Gluten-Free Cinnamon Rolls with Cream Cheese Glaze

Get Ready, Set, Brunch

These Cinnamon Rolls will Make You Forget All About Gluten

The balance of cinnamon roll to glaze/icing is something I have thought A LOT about lately, once I managed a fluffy puffy gluten-free yeasted sweet dough (thanks psyllium & potato!) and slathered it with cinnamon goodness, I set about the final piece of the puzzle, the gilding of this lily. At first I tried a regular milk glaze, delicious but forgettable? Then a thick decadent cream cheese frosting, meant for carrot cake stardom, it was incredible, but who needed the cinnamon rolls? I would have been just as happy with a bowl of the stuff.

Enter the goldilocks solution, a cream cheese based glaze. Thin enough to partially soak in, and just the right amount of tang. This is it, the brunch rolls of your dreams. I dare your friends and family to notice the lack of gluten, no way.

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Gluten-free Cinnamon Rolls with Cream Cheese Glaze

3c (720 g) milk
1/3 c (30g) psyllium husks (or 30g psyllium husk powder)
¼c (60g) orange juice (or lemon)
zest of one small orange or lemon
3 Tb (38g) sugar
1 ½ Tb (14g) instant yeast
2 tsp (12g) fine salt
1 c (160g) tapioca flour
1 ¼ c (160g) brown rice flour
1 2/3 c (190g) sorghum flour
½ c (31g) potato flakes (instant mashed potatoes or potato flour)
2 eggs

6 Tb (85g) butter, softened
2/3 c (134g) brown sugar
2 Tb (17g) cinnamon

4 ounces (113g) cream cheese at room temperature
1/2 c (65g) confectioners' sugar
1 tsp (4g) pure vanilla extract
3 to 4 Tb (45-60g) milk

Mix together the milk, juice and psyllium just to combine, let sit 5-10 minutes to thicken. 

Mix zest, sugar, yeast, salt, flours, and potato flakes together in a stand mixer or bowl.  Add milk mixture and eggs and mix with a mixer or your hands 15-20 minutes until a smooth ball -forms. It will significantly thicken as you mix, don’t lose heart if it seems thin in the beginning, just keep going.  Then cover with a tea towel and let rise 1 hour until roughly doubled. 

Butter a 9x13 pan and line with parchment paper.  Sprinkle a surface with brown rice flour.  Using a rolling pin roll the dough out into a large (12x18 inch) rectangle.  Beat the butter, brown sugar and cinnamon together with an electric mixer or whisk until light and fluffy.  Spread cinnamon mixture over dough, leaving a 1 inch border around the outside.

 Starting at the long end, roll the cinnamon roll into a spiral log.  Use a serrated knife to cut the dough into 12 pieces, and set them into the prepared pan.  Let rise 15 minutes, then stash in the fridge overnight to bake in the morning (or to bake the same day rise 45 minutes instead of 15).

In the morning preheat the oven to 400 degrees Fahrenheit.  Take the rolls out of the fridge when you begin preheating to take some of the chill off.  Bake the rolls 50-60 minutes until the internal temperature is 205 F and they are lightly tan and risen.  Remove from the oven and let cool 5 minutes. 

Mix the cream cheese, powdered sugar, milk and vanilla together (start with the smaller amount of milk and add the rest if the glaze is too thick).  Spread glaze over warm rolls, some will soak in, it’s all in the plan.  Dig in!!! Freeze any leftovers and warm 45 seconds in the microwave for a treat anytime.

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Take a free cooking class with me!

Would you like to take a free cooking class with me? Check out the Gluten Free Cinnamon Rolls class I did for the Nourished Festival, and I’ll walk you through how to make these delicious rolls step by step!