Gluten free sourdough cinnamon rolls that are soft, fluffy, and naturally risen with gluten free sourdough starter.
There is nothing like waking up on Christmas morning or any special occasion to warm, golden brown cinnamon rolls that are soft, sweet, and filled with layers of cinnamon sugar.
These gluten-free sourdough cinnamon rolls use an overnight bulk ferment, psyllium gel and no commercial yeast, to give you a real enriched dough texture. If you have an active gluten free sourdough starter ready on your counter, this is the perfect make ahead option for the next morning.
Looking for more gluten free sourdough recipes? Try out my Gluten Free Sourdough Artisan Bread, Gluten Free Sourdough Discard Pancakes and Gluten Free Sourdough Discard Waffles
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Gluten-Free Sourdough Cinnamon Rolls
These rolls are flexible, tender, and have that traditional cinnamon rolls flavor but without the gluten. This dough is made with a custom flour blend of tapioca starch, millet flour, sorghum flour, or a little potato starch if you prefer to swap. The result is a buttery dough that rises beautifully without becoming gummy or dry.
Below you will find step by step instructions using simple ingredients, a bowl of a stand mixer with the dough hook attachment, and all my best tips so you get the best cinnamon rolls you have ever made.
If you are new to gluten free sourdough, this is a great way to learn how wild yeast works inside gluten free dough, how rising times differ, and how to work with a sticky dough that still bakes into beautiful rolls.
Why You Will Love These Gluten Free Sourdough Cinnamon Rolls
Recipe Ingredients
Note:
Below are the key ingredients you’ll need. You can find the complete list with measurements in the recipe card at the bottom of the post.
If you are a gluten free sourdough baker, you probably have these simple ingredients on hand. Gluten free dough relies on a balanced flour blend instead of purpose flour, so be sure to measure with a food scale for the best results.
Ingredient Notes and Substitutions
Main Ingredients for Gluten Free Sourdough Cinnamon Rolls:
Active Gluten Free Sourdough Starter
- Your active gluten free sourdough starter is the heart of this recipe. It’s what gives the dough its rise, flavor, and softness without using any commercial yeast.
- When your starter is bubbly and fed at room temperature, the wild yeast creates a gentle lift that keeps these rolls fluffy instead of dense. This also adds that classic tang that pairs perfectly with sweet cinnamon filling.
- I aim to mix up my dough at the 3 hour mark after feeding my gluten free sourdough starter.
Whole Psyllium Husk (to make Psyllium Husk Gel)
- Psyllium husk is your gluten replacement here. When mixed with warm water, it becomes a gel that gives structure and stretch to the dough. There is no other replacement for this product.
- It works like gluten would in traditional enriched dough: holds moisture, improves the dough texture, and keeps everything flexible while you roll it out. Without it, gluten free dough tends to crack or crumble.
Melted Butter
- Butter enriches the dough, keeping it soft and giving that classic “bakery cinnamon roll” flavor. It also helps the dough stay pliable when rolling and adds richness to every layer.
- If you need a dairy free option, choose a stick-style butter substitute rather than a spread from a tub. Stick versions have a more stable fat content and give much better results in gluten free dough.
Warm Whole Milk
- Warm milk helps activate the wild yeast in your starter, encourages a stronger dough rise, and adds tenderness. In enriched doughs, milk improves color and helps the rolls brown beautifully.
- In testing I found that soy milk or oat milk were good replacements. I do not suggest using coconut milk as it adds extra oil content.
Your Gluten Free Flour Blend
- A balanced blend is crucial.
Tapioca starch gives stretch and chew. Millet flour keeps the dough light. Sorghum flour adds softness and flavor. Together they mimic what all-purpose flour would do in traditional cinnamon rolls, without being gritty or dry like some premade gluten free flour blends can do.
How to Make Gluten Free Sourdough Cinnamon Rolls: Step By Step Instructions
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
1: In a small bowl, combine warm water with whole psyllium husk. Whisk well and set aside for a few minutes until it forms a thick gel. This helps give structure to the gluten free dough.
2: Add the wet ingredients to the bowl of a stand mixer. This includes your active GF sourdough starter, warm whole milk, melted butter, eggs, vanilla extract, and sugar.
3: Add the psyllium husk gel into the wet mixture and whisk or mix briefly to combine.
4: In a separate medium sized bowl, whisk together all dry ingredients. This includes your gluten free flour blend with tapioca starch, millet flour, sorghum flour, salt, and baking soda if using.
