Low Fodmap Cinnamon Rolls​ Recipe

This low FODMAP cinnamon roll recipe uses Better Batter gluten-free flour, lactose-free whole milk, and a cream cheese frosting made with lactose-free cream cheese. The dough takes a brown sugar and cinnamon filling rolled into a log and cut into 12 rolls. Total time is 1 hour 55 minutes, including 1 hour of rising time.

Better Batter Gluten-Free All-Purpose Flour is the one ingredient this recipe cannot swap. It contains pectin, a fiber derived from lemon peel, that gives the dough a springiness other gluten-free flour blends cannot replicate. Without it, the rolls come out crumbly where they should be tender.

Frosting goes on when the rolls are warm rather than piping hot. At full heat, the frosting melts and absorbs completely into the dough, leaving the surface bare. Waiting 5 to 10 minutes after pulling the pan from the oven gives the frosting time to melt into the crevices while staying opaque on top.

Low Fodmap Cinnamon Rolls​ Recipe

Recipe by Evelyn ReedCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

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hour 

Calories

437

kcal

Low FODMAP Cinnamon Rolls Recipe: Better Batter flour, lactose-free cream cheese frosting, brown sugar filling. Gluten-free, 12 rolls, 1 hour 55 minutes.

Ingredients

• Dough

• 3 cups (450g) Better Batter Gluten-Free All-Purpose Flour

• ½ cup (99g) granulated sugar

• 2¼ teaspoons instant or rapid-rise yeast

• 2 teaspoons gluten-free baking powder

• ½ teaspoon salt

• 1 cup (240ml) lactose-free whole milk

• ¼ cup (57g) unsalted butter, at room temperature, cut into pieces

• 2 large eggs, at room temperature

• ¼ cup (60ml) neutral vegetable oil (such as canola)

• 1 teaspoon apple cider vinegar

• Filling

• ½ cup (1 stick; 113g) unsalted butter, at room temperature

• 1 cup (213g) firmly packed light brown sugar

• 1½ tablespoons cinnamon

• ½ teaspoon vanilla extract

• Cream Cheese Frosting

• 3 cups (270g) confectioners’ sugar, sifted

• ¼ cup (60g) lactose-free cream cheese (such as Green Valley Creamery)

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

Directions

• In a large bowl, whisk together the flour, sugar, instant yeast, baking powder, and salt. Add the room-temperature butter pieces and cut in until the mixture is crumbly. Add the eggs, lactose-free milk, oil, and apple cider vinegar and mix until a soft dough forms.
• Turn the dough out onto a lightly floured surface and roll into a 12×16 inch rectangle. Spread the softened filling butter over the surface, then scatter the brown sugar, cinnamon, and vanilla extract evenly on top.
• Roll the dough tightly from the long edge into a log, then cut into 12 equal pieces. Place the rolls cut-side up in a greased 13×9 inch baking pan. Cover loosely and let rise in a warm, draft-free spot for 1 hour until puffy.
• Preheat the oven to 350°F. Bake the risen rolls for 35 minutes, until golden on top and set through.
• While the rolls cool for 5 to 10 minutes, beat together the confectioners’ sugar, lactose-free cream cheese, butter, and vanilla extract until smooth. Spread the frosting over the warm rolls and serve immediately.

FAQs

Can I use a different gluten-free flour blend?

No other gluten-free flour blend replicates the result you get from Better Batter in this recipe. Most GF blends are starch-heavy and lack the pectin in Better Batter that gives the dough its binding and elasticity. If Better Batter is unavailable locally, it can be ordered online and keeps well stored in a sealed bag.

How do I know when the rolls have risen enough?

The rolls are ready when they have puffed visibly and the pieces are nearly touching in the pan. Press one lightly with a floured finger: a slow-springing indent means the dough is proofed; a snap-back means it needs more time. Check around the 50-minute mark so you can give the pan another 10 minutes if needed rather than baking early.

Can I prepare these rolls the night before?

Assemble the rolls through step 3, cover the pan tightly, and refrigerate overnight before the rise. The next morning, bring the pan to room temperature and let the rolls complete their 1-hour rise before baking as usual. Starting the bake within 30 minutes of completing the rise keeps the dough from over-proofing and collapsing in the oven.

What should I serve with these cinnamon rolls?

A warm drink alongside the rolls is the most natural pairing for a slow breakfast or brunch table. A low FODMAP hot chocolate on this site uses lactose-free milk and cocoa and comes together in under 10 minutes. Both can be made at the same time: the rolls go in the oven while the hot chocolate takes the stovetop.

What can I spread on these rolls besides cream cheese frosting?

Any fruit jam that is FODMAP-safe at serving size works as a standalone topping, skipping the frosting entirely. A low FODMAP strawberry jam on this site works well spooned over warm rolls, where it thins slightly and seeps into the layers. Reduce the filling’s brown sugar by half when topping with jam to keep the sweetness balanced.