Enjoy soft, gooey cinnamon swirls with a tangy sourdough twist that anyone can enjoy. These Gluten-Free Sourdough Cinnamon Rolls are easy to make ahead and perfect for weekend brunch or a cozy dessert. They’re naturally flavorful and pair well with other baked favorites, including a loaf like blueberry lemon sourdough bread for a bright contrast.
Why You’ll Love This Gluten-Free Sourdough Cinnamon Rolls
- Tangy sourdough flavor balanced with sweet cinnamon.
- Makes a great make-ahead breakfast or brunch treat.
- Family-friendly and simple enough for beginner bakers.
- Soft texture even without gluten.
- Reheats well for tasty leftovers.
Ingredients Needed
- Baking mix
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Wet ingredients
- 1/2 cup active sourdough starter
- 1/2 cup milk (or dairy-free milk)
- 1/4 cup unsalted butter (or dairy-free alternative), melted
- Sweeteners & spice
- 1/4 cup sugar
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
Step-by-Step Instructions
- In a large bowl, whisk the gluten-free flour, sugar, salt, baking powder, and baking soda until evenly combined.
- In another bowl, stir together the active sourdough starter, milk, and melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms; it should hold together but be slightly tacky.
- Lightly flour a surface and roll the dough into a rectangle about 10×14 inches; spread a little melted butter, then sprinkle with brown sugar and cinnamon.
- Roll the dough tightly into a log, slice into 12 even pieces, place them cut-side up in a greased baking dish, and let rise about 30 minutes.
- Preheat the oven to 375°F and bake 25–30 minutes until tops are golden; allow to cool slightly before serving.
Serving Suggestions Gluten-Free Sourdough Cinnamon Rolls
- Drizzle with cream cheese glaze or a simple powdered sugar icing.
- Serve warm with a pat of butter for extra richness.
- Pair with fresh fruit and coffee or spiced chai for brunch.
- Offer a tangy side like a simple cucumber salad for contrast: simple cucumber salad.
Tips for Success Gluten-Free Sourdough Cinnamon Rolls
- Measure flour by spooning into the cup and leveling to avoid dense dough.
- Keep the starter active for best rise; feed it the day before if needed. Also consider the method in the sourdough cinnamon roll focaccia recipe for shaping ideas.
- If dough feels too dry, add milk 1 teaspoon at a time until pliable.
- Bake until just golden to keep rolls soft; they continue to set as they cool.
- Store cooled rolls in an airtight container for up to 3 days, or freeze for longer.
Variations
Here are a few easy ways to change it up:
- Dairy-free: use plant-based milk and vegan butter.
- Nutty add-in: sprinkle chopped pecans or walnuts with the brown sugar before rolling.
- Maple twist: replace part of the brown sugar with 2 tablespoons maple syrup for depth.
Gluten-Free Sourdough Cinnamon Rolls
Enjoy soft, gooey cinnamon swirls with a tangy sourdough twist in these easy-to-make gluten-free cinnamon rolls, perfect for brunch or dessert.
Ingredients
Baking mix
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1/2 cup active sourdough starter
- 1/2 cup milk (or dairy-free milk)
- 1/4 cup unsalted butter (or dairy-free alternative), melted
Sweeteners & spice
- 1/4 cup sugar
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- In a large bowl, whisk the gluten-free flour, sugar, salt, baking powder, and baking soda until evenly combined.
- In another bowl, stir together the active sourdough starter, milk, and melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms; it should hold together but be slightly tacky.
- Lightly flour a surface and roll the dough into a rectangle about 10x14 inches; spread a little melted butter, then sprinkle with brown sugar and cinnamon.
- Roll the dough tightly into a log, slice into 12 even pieces, place them cut-side up in a greased baking dish, and let rise about 30 minutes.
Baking
- Preheat the oven to 375°F and bake for 25–30 minutes until tops are golden; allow to cool slightly before serving.
Notes
Measure flour by spooning into the cup and leveling to avoid dense dough. Keep the starter active for best rise; feed it the day before if needed. If dough feels too dry, add milk 1 teaspoon at a time until pliable. Bake until just golden to keep rolls soft; they continue to set as they cool. Store cooled rolls in an airtight container for up to 3 days, or freeze for longer.