Delicious and fluffy Gluten Free Sourdough Cinnamon Rolls, perfect for a guilt-free treat. Made with natural ingredients and no gluten.
Delicious and Allergen-Friendly Sourdough Cinnamon Rolls
Living a gluten-free lifestyle doesn’t mean you have to miss out on delicious baked goods like cinnamon rolls. With this recipe using gluten-free sourdough starter, you can enjoy the sweet and aromatic flavors of cinnamon rolls right in your own kitchen. This family favorite recipe is sure to become a hit in your home as well!
By following this gluten-free sourdough recipe, you can bake up a batch of cinnamon rolls that are just as tasty as their gluten-filled counterparts. Say goodbye to store-bought gluten-free options and hello to homemade goodness that will satisfy your cravings for something sweet and comforting.
Indulge in guilt-free goodness with our mouthwatering Gluten Free Sourdough Cinnamon Rolls!
Hello and welcome to my channel if you are new here my name is Kira and I am a mom of three little boys who love to eat we make a lot of sourdough everything I have had celiacs disease for over 15 years so I have created a gluten-free sourdough starter that we make many gluten-free sourdough recipes from be sure to like subscribe and follow along.
Because today we are going to make gluten-free sourdough cinnamon rolls for today’s recipe I am using a kitchen scale and don’t be intimidated by it if you’ve made bread before especially sourdough bread you probably already have a kitchen scale on hand so we’re going to start out by adding 330 G of milk I’m using raw milk we.
Absolutely love it in our family and as you will soon see I was apparently using the last little bit of many jars and containers in my house today after you have added your milk we are going to to move on to olive oil be sure you are zeroing out your scale between adding all of your ingredients unless you love Mental.
Math go ahead and add 20 G of olive oil after the olive oil we pull out the maple syrup again another jar in my house that is almost empty 20 G of maple syrup go into this recipe very similarly to my bread recipe if you are interested in also making gluten-free sour dope bread be sure to check out that recipe it is so simple to follow you will have.
Gluten-free bread in no time but back to our cinnamon rolls we will pull out one egg and add it to our liquid ingredients you next want to grab your whisk and give everything a nice good mix we want to break up that egg and get it fully Incorporated before you add the celium husk after everything is nice and mixed together you will grab your pelium.
Husk and add 20 gram because this is glutenfree similarly to the bread recipe we are adding pelium husk because that will help everything stick together act as a binder and give it a lot better of a texture we add the celium husk to the liquid first and mix it all together so that it has time to sit off to the side and form into a gel-like substance so.
Here you see I have added the psyllium husk now I’m going to whisk it together with the milk the oil the maple syrup and the Egg and sit it off to the side and we will come back to it in just a minute for the next part of the ingredients I like to throw them right into my KitchenAid mixing bowl because then that is one last thing that I have.
To clean I’m now adding 340 G of gluten-free allpurpose flour I like to use King Arthur’s one: one measure for measure flour it makes things so much simpler than having to try to mix your own flour blend I have not tried this recipe with other flower Blends but you are more than welcome to try it out and let me know how it goes joining that.
Collection of bags and containers that I have used all of the ingredients out of today is this bag of flour and on to our next bag of flour I’m putting a little Public Service Announcement out there for anyone that’s watching this that works for King Arthur’s I want you to know that these self tear bags do not actually tear I don’t think I have ever.
Opened one without a pair of scissors but back to the recipe once we have the bag open and I have finished adding that 340 gram of allpurpose gluten-free flour I will grab my baking powder and add 5 G of baking powder when I am baking my bread I add salt to my recipe and we are not going to be adding any salt at this step because I am already using salted.
Butter later in the recipe and things will get very salty very fast if you add salt at this step if for whatever reason you like your baked goods to be on the saltier side you are more than welcome to add an extra 8 gram of salt at this point once you have added all of your dry ingredients this is another do as I say not as I do it is simpler if you.
Have a second whisk to whisk it all together but because I don’t I am using a spoon to help incorporate my allpurpose flour and my baking powder up next is the fun part sourdough starter this is my gluten-free sourdough starter that I feed with the King Arthur’s oneto one flower I have pulled this directly out of my fridge I have made this recipe.
With active starter meaning that it has been fed and bubbly and happy but you are absolutely able to make this recipe like I am doing today with sourdough discard which is a starter that I have pulled directly out of the fridge and this is what I’m going to bake with today here I am adding 265 G of gluten-free sourdough starter.
To my dry flour and baking powder ingredients once you have added your starter to your dry ingredients we will then incorporate the other wet ingredients we will add in the milk combination with the milk and the pelium husk which should have formed into a gel by this point and we are going to add in butter before I started mixing.
Everything together I went ahead and melted six tablespoon of salted butter which equates to around 80ish G of butter I have it melted and cooled however because I melted it directly in this bowl the bowl still is a little bit warm but once you are adding all of your wet ingredients in go ahead and throw in that 80 g of butter.
Everything is in there and ready to be mixed now so we will put it on the KitchenAid mixer and attach the dough hook when we start incorporating all of the ingred ingredients together keep in mind that the flour can get very messy I will usually start My Kitchen Aid on a low speed until some of the flour gets incorporated then I will turn up the.
Speed and get everything mixing after about 2 to 3 minutes at a medium medium high speed I will pull it off of My Kitchen Aid I will take a little spatula and make sure that I have turned everything over inside of it so that the dough does not have any excess flour that has not been Incorporated from the bottom of the bowl put it back on and.
Give it another 30 seconds to a minute to allow everything to fully incorporate at this point you can see that my dough is not overly sticky but it is also not overly runny you wanted that perfect right in between consistency we will sit it off to the side and grab out flour this is where things get messy if you have any rings.
