Cinnamon Rolls (Fresh Milled)

Name: Cinnamon Rolls (Fresh Milled)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12 servings
Ingredients: Cinnamon Roll Step-By-Step Tutorial; 1/2 cup Psyllium Husk; 1 1/2 cup Water; 4 tsp Yeast; 2 tbsp Honey; 3/4 cup Milk; 2 cups Millet Flour; 1/2 cup Sorghum Flour; 2 1/4 cups Tapioca Flour; 1/2 cup Gluten Free One-to-One Flour; 3 tsp Baking Powder; 3 tsp Xanthan Gum; 2 tsp Salt; 1/2 cup Maple Syrup; 2 Eggs; 3/4 cup Butter; 1 cup Butter; 1/2 cup Maple Syrup; 3 tbsp Ground Cinnamon; 1/3 cup Raw Cream; 1/2 cup Cream Cheese; 1/4 cup Butter; 3/4 cup Maple Syrup; 1 tsp Vanilla Extract; 1/2 cup Cream Cheese; 1/2 cup Butter; 2 cups Powdered Sugar; 2 tsp Vanilla Extract; 1 tsp Raw Milk

These Gluten-Free Cinnamon Rolls are soft, fluffy, and swirled with gooey cinnamon-sugar goodness—everything a cinnamon roll should be, without the gluten. They bake up pillowy with tender layers and get finished with a generous drizzle of creamy icing that melts into every swirl. Made with clean ingredients and perfected for that bakery-style texture, these cinnamon rolls are perfect for slow mornings, holidays, or anytime you want a truly special treat.

Prep

20m

Cook

55m

Total

1h 15m

Cinnamon Rolls (Fresh Milled)

These Gluten-Free Cinnamon Rolls are soft, fluffy, and swirled with gooey cinnamon-sugar goodness—everything a cinnamon roll should be, without the gluten. They bake up pillowy with tender layers and get finished with a generous drizzle of creamy icing that melts into every swirl. Made with clean ingredients and perfected for that bakery-style texture, these cinnamon rolls are perfect for slow mornings, holidays, or anytime you want a truly special treat.

Prep

20m

Cook

55m

Total

1h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Prep the yeast, warm milk and honey mixture and allow time for it to froth.

For

Video Tutorial

Cinnamon Roll Step-By-Step Tutorial

Prep for Wet Ingredients

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Dairy Free Modification,

Egg Free Modification,

Fresh Milled Flour,

GF/DF Dessert,

GF/Egg Free Desserts,

Gluten Free,

Refined Sugar Free,

Refined Sugar Free Desserts,

Basic Tier,

Pro Tier,

Volume 2 - Nostalgic Treats & Snacks,

Gluten Free Through the Seasons

Comments

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Monica V

4 months ago

The absolute best gf cinnamon rolls I’ve ever had! Easy to make as well! 10 out of 10!🩷

Jennifer R

4 months ago

Aww thank you!! They’re a huge hit over here as well!! Have you tried the different variations?

Theresa M

5 months ago

Can these be made with store bought flours as opposed to fresh milled? I just started my gluten free journey about a month ago, and I’m not up to speed yet on whether anything needs to be changed in the quantities if using store bought as opposed to fresh milled, or if it’s a straight swap across the board.

Farm Fresh Family

5 months ago

The store bought versions are linked in the ingredient list! You can also sub gluten free 1 to 1 flour, but the flavor profile will not be as rich. It really makes the experience!

Theresa M

5 months ago

I have all these flours! 😊 I scoured your recipes when I was first diagnosed last month and I bought allll the flours using your links in the recipes, plus xanthan gum, etc… lol! 😂 I’ll be setting up an account with Azure Standard also, because the prices are SO much better. I just didn’t know if the amounts were different between fresh milled vs store bought. Kind of like when the amount differs between whole psyllium husk vs psyllium powder. I’m so thankful to have your expertise and experience. I’ve learned so much already from you. And it’s so nice to know a diagnosis like this doesn’t mean eating things that taste like cardboard! God is using you to bless others in such a huge and practical way, and I’m so thankful for you!

Farm Fresh Family

5 months ago

I'm so glad you're loving the recipes so far and cannot wait to see what els you bake up!! You are definitely becoming gluten free at a great time - lots of amazing recipes to enjoy instead of dreading food!! So glad you're here!

Becky D

7 months ago

These were SO good! Very excited to finally have cinnamon rolls for Easter after 20+ years of Celiac. I’m egg-free so subbed in gelatin eggs. Ran out of butter so used half coconut oil and half palm shortening. Made the maple syrup version of icing.

Farm Fresh Family

7 months ago

I love how versatile this recipe is!! Its one of my favorites :) How does a gelatin egg work?!

Becky D

7 months ago

Additional note: I did use fresh-milled millet and sorghum flours.

Kristina C

9 months ago

Are there any substitutes for xanthan gum? That’s the only Ingredient I don’t have on hand.

Farm Fresh Family

9 months ago

The Xanthan Gum is what helps provide structure. You can try without adding - if you have gluten free one to one flour with Xanthan Gum in it, I'd increase that flour a little and decrease the millet a little to help with structure. If you give it a try without the Xanthan Gum I'd love to know how it goes.

Amanda W

10 months ago

Absolutely delicious

Jennifer R

10 months ago

Aren’t they 😍😍😍

Angela R

10 months ago

The baking time is confusing. Bake for 20 minutes covered then for the last 20-25 mins uncovered. The bottom says 20ish mins if thawed, 40 if frozen.

Farm Fresh Family

10 months ago

Yes! Like Bethany said, the bottom is a notes section for how to bake/reheat if not baking all at once. If you are baking start to finish, you will put it in covered for the first 20 minutes (this prevents the rolls from browning too fast and crisping up on top...) then, you'll uncover and bake the res of the way! Some people prefer a more dough like center, and others prefer fully cooked - hence the 20-25 minutes uncovered!

Bethany H

10 months ago

I believe the bottom part is talking about reheating them (either thawing and then reheating or reheating straight from frozen) when freezing them after fully baked. The top instructions are for making them fresh.

Tawanda

10 months ago

What if I don’t have sorghum flour? Am I ok to substitute using the other flour?

Farm Fresh Family

10 months ago

Yes!! It's perfectly fine to substitute with another flour! I suggest increasing the Millet Flour!