GF + DF Cinnamon Rolls (that actually stay rolled up)

Okay so the first time I made gluten-free cinnamon rolls they literally unrolled in the oven and all the cinnamon sugar melted into a puddle on the pan. After a lot of trial and error, here’s the version that works. They’re soft, gooey, and nobody can tell they’re gluten-free AND dairy-free. Makes 8 rolls.

Ingredients:

Dough:

• 2 ½ cups gluten-free 1:1 flour ( I use Arrowhead brown rice flour and added some flaxseed powder)

• 1 tbsp psyllium husk powder (secret weapon, trust me)

• 2 ¼ tsp instant yeast (that’s one packet)

• 3 tbsp sugar

• ½ tsp salt

• ¾ cup almond milk, warm like bathwater, not hot

• ¼ cup dairy-free butter, melted

• 1 egg (room temp)

• 1 tsp apple cider vinegar

  
  

Filling:

• ¼ cup dairy-free butter, softened

• ½ cup brown sugar (packed down)

• 1 ½ tbsp cinnamon

  
  

Icing:

• 1 cup powdered sugar

• 1 ½ tbsp coconut milk

• ½ tsp vanilla

  
  

How to make them

1. Mix the dry stuff. Flour, psyllium, yeast, sugar, and salt go in a big bowl. Whisk it up.

2. Add the wet stuff. Pour in the warm almond milk, melted butter, egg, and vinegar. Beat it with a mixer for 3–4 minutes. It’s gonna be sticky. That’s normal, don’t panic.

3. Let it chill (not in the fridge, just rest). Cover it and wait 10 minutes so the psyllium can do its thing.

4. Roll it out. Put the dough between two sheets of parchment paper and roll it into a rectangle about 12 by 10 inches. The parchment means it won’t stick to EVERYTHING.

5. Add the good part. Spread the soft butter all over, then sprinkle the brown sugar and cinnamon on top. Leave a little strip bare on one long edge so it seals.

6. Roll it up. Use the parchment to help you roll it tight from the long side. Pinch the seam closed.

7. Fridge time. Stick the log in the fridge for 15 minutes. This is the step that stops them from unrolling, so DON’T skip it.

8. Cut them. Use dental floss (unflavored, please 😂) to slice 8 rolls. Slide it under, cross it over the top, and pull. Perfect cuts every time.

9. Squish them together. Put them in a greased 8- or 9-inch pan so they’re touching. They hold each other up, like best friends.

10. Let them rise. Cover and leave them somewhere warm for about 50 minutes until they look puffy. They won’t double like regular rolls, and that’s fine.

11. Bake! 350°F for about 23 minutes until golden. If the tops get too brown, lay some foil over them.

12. Ice them. Let them cool for 10 minutes (I know, it’s hard). Mix the powdered sugar, almond milk, and vanilla and drizzle it all over.

Tips from me 🍥

• Spoon the flour into the cup and level it off. Don’t scoop it straight from the bag or your rolls will be dry.

• If the dough is too stiff, add a splash more almond milk.

• They’re best the same day. Leftovers? Microwave for 15 seconds and they’re gooey again.

Enjoy!!