These gluten-free sourdough cinnamon rolls are incredibly soft, moist, and packed with delicious flavor. The cream cheese frosting elevates the overall taste to another level!
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Why You Will Love This Recipe
- The mascarpone frosting takes any bake to another level (like it does this Raffaello Torte)!
- The fluffy texture of these cinnamon rolls will leave you wondering if they are indeed gluten-free.
- One-rise recipe.
- Goes great with a cup of coffee or tea. Check out how to skip sugar in your tea without losing the flavors!
What Is A Sourdough Starter?
Sourdough starter is wild yeast that is used to leaven and raise bread. I bake gluten-free, so I use a gluten-free sourdough starter for baking. To make a starter, follow my gluten-free sourdough starter with rice flour recipe! Other than cinnamon rolls and bread, you can make sourdough naan, sourdough discard cookies, delicious sourdough pizza crust, and plenty of other recipes! Check out my list of gluten-free sourdough discard recipes for more ideas.
New to gluten-free sourdough? Watch my 16-minute video tutorial for beginners!
Ingredients
Dough
Starches - I used tapioca and cornstarch.
Psyllium husk - you can use whole husks or powder. There are two types of psyllium husk powder and normally on the package it doesn't say what type of powder it is. After trying different brands, I noticed that there is a coarse grind and very fine powder. They act differently in baking! You generally need less if you are using super fine powder. For more information check my guide on psyllium types.
Gluten-free sourdough starter - use a mature starter at its peak activity or starter discard with additional active dry/instant yeast.
Milk - use any milk you have!
Eggs - use room temperature eggs.
Water - use room temperature water. If your tap water doesn't have chlorine, use tap water!
Baking powder - check the package to make sure the baking powder is gluten-free.
Filling
Frosting
Cream cheese - I used mascarpone cheese.
Milk - use any milk. For the frosting, you can use cold ingredients.
Substitutes
Starches - you can use any starches you prefer but I find that tapioca starch adds the softness other starches don't.
Milk - use plan-based or dairy milk.
Eggs - to make these cinnamon rolls vegan substitute the eggs with ⅓ cup of vegan condensed milk and ⅓ cup of melted vegan butter!
Brown rice flour - you can substitute parts of the flour with oat, sorghum, teff, millet, or other flour!
Step-by-Step Recipe
Step 1 - Prepare the dough
Add psyllium husk to the bowl with water and whisk to incorporate. Set aside.
Combine the sourdough starter, eggs, sugar, and milk in a medium mixing bowl and whisk to incorporate. If you are using sourdough starter discard, add 7g of active dry/instant yeast or 20g of fresh yeast at this stage.
In a large mixing bowl combine the starches, flour, salt, xanthan gum, and baking powder. Whisk to combine.
Add psyllium gel and the wet ingredients to the bowl with the dry ingredients and mix with your hands until the dough forms.
Let the dough set for 5-10 minutes before spreading it out.
Step 2 - Spread the dough
While the dough is resting grease a large baking dish. You can use oil, lard, or butter for greasing. Then, grease a piece of parchment paper with oil and place it on the kitchen counter. Finally, melt the butter you will use for the filling.
When the dough is ready, grease your hands with oil and transfer the dough onto the greased piece of parchment paper. Start spreading the dough on the parchment paper with your hands. If the dough starts sticking, grease your hands again. You can also spread some oil onto the surface of the dough to prevent sticking.
Spread the melted butter onto the surface of the dough evenly.
Combine cinnamon with sugar and sprinkle it on the surface of the dough evenly.
Step 3 - Roll and slice
Pick up the wider part of the rectangle and start rolling it onto itself. Press the dough as you roll it to make sure it is as tight as possible. Once the dough is rolled up all the way, remove the parchment paper.
Run the knife under water and start slicing the cinnamon rolls. Slice them as big or as small as you like! I sliced mine into 12 pieces. Once the dough starts sticking to the knife, run the knife under water again, then proceed!
Transfer the cinnamon rolls to a greased baking dish, cover them with a kitchen towel, and leave the rolls to rise for 3-3 ½ hours. If you are using starter discard with additional yeast, then let the dough rise for 1 hour only.
You might notice some liquid on the bottom of the baking dish after the rising time is over, and it is absolutely normal! The liquids will absorb/evaporate during the baking process.
Step 4 - Make the frosting
As you wait for the cinnamon rolls to proof, now is the perfect time to make the cream cheese frosting! Add the cream cheese and powdered sugar to the mixing bowl and mix with an electric mixer until incorporated (2-3 minutes), then add the half and half or milk and continue mixing until fully combined. Then, cover with plastic wrap and place in the refrigerator until ready to use!
Step 5 - Bake!
This step is optional but for better browning, you can spread egg wash onto the cinnamon rolls before baking! Preheat the oven to 350F/170C and bake the cinnamon rolls for 30 minutes on the middle rack. Once ready, take the cinnamon rolls out of the oven and let them cool for 15-20 minutes, then top them with the cream cheese frosting! Enjoy!
