Oat Flour Cinnamon Rolls
These soft and fluffy naturally gluten-free oat flour cinnamon rolls topped with a smooth and tangy cream cheese icing are perfect for a spring brunch - and you can make them ahead and bake them off the morning you want to serve them.
Ingredients
For the Dough
- 2 teaspoons ground flax seeds
- 2 teaspoons psyllium powder, 13 grams
- ¾ cup warm water
- 1 ⅓ cups tapioca flour, 55 grams
- 1 ½ cups oat flour, 160 grams
- ½ cup sugar
- 2 teaspoons active dry yeast (1 packet)
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- ⅓ cup + 2 tablespoons warm whole milk, divided
- 1 large egg
- 2 ½ tablespoons unsalted butter, melted
- ¼ cup heavy cream, warmed, for pouring
Filling
- ¾ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 3 tablespoons heavy cream
Instructions
Make the Dough
- Make the flax paste: Whisk the ground flax seeds in 2 teaspoons of water, set aside for 10 minutes to gel.
- Make the psyllium gel: In a small bowl, whisk together the psyllium husk powder and warm water for 30 seconds to form a gel.
- Activate the yeast: Mix together the active dry yeast, 2 tablespoons of the sugar, and ½-cup of warm milk. Set aside for 10-15 minutes, or until the mixture starts frothing.
- In a large bowl, whisk together the tapioca and oat flours, sugar, baking powder, and salt.
- Make a well in the middle of the dry ingredients and add the flax paste, psyllium gel, yeast mixture, remaining warm milk, egg, and melted butter.
- Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for 8-10 minutes until it is smooth and pliable.
Make the Filling
- In a bowl, mix together the soft butter, light brown sugar, and ground cinnamon until you get a soft, spreadable paste.
Assemble
- Turn out the dough onto a lightly oat-floured surface and shape it into a ball.
- Roll it out into a roughly 11×15-inch (28x38cm) rectangle.
- Take the filling and spread it out into an even layer across the rolled-out dough, all the way to the edges.
- Gently roll the dough into a log and cut into 12 equal pieces.
- Arrange the cinnamon rolls in the buttered skillet or baking pan, they should only just touch each other.
- Proof the cinnamon rolls in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in volume. Lightly cover them with a sheet of plastic wrap/cling film to prevent them from drying out.
- Then, preheat the oven to 350℉. Pour the warmed heavy cream over the rolls, and cover the pan or skillet lightly with a piece of foil.
- Place in the oven and bake for 25 minutes, covered, then remove the foil and bake for another 20-30 minutes, until golden brown.
- Remove from the oven and cool while you make the icing: in a large bowl, whisk or beat together the cream cheese, powdered sugar, and heavy cream.
- Spread the icing over the warm cinnamon rolls and serve warm.
Notes
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 – and then, pour over the heavy/double cream and bake according to the recipe.
Nutrition
Serving: 1 rollCalories: 196kcalCarbohydrates: 39gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 23mgSodium: 268mgPotassium: 121mgFiber: 2gSugar: 24gVitamin A: 126IUVitamin C: 0.05mgCalcium: 92mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!