Easy Homemade Gluten Free Cinnamon Rolls

Bloom the Yeast: In a small bowl, warm the milk to about 110°F. It should feel like a warm bath. Stir in the granulated sugar and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant. If it doesn't foam, your yeast may be inactive, and you need to start over.

Mix Dry Ingredients: In the bowl of your stand mixer, whisk together the gluten-free flour blend, psyllium husk, and salt. This ensures everything is evenly distributed.

Combine Wet and Dry: Attach the paddle attachment to your mixer. Add the foamy yeast mixture, room temperature eggs, and melted butter to the dry ingredients. Mix on low speed until just combined, then increase to medium speed and beat for 5 minutes. The dough will be very sticky and look more like a thick batter or paste. Chef's Note: Do not be alarmed by the sticky texture! This is exactly what you want. Resist the temptation to add more flour. This high hydration level, combined with the psyllium husk, is what creates a soft, moist roll instead of a dry, dense one. Trusting the process with this sticky dough is the secret to our easy homemade gluten free cinnamon rolls recipe.

First Rise: Scrape the sticky dough into a greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot for 60-90 minutes, or until it has nearly doubled in size.

Chill the Dough: After the first rise, punch the dough down and refrigerate for at least 30 minutes (or up to 2 hours). Chilling the dough is crucial—it solidifies the fats and makes the sticky dough manageable enough to roll.

Roll and Fill: Lightly dust a sheet of parchment paper with gluten-free flour. Turn the chilled dough out onto the paper and roll it into a large rectangle, about 12x18 inches. Spread the very soft butter evenly over the dough, leaving a ½-inch border. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture evenly over the butter.

Slice the Rolls: Starting from a long edge, tightly roll the dough into a log. Use a sharp serrated knife or unflavored dental floss to slice the log into 12 even rolls.

Second Rise: Arrange the sliced rolls in your prepared 9x13 inch baking pan. Cover loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, until they look puffy and are touching each other.

Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C).

Bake: Bake for 20-25 minutes, or until golden brown and an instant-read thermometer inserted into the center of a roll registers 190-200°F.

Prepare Icing & Serve: While the rolls are baking, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until you have a smooth, creamy icing. Let the rolls cool for about 10 minutes before spreading generously with the icing. Serve warm!