How To Store
You can cover your gluten-free sourdough cinnamon rolls with plastic wrap or leave them as is if the frosting comes up higher than the baking dish. Keep the cinnamon rolls in the refrigerator for 3-4 days.
You can freeze these cinnamon rolls by separating them into individual rolls after baking and freezing them individually on a piece of parchment paper first. Then, transfer them into a freezer bag or an air-tight container and keep them for 3 months.
To defrost, you can let the cinnamon roll thaw at room temperature or thaw them in a microwave. Another option is to bake them for 5-10 minutes in the oven at 350F/170C!
Expert Tips
- Don't be concerned if the dough is sticky. Just grease your hands with more oil and the dough will spread just fine! Don't add extra flour.
- Don't get discouraged if the cinnamon rolls don't rise too much during proofing. They will puff up significantly during baking!
- Wait until the cinnamon rolls cool down before topping them with frosting so that the frosting doesn't melt.
- Warm the cinnamon rolls in the microwave before eating them after they have been in the refrigerator for some time.
FAQ
Yes, cinnamon is naturally gluten-free
Yes! Separate the rolls individually, then place them on a piece of parchment paper and freeze. Then, transfer them to a freezer bag or an air-tight container and keep them for up to 3 months!
Sourdough is only gluten-free if it is made with gluten-free flour! Otherwise, it is not gluten-free.
If you have store-bought cinnamon rolls, the chances are they are still good to eat for a couple of days after the expiration date. With homemade cinnamon rolls, you will have to judge by the way they look, smell, and taste!
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Gluten-Free Sourdough Cinnamon Rolls
Equipment
- 1 electric mixer (for the frosting)
- kitchen towels
- 1 whisk
Ingredients
Dough
- 20 grams (11½ tsp) psyllium husk 15 grams if using powder, for more info refer to the psyllium husk guide
- 300 grams (1⅓ cup) water room temperature
- 260 grams (1 cup) sourdough starter if using starter discard, add 7g of dry active/instant yeast or 20g of fresh yeast
- 100 grams (½ cup) sugar
- 120 grams (½ cup) milk warm
- 2 eggs room temperature
- 250 grams starches I used 100g tapioca starch and 150g cornstarch
- 250 grams brown rice flour
- 2 teaspoon xanthan gum I am using both xanthan gum and psyllium husk for the best texture
- 2 teaspoon salt
- 2 teaspoon baking powder check the package to make sure it is gluten-free
Filling
- 50 grams (3½ tbsp) butter melted
- 100 grams (½ cup) sugar
- 1½ tbsp ground cinnamon
Frosting
- 250 grams (8 oz) cream cheese I used mascarpone cheese
- 75 grams (¾ cup) powdered sugar
- ½ cup milk or half and half
SAVE THIS RECIPE!💌
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Instructions
- Add psyllium husk to the bowl with water and whisk to incorporate. Set aside.
- Combine the sourdough starter, eggs, sugar, and milk in a medium mixing bowl and whisk to incorporate. If you are using starter discard, add 7g of instand/active dry yeast or 20g of fresh yeast.
- In a large mixing bowl combine the starches, flour, salt, xanthan gum, and baking powder. Whisk to combine.
- Add psyllium gel and the wet ingredients to the bowl with the dry ingredients and mix with your hands until the dough forms. Let the dough set for 5-10 minutes before spreading it out.
- While the dough is resting grease a large baking dish. You can use oil, lard, or butter for greasing. Then, grease a piece of parchment paper with oil and place it on the kitchen counter. Finally, melt the butter you will use for the filling.
- When the dough is ready, grease your hands with oil and transfer the dough onto the greased piece of parchment paper. Start spreading the dough on the parchment paper with your hands. If the dough starts sticking, grease your hands again. You can also spread some oil onto the surface of the dough to prevent sticking.
- Spread the melted butter onto the surface of the dough evenly. Combine cinnamon with sugar and sprinkle it on the surface of the dough evenly.
- Pick up the wider part of the rectangle and start rolling it onto itself. Press the dough as you roll it to make sure it is as tight as possible. Once the dough is rolled up all the way, remove the parchment paper.
- Run the knife under water and start slicing the cinnamon rolls. Slice them as big or as small as you like! I sliced mine into 12 pieces. Once the dough starts sticking to the knife, run the knife under water again, then proceed!
- Transfer the cinnamon rolls to a greased baking dish, cover them with a kitchen towel, and leave the rolls to rise for 3-3 ½ hours. If you are using starter discard with additional yeast, then let the dough rise for 1 hour only.You might notice some liquid on the bottom of the baking dish after the rising time is over, and it is absolutely normal! The liquids will absorb/evaporate during the baking process.
