The Best Gluten-free Cinnamon Rolls

These gluten-free cinnamon rolls are every coeliac’s and gluten intolerant’s dream! The rolls are super soft with the most delicious cinnamon swirl! These cinnamon rolls contain cardamom which is typically added to cinnamon buns in Finland and Sweden. Cardamom is a perfect addition to these buns. It gives them such a tasty flavour!

These are a perfect dessert idea for fall. They are easy to make so even a beginner gluten-free baker will succeed in this recipe!

Ingredients you need to make the Best Gluten-free Cinnamon Rolls:

• softened butter
• milk
• dry yeast
• egg
• sugar 
• cardamom
• salt
• all purpose gluten-free flour mix that contains psyllium husk powder 

Psyllium husk is the secret ingredient in gluten-free baking that makes the fluffiest dough since it gives the dough the elasticity it needs. I recommend using psyllium husk powder in this recipe.

You can find the recipe for a yummy cream cheese icing that pairs perfectly with these cinnamon rolls below. For the icing you need:

• cream cheese
• maple syrup 
• vanilla extract

servings: 12 rolls

prep time: 20 minutes

rise Time: 30 minutes

cook time: 18 minutes

Instructions:

1. Take the butter to room temperature an hour before you start baking to let it soften
2. Heat the milk in the microwave till 42 degrees (or according to the yeast package). Add the yeast and mix until it’s dissolved
3. Add the egg, sugar, cardamom and salt and stir until combined
4. Add 1 1/2 cups (360 ml) of the flour and mix with an electric mixer with dough hooks for two minutes. Add the last 1/2 cup (120 ml) of the flour and mix with the mixer for 3 more minutes
5. Lastly add the softened butter and mix for 1 more minute
6. On a well floured surface roll the dough into a rectangle. Spread the softened butter on top.Then sprinkle cinnamon and sugar on top. Roll up the dough tightly to make a log.  Cut into 10–12 even rolls (you can use dental floss to cut the dough easily)
7. Place the rolls into a dish lined with parchment paper. Cover loosely with a dish cloth and let them rise for 30 minutes
8. Warm the heavy cream in a small pot or in the microwave (don’t make it hot, just warm to the touch). Pour it over the  top of the cinnamon rolls
9. Bake at 190 Celsius degrees / 375 in Fahrenheit for 18-20 minutes, until the rolls are lightly golden brown
10. Let the rolls cool down a little bit
11. Meanwhile make the icing. Just mix all the ingredients together until creamy. Spread on top of the cinnamon rolls and enjoy!
12. Store in the fridge. Re-heat the rolls in the microwave for about 30 seconds before serving