Cinnamon Roll Bread with “Cream Cheese” Frosting

Gluten-Free, refined sugar-free, and dairy-free (optional)

Cinnamon Roll Bread with “Cream Cheese” Frosting

I like to measure out the ingredients in grams in gluten-free bread recipes because gluten-free flour varies and is all different. When I measure, I get consistent results across gluten-free flour.

For the Bread:

Psyllium husk mixture

• 20g WHOLE psyllium husks

• 373g water

• 14g olive or avocado oil

Yeast mixture

• 6g yeast

• 100g warm water, (as if you were giving a baby a bath, too hot will kill the yeast)

Loaf ingredients

• 130g raw honey

• 11g himalayan salt

• 120g brown rice flour

• 100g sorghum flour

• 85-100g buckwheat flour (only add the last 15g if dough is too sticky)

• 175g arrowroot flour

*You can try subbing 480-495g of gluten-free all-purpose flour in place of the flours

For the Filling:

• 1 cup maple sugar

• 1/2 cup butter, ghee, or vegan butter softened

• Cinnamon

For the Frosting:

• 8 oz. cream cheese, lactose-free cream cheese, or vegan cream cheese

• 2 1/2 - 3 T. pure maple syrup

• 1 teaspoon vanilla extract

Directions

1. In a Bosch or stand-up mixer with the dough hook attachment on, add psyllium husk, water, and oil. Mix for a second until combined and let the mixture sit to “gel” up. *Since there is no gluten in the flour, this mixture will sit and turn into a gel which will help bind the dough so you’re able to knead it.

2. While the psyllium husk mixture is "gelling up" in the bowl or Bosch, add yeast and water to a small bowl. Let the yeast and water mixture sit for 5-10 minutes making sure the yeast rises and expands.

3. When the yeast has risen, add the yeast mixture, honey, salt, and all the flour to the bowl/Bosch.

4. Turn on low and knead for 1-2 minutes or just until combined. The dough should pull away from the bowl and should be easy to work with. *You don’t need to over-knead since there is no gluten in the bread. If the dough is too sticky, add the last 15g of buckwheat flour. If it's too dry, add a little more water and knead.

5. On a lightly floured work surface, roll out the dough into a 22x8” rectangle.

6. When the dough is rolled out, evenly spread the butter on top, sprinkle the maple sugar, and sprinkle the cinnamon.

7. Carefully and tightly roll up the cinnamon sugar loaf from the shortest side.

8. Carefully set into a greased bread pan. Cover with a kitchen towel and let the loaf rise for 1 1/2-2 hours.

9. Bake at 325°F for 55 minutes or until internal temperature (in the middle of the loaf) reaches 195-205°F.

10. Cool loaf for about 30 minutes to an hour.

11. Make the frosting by creaming together the cream cheese, maple syrup, and vanilla extract.

12. Spread the frosting top of the loaf and enjoy!