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
- Texture. These cinnamon rolls are soft, fluffy, and incredibly moist!
- Flavor. The combination of cinnamon, sugar, and cream cheese frosting creates irresistible flavors!
- Easy recipe. Shape the cinnamon rolls, let them rise, and bake!
- 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 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 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!
Note: you might also like sourdough starter pancakes, fried starter discard, gluten-free soft pretzels, and soft and chewy dinner rolls!
Get my Gluten-Free Sourdough E-Book today!
📖 Recipe
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
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!
Kelly says
These were amazing! I haven't had this light and fluffy of a gluten free cinnamon roll EVER! Thank you, I will be making these again soon.
Natashashome says
Hi Kelly! So glad you liked them!!
Elizabeth says
Is there anything I can use instead of xanthan gum?
Natashashome says
You can double the amount of psyllium husk and see if that works! I haven't tried it, but if you were to get rid of xanthan gum you would need more of other types of binders (like psyllium).
Mary says
What can you sub for the brown rice?
Natasha Levai says
Sorghum or millet flour should work!