Gluten-Free Apple Cinnamon Rolls with Cassava Flour
These gluten-free apple cinnamon rolls deliver soft, pillowy texture using cassava flour, ground almonds, and xanthan gum to replace wheat. The dough rises twice for exceptional fluffiness, then wraps around a filling of brown sugar, cinnamon, and fresh grated apple. What makes this version special is the combination of psyllium husk and apple cider vinegar, which adds moisture and structure that gluten-free doughs typically lack. The rolls develop a tender crumb with subtle fruity sweetness from the apple, balanced by warm spice. Make these for weekend breakfasts, special brunches, or when you need impressive pastries that work for celiac or gluten-sensitive diets. The glaze of icing sugar, cream, and butter finishes them with elegant sweetness. This recipe transforms traditionally wheat-dependent pastry into an accessible, naturally flavored treat.
Ingredients
- 2 ½ cups cassava flour, groundsweet rice flour or tapioca starch1:1gluten-freegrain-free
different texture, less neutral flavor
- 3 ½ oz almonds, finely groundground hazelnuts or more cassava flour1:1gluten-freetree nut or nut-free
nut-free version removes:tree nuts
Full guide → - ½ cups corn flour
- ⅛ oz xanthan gum
- 2 tbsp psyllium husk powder
- 1 tbsp baking powder
- ⅓ cups sugar
- 1 oz fresh yeastinstant yeast10g
gluten-free
- 1 pinch salt
- 1 ½ cups milk, warm
- 1 whole egg
- 4 tbsp butter, melted
- 3 tbsp apple cider vinegar
- 5 tbsp butter, very soft
- ⅓ cups brown sugar
- 2 tsp cinnamon
- 1 whole apple, large, grated
- lemon juice, to taste(optional)
- 3 tbsp powdered sugar
- 2 tbsp cream
- 1 tbsp butter, melted
Instructions
- 1
Combine cassava flour, ground almonds, corn flour, baking powder, xanthan gum, and psyllium husk powder in a large bowl.
- 2
Heat milk to 32 degrees and pour into a baking dish. Crumble fresh yeast into the milk, add sugar and 2 tablespoons flour mixture. Mix until combined, cover, and let rise about 15 minutes until small bubbles form.
- 3
Add remaining flour and sugar to the starter, then add remaining ingredients. Knead gently with a hand mixer or food processor until combined.
- 4
Cover dough and let rise in a warm, draft-free place about 60 minutes until volume doubles significantly.
- 5
One hour before assembling, set softened butter aside. Peel and coarsely grate apple, toss with lemon juice.
- 6
Roll dough into a rectangle. Spread softened butter evenly over surface, then scatter grated apple and sprinkle cinnamon-sugar mixture. Roll tightly from long side and cut into 2-1 ⅛" thick slices.
- 7
Butter a baking dish or springform pan and arrange slices cut-side down or up with space between them. Cover and let rise 30 minutes in warm, draft-free location.
- 8
Bake in preheated oven at 200 degrees with top and bottom heat for 25 minutes.
- 9
While rolls bake, mix powdered sugar, cream, and melted butter to make glaze. Spread over freshly baked rolls and let cool about 20 minutes before serving.
Tips
Psyllium husk and apple cider vinegar are critical for gluten-free structure. They absorb moisture and create elasticity that cassava flour lacks alone, preventing crumbly, dense results. Don't skip either ingredient.
Ensure softened butter is truly pliable, not melted, for even distribution throughout the filling. Firm butter will tear the delicate dough; warm butter will make it greasy. Set it out 1 hour before use.
Cold dough won't rise properly. Check that your kitchen is warm and draft-free, especially during the 60-minute bulk rise. If your home is cold, place dough in an off oven with the light on, or use a proofing box.
Good to Know
Keep rolls in an airtight container at room temperature up to 2 days. Refrigerate up to 5 days. The glaze may soften; re-crisp in a 160-degree oven for 5 minutes before serving.
Prepare through step 6 (cut into slices). Cover tightly and refrigerate up to 12 hours. Let come to room temperature 30 minutes before the second rise, then proceed with step 7.
Serve warm or at room temperature. Pairs well with coffee, tea, or hot chocolate. Excellent for brunch buffets or weekend breakfast gatherings.
Common Mistakes
Skip psyllium husk or xanthan gum to avoid dense, crumbly texture that crumbles when bitten.
Use cold butter to avoid tearing the delicate dough and creating uneven filling distribution.
Crowd rolls too tightly to avoid dense centers that don't rise fully; space rolls with 1 cm clearance.
Substitutions
Gluten-Free Swaps
different texture, less neutral flavor
Nut-Free Alternatives
nut-free version removes:tree nuts
Full guide →General Alternatives
FAQ
Can I make these rolls the night before?
Yes. Prepare through step 6, cover tightly, and refrigerate up to 12 hours. Remove 30 minutes before baking to reach room temperature, then proceed with step 7 and final rise.
What if I don't have psyllium husk powder?
Psyllium adds critical moisture-binding for gluten-free structure. No direct substitute works equally. You could try ground flaxseed plus 10ml extra water, but results will be less tender. Consider ordering psyllium husk for best results.
How long do these rolls keep?
Store in an airtight container at room temperature 2 days or refrigerate up to 5 days. Glaze may soften; refresh in a 160-degree oven for 5 minutes. Freeze unfrosted rolls up to 3 months; thaw and glaze before serving.