Gluten-Free Copycat Cinnabon Cinnamon Rolls

Ingredients

• 2.6667 cup gluten-free measure-for-measure flour (King Arthur brand; plus a little for dusting the work surface)
• 1 packet yeast
• 1.5 tsp baking powder
• 2 tsp xanthan gum
• 0.25 cup sugar
• 1 tsp salt
• 0.75 cup warm water (Warm; for the psyllium gel)
• 3 tbsp whole psyllium husk (For the psyllium gel)
• 0.5 cup milk (Warm)
• 3 tbsp butter (Melted)
• 1 egg (Room temperature)
• 1 stick salted butter (Softened, not melted; used for the filling)
• 0.75 cup light brown sugar (Packed; for the filling)
• 2 tbsp Korintje cinnamon (The transcript calls it the special cinnamon; the video text appears to identify it as Korintje)
• gluten-free flour (A little for dusting the work surface; from the flour already listed)
• heavy cream (Pour a little over the rolls before baking; amount not specified)
• cream cheese frosting (Use the creator's separately referenced “May's cream cheese frosting”; recipe and amount not given here)
• 1 cup caramel dip (One small individual dip cup, mixed into the frosting; exact weight not stated)

Steps

1. 1

   In a large mixing bowl, combine the gluten-free flour, yeast, baking powder, xanthan gum, sugar, and salt. Mix the dry ingredients together.

2. 2

   In a separate bowl, combine the warm water and whole psyllium husk. Mix thoroughly to make a gel; the mixture will look unusual.

3. 3

   Add the warm milk, melted butter, psyllium gel, and room-temperature egg to the dry ingredients.

4. 4

   Fit a stand mixer with a dough hook and knead the dough. The creator says it may initially look dry and crumbly; once it begins coming together, knead for about 5 minutes, until fairly smooth.

5. 5

   In a bowl, mix the softened salted butter, packed light brown sugar, and cinnamon until they form a cohesive paste. Do not melt the butter.

6. 6

   Grease a baking pan using the butter wrapper, as shown in the source.

7. 7

   Lightly dust a work surface with gluten-free flour. Roll or press the dough into a large rectangle as best you can.

8. 8

   Spread the cinnamon-butter filling over the dough, covering the surface.

9. 9

   Cut the dough into strips about 2 inches wide. Starting at the edge of each strip, carefully roll it up into a spiral and place the rolls in the greased pan.

10. 10

    Cover the pan with plastic wrap and let the rolls rise for about 1 to 1½ hours.

11. 11

    After the rise, pour a small amount of heavy cream over the rolls.

12. 12

    Cover the pan with aluminum foil and bake at 350°F (175°C) for about 20 minutes.

13. 13

    Remove the foil and continue baking for 10 to 15 minutes.

14. 14

    Mix one small cup of caramel dip into the cream cheese frosting referenced by the creator, then spread the frosting over the rolls after they come out of the oven.

15. 15

    Scoop out a roll and serve.

Notes

The source does not provide the amount of heavy cream or the cream-cheese-frosting recipe. The frosting is referenced as a separate recipe (“May's cream cheese frosting”); its ingredients and quantities are not included here. One cup of caramel dip is interpreted from the transcript's reference to “one of those little caramel dip cups”; exact weight is unspecified. Yield is not stated; 8 rolls is an estimate.

Nutrition per serving

• dessert
• gluten-free
• baked
• cinnamon
• copycat
• sweet
• American