FLUFFY Gluten-Free, Dairy-Free Brioche Cinnamon Rolls

Gluten Free Brioche Cinnamon Rolls

Dear Distinguished Guest,

We’re overjoyed to inform you that Gluten-Free, Dairy-Free, BIG and FLUFFY cinnamon rolls are in fact possible! These are not just any cinnamon rolls—they’re hot, pillowy, and melt-in-your-mouth good. The kind that make even my non-gluten-free friends and family do a double take. The brioche-style dough is next level, something even the most acclaimed gluten-free bakeries haven’t quite cracked. This recipe, inspired by The Loopy Whisk’s brioche, has a few personal twists to make it over-the-top delicious— check out her site for more gluten-free delights.

Ingredients:

For the Dough:

• 1 ⅓ cups + 1 tbsp tapioca starch (or arrowroot, cornstarch, or potato starch)

• 1 cup millet flour (or finely milled brown rice flour)

• 3 tbsp sorghum flour (or light buckwheat, white teff, or oat flour)

• ¼ cup granulated sugar (reserve 2 tbsp if activating yeast)

• 2 tsp instant yeast (or 8g active dry yeast)

• 1½ tsp baking powder

• ¾ cup warm water (for mixing with psyllium husk)

• 2 tsp psyllium husk powder (or 3 tbsp whole psyllium husk)

• 2 tsp xanthan gum (optional, but helps with fluffiness—without it, the crumb will be a bit grainier but still delicious)

• 1 tsp salt

• ⅓ cup + 1½ tbsp warm dairy-free milk (105-110°F)

• 1 large egg (or flax egg for vegan)

• 2½ tbsp melted vegan butter or coconut oil

For the Filling:

• 6 tbsp softened unsalted dairy-free butter or solid coconut oil

• 1/2 cup coconut sugar

• 2 tsp cinnamon

For the Icing:

• 4 tbsp softened unsalted dairy-free butter

• 1 cup powdered sugar

• 1 tsp vanilla extract

• Zest of 1 lemon

• 1 tsp cinnamon

• 1 tsp ginger

• 2-3 tbsp dairy-free milk (add slowly until thick yet pourable)

Instructions:

1. Activate the Psyllium Husk: In a small bowl, mix warm water with psyllium husk and let sit for 5-10 minutes until gel-like.

2. Activate the Yeast (if using active dry yeast): In a small bowl, combine the warm dairy-free milk (105-110°F) with the reserved 2 tbsp of sugar and yeast. Stir and let sit for about 15 minutes until frothy.

3. Make the Dough: In a large mixing bowl, whisk together tapioca starch, millet flour, sorghum flour, remaining sugar, baking powder, xanthan gum (if using), and salt. Add the psyllium gel, activated yeast mixture (if applicable), melted butter, and egg. Mix until a soft dough forms. It should be slightly sticky but manageable—if too sticky, add a bit more flour.

4. Roll it Out: Lightly dust a surface with tapioca flour and roll out the dough into a 10x14-inch rectangle.

5. Add the Filling: Spread softened butter over the dough, then sprinkle with coconut sugar and cinnamon evenly.

6. Roll and Slice: Carefully roll the dough into a log (rolling from the long side). Use a sharp knife or floss to slice into 8-10 rolls.

7. Let Rise: Place the rolls in a greased baking dish, leaving a little space between each. Cover with a clean towel and let them rise in a warm place for about 45 minutes, until slightly puffed.

8. Bake: Preheat oven to 350°F (175°C). Bake for 22-25 minutes until golden brown.

9. Make the Icing: Whisk together softened butter, powdered sugar, vanilla, lemon zest, cinnamon, ginger, and dairy-free milk until smooth. Adjust consistency by adding milk slowly.

10. Finish & Enjoy: Drizzle the icing over warm cinnamon rolls and enjoy!

Storage Tip: If you can… eat them the day-of baking as gluten-free brioche has a tendency to reheat a bit more dense. If you want to store them, bake them first without the icing then let them cool all the way before freezing in an air-tight container. You can also refrigerate for up to 3 days. Reheat in the oven at 275°F in 5 minute increments until the filling bubbles and then ice and serve.

These cinnamon rolls prove that gluten-free baking can be just as indulgent as the real thing. Perfect for Sunday mornings, special occasions, or any day that needs a little extra sweetness. Enjoy!

Sincerely Yours,

Allie
Head of The Edible Table