Set the mixture aside.
In a measuring cup, whisk together the remaining milk, egg and psyllium husk powder. Let rest for 5 minutes.
While the milk mixture is resting, whisk together the remaining flour, granulated sugar, instant yeast, xantham gum and salt in the bowl of a stand mixer or a large bowl.
Stir in the milk mixture, tangzhong starter, softened butter and oil until a shaggy dough appears.
Using either a dough hook attachment or your hands, knead the dough until smooth and slightly stretchy, about 3-5 minutes. The dough will be sticky. Cover the bowl with plastic wrap. Let the dough rise in a warm area until puffy and doubled in size, about 1 hour.
While the dough is rising, make the cinnamon sugar. In a bowl, mix together the brown sugar, gluten free flour, cinnamon and a pinch of salt until well combined.
Stir in the melted butter until evenly combined. Set aside.
Grease a 9-inch round baking pan. Line your work surface with parchment paper. Spray nonstick spray over the parchment paper. Turn the dough out onto the surface and roll out the dough to a 10x12-inch rectangle.
Evenly spread the cinnamon sugar filling over the whole dough except a ½ inch border at the farthest edge of the dough (to seal the dough later).
Starting at the long edge near you, roll up the dough by lifting the parchment paper and pinch the farthest edge to seal. Place the dough seam side down and transfer into the freezer for 15-20 minutes.
Remove the dough from the freezer. Using unflavored dental floss or a knife, cut the roll into eight even pieces. (See notes 1.)
Place one cinnamon roll dough in the center of the pan and the remaining seven pieces of dough evenly around the center dough.
Cover the pan and let the dough rise for 1½ -2 hours.
Preheat oven to 350°F. Bake the cinnamon rolls for 20-25 minutes or until they are golden brown. An instant thermometer inserted into the center of the rolls should read between 205°F-208°F.
Let the cinnamon rolls cool for at least 10 minutes before topping with cinnamon roll icing. Enjoy!
Notes:
- If you are using floss, position the floss under the dough. Pull the floss up and criss cross to get a clean cut.
- Enjoy topped with our cinnamon roll icing recipe.
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