Low Histamine Maple Cinnamon Rolls

Total time2 hr 15 min

Prep time35 min

Cook time25 min

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Ingredients

9 servings

For the dough

¾ cup milk, warmed to 110°f (43°c)
Horizon Organic Whole High Vitamin D Milk - 0.5 Gallon Organic Valley Milk Organic Whole - Half Gallon Horizon Organic Whole Grassfed Milk - 0.5 Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.
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2 ¼ tsp active dry yeast (1 standard packet)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
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
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

For the glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
2 tbsp milk
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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