Mix to Combine Wet and Dry Ingredients
5: Pour the dry ingredients into the bowl of the stand mixer with the wet ingredients. Using the dough hook attachment, mix until a soft, slightly sticky dough forms. Stop halfway through to scrape down the sides of the bowl with a wooden spoon or spatula.
6: Continue mixing for about five minutes on medium speed, allowing the dough to fully hydrate and become smooth. The dough should look cohesive and soft at this point.
7: Cover the large bowl tightly with plastic wrap and a clean towel. Let the dough rise at room temperature overnight. Gluten free sourdough dough will not double like traditional wheat dough, but it should look puffy and risen the next day.
8: The next morning, check the surface of the dough. It should be aerated, soft to the touch, and visibly puffed from the wild yeast. Your gluten free cinnamon roll dough is now ready to roll out and shape.
How to Assemble Gluten Free Sourdough Cinnamon Rolls
1: Lightly flour your counter and gather the dough together. Form it into a rectangle and gently roll it out to be about twelve by sixteen inches. I use a bench scraper to help The surface of the dough should feel soft and pliable.
2. In a small bowl, mix together the softened butter, brown sugar, and cinnamon until you have a smooth cinnamon mixture. This will give you those classic layers of cinnamon sugar in every roll.
4: Evenly spread the cinnamon mixture over the top of the dough, making sure to reach all the edges for the best flavor in each bite.
5: Use a pizza cutter or sharp knife to slice the dough into even strips along the long side of the rectangle. This method works wonderfully for gluten free dough, keeping each piece easy to handle.
6: Roll each strip up individually, creating tight spirals.
7: Arrange each gluten free cinnamon roll in a buttered or greased baking dish, leaving just a little space between them so they can rise.
8: Cover the prepared baking dish with plastic wrap and a clean towel. Let the rolls rise in a warm place for one to two hours.
9: The gluten free cinnamon rolls should look puffy and touching each other when ready to bake.
10: Bake until the rolls are golden brown on top and reach an internal temperature of about 210 f. The baked rolls should feel slightly firm and pillowy. Over baking will result in tough cinnamon rolls.
Then set hot rolls to the side while you make the frosting.
Cream Cheese Frosting Ingredients and Instructions
1: Gather the frosting ingredients and make sure your cream cheese and butter is at room temperature.
2: First cream together the cream cheese and butter until smooth. Then add the powdered sugar a little at a time so it blends evenly without becoming grainy.
Next, mix in the vanilla extract and a small splash of milk until the frosting just comes together. Whisk on high until the frosting becomes light and fluffy, perfect for spreading over warm cinnamon rolls.
3: Spread the fluffy cream cheese frosting over the warm cinnamon rolls. The frosting will melt slightly into the layers, creating the most delicious cinnamon rolls with a tender crumb and rich cinnamon filling.
Final Step: Dig in and enjoy!
Recipe Tips and Tricks
- Use an active gluten free sourdough starter for the best rise. I like to mix the dough at the 3 hour mark after feeding my gf sourdough starter. (This is not a discard recipe, the starter needs to be active for lift as there is no other lifting agents listed.)
- Always, measure your gluten free flour by weight.
- If using different GF flours than listed, please note that moisture levels may vary from the change.
- A warm place speeds up rising times. If baking in the winter, try using a proofing box for best results.
- Sticky dough is normal for gluten free baking but it shouldn’t be too sticky to work with. If too sticky, add just a touch more gluten free flour. Too dry? Add a sprinkle of purified water.
- Wild yeast takes longer for enriched dough so do not rush the final proof
Note:
During recipe testing I tried the “Tiktok viral cream hack” and didn’t see much difference with these gluten free cinnamon rolls. You’re welcome to try it if you’re curious, but I’ll be saving myself the extra calories and sticking with the recipe as written.
Confidence Tip
Gluten free dough rises differently than wheat dough. It will not fully double, but it should look puffy, feel lighter, and show that it has risen.
Storage and Reheating for Gluten Free Sourdough Cinnamon Rolls
Storing
If the cinnamon rolls are unfrosted, you can keep them in an airtight container at room temperature for one to two days.
Once frosted with cream cheese frosting, they should be refrigerated after two hours for food safety. Store frosted rolls in the refrigerator for up to four days.
Reheating
Warm individual rolls in the microwave for ten to fifteen seconds until soft and steamy. For extra moisture, place a lightly damp paper towel over the roll before microwaving.
