Everyone Cinnamon Rolls

✨Easy and GF, DF, RSF, V, K

Every year I make cinnamon rolls for Christmas morning. The warm, comforting smell fills the whole house and sets the scene for the day. Now I’m not personally GF or DF but I am always asked for recipes that are. So I tried all the most popular GF and regular cinnamon roll recipes online, so that I could figure out how to create something that’s simpler to make, and that even more people can enjoy. Drum roll please. I’ve tested this 8 times now and it’s THE ONE. You only need 12 ingredients - and there’s lots of options for substitutions (see Notes at the end). Happy holidays everyone!

Ingredients — 9 rolls

Dry ingredients

- 2½ cups (347 g) Caputo GF pizza flour (sub: see notes. this will not work with GF all-purpose flour or other types unless specified)

- 7 g (¼ oz / 1 packet) instant yeast (not active dry yeast, not fresh)

- 40 g (¼ cup) coconut sugar (sub: white or light brown sugar, see notes)

- ½ tsp salt

Wet ingredients

- 2 tbsp whole psyllium husk (not powder! it needs to be husk. note: you can skip psyllium husk in this recipe the rolls will still turn out great - but they will be more airy and brioche-like)

- 110 ml (7 1/2 tbsp) warm water

- 120 ml (8 tbsp) unsweetened almond milk, warmed (sub: milk, other nut milk)

- 45 g (3 tbsp) melted vegan butter

- ½ tsp apple cider vinegar

- 1 large egg + 1 large egg yolk, room temp (sub: aquafaba, see notes)

Filling

- 3 tbsp (45 g) vegan butter, very softened

- 60 g (⅓ cup) coconut sugar* (sub: white or brown sugar, see notes)

- 2 tbsp ground cinnamon

Glaze

- 50 g (¼ cup) powdered sugar (sub: finely processed coconut sugar)

- 1 tbsp almond milk (sub: milk or other nut milk)

- ¼ tsp vanilla bean paste or 1/2 tsp vanilla extract

- Pinch of salt

Method

1. Prep Dough (20 mins)

1. Set out the vegan butter and place 2 eggs in lukewarm water to bring to room temp

2. Place the bowl of your stand mixer (or large mixing bowl) on a food weighing scale. Add 347 g GF pizza flour, 7 g instant yeast, 40g coconut sugar and 1/2 tsp salt and mix lightly with a spatula. Make a well in the center and set aside (Note: Instant yeast can be mixed directly into the flour — no blooming needed)

3. Make the psyllium gel: in a small bowl mix 2 tbsp psyllium husk with 110 ml (7 1/2 tbsp) warm water 30–45 s until a thick gel forms. Add it to the well.

4. Place a small bowl with 45 g vegan butter and 120 ml almond milk (in a separate vessel) in the microwave for 20s at the same time. Take the milk out and check temp - you want it like lukewarm bath water not hot. Add it to the well.

5. Continue to melt vegan butter in 10 second increments then add to well when it’s lukewarm not hot.

6. Add the ½ tsp apple cider vinegar, the whole egg, and 1 egg yolk to the well

2. Mix (10 mins)

1. Place bowl onto stand fitted with the bread hook and mix on low-medium 3–4 min until dough comes together, scraping sides and bottom as needed.

2. Knead another 5 min (or 8–10 min by hand). Dough will become slightly stickier - this is good!

3. Chill (20 mins)

1. Cover bowl with plastic wrap

2. Chill in fridge 20 mins

4. Prep Filling

1. While the dough chills, prepare:

2. cinnamon sugar: in a small bowl, mix 60 g coconut sugar with 2 tbsp cinnamon

3. Place a piece of parchment on counter and lightly flour it

4. On another piece of parchment draw around the base of a 9 x 9 pan with a pencil then cut out the shape. Set aside for later

5. Roll (10 mins)

1. Turn chilled dough onto the floured parchment and roll into ¼‑inch thick rectangle, about 10×14 in

6. Fill (15mins)

1. Pat 3 tbsp softened vegan butter onto dough, edge to edge

2. Use excess butter from hands to lightly grease the pan

2. Sprinkle cinnamon sugar over butter

3. Use fingers to rub the cinnamon sugar gently into the butter and dough

7. Shape (10 mins)

1. Place the pre-cut parchment paper into the bottom of the greased pan

2. Use a pizza cutter to slice prepared dough lengthways into 9 equal strips around 1 inch wide

3. Roll each strip tightly towards you to create the perfect spiral roll

4. Place rolls in greased and lined pan

8. Rise (60 mins)

1. Cover pan with plastic wrap. Proof in a warm place. I turn the oven on to the lowest setting then turn off and leave door open for 5 mins till mildly warm (around 80F). Turn oven light on and place rolls on middle rack with door shut

2. Let rise until puffy, touching each other (60 min)

9. Bake (18 mins)

1. Take rolls out and preheat oven to 350 °F / 175 °C

2. Bake 18 min, rotating halfway at 9 mins. Tops should be lightly golden and spring back when touched

3. Cool 10 min

10. Glaze

While the rolls cool - in a small bowl, whisk 50 g powdered sugar, 1 tbsp almond milk, ¼ tsp vanilla, and pinch of salt. Drizzle over rolls

Store: Room temp airtight 1 day, fridge 3 days. Reheat 15–20 s in microwave. Make-ahead: Prepare to step 7; cover and refrigerate overnight. Bake next morning. Freeze: Cool completely; wrap individually; freeze up to 3 months. Reheat 5–7 min in oven or 20–30 s in microwave.

NOTES

Celiac/GF subs

- King Arthur Gluten-Free Pizza Flour

- King Arthur Gluten-Free Bread Flour

Wheat-allergy subs (texture may differ)

- GFJules Gluten-Free Pizza Flour

- Trader Joe’s Gluten-Free Pizza Flour

Sugar

Coconut sugar = more caramel flavor in lower sugar recipes; white/light brown sugar = lighter, fluffier rolls. Nutritionally/GI is same

Vegan (texture may differ)

Replace egg + yolk with 60 g aquafaba (chickpea water) - boil to thicken, then cool. It will seem a bit moist inside when it first comes out of the oven. It will set as it cools. The vegan version of this roll is best eaten on the day of making, the next day they are more dense than the version with egg.

Keto (texture may differ)

replace flour with King Arthur Keto Pizza Flour, replace sugar with powder erythritol/monkfruit.