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
Scale
- 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