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 up soft and tender.
Servings 6 cinnamon rolls
Ingredients
For the cinnamon roll dough:
- 12 g whole psyllium husk
- 160 g filtered water
- 25 g honey or maple syrup
- 75 g millet flour
- 75 g sorghum flour
- 45 g tapioca starch
- 65 g potato starch
- 1 teaspoon baking powder
- 4 g sea salt
- 120 g active gluten-free sourdough starter
- 20 g full-fat coconut milk
- 1 egg room temperature
For the cinnamon roll filling:
- 130 g vegan butter room temperature, dairy butter is fine as well
- 70 g coconut sugar
- 2 tablespoons cinnamon
- 1/2 cup (120ml) full-fat coconut milk for pouring on top before baking
For the glaze/frosting:
- 300 g full-fat coconut milk
- 1.5 tablespoon (10-12g) cornstarch
- 30 g honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
For the dough:
- Mix psyllium husk with water and let it thicken into a gel for 2 to 3 minutes. Stir in the honey or maple syrup.12 g whole psyllium husk, 160 g filtered water, 25 g honey or maple syrup
- In a separate bowl, whisk together all dry ingredients. You can use the bowl of a stand mixer for easier mixing, or a large bowl if you're stirring by hand.75 g millet flour, 75 g sorghum flour, 45 g tapioca starch, 65 g potato starch, 1 teaspoon baking powder, 4 g sea salt
- Add the psyllium gel and your active sourdough starter to the dry ingredients.120 g active gluten-free sourdough starter
- Add the whole egg and coconut milk.20 g full-fat coconut milk, 1 egg
- Gradually knead everything together until the dough becomes smooth and elastic. Use the dough hook of your stand mixer if you're using it.
- Let the dough rest at room temperature for 5 to 10 minutes before rolling out to help all of the ingredients hydrate.
For the cinnamon filling:
- In a medium mixing bowl, stir together the softened butter, coconut sugar, and cinnamon until smooth.130 g vegan butter, 70 g coconut sugar, 2 tablespoons cinnamon
- Lightly dust your counter or a sheet of parchment paper with gluten-free flour (I like using tapioca starch for this). Roll out the rested dough into a large rectangle.
- Spread the cinnamon filling evenly over the surface.
- Roll the dough tightly, using the parchment to help if needed, and cut the cinnamon roll log into 6 equal pieces with a sharp knife.
Proofing & Baking:
- Prepare a baking pan, such as a large skillet or a baking pan (at least 9" sqaure or circle), by greasing with butter or lining with parchment paper. Place the buns in a greased baking pan, leaving space between them.
- Cover with plastic wrap and ferment overnight in the fridge, or proof at room temperature until puffy and just doubled in size. At room temperature, this will take about 3 to 5 hours. Keep in a warm, draft-free place. If proofing in the fridge, they won't rise as much.
- When ready to bake, preheat the oven to 350°F (180°C).
- Before baking, drizzle 1/2 cup (120ml) of full-fat coconut milk over the buns. Cover with a lid and bake at 350°F (180°C) for 15 minutes.1/2 cup (120ml) full-fat coconut milk
- Remove the lid and bake for another 15 to 20 minutes until the cinnamon rolls are puffed and golden.
For the glaze:
- In a saucepan, whisk together coconut milk, honey or maple syrup, vanilla, and cornstarch.300 g full-fat coconut milk, 30 g honey or maple syrup, 1 teaspoon vanilla extract, 1.5 tablespoon (10-12g) cornstarch
- Heat gently, stirring, until it begins to thicken and boil.
- Boil for 3 minutes, whisking constantly.
- Remove from heat and, if needed, blend with an immersion blender for extra smoothness.
- Use warm to glaze freshly baked buns, or chill and re-blend before spreading. Sprinkle cinnamon on top before serving if desired. Enjoy warm or on the first day of baking for the most delicious cinnamon rolls!
Notes
Storage, reheating, and make-ahead notes
- Store baked buns in an airtight container in the fridge for up to 5 days.
- Store buns without glaze for up to 7 days, and keep the glaze separate.
- Reheat buns at 325°F (170°C) for 5 to 10 minutes.
- Freeze buns without the frosting/glaze, well wrapped in an airtight container. Thaw in the fridge, then reheat before glazing.
