Hi Reader!

If you’ve been missing real cinnamon rolls since going gluten-free… this one’s for you.

These gluten-free cinnamon rolls are soft, fluffy, and topped with cream cheese frosting that melts right into the spirals. I tested them again and again to make sure they taste just like the ones you remember — not just good for gluten-free, but truly good.

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What Makes This Recipe Different

This recipe also takes a different approach than most gluten-free cinnamon rolls you’ll find online. Instead of using a store-bought flour blend, we’re building our own from brown rice flour, tapioca starch, potato starch, and xanthan gum. Why? Most commercial blends aren’t designed for yeast doughs — they just can’t rise the same way.

I also skipped gluten-free bread flours this time since many of them contain gluten-free wheat starch, which means they’re not safe for anyone with a wheat allergy. I wanted this recipe to be both gluten-free and wheat-free since so many of you have mentioned to me you have a wheat intolerance or allergy and cannot make my gluten-free focaccia recipes since they use Caputo Fioreglut.

Psyllium Husk is the KEY to this Dough

And here’s something new you’ll start seeing in more of my yeast-based recipes — psyllium husk. It’s a plant-based fiber that helps gluten-free dough hold its shape and stay soft instead of crumbly. I use the whole husk version (not the powder), and it makes the dough so much easier to work with.

The result? Cinnamon rolls that bake up tall, fluffy, and tender — with that perfect soft bite and gooey center. Check out the cross section of the cinnamon roll below!

If you try these cinnamon rolls or have any questions about them let me know! You can hit reply to this email.

-Meg

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