Gluten-Free Sourdough Cinnamon Rolls

These homemade gluten-free sourdough cinnamon rolls are soft, fluffy, and naturally leavened without commercial yeast. Made with psyllium husk and an active gluten-free sourdough starter, the dough rolls easily and bakes into a soft and tender bun. Choose an overnight fermentation for deeper flavor or a same-day option when time is short.

Is there anything more satisfying than tearing into a gooey, soft, sticky cinnamon roll? It’s the perfect way to start a holiday morning… or any other morning when you need something special.

People have been requesting a gluten-free sourdough cinnamon roll recipe for as long as I’ve been making gluten-free sourdough bread. I’m sorry it’s taken so long! Truth be told…every time I’d start testing them I’d gain a few pounds because it is so hard to resist eating a plate of cinnamon rolls in your house. It was a matter of self-control. BUT – we made it. And dare I say, this version is the most delicious and irresistible of them all?

My recipe tester and I worked hard to make these soft, tender, and absolutely scrumptious. The trick is to pour coconut milk over the rolls before they go into the oven. It helps prevent them from drying out by adding steam and moisture, and adds a soft, tender richness that is so irresistible.

They’re topped with a simple, easy-to-make glaze that makes them even more delicious. When you put the glaze on when the cinnamon rolls are still warm, it will melt into all the crevices in the most delightful way.

Why These Gluten-Free Sourdough Cinnamon Rolls Work

• Psyllium husk provides structure for soft, rollable gluten-free dough
• Balanced gluten-free flour blend with both whole grains and starches prevents gumminess
• Naturally leavened gluten-free sourdough for delicious flavor and fluffiness
• Overnight or same-day fermentation for flexible timing and easy prep
• Drizzling full-fat coconut milk before baking provides a moisture boost that keeps rolls soft & tender
• Steam-assisted baking improves the rise and softens the crumb

How to make gluten-free cinnamon rolls

1. Make the psyllium gel
Mix psyllium husk with water and let it thicken for 2 to 3 minutes. Stir in the honey until fully dissolved.

2. Mix the dough
Whisk the gluten-free flours and other dry ingredients in a bowl. Add the psyllium gel, active gluten-free sourdough starter, egg, and coconut milk. Knead until smooth and elastic.

3. Rest the dough
Let the dough rest for 5 to 10 minutes to fully hydrate before rolling.

4. Roll and fill
Roll the dough into a rectangle. I like to do this on a piece of parchment paper to make clean-up and rolling the dough easier. Spread evenly with cinnamon sugar filling.

5. Shape the rolls
Roll tightly into a log and slice into 6 equal cinnamon rolls.

6. Proof
Place rolls in a greased pan. Cover with plastic wrap and proof overnight in the refrigerator or at room temperature until doubled in size.

7. Add coconut milk and bake
Pour coconut milk over the rolls. Bake covered, then uncover and bake until puffed and lightly golden.

8. Glaze and serve
Make the glaze while the rolls bake by combining all ingredients and boiling until thickened. Glaze warm rolls with coconut pastry cream and serve.

Tips & tricks

Use whole psyllium husk: Whole psyllium husk is essential for structure and elasticity in gluten-free sourdough dough. Psyllium powder absorbs more liquid and can lead to dense rolls.

Start with an active gluten-free sourdough starter: Use it at peak activity for the best rise and flavor. A weak or over-fermented starter can cause dense cinnamon rolls.

Let the dough rest before rolling: A short rest allows the psyllium gel and starches to fully hydrate, making the dough easier to roll and less prone to cracking.

Roll gently and avoid overworking the dough: Gluten-free sourdough dough is delicate. Use light pressure and parchment paper if needed to prevent sticking.

Cold fermentation improves texture and flavor: Overnight fermentation in the fridge creates softer rolls and deeper sourdough flavor. For same-day baking, proof until fully doubled for the best texture!

Pour coconut milk just before baking: Adding coconut milk before baking keeps the rolls moist and helps create a soft, pull-apart texture.