Gluten Free Sourdough Cinnamon Rolls 2 Ways - Pumpkin and Cinnamon
A quicker sourdough cinnamon roll with 2 flavors for variety: pumpkin spice and cinnamon sugar. Everyone will love getting to chose their flavor!
Equipment
- 1 12" cast iron or 9x13" baking dish
- parchment paper
Ingredients
Sourdough Cinnamon Rolls 2 Ways
- 1 cup (120 gr) Bob’s Red Mill 1 to 1 Gluten Free Flour or other 1 to 1 gluten free flour with xanthan gum
- 1 cup (134 gr) Bob’s Red Mill Potato Starch, gf
- ½ cup Otto’s Naturals Cassava Flour, gf
- 1 tablespoon (11 gr) Fleishmann’s Bread Machine Yeast or other gluten free brand
- ½ teaspoon baking soda, gf
- ¼ teaspoon fine salt
- 1 cup gluten free sourdough starter, fed
- 2 tablespoons honey
- ½ cup plus 2 tablespoons Califia Farms Vanilla Almond milk or whole milk, warm to touch if using whole milk add 2 tablespoons of sugar or honey
- 4 tablespoons butter, softened or dairy free and gluten free butter
- 1 large egg
- 1 recipe Cinnamon Sugar Filling
- 1 recipe Pumpkin Spice Filling
- 2 ½ tablespoons butter, melted or dairy free glute free butter for drizzling over fillings before rolling
- 1 recipe Light cream Cheese Glaze
- 1-2 tablespoons chopped pecans, gf
Cinnamon Sugar Filling
- ¼ cup butter, melted or dairy free gluten free butter substitute
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons cinnamon
Pumpkin Spice Filling
- ½ of the Cinnamon Sugar Filling from above
- ¼ cup pumpkin puree
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅓ cup chopped pecans or chopped candied pecans, gf
Light Cream Cheese Glaze
- 2 ½ tablespoons butter, softened or dairy free gluten free butter substitute
- 3 tablespoons cream cheese, softened or dairy free substitute
- ½ cup powdered sugar (⅓ cup for a less sweet version)
- 1 tablespoon brown sugar
- 1 teaspoon milk or dairy free gluten free milk substitute
- ¼ teaspoon Nielsen Massey Vanilla or Vanilla Paste or other gf brand
Instructions
Sourdough Cinnamon Rolls 2 Ways
- In a large bowl, combine the 1 to 1 flour, potato starch, cassava flour, yeast, baking soda and salt. Add the sourdough starter, honey, warmed almond or whole milk, and softened butter. Stir until thoroughly combined.
- Add the egg and mix in completely. The dough will be somewhat soft and “shaggy” in texture, not super smooth. Cover with cellophane and let rise in a warm place for 1 hour or until the dough is about 1 ½ times the size.
- While the dough is rising make the fillings.
- When the dough is approximately 1 ½ times the size, flour a board very generously with cassava flour. Scoop the dough onto the floured board. Knead the dough for 1-2 minutes adding in some of the cassava flour from the board or adding a half or a tablespoon of cassava flour. Flour a piece of parchment. Move the dough to the parchment and pat out to a 10 ½ x 9 ½ inch rectangle.
- Add the cinnamon sugar filling to half of the dough and pumpkin spice to the other half of the dough. Sprinkle the pecans over the pumpkin spice portion. Drizzle the remaining 2 ½ tablespoons of melted butter over the fillings.
- Roll up on the long side, using the parchment to help roll the dough. At the end of the rolling, roll off the parchment onto the board. Cut into ¾ inch pieces and place in a buttered or oiled parchment lined skillet or baking dish. Place cut side down. Leave just a small amount of space between the rolls.
- Bake in a preheated 375 degree oven in the center of the oven, for 25-30 minutes. Make the Light Cream Cheese Glaze while the rolls are baking.
- Spread with Light Cream Cheese Glaze and top with remaining chopped pecans. Sprinkle with nutmeg. Serve while warm.
Cinnamon Sugar Filling
- Stir the ingredients together in a small bowl. Set aside 1/2 to use in the Pumpkin Spice Filling.
Pumpkin Spice Filling
- In a small bowl, add the ingredients with the reserved half of the cinnamon sugar filling. Stir to combine well.
Light Cream Cheese Glaze
- Stir together in a small bowl, the butter, cream cheese, sugars, milk and vanilla together. Add 1/2 teaspoon milk for desired thickness.