Gluten Free Sourdough Cinnamon Rolls

These gluten free sourdough cinnamon rolls come out of the oven soft and fluffy, with a gooey cinnamon sugar swirl and sweet icing that melts into every layer. The sourdough discard adds a subtle tang that makes the sweetness taste even better. One bite and you will not believe they are gluten free.

the Quick Bite: This homemade gluten free sourdough cinnamon roll recipe is a great way to use up extra gluten free sourdough discard. These rolls turn out sweet with a slight sourdough tang, and bake up soft and fluffy.

Free From: Gluten, soy, nuts, and oats.

Time: 1 1/2 hours, including rise time.

Serves: 9-12 rolls depending on thickness.

Method: Oven-baked.

Main Ingredients: Gluten free flour, sugar, yeast, sourdough discard, eggs, butter, cinnamon, and milk.

Tools: Stand mixer, silicone mat, rolling pin, 8×8 baking dish.

Testing Notes

The first time I tried to use my discard in this recipe, I ended up using too much. This added too much of a sour flavor. After reducing the amount of discard to just 1/2 a cup, the flavor was much better. I only tested one flour blend in this recipe. Authentic Foods Steve’s Gluten Free Bread blend is by far the best flour for making cinnamon rolls. They rise beautifully, and they are so fluffy, you really can’t tell they are gluten free.

I also tested the recipe using Earth Balance dairy-free butter since so many of my readers are also dairy-free. The dairy-free version had great flavor, though I will say the butter softened a lot quicker when mixing it with the cinnamon and sugar.

Ingredient Notes and Easy Swaps:

Gluten-Free Flour Blend – I only tested this recipe with Authentic Foods Steve’s Gluten Free Flour Blend. It is magic in a bag and makes the fluffiest cinnamon rolls. Other blends will work, but it is really important to use a blend that works in yeast recipes. If you use another blend, you may need to reduce the amount of milk. Steve’s blend has a higher moisture need than other flour blends.
Binder – This is what holds your baked goods together. If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
Sourdough Starter – If you do not have an active sourdough starter, it is a great time to make one! Read my Gluten Free Sourdough Starter recipe for instructions.
Yeast – I tested my recipe using rapid/instant yeast. You can use active dry yeast and bloom it in warm milk if you prefer. Do NOT use Red Star Platinum Yeast. This one brand is not gluten free.
Butter – I used unsalted butter when testing this recipe.
Sugar – I tested my recipe using white sugar, but you can easily swap brown sugar if you prefer.
Milk – I used Oatly Super Basic to test this recipe. Any dairy-free milk should work, but do not use canned coconut milk. It is too thick. You can also use regular milk.

How to Make Gluten Free Sourdough Cinnamon Rolls (Step-By-Step)

Photos of the wet ingredients in the stand mixer and of the mixed dough in the mixer.

Step 1: Add the softened butter, sourdough starter, milk, and eggs to a stand mixer. Add the yeast and mix on low speed until blended. Use a digital scale to measure the flour, sugar, and salt. Combine them in a mixing bowl and whisk to blend. Then add the dry ingredients to the stand mixer. Insert a paddle attachment.

I like to premix my dry ingredients in a mixing bowl so that everything mixes in evenly.

Step 2: Blend on low speed until everything is blended. This helps prevent the flour from flying out of the mixer. Turn the speed up and let the dough beat against the edges of the bowl for 30 seconds.

The dough on a silicone mat and the dough rolled or pressed into a rectangular shape.

Step 3: Remove the dough from the stand mixer and shape it into a ball on a silicone mat. The dough should be workable and not sticky. If you used a different flour blend, you may need to sprinkle additional flour on the mat to prevent sticking.

Step 4: Use a rolling pin or your hand to press the dough into a rectangle shape. I pressed my dough to 1/2 inch thickness.

Photos of the cinnamon sugar spread over the dough and using red thread to cut the roll of dough.

Step 5: In a small mixing bowl, melt the butter for 25 seconds. Add the sugar and cinnamon and mix well. Spread it over the dough.

Step 6: Roll the dough tightly the long way into a tight roll. It is important to shape the rolls before the rise because in gluten free baking, you only get one good rise.

Take a piece of sewing thread and place it under the roll towards the end. Twist the ends to cut through the roll. This is a great way to cut out the cinnamon rolls without squishing or flattening them.

The cinnamon rolls before rising, and after the rise when they are baked.

Step 7: Place the gluten free cinnamon rolls in a parchment paper lined 8×8 pan. Place a piece of plastic wrap loosely over the top. I rise my dough in an oven warmed to 150 to 175ºF. Put the pan in the oven, then keep the door cracked open to rise.

Rise until the cinnamon rolls double in size, which should take 40 to 45 minutes. Remove the rolls from the oven. Preheat the oven to 350ºF.

Step 8: Bake the sourdough cinnamon rolls for 25-30 minutes. A metal baking dish will bake a little quicker than the ceramic dish I used.

Step 9: Remove the rolls from the oven and place the pan on a cooling rack. Mix the powdered sugar and milk. Spread the glaze over the warm rolls.

