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white plate with a gluten free sourdough cinnamon roll on it with a silver fork
Joanna

Gluten Free Sourdough Cinnamon Rolls Recipe

Gluten free sourdough cinnamon rolls that are soft, fluffy, and naturally risen with gluten free sourdough starter.
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.
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Prep Time 35 minutes
Cook Time 25 minutes
Over Night Rise and Proofing 10 hours
Total Time 11 hours
Servings: 12 Rolls
Course: Breakfast
Cuisine: American
Calories: 498
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Psyllium Gel
  • 12 g Whole Psyllium Husk
  • 240 g Warm Filtered Water
Gluten Free Cinnamon Roll Enriched Dough
  • 200 g Active Gluten Free Sourdough Starter
  • 80. g Warm Whole Milk or dairy free alternative
  • 60 g Melted Butter or dairy free alternative in stick form
  • 60 g Sugar, granulated
  • 2 Large Eggs
  • 4 g Vanilla Extract
  • 7 g Salt
  • 200 g Tapioca Flour
  • 150 g Millet Flour
  • 150 g Sorghum Flour
  • 1/2 tsp Baking Soda
Filling
  • 115 g Butter, softened or dairy free alternative in stick form
  • 140 g Light Brown Sugar
  • 10 g Ground Cinnamon
Cream Cheese Frosting
  • 113 g Cream Cheese, softened or dairy free/ vegan alternative
  • 56 g Butter, softened or dairy free alternative in stick form
  • 240 g Powdered Sugar
  • 4 g Vanilla Extract
  • 15-30 g Milk or Heavy Cream or dairy free alternative

Equipment

Method
 

Making the Gluten Free Sourdough Cinnamon Roll Enriched Dough
  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.
    12 g Whole Psyllium Husk, 240 g Warm Filtered Water
  2. 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
  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.
    7 g Salt, 200 g Tapioca Flour, 150 g Millet Flour, 150 g Sorghum Flour, 1/2 tsp Baking Soda
  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 - seven 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.
    115 g Butter, softened, 140 g Light Brown Sugar, 10 g Ground Cinnamon
  3. 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.
  4. 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. 
  5. Roll each strip up individually, creating tight spirals. 
  6. Arrange each gluten free cinnamon roll in a buttered or greased baking dish, leaving just a little space between them so they can rise.
  7. 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.
  8. At about one hour of proofing, preheat your oven to 375 degrees F.
  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.
  11. Set the hot GF cinnamon rolls aside to cool off a bit while making the frosting.
Cream Cheese Frosting
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. Best served slightly warm, enjoy!

Nutrition

Calories: 498kcalCarbohydrates: 75gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 445mgPotassium: 130mgFiber: 3gSugar: 37gVitamin A: 662IUVitamin C: 0.03mgCalcium: 53mgIron: 1mg

Notes

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.

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