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Gluten Free Cinnamon Roll Meal Prep

Gluten Free Cinnamon Roll Meal Prep

These gluten-free cinnamon rolls are firm on the outside, but soft and fluffy on the inside. The secret to gluten-free bread baking is ground psyllium husk!
Prep Time: 1 hour 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: Meal Prep
Servings: 12 rolls
Calories: 250kcal
Author: Meal Prep on Fleek

Ingredients

  • 3.5 cups gluten free flour blend see notes
  • 1.5 cup oat flour
  • ¼ cup ground psyllium husk
  • 3 tablespoon coconut sugar
  • 2 ¼ teaspoon instant yeast
  • 1 teaspoon sea salt
  • 2 cups warm water about 110 degrees
  • 2 tablespoon coconut oil melted
  • 2 large eggs

Filling

  • coconut oil spray
  • ½ cup coconut sugar
  • 1.5 tablespoon ground cinnamon

Glaze

  • dark maple syrup as desired

Instructions

  • 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 tomedium and mix for 3-4 minutes. Scape down bowl as needed to ensure thoroughmixing. Dough will be a bit sticky and 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, mixtogether coconut sugar and ground cinnamon. Sprinkle sugar cinnamon mixture over the dough.
  • With the long side facing you, use the parchment paper to help roll the dough into a tightcylinder. 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, Looselycover with plastic wrap. Allow rolls to rest for 1 hour at room temperature. Dough will puffup and fill the muffin tin cavity.
  • Preheat oven to 350 degrees F. Remove plastic wrap. Bake the rolls for 30-35 minutes until they are golden brown, rotating the pan midway through baking.
  • Allow rolls to remain in pan for 5 minutes. Remove from pan and place on wire rack tocool. Brush warm rolls with maple syrup, as desired. Serve rolls warm, or gently reheat in the microwave.
  • NOTE: We used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourblend. Results may vary with other gluten-free flour blends.

Video

Notes

Nutrition for 1 out of 12 rolls:
7g Protein | 47g Carbs | 5.5g Fat | 7g Fiber | 250 Calories

Nutrition

Serving: 1roll | Calories: 250kcal | Carbohydrates: 47g | Protein: 7g | Fat: 5.5g | Fiber: 7g
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