Oat Flour Cinnamon Rolls

This gorgeous recipe for gluten free oat flour cinnamon rolls is made with a simple blend of whole-grain oat flour and starchy tapioca flour to lighten it up a bit. A touch of flax seeds and psyllium husk powder work together to mimic gluten's stretchy properties, resulting in a gluten-free dough that feels very similar to a dough made with wheat flour. It handles beautifully and bakes up tender and fluffy, just as good cinnamon rolls should be.

Try my easy gluten-free cinnamon rolls or sweet rolls for other options!

Why I Love These Fluffy Rolls

I have been on a quest to create perfect gluten-free cinnamon rolls without using a pre-made flour mix or any xanthan gum. I am happy to report that I've achieved the ultra-fluffy, ultra-cozy, super-special cinnamon rolls of my dreams and they need only two gluten-free flours to make. My version of oat flour cinnamon rolls is made without any added gums and relies on wholesome ingredients. Don't be intimidated by all of the steps—this recipe comes together really quickly, and the result is beyond worth it.

• So similar to "regular" cinnamon rolls. I've made a few gluten-free cinnamon roll recipes and they never had that fluffy texture I love about a bakery cinnamon roll. The mix of oat flour and tapioca results in a blend that is somehow magically similar to wheat flour.
• Flexible dough. You'll love how easy it is to work with this gluten-free dough thanks to the right ratios of oat and tapioca flour.
• Easy. Despite a semi-longish list of instructions, these rolls are actually not that complicated. The two gluten-free flours help keep things streamlined and you'll probably already have most of the ingredients you need in your pantry.

Ingredient Notes

Here's an overview of all of the ingredients that go into these gluten-free sweet rolls. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts!

• Ground flax seeds - Many gluten-free cinnamon roll recipes call for xanthan gum, which I avoid. Instead, ground flax seeds work as a wonderful, natural binder for the dough.
• Psyllium powder - Psyllium powder is the magic ingredient in gluten-free yeast doughs which helps to mimic the elastic properties of gluten. I use powder rather than whole seeds. If you only have whole seeds, use 2 ¼ teaspoons of psyllium husk seeds.
• Water - You'll need water to make a paste for the flax seeds and a slurry for the psyllium husk powder.
• Oat flour - Buy a package of oat flour (certified gluten-free if necessary) or learn how to make oat flour. If you can't eat oats, substitute sorghum flour in an equal weight for the oat flour.
• Tapioca flour - Cornstarch is a decent substitute for tapioca flour, or try arrowroot powder.
• Granulated sugar
• Instant yeast - Use instant yeast rather than active yeast, unless you don't mind the extra step of activating the yeast first. If you do this, warm the milk and add the yeast, let it sit until foamy (about 15 minutes), then add it to the dough along with the egg.
• Baking powder - A little (fresh!) baking powder adds extra lift to the gluten-free dough.
• Salt - I always use fine sea salt. Table salt also works.
• Milk - I prefer whole milk for richness.
• Egg - A large or extra-large egg works.
• Butter - Salted or unsalted butter is fine.
• Filling: Butter, brown sugar, and ground cinnamon.
• For an easy topping: Maple syrup, butter, and brown sugar.

More Cinnamon Rolls Tips

This list of tips is a bit long, but gluten-free dough can be tricky to work with and we need (knead?) all the help we can get!

• The dough will be sticky. As with many gluten-free doughs, the dough for these oat flour cinnamon rolls is quite sticky after it's formed. I like to build in a little time to let it rest in the fridge so the flour can hydrate. If you don't have time for the full hour, even a 15-minute rest will benefit the dough and make it easier to work with.
• It's OK to add a little more flour.  But just a little! If you add too much extra oat flour the rolls will become heavy and dense. At the same time, the dough is quite sticky, so if needed I will add a tablespoon or two more of oat flour as I knead it so it's easier to roll out.
• Knead well. The longer knead time may seem, well, long. But, I promise it makes a difference. The longer you knead the dough the more the ingredients will meld together, making for a more smooth and cohesive dough.
• Let the parchment paper help you. When rolling up the dough, take care as it's a bit delicate. Use the parchment paper to nudge and roll the dough into a tight log before slicing it.
• Use warm cream. If you want a super soft and almost gooey roll, warm ½ cup of heavy cream and pour it over the rolls before adding the foil and placing them in the oven.
• Bring ingredients to room temperature. Make sure to bring all the ingredients to room temperature before you begin. This will make for a smoother dough.
• Make ahead: You can make the dough and shape the cinnamon rolls, and then keep the tightly covered skillet or baking pan in the fridge overnight. The next day, bring the rolls to room temperature. If they haven’t doubled in size by the time they’ve reached room temperature, proof them for a while longer, then bake.

Variation Suggestions and Substitutions

These beautiful rolls come together so well because of the balance of ingredients. I don't recommend substituting for the flax seeds or psyllium husk, although you can make a few flour changes if necessary. See some more ideas below:

• Make cream cheese frosting. Blend ½ cup full-fat, room temperature cream cheese, 4 tablespoons softened butter, ½ cup of sifted powdered sugar until smooth, then spread the frosting over the warm rolls.
• Other topping options: Keep it simple and drizzle over a little maple syrup when they come out of the oven. Or, sift a little powdered sugar over the top. For a decadent touch, spoon some homemade caramel sauce over their tops.
• Change the spices. These are oat flour cinnamon rolls, yes, but go ahead and add a different ground spice if you like! I love to make this recipe with ground ginger or cardamom filling.
• Nuts: Add chopped walnuts or pecans to the filling or sprinkle them across the maple syrup glaze at the bottom of the pan.
• Oat flour substitute: Substitute sorghum flour or millet flour.
• Tapioca flour substitute: Substitute arrowroot or cornstarch.
• To make dairy-free: Substitute non-dairy milk for the whole milk and non-dairy butter for the butter.
• To make refined sugar-free: Substitute maple sugar or coconut sugar for the sugar and coconut sugar for the brown sugar.

Storage Options

These rolls are best on the day they're made, but they keep well for a few days. I recommend rewarming the rolls before eating them. Here's how to store them:

• Counter - Keep the rolls in an airtight container on the counter for up to 2 days.
• Fridge - Store oat flour cinnamon rolls in an airtight container in the fridge for up to 5 days.
• Freezer - Place oat flour cinnamon rolls in an airtight container or freezer-safe bag and keep them in the freezer for up to 2 months. Defrost in the fridge before eating and reheating.
• To Reheat - The rolls are the ultimate best on the day that they are baked, but you can gently reheat them in the microwave and they will still be warm, fluffy, and delicious. Place them on a microwave-safe plate and heat in the microwave in 30-second increments until warm.