The Softest Gluten Free Cinnamon Rolls

subheading: Gluten free enriched dough:

15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)

180 g (¾ cup) warm water

160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)

135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your rolls might be slightly less fluffy.)

25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

50 g (¼ cup) caster/superfine or granulated sugar

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

6 g (1½ tsp) baking powder

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

100 g (⅓ cup + 1½ tbsp) whole milk, warm

1 US large/UK medium egg, room temperature

35 g (2½ tbsp) unsalted butter, melted

subheading: Cinnamon filling:

85 g (¾ stick) very soft unsalted butter (The ideal butter texture is somewhere in between softened and melted butter - it should be quite soft and easily spreadable, but not completely liquid.)

100 g (½ cup) light brown sugar

1 tbsp ground cinnamon

subheading: For baking the cinnamon rolls:

½ tbsp unsalted butter, softened, for buttering the skillet or baking pan

100 g (⅓ cup + 2 tbsp) heavy/double cream, warm

subheading: Cream cheese icing:

115 g (½ cup) full-fat cream cheese, room temperature

55 g (½ stick) unsalted butter, softened

90 g (¾ cup) powdered/icing sugar

½ to 1 tsp vanilla bean paste (or 1 to 2 tsp vanilla extract)

pinch of salt

Directions at theloopywhisk.com

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