An updated version of my gluten-free cinnamon rolls. Psyllium husk powder works alongside the dough's binders for a smoother, more extensible dough that rolls into a tight log without cracking — and a softer, chewier crumb in the finished rolls. The filling, cream pour, and both frostings are unchanged.
Recipe-developer note: The psyllium ratio in this draft was worked out from the dough's weights and has not been test-baked yet. Please do a trial run before publishing — see the recipe Notes for what to watch.
Gluten-Free Cinnamon Rolls (Psyllium Husk Version)
An updated version of my gluten-free cinnamon rolls. Psyllium husk powder works alongside the dough’s binders for a smoother, more extensible dough that rolls into a tight log without cracking — and a softer, chewier crumb in the finished rolls. The filling, cream pour, and both frostings are unchanged.
Dough
- 1 Tbsp psyllium husk powder 9 g — see Notes if using whole husks
- ¾ cup lukewarm water 180 ml, for the psyllium gel
- ½ cup granulated sugar 100 g
- 1 cup milk 240 ml, warmed to 110°–115°F; unsweetened almond milk works
- 1 Tbsp instant/rapid-rise yeast 9 g
- 3¼ cups all-purpose gluten-free flour blend 455 g
- 2 tsp gluten-free baking powder 8 g
- ¼ tsp salt 1.5 g
- ¼ cup unsalted butter 56 g, melted and cooled
- 2 large eggs 100 g, at room temperature
- 1 tsp apple cider vinegar 5 ml
To pour over the rolls
- ½ cup heavy whipping cream 120 ml, warmed
Cinnamon filling
- ¼ cup unsalted butter 56 g, softened
- ½ tsp pure vanilla extract 2.5 ml
- 1 cup brown sugar 200 g, packed
- 1½ Tbsp ground cinnamon 12 g
Cream cheese frosting (pick one frosting)
- 6 oz cream cheese 170 g, softened
- ⅓ cup unsalted butter 75 g, softened
- 2 cups powdered sugar 240 g
- 1 tsp pure vanilla extract 5 ml
- ⅛ tsp salt
Vanilla icing (alternative)
- 2 cups powdered sugar 240 g
- 5 Tbsp milk 75 ml
- 1 tsp pure vanilla extract 5 ml
- Gel the psyllium. Whisk the psyllium husk powder into the lukewarm water and let it sit for about 10 minutes, until thick and gel-like.
- Bloom the yeast. Pour the warm milk into a large mixing bowl and stir in the granulated sugar. Sprinkle the instant yeast over the top, cover with a kitchen towel, and let it bubble up for 1–2 minutes. (If the milk is too hot it will kill the yeast — it should feel like warm bathwater, 110°–115°F.)
- Build the wet base. Whisk the room-temperature eggs in a small bowl (bring whole eggs to room temp first by sitting them in warm water for 5 minutes). Add the whisked eggs and the apple cider vinegar to the milk mixture and stir to combine. Stir in about two-thirds of the psyllium gel.
- Mix the dough. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour blend, baking powder, and salt. Add the dry mixture to the wet base along with the melted butter and mix 1–2 minutes, scraping down the sides, until fully combined.
- Switch to the dough hook and mix on medium speed for 3–5 minutes. The dough will start to pull away from the sides of the bowl. It should be tacky and soft — do not add more flour. Gluten-free yeast dough is softer than traditional yeast dough. If it seems stiff rather than tacky, beat in the remaining psyllium gel 1 tablespoon at a time.
- First rise. Transfer to a greased, heat-proof bowl. Wet your hands with warm water and rub the dough ball smooth (this adds moisture for the rise). Cover with plastic wrap. Set the bowl inside a larger heat-proof bowl, pour 2 cups of microwaved-hot water into the larger bowl (none into the dough bowl), cover both with a kitchen towel, and let rise 20 minutes.
- Make the filling. In a small bowl, mix the softened 1/4 cup butter with the vanilla until smooth. In another small bowl, mix the brown sugar and cinnamon.
- Shape. Spray a piece of parchment paper with gluten-free cooking spray. Place the risen dough on it, dust the top with 1 tablespoon of gluten-free flour, and roll to a 12×14-inch rectangle about 1/2-inch thick, dusting the rolling pin as needed. Spread the butter mixture edge to edge, sprinkle over the brown sugar mixture, and pat down with your hands.
- Using the edge of the parchment, fold the long edge up and roll the dough into a tight log. Cut the log in half, then cut each half into 6 equal rolls — unflavored dental floss gives the cleanest cuts.
- Second rise and bake. Arrange the rolls in a greased 9×13-inch baking dish. Warm the heavy cream (30 seconds in the microwave) and pour it over the rolls. Place the dish on the middle oven rack and turn the oven to 375°F — the oven coming up to temperature is the second rise. Once it reaches 375°F, bake 15–20 minutes until light golden brown; check at the 15-minute mark. The center of the centermost roll should read about 200°F on an instant-read thermometer so the psyllium-moistened centers aren’t gummy.
- Frost. Beat the cream cheese frosting ingredients (or stir the vanilla icing ingredients) until smooth, and spread over the warm rolls. Cool a few minutes before serving.
- Cover the shaped, unbaked rolls with plastic wrap and refrigerate overnight. Bring to room temperature, then place on the middle rack, turn the oven to 375°F, and bake 15–20 minutes once it reaches temperature.
- Freeze after cutting, pan covered in foil. Thaw overnight in the refrigerator, bring to room temperature, then bake as above.
- Cool completely, wrap in foil, and freeze in a bag or container. Defrost to room temperature and warm at 350°F for 10–15 minutes (or microwave individual rolls 20–30 seconds). Store leftovers airtight; reheat at 350°F for 10–15 minutes or microwave 20–30 seconds.
The original recipe’s flour blend contains xanthan gum, and that’s fine here — the psyllium still does the structural work (better extensibility for rolling, chewier crumb). Psyllium and xanthan are both binders, so don’t add extra xanthan on top of what’s in the blend or the dough can turn gummy. If you use a xanthan-free flour blend instead, you can raise the psyllium to 2 Tbsp (18 g) and gel it in 1 cup of lukewarm water.
Using whole psyllium husks? Use 1 1/2 Tbsp and grind to a fine powder first for the smoothest crumb.
To use active dry yeast instead of instant, use 25% more (about 3 1/2 tsp) — it’s already proofed in the warm milk step here, so no other change is needed.
Because psyllium holds extra moisture, go by the internal temperature (200°F in the center roll), not just color — underbaked centers will eat gummy.
Trial-run checklist (not yet test-baked): confirm the gelled psyllium doesn’t make the dough too slack to roll (hold back some gel if it does); confirm the log rolls tightly without cracking; confirm centers hit 200°F without over-browning (tent with foil if needed).
Using whole psyllium husks? Use 1 1/2 Tbsp and grind to a fine powder first for the smoothest crumb.
To use active dry yeast instead of instant, use 25% more (about 3 1/2 tsp) — it’s already proofed in the warm milk step here, so no other change is needed.
Because psyllium holds extra moisture, go by the internal temperature (200°F in the center roll), not just color — underbaked centers will eat gummy.
Trial-run checklist (not yet test-baked): confirm the gelled psyllium doesn’t make the dough too slack to roll (hold back some gel if it does); confirm the log rolls tightly without cracking; confirm centers hit 200°F without over-browning (tent with foil if needed).
