Discover easy gluten-free cinnamon rolls made with psyllium husk. Enjoy a delicious treat without the gluten hassle!
Deliciously Soft and Easy to Prepare for Everyone
If you’re looking to elevate your cinnamon roll experience, incorporating psyllium husk into your dough can make a significant difference. Psyllium husk acts as a binder due to its high fiber content, creating a strong gel that enhances the texture of the dough. While it may not be widely available, it is worth trying in this particular recipe for a gooey and delicious result. The dough is made using a blend of gluten-free baking flour, baking powder, baking soda, sugar, salt, and chilled butter, combined with eggs and buttermilk, along with the unique psyllium husk addition.
The filling consists of a rich mixture of butter, brown sugar, and cinnamon, which is spread over the rolled-out dough. After rolling the dough into a log and cutting it into desired portions, the rolls are baked until golden. Once cooled, they are topped with a creamy frosting made from butter, cream cheese, powdered sugar, heavy cream, and vanilla, creating a delightful treat that is perfect for any occasion. For those who may not have buttermilk on hand, a simple substitute can be made by mixing lemon juice with milk, ensuring the dough retains its fluffy texture.
Delightfully Fluffy: Indulge in Guilt-Free Cinnamon Rolls That Rise to Perfection!
This recipe is going to allow you to try your hand at using pelium husk pelium husk is just another binder that you can use in gluten-free baking it can be a little bit harder to source and it’s a little bit different to work with so it’s not something I regularly include in my baking but this gives you the opportunity to try.
It so first we’re going to start by making our buttermilk because I don’t have buttermilk on hand and that’s as simple as taking your 1 tbsp of Lem Ju juice and filling up to a cup of milk now I’ll give this a little stir and I’ll let it sit for a few minutes before we go on to the next step while the milk and lemon juice are.
Sitting we can go ahead and add our flour into our mixing bowl and then add in our salt sugar baking soda and baking powder and then we’re going to add in our butter cubes and these should be cold because you’re going to cut them in with a pastry.
Cutter now this is a pastry cutter and so you’re just going to press down into your mix until you start to see it gets to a little Pebbles form now if you don’t have a pastry cutter you can go ahead and use a sturdy Fork once you have little Pebbles formed we’ll go ahead and set that aside for a minute we’re going to measure out one.
Cup of our buttermilk and we’re going to heat this up so it’s just a nice warm temperature to mix in our celium husk about 45 seconds the microwave is perfect and then you’re going to go ahead and while you’re stirring you’re going to add in your pelium husk now this is going to turn to Gel really quickly so you want to make sure that.
You’re stirring while you are adding now you’ll see it started to turn to a gel and we’re just going to let that sit for just a couple more seconds and it’s going to get even thicker so now you’ll see this has turned to a nice gel and we’re going to go ahead and add that in.
Our dough mixture that we have already we’re going to add our two eggs and now we’re going to use our our dough hook to mix this until a nice soft dough is formed now that our dough is mixed we’re going to go ahead and take and take two sheets of Saran Wrap and lay them out for Rolling our dough.
Out on and then we’re going to sprinkle with flour now we’re going to take that dough and turn it out onto the Saran Wrap and just bring it together and I like to form mine into kind of a rectangle cuz it makes it easier for rolling.
Now we’re going to sprinkle this with just a light dusting of flower on top and place a another layer of Saran MP over top now we’re going to roll this dough out to about a/4 inch thick okay now we’re going to put our cast iron into the oven if you are using a cast iron you want to preheat it if.
You’re using just a glass or tin baking dish you do not need to preheat your pan now while our pan is in preheating we’re going to go ahead and mix up the filling which is just a half a cup of butter a cup of brown sugar and 2 tbspoon of Cinnamon Now depending on how soft your butter is we’ll determine on how this.
Mixes up if your butter is a little soft it might turn into more of a paste and that’s okay and then once we have the filling mixed up we’re going to remove that top layer of Saran Wrap we’re going to spread our filling mix out on our dough again depending on how melted your butter is this may spread better.
Than not uh if it is a little bit cooler like mine is you can just go ahead and crumble it across your dough and now that you have your filling spread out you’ve taken your pan out of the oven and you’ve greased that I just put butter in mine you’re going to go ahead and roll up your cinnamon rolls.
From here we’re just going to cut and place these in the pan I like to cut mine about an inch and a half to 2 in thick and lastly using either leftover buttermilk or heavy cream you’re just going to brush your rolls all the exposed edges and then these are going to bake at 450° for about 18.
Minutes all right the cinnamon rolls are done baking and it is time to make the frosting we have butter and cream cheese that we’re going to go ahead and cream together before adding anything else you want to scrape this down partway through and make sure that you get this nice and creamy so that there aren’t extra chunks in it.
Once you have that cream together then we’re going to slowly add in the powdered sugar you’re also going to add in a half a teaspoon of salt and then once that is mixed together you’re going to add in your vanilla and your heavy.
Cream there you have it friends an absolutely delicious ious glutenfree cinnamon roll
