Gluten-free sourdough cinnamon rolls bring back the warm, sticky comfort of a classic bakery treat—without the gluten that weighs many of us down. If you’ve been craving that soft swirl of cinnamon sugar but thought it was out of reach, this guide is for you. With my Tuscan roots and years of gluten-free baking, I’ve crafted a foolproof way to make gluten-free sourdough cinnamon rolls that are tender, flavorful, and perfect for any weekend breakfast. You’ll learn the secrets to the dough, the swirl, and storing them right—plus answers to every question gluten-free bakers ask.
Table of Contents
1: My Gluten-Free Cinnamon Roll Journey
Bringing Italian Roots to a Gluten-Free Bake
When I first learned I couldn’t eat gluten anymore, losing cinnamon rolls felt like giving up cozy Sunday mornings in my grandmother’s Tuscan kitchen. Every swirl of her sweet rolls—soft, warm, and dripping with cinnamon glaze—came with stories and laughter. Moving to the U.S. and turning my kitchen gluten-free, I refused to lose that memory. So I spent years testing until my gluten-free sourdough cinnamon rolls were just as fluffy and nostalgic as my other comfort bakes, like my blended baked oats which are a weekday favorite for keeping breakfast warm and hearty.
Why Sourdough Makes All the Difference
Most gluten-free bakers skip sourdough for quick yeast, but for me, a homemade gluten-free sourdough starter is non-negotiable. It transforms the dough—adding depth, tenderness, and that classic pull-apart bite. Yes, it takes more patience, but trust me: the soft, layered crumb you get is worth it. Plus, the natural fermentation keeps these cinnamon rolls fresh longer—just like my trick for fluffy gluten-free waffles on weekends. With sourdough, you don’t just get taste—you keep the tradition alive, one swirl at a time.
2: Crafting the Perfect Gluten-Free Sourdough Cinnamon Roll Dough
Choosing the Right Flour Blend
For gluten-free sourdough cinnamon rolls, your flour blend makes or breaks the texture. I always mix gluten-free all-purpose flour with a touch of oat flour or sorghum to add softness and structure. If you’re new to blending flours, my gluten and lactose-free dessert recipes can give you inspiration on balancing flavors and textures. Remember, don’t skip the xanthan gum or psyllium husk—it helps mimic the elasticity that gluten gives traditional rolls.
Mixing, Rising, and Patience
Once your blend is ready, feed your starter well. Combine it with warm almond milk, eggs, and a bit of coconut sugar to give the dough that gentle sweetness. Always mix until it’s sticky but smooth—this step matters! Cover and let it rise overnight in a warm spot. I do the same when prepping my cottage cheese banana oat pancake bites—slow fermentation equals a better crumb and a fluffier bite. The longer the rise, the more flavorful your cinnamon rolls will be. Don’t rush it—your Sunday breakfast will thank you.
3: Rolling, Filling, and Baking Like a Pro
Creating That Perfect Cinnamon Swirl
The swirl is what makes gluten-free sourdough cinnamon rolls so irresistible. Once your dough has risen, lightly flour your surface (use more of your gluten-free blend) and gently roll it out into a soft rectangle. Spread softened butter generously, then sprinkle a mix of brown sugar and cinnamon over every inch. If you love sweet treats, you’ll appreciate how this swirl rivals my gluten-free chocolate chocolate chip cookies for pure comfort.
Bake Until Golden and Fluffy
Roll the dough into a log, slice each roll about two inches thick, and place them snug in a greased baking dish. Cover and let them rest again—this step makes them extra pillowy. Preheat your oven to 350°F (175°C). Bake for about 25–30 minutes, until the tops turn golden and your kitchen smells like a cozy bakery. I follow this same patient approach when making my gluten-free dairy-free pizza; the right rise and bake transform a good dough into something unforgettable.
4: Serving, Storing, and Enjoying Every Bite
Sweet Glaze and Serving Tips
Nothing finishes gluten-free sourdough cinnamon rolls like a smooth vanilla glaze. Mix powdered sugar, a splash of dairy-free milk, and a drop of vanilla extract until it’s pourable. Drizzle over the warm rolls and let it melt into each swirl. Serve them fresh for breakfast or pair them with a warm drink for an afternoon treat—just like you’d do with my pizza gluten-free recipe, these rolls taste best when shared around the table with family or friends.
How to Keep Rolls Soft and Fresh
Store any leftover rolls in an airtight container at room temperature for up to two days. For longer storage, freeze them individually and reheat in the oven for that just-baked taste. I love batch-baking these alongside my oatzempic breakfast ideas—having a freezer stash means homemade treats are always ready when you crave that sweet, soft cinnamon roll comfort.
5: Conclusion
Recreating traditional bakery flavors is possible with these gluten-free sourdough cinnamon rolls. With patience, the right flour blend, and a strong sourdough starter, your rolls will turn out soft, sweet, and nostalgic—just like the ones that filled my Tuscan home with warmth. Whether you’re baking for Sunday brunch or freezing a batch for busy mornings, you’ll never have to miss out on your favorite treat again. Keep baking, keep experimenting, and enjoy every swirl.
How do I make my gluten-free sourdough cinnamon rolls fluffier?
Make sure your sourdough starter is active and bubbly before you mix the dough. Let the dough rest overnight for a slow rise—this helps develop structure and airiness. Always use a blend of gluten-free flours with xanthan gum or psyllium husk for elasticity.
Can I make gluten-free sourdough cinnamon rolls dairy-free too?
Yes! Use plant-based butter and a dairy-free milk like almond or oat milk in the dough and glaze. Many bakers love this option because it keeps the rolls light and tender without sacrificing flavor.
Why did my gluten-free cinnamon rolls turn out dry?
Overbaking is the main culprit. Stick to 25–30 minutes and check early. Also, keep the dough slightly sticky—too much extra flour dries it out. Cover the rolls well while rising so they don’t lose moisture.
How do I store leftover gluten-free sourdough cinnamon rolls?
Keep them in an airtight container at room temp for up to 2 days. For longer freshness, freeze them in single portions. Reheat gently in the oven or microwave for a soft, bakery-style roll anytime.
Gluten-Free Sourdough Cinnamon Rolls: Soft, Fluffy & Nostalgic
- Total Time: 12 hours (including rise)
- Yield: 8 rolls 1x
- Diet: Gluten Free
Description
Gluten-free sourdough cinnamon rolls bring back the warm, sticky comfort of a bakery classic—soft, sweet, and full of cozy flavor, all without gluten.
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1/2 cup oat flour or sorghum flour
- 1 cup active gluten-free sourdough starter
- 1/2 cup warm almond milk
- 2 eggs
- 3 tbsp coconut sugar
- 1 tsp xanthan gum or psyllium husk
- 4 tbsp softened butter (or vegan butter)
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp dairy-free milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Feed sourdough starter and let it become bubbly and active.
- In a large bowl, combine gluten-free flour blend, oat flour, xanthan gum, coconut sugar, eggs, almond milk, and sourdough starter. Mix until smooth and sticky.
- Cover and let dough rise overnight in a warm spot.
- Lightly flour a surface with gluten-free flour. Roll out dough into a soft rectangle.
- Spread softened butter evenly. Mix brown sugar and cinnamon and sprinkle over the butter.
- Roll dough into a log and slice into 2-inch rolls.
- Place rolls in a greased baking dish, cover, and let rest for another 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden and fluffy.
- For glaze, whisk powdered sugar, dairy-free milk, and vanilla until pourable. Drizzle over warm rolls before serving.
Notes
Store leftovers in an airtight container for up to 2 days, or freeze individually and reheat to keep them soft and bakery-fresh.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg