Warm low FODMAP cinnamon rolls with cream cheese frosting. Hmm, are you getting hungry yet? A delicious festive breakfast or brunch! Gluten-free and low in lactose.
For the dough
- 450 g (3 1/4 cups) gluten-free flour mix/bread mix*
- 10 g (2 tsp) xanthan gum
- 5 g (1/2 tbsp) yeast
- 10 g (1 tbsp) salt
- 300 ml (1 1/4 cup) lukewarm water
- 85 g (1/4 cup) maple syrup
- 2 eggs, at room temperature
- 60 g (1/4 cup) butter, melted
For the filling
- 40–50 g (3–4 tbsp) soft butter
- 100 g (1/2 cup) dark brown sugar
- 1 tbsp cinnamon
For the frosting
- 100 g (3/4 cup) lactose-free cream cheese
- 3 tbsp soft butter
- 120 g (3/4 cup) icing sugar
- 1/4 tsp vanilla extract
- Mix the gluten-free flour mix or bread mix with xanthan gum, yeast, and salt in a bowl.
- Add the lukewarm water, maple syrup, eggs, and melted butter. Mix this together shortly with a mixer.
- Loosely cover the bowl with some plastic wrap or a damp tea towel and leave it to rise at room temperature for two hours.
- Then put the dough in the fridge for half an hour, this makes it easier to work with.
- Form the dough into a ball and sprinkle it with a bit of flour. Sprinkle your kitchen counter too.
- Put the dough onto your kitchen counter and push it out into a rectangle. The dough can be quite sticky, so you can add some flour to make it easier to work with. Don’t add too much flour because then your cinnamon rolls might become too dry. The dough should be about 1/4 inch (6 mm) thick.
- Melt the butter for the filling in the microwave. Mix the brown sugar with the cinnamon in a bowl. Brush the melted butter over the dough. Sprinkle the sugar-cinnamon mixture on top.
- Carefully roll up the dough on the long side. Because the dough might be quite sticky, you have to do this carefully. I carefully loosened the dough from the kitchen counter little by little and then rolled it up by pushing it forward a little at a time. Pinch the sides closed.
- Layer a rectangular baking tin with baking parchment and grease the sides with some butter.
- Carefully cut the dough roll into 8 pieces with a serrated knife. Put the cinnamon rolls with the swirled side up into the baking tin. Make sure you leave about an inch between each roll. The rolls will get bigger when they rise and in the oven, so they will end up touching each other later on.
- Cover the baking tin with some plastic foil loosely and leave the cinnamon rolls to rise for another hour.
- Preheat the oven to 180 degrees (350 F) at the end of the rising time.
- Bake the cinnamon rolls in the oven for 30 minutes until they are golden brown. Keep an eye on the during the last minutes, they might need a few minutes less or more in your oven.
- While the buns are in the oven, you can make the frosting. Mix the soft butter with the lactose-free cream cheese with a mixer. Mix for about 2-3 minutes until you have a fluffy and creamy mixture. Add the vanilla extract and the icing sugar little by little, while you keep mixing in between.
- Spread the frosting over the cinnamon rolls when they are still warm.
*See the explanation in the blog post for the exact mix that I used.
Storing: the cinnamon rolls taste the best when you eat them within 1-2 days. You can store the in the fridge in a closed box for up to 4 days. I prefer heating them up before I eat them. You can also freeze the cinnamon rolls, in a closed box or in plastic foil, without frosting. Let them come back to room temperature when you want to eat them. Heat them in the oven for a few minutes and then spread the frosting on top.
- Prep Time: 30 min
- Rising/waiting time: 3 hours 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: low FODMAP cinnamon rolls, gluten-free cinnamon rolls