Gluten-Free Made Simple - Cinnamon Rolls with Psyllium Husk

If you happen to have access to Psyllium Husk & want to take your cinnamon roll dough to the next gooey doughy level, this is the option for that!

Psyllium Husk is a fiber that works great as a binder. It is a little “different” to work with, as it creates a very strong gel. It is not readily available everywhere, so I have not included it in all of my recipes. Give this one a try if you want to see how it works!

Ingredients:

Dough

2 + 1/2 cups 1:1 gluten-free baking flour, plus extra for rolling

2 + 1/2 tsp baking powder

1/2 tsp baking soda

2 tsp sugar

1 tsp salt

1/2 cup butter, chilled & cut into 1/4" cubes

2 eggs

1 cup + 1 Tbsp buttermilk*

1/8 cup psyllium husk

Filling

1/2 cup butter, room temperature

1 cup brown sugar

2 Tbsp cinnamon

Frosting

1/2 cup butter, room temperature

4 oz cream cheese, room temperature

1 + 1/2 cups powdered sugar

1/2 tsp salt

3/4 cup heavy cream

1 Tbsp vanilla

Directions:

Mix the flour, baking powder, baking soda, sugar & salt. Cut in butter (this is done using a pastry blender or can be done with a sturdy fork) until the mixture resembles small pebbles. Warm the buttermilk & mix in the 1/8 cup of psyllium husk. Be mixing while you add, as it turns to gel quickly. Then add your psyllium husk mixture and eggs to the dry ingredients & mix until a very soft dough forms.

Place the dough onto a large piece of plastic wrap (I suggest putting two pieces side by side, overlapping slightly in the center) sprinkled with flour. Sprinkle flour over the top of the dough & cover with another large piece of plastic wrap. Roll dough out to desired thickness, ~1/4" thick works well. Remove the top layer of plastic wrap.

Preheat the oven to 450°F. If you are using a cast iron skillet (#8 works well), put it in the oven to preheat as well. If not, use a 9x9 baking pan (this does not need to be preheated).

In a small bowl, mix together all the filling ingredients.

Evenly distribute the filling onto the dough. Starting from one edge, roll the dough into a log, removing the bottom plastic wrap as you roll.

Remove your cast iron from the oven & grease, or simply grease your pan if not using cast iron. Cut the rolls to your desired thickness, 1-2" thick & place them in the pan. Brush with the remaining buttermilk.

Bake for 18 min. - tops should just start to turn golden.

Cream together the butter & cream cheese. Mix in the powdered sugar & salt, then the cream & vanilla. Frost the rolls once they have cooled.

Notes:

* If you don’t have buttermilk, you can easily make it by putting 1 Tbsp of lemon juice in a measuring cup & filling to 1 cup with milk. Mix & let sit for 5-`10 min. Then mix again before using. The dough may not be as fluffy if you just use regular milk & do not acidify with the lemon juice.

Flour blend used in this recipe: Pamela's 1:1 Gluten-Free Baking Flour. I did use Bob's Red Mill 1:1 Gluten-Free Flour blend for rolling.

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