For the best texture, heat rolls in the oven at 300 f for five to eight minutes. Frozen rolls can go straight into the oven until heated through.
If any rolls feel dry after chilling or freezing, cover them with foil in the oven or add a small splash of milk or cream to the pan to restore softness.
Tools For This Recipe
Stand Mixer
A stand mixer makes this dough so much easier to bring together. Gluten free dough mixes best when everything is fully hydrated and smooth, and the dough hook does that quickly and evenly. It takes the work out and gives you consistent results every time.
Kitchen Scale
A kitchen scale is essential for gluten free baking because different flours all weigh differently, so measuring by cups can throw off the dough. Using a scale keeps your flour blend accurate and your cinnamon rolls light, soft, and reliable.
Frequently Asked Questions
Yes, just swap the butter for a stick vegan butter and soy milk or oat milk for best results.
Gluten free doughs are softer than wheat dough. If too sticky, add just a touch more gluten free flour. Too dry? Add a sprinkle of purified water.
You can also use a bench scraper to help form them and roll them out on a solid countertops. I do not suggest rolling on wood or a butcher block.
I hope you love these gluten free sourdough cinnamon rolls as much as I do. If you try it, let me know in the comments below, I’d love to hear how it turned out for you!
Gluten Free Sourdough Cinnamon Rolls Recipe
Ingredients
Equipment
Method
- In a small bowl, combine warm water with whole psyllium husk. Whisk well and set aside for a few minutes until it forms a thick gel.12 g Whole Psyllium Husk, 240 g Warm Filtered Water
- To the bowl of a stand mixer, add the wet ingredients and sugar and whisk until smooth.200 g Active Gluten Free Sourdough Starter, 80. g Warm Whole Milk, 60 g Melted Butter, 60 g Sugar, granulated, 2 Large Eggs, 4 g Vanilla Extract
- Add the psyllium husk gel into the wet mixture and whisk or mix briefly to combine.
- In a separate medium sized bowl, whisk together all dry ingredients.
- Pour the dry ingredients into the bowl of the stand mixer with the wet ingredients. Using the dough hook attachment, mix until a soft, slightly sticky dough forms. Stop halfway through to scrape down the sides of the bowl with a wooden spoon or spatula.
- Continue mixing for about five – seven minutes on medium speed, allowing the dough to fully hydrate and become smooth. The dough should look cohesive and soft at this point.
- Cover the large bowl tightly with plastic wrap and a clean towel. Let the dough rise at room temperature overnight. Gluten free sourdough dough will not double like traditional wheat dough, but it should look puffy and risen the next day.
- The next morning, check the surface of the dough. It should be aerated, soft to the touch, and visibly puffed from the wild yeast. Your gluten free cinnamon roll dough is now ready to roll out and shape.
- Lightly flour your counter and gather the dough together. Form it into a rectangle and gently roll it out to be about twelve by sixteen inches. I use a bench scraper to help The surface of the dough should feel soft and pliable.
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon until you have a smooth cinnamon mixture. This will give you those classic layers of cinnamon sugar in every roll.
- Evenly spread the cinnamon mixture over the top of the dough, making sure to reach all the edges for the best flavor in each bite.
- Use a pizza cutter or sharp knife to slice the dough into even strips along the long side of the rectangle. This method works wonderfully for gluten free dough, keeping each piece easy to handle.
- Roll each strip up individually, creating tight spirals.
- Arrange each gluten free cinnamon roll in a buttered or greased baking dish, leaving just a little space between them so they can rise.
- Cover the prepared baking dish with plastic wrap and a clean towel. Let the rolls rise in a warm place for one to two hours.
- At about one hour of proofing, preheat your oven to 375 degrees F.
- The gluten free cinnamon rolls should look puffy and touching each other when ready to bake.
- Bake until the rolls are golden brown on top and reach an internal temperature of about 210 f. The baked rolls should feel slightly firm and pillowy. Over baking will result in tough cinnamon rolls.
- Set the hot GF cinnamon rolls aside to cool off a bit while making the frosting.
- Gather the frosting ingredients and make sure your cream cheese and butter is at room temperature. I like to mix this in a stand mixer with the whisk attachment.113 g Cream Cheese, softened, 56 g Butter, softened, 240 g Powdered Sugar, 4 g Vanilla Extract, 15-30 g Milk or Heavy Cream
- First cream together the cream cheese and butter until smooth. Add the powdered sugar a little at a time so it blends evenly without becoming grainy.