Frosting
- As you wait for the cinnamon rolls to proof, now is the perfect time to make the cream cheese frosting! Add the cream cheese and powdered sugar to the mixing bowl and mix with an electric mixer until incorporated (2-3 minutes), then add the half and half or milk and continue mixing until fully combined. Then, cover with plastic wrap and place in the refrigerator until ready to use!
Bake
- This step is optional but for better browning, you can spread egg wash onto the cinnamon rolls before baking! Preheat the oven to 350F/170C and bake the cinnamon rolls for 30 minutes on the middle rack. Once ready, take the cinnamon rolls out of the oven and let them cool for 15-20 minutes, then top them with the cream cheese frosting! Enjoy!
Crystal says
When rolling out your dough on parchment paper how thick should I aim for? Thank you, looking forward to making this soon!
Natalie says
These are absolutely amazing! Have you ever experimented with 1 to 1 flour in place of the xanthum gum and multiple other flours? Just curious how well it might work. I’m baking these a ton for friends but am struggling keeping enough of all the mixed flours.
Also I make these a lot but they truly are so sticky. Any tips on that aside from oiling my hands?
If I freeze them do you suggest doing that prior to letting them rise? I bake these for the farmers market and I’m trying to figure out what is pre prepable lol
Stephanie says
can these be left overnight to bake the next morning?
Natasha Levai says
Yes, you can leave these to ferment overnight in the fridge and bake in the morning straight from the fridge!
Natalie S says
These are absolutely amazing! Have you ever experimented with 1 to 1 flour in place of the xanthum gum and multiple other flours? Just curious how well it might work. I’m baking these a ton for friends but am struggling keeping enough of all the mixed flours.
Rachel says
How would you freeze these? Before proofing, after proofing, or after baking?
Natasha Levai says
I would freeze these before proofing, them let them come to room temp and proof for some time before baking.
Holly Egan says
Your recipe is the BEST I have ever tried!
The greasing of parchment and the hands is an ingenious way to work with the dough vs the traditional rolling pin and flour.
I have a ton of allergies, including rice, dairy, eggs and gluten. Making substitutions allows for variance in texture. Using the hand press and parchment technique allows for degrees of stickiness and firmness.
Some of the substitutions I have used are:
- Coconut milk instead of milk cup for cup
- An over ripe frozen and thawed banana instead of eggs (my go-to)
- oat flour instead of rice cup for cup
- chick pea flour instead of cornstarch (1. To avoid GMO corn, 2. For more protein).
I haven’t tried any other of your recipes yet. I trust they are equally amazing. Best wishes Natasha for continued success.
Sherry Ewy says
These turned out great! Fam is grateful and so am I! Thank you so much! I used a combo of teff and brown rice and it was awesome! I do wish I knew a less sweet way to do that cream cheese frosting😂💞
Natasha Levai says
Hi Sherry! Thank you so much for your comment, it makes me so happy to hear your family loved these rolls! And for the sweetness, I know the struggle! Maybe you could try making it with monk fruit sweetener!
Melody says
I’m confused how this is to make a dough when the wet to dry ratio is very off. I have read the recipe 3 times as I look down at what is a batter consistency rather than a dough. Even looking at when I make gluten free sourdough bread there is no wet ingredient except for the psyllium. This had eggs and milk. I don’t know how other peoples would turn out unless they had a very dry starter which mine wasn’t. This was a waste. I have had to add another cup of rice flour and still not a dough.
Natasha Levai says
Hi Melody! I am sorry this was your experience! If you follow the ingredient list exactly, the dough should be very sticky but not liquid. I wonnder if you made any substitutions at all?
Lydia says
Hi. Would it be possible to make this into pumpkin cinnamon rolls by adding pumpkin or replacing pumpkin with something else?
Natasha Levai says
Hi Lydia! You can definitely play around with ingredients and add pumpkin.
Erika says
Do you still had the xanthan gum if the flour already has it?
Natasha Levai says
You don't have to add xanthan gum if your blend already contains it!
s says
Beginner gf baker and it turned out perfect. Do these freeze well?
Natasha Levai says
Yes, these should freeze well! Make sure to add frosting once you are ready to serve the rolls.
J Brown says
What an absolute amazing treat!!! Thank you so much for photos of steps, that was super helpful!!
These are delicious!
Natasha Levai says
So glad you enjoyed them!
Julia Laustsen says
Absolutely phenomenal, truly! Your blog has been a game-changer for me and my family! Thank you so much for sharing your sourdough journey!
Natasha Levai says
Hi Julia! I am so glad you are enjoying the recipes!
Mary Pleuss says
How are these gf if we're adding flour and not fermenting? I like not needing a stand mixer
Beth says
The flour used IS gluten free.
Heidi says
Do you have to use yeast if you use an active sourdough starter instead of discard?
Natasha Levai says
Hi Heidi, no, if you use active starter, there is no need for additional yeast!