Additional Allergens/Modifications:
Egg: use egg replacer (I suggest Bob Red Mills)
Dairy: sub dairy free alternative for butter, milk, and cream.
Yeast: use sourdough recipe.

Use a mixing machine and let it knead the dough for roughly 5-10 minutes on medium speed to soften the dough and activate the psyllium husk. If the dough is too sticky to work with, put it in the fridge for a few minutes or lightly flour your surface. Don't over flour the dough or it will throw it out of balance with the milled grains. When making your butter mixture to spread, keep in mind that the maple syrup will create a more liquid consistency for the spreads so be mindful not to use too much syrup. Take the spread portion of the recipe with a grain of salt. Some people like it more gooey in between and some don't. Double the filling recipe if desired. When baking the cinnamon rolls, drizzle warm cream over them to add moisture to the cinnamon rolls.

Prep/Baking Options:
1. Bake immediately after they rise & enjoy.
2. Pre-make the rolls (shape, proof, and bake) and then freeze. You can bake from thawed or frozen.
Thaw: Preheat oven to 350°F, let thaw, drizzle cream on the rolls & bake for 20ish minutes (or until fully heated).
Frozen: Preheat oven to 350°F, drizzle cream on the frozen rolls & bake for 30-40 minutes (or until fully heated).
3. Prep the cinnamon rolls the night before: Mix & shape the dough. Then, allow the dough to fully proof. Once proofed, place the rolls into the refrigerator (covered with Saran Wrap or in a topped pyrex dish to lock in freshness) and the next morning, bring the rolls to room temp on the countertop and bake them fresh per the instructions for baking in the methods section.