Not-too-Slow Cinnamon Rolls with Ginger Frosting, Gluten Free

These delicious and amazing cinnamon rolls are easily converted into a vegan recipe by subbing out the butter for coconut oil or other butter substitute of your choice.  The recipe is also easily doubled - just divide the dough into two parts before rolling out.  These are best eaten warm out of the oven, or if you want them next day you can spritz them all over with some water and re-heat them in the oven.

Not-too-Slow Cinnamon Rolls

Makes 4 large or up to 9 small cinnamon rolls
Mix and assemble: 20 minutes
Rise: 30-60 minutes
Bake: 25-30 minutes

In a large bowl, or the mixing bowl of your stand mixer with the paddle attachment, whisk together:

1 Cup + 2 TBSP (260g) Warm water
15g (3 TBSP) Whole Psyllium Husk*
1 tsp (3g) Yeast
2 TBSP (24g) Sugar

When the mixture starts to gel up whisk in:

2 Cups (225gGluten-free Bread Flour
1/2 tsp (3g) Salt

Mix all ingredients until well-combined into a sticky, uniform dough.  Warm up:

3 TBSP (45g) Butter, melted

Butter your baking pan liberally.

Place a piece of parchment paper on a flat surface and brush it with a little bit of the melted butter.  Scrape out the dough onto the buttered parchment paper.  Roll out the dough into a 9x12 rectangle, or slightly larger than a sheet of paper.  Pour about 2/3 of the melted butter (about 2 TBSP) onto the rolled-out dough and brush it evenly over the surface, leaving 1/4" of space around the edges.  In a small bowl, mix:

1/3 cup (65g) packed brown sugar
1 TBSP (6g) ground cinnamon
a pinch of salt

Spread this cinnamon mixture over the buttered dough.  Then roll the dough into a log.  Once it's started, sometimes it's easier to just pull up the edge of the parchment paper so the dough can just roll itself.  Gently press down the end to close the roll.

Cut the log into as many even pieces as you would like, up to 9 rolls for an 8x8 square pan.  (Use a smaller pan for fewer rolls.)  Place the rolls evenly throughout the buttered baking dish.  Brush the tops with the rest of the butter.  Let the rolls rise, covered, for at least 1/2 hour, but 1 hour is ideal.  (Stash them in the fridge after rising if you want to bake them later.)  Bake at 425˚ F for 25-30 minutes, or until they are nicely browned on top.  Cool at least 10 minutes before serving.


With electric beaters or the whisk attachment of the stand mixer, beat together:

4 0z (113g) Cream Cheese, softened
2TBSP (48g) sugar
1/2 tsp Ground Ginger (optional)

When the cheese is creamy and smooth, add:

Milk (optional)

Beat one TBSP at a time into the cream cheese until smooth, adding more until the desired thinness is achieved.  Serve with the cinnamon rolls as a topping or on the side.

* Ground psyllium husk doesn't work well with this recipe.


jys31 said…
Hello Gina,
Your recipes are fantastic and I already tried the sourdough GF bread :-)
Now I would like to translate this GF cinnamon roll recipe into a "SOURDOUGH GF cinnamon rolls" recipe !
As a general question, how could I convert a "normal yeast GF" recipe to a "Sourdough GF" one ?
Thanks for your help :-)
JYS (in France)
Gina said…
That sounds amazing! I haven't done this, so this would be an experiment for you. You might have to play with the amount of water. My best guess is:

For the yeast: 50g starter
Reduce flour to: 200g
Reduce water to: 230g (spring water only, no tap water)

Rise 6-12 hours

I hope it works!
Sarah Electa said…
Hi Gina! I love this recipe! I was wondering if you think I could make it into a cinnamon swirl loaf - like a big cinnamon roll, really! Do you think I would need to make adjustments to the recipe? Thank you in advance for any advice you have!
Gina said…
Hi Sarah, I have not tried a loaf but have been meaning to experiment with that. I'm not certain that the swirls would stay cohesive, but it could be a fun experiment!

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