Come see us at the Missoula Farmers market every Saturday 8-12:30!
534 N Higgins Ave, Missoula, MT 59802
Gluten-Free Sourdough Cinnamon Rolls
Fluffy delicate delights you can't stop eating
brown butter
gluten-free sourdough pizza crust
As you’ve probably seen, sweet sourdough isn’t usually my thing. It doesn’t get eaten in our house and it usually just molds or goes stale. That is definitely not the case for cinnamon rolls. The warm spices mixed with the fluffy rolls don’t last long. I hope you enjoy these gluten-free sourdough cinnamon rolls as much as we do.
I love to top these in the frosting I listed below. I think the frosting for cinnamon rolls is a little bit wiggly. It doesn’t have to stand the test of time like cake frosting, it just has to taste good. So, because of this, feel free to experiment with the frosting and find what you prefer with these cinnamon rolls.
I find that these cinnamon rolls works best with a double ferment like any of my breads. The usual schedule is taking my starter out of the fridge before I go to bed. I create my levain the next morning and let it ferment all day. The cinnamon rolls are made before I go to bed 24 hours after taking the starter out, I let them sit in the fridge for 8-10 hours and then leave it on the counter at room temperature for 5-7 hours. This can be altered to fit what you need but this is what I prefer.
Remember to go by feel, not time. When your dough feels like it’s carbonated, it is time to bake.
Gluten-Free Sourdough Cinnamon Rolls
Tangy, sweet, and warm: perfect for a rainy day or Saturday morning.
Prep Time: 30 minutes Cook Time: 30-40 minutes Total Time: 42 hours Yield: 6 medium cinnamon rolls or an 8×8 tray
Ingredients
Levain
- 40g starter
- 80g water
- 35g millet flour
- 25g brown rice flour
- 20g sorghum flour
Dough:
- 180g milk
- 13g psyllium husk powder
- 1 small/ medium egg
- 200g levain (listed above)
- 30g olive oil
- 35g millet flour
- 25g brown rice flour
- 55g tapioca starch
- 55g potato starch
- 50g sugar
- 1tsp cardamom powder
- 6g baking powder
- 5g sea salt
Cinnamon Filling:
- 65g butter, very soft
- 65g brown sugar
- 6g cinnamon
- 2tsp cardamom powder
Cream Cheese Frosting:
- 100g cream cheese (room temperature)
- 25g butter (room temperature)
- 40g powdered sugar
- 15g sour cream
- 5g vanilla extract
Instructions
Levain:
- Mix all of the levain ingredients together ensuring that your starter is active and bubbly.
- Leave the levain until it is active and bubbly. About 6-8 hours
Dough:
- Start with the psyllium husk and water. Mix these together until there is no lumps and let it sit for about 10 minutes while you measure out the rest of the ingredients. It will turn into a thick gel.
- Measure all other dry ingredients (not the levain!) into your mixing bowl.
- Combine the psyllium husk mixture and levain with all flours. Mix with the dough hook attachment on low until very well combined.
- Since there is no gluten in this dough, there is nothing to “overwork” so if you leave it a little too long, it won’t hurt the end product. Just make sure you don’t have any unmixed flour.
Mix the Cinnamon Filling
- All of your ingredients should be room temperature.
- If your butter is even slightly melty it works well.
- Mix sugar will butter and then add cinnamon. and cardamom
Shape the Rolls:
- I like to shape my cinnamon rolls before it goes into the fridge. I find that it is much easier to work with.
- Roll out your dough until it is about as thick as your pinky.
- Spread the cinnamon filling mixture in an even layer over the dough.
- Cut dough into six even strips and roll them.
- Put in baking dish
Ferment:
- Once shaped and in a baking dish, cover your dough with a wet towel and put it in your fridge for 6-10 hours or overnight.
- After 6-10 hours, pull out and put on the counter at room temperature for 5-7 hours.
- Remember, go by feel! As soon as your dough feels bubbly and puffy, it is ready to bake. You will know it when it is done.
Baking:
- Preheat oven to 400 degrees.
- Loosely cover baking dish with aluminum foil. This will allow us to bake with steam for part of our bake.
- Bake covered for 10 minutes.
- Take foil off and turn oven down to 375 degrees for 25-30 minutes.
- When done, the rolls will be golden brown.
Frost the Rolls:
- Your cinnamon rolls must cool a bit before you frost them! (I would recommend about 15-30 minutes)
- Cream butter and cream cheese together until fluffy.
- Add in sugar slowly
- Add sour cream and vanilla
- You’re ready to frost now. Put an even layer over all of your rolls, I do this when they are still in the baking dish
- Best served warm!