If you love baking with sourdough as much as I do, try these delicious Gluten-Free Cranberry Shortbread, Gluten Free Pita Bread, and Cottage Cheese Pancake Bites. They are fan favorites.

Frequently Asked Questions

Why is the dough so wet??

If your dough is wet, add more flour. Every flour blend is different, and making adjustments of more flour or milk is normal.

Why did not my cinnamon rolle rise??

If your rolls didn’t rise, check the expiration date of the yeast you used. Also, be sure to rise in a warm spot.

Homemade Gluten Free Sourdough Cinnamon Rolls

Prep 15minutes
Cook 30 minutes
Rise Time 45 minutes
Total 1 hour hr 30 minutes
These gluten free sourdough cinnamon rolls come out of the oven soft and fluffy, with a gooey cinnamon sugar swirl and sweet icing that melts into every layer. The sourdough discard adds a subtle tang that makes the sweetness taste even better.

Ingredients

220.1 grams gluten free flour blend * SEE NOTES (1 1/3 cups)
▢28.2 grams sugar (2 TBSP)
▢1.5 grams salt (1/4 tsp)
▢7.4 grams rapid yeast (1 packet)
▢138.5 grams sourdough discard (1/2 cup)
▢42.5 grams unsalted butter melted (3 TBSP)
▢2 large eggs
▢½ cup milk or non-dairy (butter and milk = 99.7 grams)

Filling

▢50 grams sugar white or brown sugar (1/4 cup)
▢7 grams ground cinnamon (1 TBSP)
▢57 grams unsalted butter (4 TBSP)

Icing

▢1 ½ cups powdered sugar
▢3-4 tablespoons milk or non-dairy

Method

Add the 42.5 grams unsalted butter, 138.5 grams sourdough discard, 1/2 cup milk or non-dairy, and 2 large eggs to a stand mixer. Add 7.4 grams rapid yeast and mix on low speed until blended. Use a digital scale to measure 220.1 grams gluten free flour blend, 28.2 grams sugar, and 1.5 grams salt. Combine them in a mixing bowl and whisk to blend.
Add the dry ingredients to the stand mixer. Insert a paddle attachment.
Blend on low speed until everything is blended. This helps prevent the flour from flying out of the mixer. Turn the speed up and let the dough beat against the edges of the bowl for 30 seconds.
Remove the dough from the stand mixer and shape it into a ball on a silicone mat. The dough should be workable and not sticky. If you used a different flour blend, you may need to sprinkle additional flour on the mat to prevent sticking.
Use a rolling pin or your hand to press the dough into a rectangle shape. I pressed my dough to 1/2 inch thickness.
In a small mixing bowl, melt 57 grams unsalted butter for 25 seconds. Add the 50 grams sugar and 7 grams ground cinnamon and mix well. Spread it over the dough.
Tightly roll the dough the long way into a tight roll.
Take a piece of sewing thread and place it under the roll towards the end. Twist the ends to cut through the roll. This is a great way to cut out the cinnamon rolls without squishing or flattening them.
Place the gluten free cinnamon rolls in a parchment paper-lined 8×8 pan. Place a piece of plastic wrap loosely over the top. I rise my dough in an oven warmed to 150 to 175ºF. I put the pan in the oven and then keep the door cracked open to rise.
Rise until the cinnamon rolls double in size, which should take 40 to 45 minutes. Remove the rolls from the oven. Preheat the oven to 350ºF.
Bake the sourdough cinnamon rolls for 25-30 minutes, until they have a light golden color. (A metal baking dish will bake a little quicker than the ceramic dish I used.)
Remove the rolls from the oven and place the pan on a cooling rack.
Combine the 1 1/2 cups powdered sugar and 3-4 tablespoons milk or non-dairy and whisk. You can add more liquid or powdered sugar depending on how thick you want your icing. Spread the icing over the warm rolls.

Nutrition

Serving 1roll
Calories 231 kcal Carbohydrates 37g Protein 4g
Fat 9g Saturated Fat 5g
Polyunsaturated Fat 1 g Monounsaturated Fat 2gTrans Fat0.3 g Cholesterol 50mg Sodium 67mg Potassium43mg
Fiber 2g Sugar 22g Vitamin A276IU Vitamin C0.02mg Calcium41mg Iron1mg

Notes

I only tested this recipe with Authentic Foods Steve’s Gluten Free Bread Blend. It has a higher moisture need than most flour blends. If you use a different blend, you may need to add more flour to get the right dough consistency.
If your blend doesn’t contain a binder, add 1 teaspoon xanthan gum.
Dairy-free butter, such as Earth Balance, works if you are dairy-free. I tested this recipe using Oatly Super Basic Oat Milk.
Serve warm or cool. Store leftovers in an airtight container. You can warm them in the microwave for 20 seconds to soften them. Gluten free tends to spoil more quickly, so I recommend freezing any rolls you don’t eat within the next day. Place cooled rolls in a freezer-safe zipper bag and freeze.