Be sure to take them off because we are going to be using our hands for this part I am now going to dump all of that dough right on top of my flowered work area once I have the dough on top take your hands grab that ball of dough and flip it over just a few times to make sure that all sides have been coated with some flour this will make it a lot.
Easier to work with whenever we grab the rolling pin next nothing crazy but a couple times should coat everything and it should not be sticking to your hands up next we will grab the rolling pin this is where it will be clear if your dough is the correct consistency or not you should be able to easily roll out the flowered dough I’m going to roll it.
Out into a rectangular shape at this point I will make sure that I’m not doing it too thick or too thin however I will show you in just a moment exactly how thin I made my slices and that will allow you to determine what you would like yours to look like I’m feeding these to my children I don’t need them to have really crazy.
Giant puffy cinnamon rolls so I tend to roll out my dough on the thinner side and they will puff up a little bit while they are baking but if if you would like to have a thicker crust I guess you could call it to your cinnamon rolls then you will want to allow your dough to be a little bit thicker at this point than mine.
Is here you can see I am going to cut off a little sliver and show you the consistency of my dough so again if you would like yours to be a little bit on the thicker side go ahead and roll it out a little bit thicker than I did I will now melt the other two tablespoons that was left of that stick of butter and spread it very thinly across my.
Dough now no I did not add cinnamon at this point yes that would be burnt butter because I am making this in the middle of the day and left my butter to burn in the toaster oven but I’m going to use it anyway it’s no big deal once I have all of the butter spread thinly I grab gra my cinnamon and shake it right on top I’m not going to measure it out.
Into a separate bowl and add extra things for myself to clean so you can grab your cinnamon Shake It Out On Top give a nice thick coating on top of the entire dough and we are going to then do the exact same thing with the brown sugar I will usually take the sugar and pour it directly into my hands because sometimes brown sugar likes to Clump up.
To itself give it a little Squish and spread it all out on top of the cinnamon once I have spread the entire top full of brown sugar and cinnamon I will use my hands to gently Pat everything down in place spread it out evenly so this way nothing moves around whenever I begin to roll up the dough once everything is spread out thin.
And ready to be rolled up this is where we get into the exciting part I have grabbed out a pizza cutter because this is not regular dough gluten-free dough does not work as easily as a regular dough and by doing this and measuring and cutting out the slices before you roll up the cinnamon roll will make your life so much easier than trying to roll.
One big log so here you see me I’m not pushing very hard this will cut the dough extremely simply and I am using my finger to measure a very rough one and a halfish inches and making Cuts all the way through the dough once you have cut the whole way down and have all of your strips you will begin to roll them so instead of.
Rolling that one big log you will roll them one at a time some olive oil will be extremely important at this step you you want to put some olive oil on your hands so that any dough that is sticky on the back side does not end up sticking to your hands at this point you will see I am rolling them up and putting them into my cast iron pan and I.
Will show you later that I ended up actually switching them into a smaller sized cast iron pan because the other one was now cleaned and at this point in the day it was not clean one at a time you will roll up each individual little piece and put them into your pan to rest now if you happen to not flower your area well.
Enough your dough might be a little sticky so you can do one of two things you can try to make sure that your hands are very well oiled so that it can help peel it up or you can actually grab out a spatula and gently slide the spatula under the side that is is stuck and that will help before you roll it up to peel off any pieces that didn’t have as much.
Flower underneath of them so you can see right here was when I noticed this was the first one that is going to look a little iffy because it was stuck to the table so from this point on I grabbed the spatula and gently slid it underneath of the sides to loosen up the dough before I rolled it all the way I obviously didn’t flower this side well.
Enough because these last couple slices were the ones that were very apparent that they were not going to come off the table as easily once I have everything in there I go ahead and cover it with a little dish towel and put it into my oven to rest I now have the cinnamon rolls resting in the oven away from tiny little fingers and we will be back to.
Check on them in 6 hours at this point because I have washed my pans during the day I went ahead and mve them from the 12in cast iron pan to a 10 and 1/2 in pan where they obviously fit much closer together and I preheated my oven to 350° F once your oven has been preheated for about 30 minutes go ahead and put.
The cinnamon rolls directly into your oven for 35 minutes in my last 5 to 10 minutes I usually begin making icing now this icing I make a lot of if you don’t like a lot of icing we probably can’t be friends but just cut the recipe in half here I am adding one stick of butter 8 oz of cream cheese a half a.
Tablespoon of vanilla and I’m going to heat it all up over a low to medium Heat this will take approximately that whole five minutes to melt down while I’m letting it melt down I have a whisk and I am whisking it all together you will then add two cups of powdered sugar once everything has melted down fairly thoroughly you will continue to whisk it.
All up until you have a nice smooth icing to go on top if you like your icing thicker I will show you the consistency this is exactly what it will look like however if you would like to thin your icing out some and have it be a little runnier then you will just add some milk to it until you get it the consistency that you would like it to be.
I like mine a little thinner than what I had first showed so I add just a splash of milk whisk it all together in an attempt to not make more of a mess all over my stove top and it is the perfect consistency at this point it is time to check on the cinnamon rolls we open them up out of the oven grab them out and grab a.
Toothpick if you are doing a toothpick test and you poke them into your cinnamon rolls you should have a nice clean toothpick come out and you will know that they are done and here you can see that they have expanded to so beautifully fill the pan and we will Top them with some of that cream cheese icing and they will just be so delicious.
I obviously taste tested one before I could give them to my children to make sure that they were safe to eat and let me tell you they were delicious I am so excited to hear how wonderfully your glutenfree sourdough cinnamon rolls turned out and be sure to leave a comment and let me know the next gluten-free sourdough recipe that you.
Would love to see thanks for following along
