Low FODMAP Maple Cinnamon Rolls

Total time2 hr 15 min

Prep time35 min

Cook time25 min

Soft, pillowy, and swirled with a buttery cinnamon-brown sugar filling, these rolls are the kind of weekend bake that makes the whole house smell incredible. Getting a classic cinnamon roll to work without gluten — and without triggering gut symptoms — takes some careful ingredient choices, and this recipe does the heavy lifting for you. The dough leans on a gluten free flour blend, xanthan gum for structure, and a touch of maple syrup to feed the yeast, producing a soft, slightly tacky dough that rolls out beautifully between two sheets of parchment. Swapping in lactose-free milk and lactose-free cream cheese keeps the dairy components in check, while the per-serving amounts of maple syrup stay well within comfortable limits. The cream cheese glaze gets beaten smooth and poured over warm rolls straight from the pan, so every bite is sticky, tangy, and completely over the top in the best way. This batch makes 9 rolls, which means there's plenty to share — or to stash for a slow, indulgent morning later in the week.

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Ingredients

9 servings

For the dough

¾ cup milk, warmed to 110°f (43°c)
Lactaid 2% Reduced Fat Lactose Free Milk Lactaid Lactose Free Whole Milk Half Gallon Lactaid 1% Lowfat Milk, Lactose Free Lactaid Lactose Free Whole Milk 96 fl oz Lactaid 2% Reduced Fat Milk 100% Lactose Free
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Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp maple syrup, divided
2 large eggs, room temperature
3 tbsp unsalted butter, melted and cooled
1 tsp pure vanilla extract
2 ½ cups gluten free flour blend
1 tsp xanthan gum (omit if your flour blend already contains it)
1 tsp baking powder
½ tsp fine salt

For the filling

3 tbsp unsalted butter, softened
½ cup packed light brown sugar
1 tbsp maple syrup
2 tsp ground cinnamon

For the glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
2 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
½ tsp pure vanilla extract

Instructions

1
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the maple syrup in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a medium bowl, whisk together the gluten free flour blend, xanthan gum (if using), baking powder, and salt. Set aside.

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