In the bowl of a stand mixer fitted with a paddle attachment, mix together gluten-free
flour blend, oat flour, psyllium husk, coconut sugar, instant yeast, baking powder, and
salt. In another bowl, whisk together warm water, coconut oil, and eggs.
Add half of wet ingredients to dry ingredients. Mix on low speed. Add remaining wet
ingredients. Continue to mix on low speed until batter starts to form. Increase speed to
medium and mix for 3-4 minutes. Scape down bowl as needed to ensure thorough
mixing. Dough will be a bit sticky and it should look like thick cookie dough batter.
Transfer dough to a lightly oiled 18x13-inch parchment paper. Use your hands to gently
pat dough into an 18x13-inch rectangle. Alternatively, use a small rolling pin. Lightly
spray surface of dough with vegetable oil spray (cooking oil spray). In a small bowl, mix
together coconut sugar and ground cinnamon. Sprinkle sugar cinnamon mixture over
With the long side facing you, use the parchment paper to help roll the dough into a tight
cylinder. Pinch the seams closed. Use a sharp knife to cut the log into 12 equal rolls.
Grease a 12- cup muffin tin with cooking spray. Place cut rolls in muffin tin, Loosely
cover with plastic wrap. Allow rolls to rest for 1 hour at room temperature. Dough will puff
up and fill the muffin tin cavity.
Preheat oven to 350 degrees F. Remove plastic wrap, Bake for 30-35 minutes until rolls
are golden brown, rotate pan midway through baking.
Allow rolls to remain in pan for 5 minutes. Remove from pan and place on wire rack to
cool. Brush warm rolls with maple syrup, as desired. Serve rolls warm, or gently reheat
in the microwave
NOTE: This recipe was made using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
blend. Results may vary with other gluten-free flour blends.