Time for some light and soft, Gluten Free Sourdough Cinnamon Rolls! These are perfect for any morning, especially a Monday morning (or afternoon)! They do require some thought the night before, because the pre-fermentation sourdough mixture sits on the counter overnight. Other than that, they are pretty straightforward and well worth the wait. They’ll be ready to enjoy in just about 2 -2 ½ hours in the morning.
This morning, I was walking in the majestic Henry Cowell State Park here in California with friends, so they got a later start baking. I mixed in the second addition of yeast and flour and let the dough rise while we walked, then formed and gave a second rise of ½ hour before baking. Serve these Gluten Free Sourdough Cinnamon Rolls for a breakfast or brunch, a holiday, a weekend , or for a special occasion. You can serve them with some fruit and alongside our Gluten Free Bacon Cheese and Chive Quiche.
You’ll definitely want to share them because it makes 10 large rolls!
Happy Monday! Hope it’s a great day!
~Laura
Gluten Free Sourdough Cinnamon Rolls
Ingredients
- 1 tablespoon organic cane sugar
- 1 tablespoon honey
- 1 1/4 cups gluten free "fed" sourdough starter
- 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup Bob's Red Mill Tapioca Flour or Starch gluten free
- 1/2 cup plus 2 Tablespoons milk
Combine the above ingredients in a large bowl and let sit covered with a towel overnight.
- 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup Bob's Red Mill Tapioca Flour or Starch gluten free
- 1 teaspoon baking soda gluten free
- 2 Tablespoons melted butter or melted dairy free butter
- 2 tablespoons milk or non dairy milk gluten free
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast gluten free
- 4 tablespoons organic cane sugar
- ½ -¾ cup Bob's Red Mill Gluten Free Baking Flour to make a soft, pliable dough
Filling
- 5 tablespoons butter or non dairy butter melted
- ½ cup brown sugar
- ¼ cup organic cane sugar
- 4 teaspoons McCormick Schilling Ground Cinnamon gluten free
Glaze
- 1 cup Big Country Organic Powdered Sugar gluten free
- 1- 1 ½ tablespoons milk or non dairy milk or non dairy flavored creamer gluten free
- 2 teaspoons pure vanilla gluten free
- 1 teaspoon pure maple syrup
- 2 tablespoons melted butter or non dairy butter
Instructions
- Mix the tapioca starch and 1 to 1 flour in a small bowl. In another bowl, add ½ cup of mixed flours together with the yeast, milk, and melted butter. Stir and let sit for 15 -20 minutes.
- Stir the yeast mixture into the sourdough mixture. Add in remaining flour, salt, and sugar to the bowl and stir by hand to combine completely. Cover with a towel and let rise in a warm place for 1 ½ – 2 hours until puffy and risen to 1 ½ times the size..
- On a well floured (with gluten free 1 to 1 flour) board, stir into the dough ½ -¾ cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, to make a pliable, but not too soft or sticky dough.
- Prepare a 12” cast iron or a 9 x 13” glass or ceramic casserole, greasing with olive oil or canola spray. Roll out or press with your hands to a 13” x 10” rectangle.
Filling
- In a small bowl combine the sugars and the cinnamon.
- Brush half of the melted butter on the rectangle of dough.
- Sprinkle the cinnamon sugar filling over the top of the dough rectangle leaving ½ “ around the sides uncovered. Pour the rest of the melted butter evenly over the top.
- Roll up from the long side of the rectangle. Cut the roll in half with a sharp knife, then each section into 5 equal pieces. Transfer each as you cut into the prepared pan. Cover with a towel and let rise for half an hour.
- Preheat the oven to 375 degrees. Bake for 25-35 minutes. Remove from the oven when golden brown on top.
- Combine the glaze ingredients together and stir until smooth.
- Drizzle the glaze below over the tops of the cinnamon rolls and serve yourself one! Best enjoyed while warm but can be reheated in a 325 degree F oven for 5-8 minutes.
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