The Best Gluten Free Sourdough Cinnamon Rolls You'll Ever Eat (2024)

Prep Time: 1 hour

Cook Time: 35 minutes

Additional Time: 12 hours

Total Time: 13 hours 35 minutes

Ingredients

DOUGH

• 1 cup Gluten-Free Starter
• 2 ½ cups Gluten-Free Flour
• ¼ cup Sugar
• 1 teaspoon Salt
• 1 ½ teaspoon Psyllium Husk Powder
• 4 Tablespoons Butter, softened
• ¾ cup Whole Milk, warmed
• 1 each Egg
• 1 teaspoon Vanilla Extract

FILLING

• 1 Tablespoon Melted Butter
• ⅓ cup Brown Sugar
• 1 ½ teaspoon Ground Cinnamon

FROSTING

• 4 ounces Cream Cheese softened
• 4 ounces/8 Tablespoons Butter softened
• 1 cup Confectioner’s Sugar
• ¼ cup Milk

Instructions

The night before you plan on making the dough, feed and water your sourdough starter. You’ll need a full cup of starter for the recipe.

In the bowl of a stand mixer, fitted with a paddle attachment, measure out the flour, sugar, salt, psyllium husk, and starter. In a liquid measuring cup, measure out the milk, vanilla, and egg. Measure out the softened butter and set aside.

With the mixer on low speed, stream in all of the wet ingredients. Add the softened butter and turn the mixer up to medium speed and paddle until all of the butter has been beaten in about 2 minutes. The dough will not be the same texture as a typical wheat dough. The texture is a lot more like a sticky, cookie dough. It’s neither super soft nor very hard.

Turn the dough out onto a piece of oiled parchment paper. You’re going to roll out the dough into a 10” x 16” rectangle. I like to draw a rectangle on the backside of the parchment as a guide. Press the dough into a flattened rectangle, cover with another sheet of oiled parchment, and roll the rest of the dough with a rolling pin.

Brush on the melted butter. Mix the brown sugar and cinnamon, and sprinkle all of it over the dough evenly.

Starting at the top, roll the dough down the shorter (10”) length of the dough. To make the rolling easier, use the oiled parchment paper to guide the dough over and roll. Roll the dough down until the seam is on the bottom of the roll. Cut into 1 ½” slices, about 11-12 pieces.

Arrange the cinnamon rolls into an oiled 9” cake pan or springform pan.

PROOFING & BAKING

If you’d like to bake the cinnamon rolls the next day, cover the pan in plastic wrap and leave in the refrigerator overnight to proof.

If baking the cinnamon rolls on the same day, proof in a warm area for about 3 ½ hours. I like to turn my oven to 100𝇈F, put the rolls in and turn it off to proof. The dough will puff and fill out the pan.

When you’re ready to bake, preheat the oven to 350𝇈F. Brush the cinnamon rolls with a little melted butter. Bake for about 35 minutes, or until a knife tip or toothpick inserted in several places comes out clean.

In a bowl with a rubber spatula, stir together softened cream cheese, butter, and confectioner’s sugar until it comes together in a soft paste. Whisk in milk until smooth and creamy. Frost the cinnamon rolls all together or one at a time. Or dip your cinnamon roll into the frosting with every bite, I won’t judge you.

Notes