- Mix in the vanilla extract and a small splash of milk until the frosting just comes together. Whisk on high until the frosting becomes light and fluffy, perfect for spreading over warm cinnamon rolls.
- Spread the fluffy cream cheese frosting over the warm cinnamon rolls. The frosting will melt slightly into the layers, creating the most delicious cinnamon rolls with a tender crumb and rich cinnamon filling.
- Best served slightly warm, enjoy!
Nutrition
Notes
Timeline 1: The Easiest Christmas Morning Option (Cold-Proof Overnight)
Best for holidays or busy mornings, the rolls are already shaped, chilled, and ready to bake. 8:00 AM — Feed StarterAdjust earlier or later depending on when your starter typically peaks. 11:00 AM — Mix the Dough
Mix when the starter is fully active. Cover and let rise at room temp during the day. 7:00 PM — Roll, Fill & Shape the Rolls
Assemble the rolls and place them in a baking dish.
Cover tightly with plastic wrap and refrigerate overnight. Next Morning — Warm Before Baking
Remove the rolls from the fridge and let them sit at room temperature for at least 1 hour (more if your kitchen is cool). Bake 20–35 minutes
Bake until the tops are golden and the center of the pan reaches 210°F. This is the ideal Christmas morning timeline, no rolling dough on Christmas morning, just warm up, bake, and enjoy.
Timeline 2: Traditional Overnight Room-Temperature Rise
Great for weekends when you prep the night before or if you prefer to shape your rolls in the morning. 5:00 PM — Feed StarterShift this earlier or later depending on how quickly your starter peaks. 8:00 PM — Mix the Dough
Mix once the starter is fully bubbly and at its highest point.
Cover and let rise at room temperature overnight. 8:00 AM — Roll, Fill & Shape
Turn out the dough, add filling, and shape into rolls. 8:15–10:00 AM — Proof 1–2 Hours
Let rolls rise until slightly puffy. Bake 20–25 minutes
Bake until golden and fully set.
Read Before Substituting Ingredients
Gluten free breads behave differently than traditional wheat breads, and every ingredient in this recipe has been carefully chosen to create the best texture and rise. Even small changes can affect the final result. One ingredient that absolutely cannot be substituted is psyllium husk. It provides the structure, elasticity, and moisture retention that gluten normally would, making it essential for successful gluten free bread and cinnamon rolls. Xanthan gum is not a suitable replacement for psyllium husk in this recipe.Approved Dairy Free Options
You can easily make these cinnamon rolls dairy free by using dairy free substitutes. Choose a stick-style dairy free butter, along with dairy free cream cheese and your favorite dairy free milk. Stick-style dairy free butter works best because it has a higher fat content and a more stable structure than tub-style spreads. This helps the enriched dough stay soft and workable, and it gives the cinnamon rolls better lift and texture. Tub butters contain more water, which can make gluten free dough sticky, dense, or greasy. For the best texture, I recommend nut milks, soy milk, or oat milk rather than coconut milk, since coconut adds extra oil. In testing, soy milk and oat milk both worked beautifully.Storage and Reheating for Gluten Free Sourdough Cinnamon Rolls
Storing If the cinnamon rolls are unfrosted, you can keep them in an airtight container at room temperature for one to two days. Once frosted with cream cheese frosting, they should be refrigerated after two hours for food safety. Store frosted rolls in the refrigerator for up to four days. Reheating Warm individual rolls in the microwave for ten to fifteen seconds until soft and steamy. For extra moisture, place a lightly damp paper towel over the roll before microwaving. For the best texture, heat rolls in the oven at 300 f for five to eight minutes. Frozen rolls can go straight into the oven until heated through. If any rolls feel dry after chilling or freezing, cover them with foil in the oven or add a small splash of milk or cream to the pan to restore softness.Tried this recipe?
Let us know how it was!Be Sure to Always Double Check Ingredient Labels
It is always best practice to double-check your ingredient labels for hidden sources of allergens.
Also, please note the nutrition information is automatically calculated and should only be used as an approximation. It may vary based on ingredient brands, portion sizes, and preparation methods. For specific dietary or medical needs, consult a healthcare professional or registered dietitian.
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I have tasted some of these great cinnamon rolls , sitting at Joanna’s table and they are delicious!
I am always so happy to have good taste testers 🙂