Ingredients:

  • 500g Gluten-Free Flour Blend (High-quality like King Arthur or Cup4Cup)
  • 15g Psyllium Husk Powder
  • 10g Instant Yeast
  • 240ml Warm Whole Milk (110°F)
  • 85g Unsalted Butter, melted and slightly cooled
  • 50g Honey or Maple Syrup
  • 2 Large Eggs, room temperature
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Salt
  • 100g Coconut Sugar
  • 2 tbsp Ground Cinnamon
  • 55g Softened Butter
  • 115g Cream Cheese, softened
  • 60ml Maple Syrup
  • 60g Powdered Sugar, sifted
  • 1 tsp Vanilla Bean Paste

Instructions:

  1. Combine 240ml warm milk (110°F), 10g instant yeast, and 50g honey in your mixer bowl. Wait 5-8 minutes until it is frothy and smelling like a brewery.
  2. Add 500g GF flour, 15g psyllium powder, 85g melted butter, 2 eggs, 1 tsp apple cider vinegar, and 1 tsp salt to the bowl.
  3. Use the paddle attachment on medium speed for 5 minutes until a smooth, tacky dough forms.
  4. Place the dough between two large sheets of parchment paper. Roll into a rectangle (about 12x16 inches) until even and about 1cm thick.
  5. Spread 55g softened butter over the dough, then sprinkle the mix of 100g coconut sugar and 2 tbsp cinnamon evenly. Leave a 1 inch border at the top to help the roll seal.
  6. Slowly roll the dough into a log using the bottom parchment to help lift it. Cut into 12 even pieces until the swirls are visible and clean.
  7. Place rolls in a buttered 9x13 inch pan. Cover with a warm, damp cloth and let rise for 45-60 minutes until they have puffed and are touching each other.
  8. Preheat your oven to 180°C. Bake for 25-30 minutes until the tops are golden brown and the sugar is bubbling.
  9. Whisk 115g cream cheese, 60ml maple syrup, 60g powdered sugar, and 1 tsp vanilla bean paste. Spread over the rolls until the frosting begins to melt into the warm crevices.