Soft & Fluffy Gluten-Free Sourdough Cinnamon Rolls
These Gluten-Free Sourdough Cinnamon Rolls are soft, tender, filled with buttery cinnamon sugar, and topped with a simple vanilla cream cheese frosting.
The naturally fermented dough is made with an active gluten-free sourdough starter and a gluten-free flour blend, creating a delicious recipe for customers looking for another way to use their My Rustic Roots Gluten-Free Sourdough Starter.
Gluten-free sourdough dough behaves differently from traditional wheat dough. It will be softer, stickier, and won’t stretch the same way because there is no gluten structure.
That’s completely normal.
The secret is using parchment paper to roll the dough, allowing plenty of time for fermentation, and baking the cinnamon rolls close together so they stay soft and tender.
Why You'll Love These Gluten-Free Sourdough Cinnamon Rolls
These cinnamon rolls are naturally fermented with gluten-free sourdough starter and have a soft, tender texture.
They can be prepared ahead of time and refrigerated overnight, making them perfect for holidays, weekends, and special breakfasts.
And because the dough is rolled between sheets of parchment paper, you don't need to struggle with sticky gluten-free dough.
Ingredients
For the Dough
- 150 g active, bubbly gluten-free sourdough starter
- 180 g warm whole milk
- 1 large egg
- 50 g granulated sugar
- 60 g unsalted butter, melted and cooled slightly
- 350 g gluten-free all-purpose flour blend that contains xanthan gum
- 20 g psyllium husk powder
- 8 g salt
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- 60 g unsalted butter, softened
- 100 g brown sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
For the Vanilla Cream Cheese Frosting
- 115 g cream cheese, softened
- 30 g unsalted butter, softened
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Before You Begin
Make sure your gluten-free sourdough starter is active and showing consistent fermentation activity before making this recipe.
Gluten-free sourdough starter may not double exactly like a traditional wheat starter.
Look for bubbles throughout the starter, visible expansion, a pleasant fermented aroma, and a predictable rise-and-fall pattern after feeding.
Use your starter when it is active and near its peak.
Instructions
1. Mix the Wet Ingredients
In a large mixing bowl, combine the active gluten-free sourdough starter, warm milk, egg, sugar, melted butter, and vanilla extract.
Whisk until thoroughly combined.
2. Add the Dry Ingredients
Add the gluten-free flour blend, psyllium husk powder, and salt.
Mix thoroughly with a sturdy spoon or stand mixer fitted with the paddle attachment.
Continue mixing for approximately 3–5 minutes.
The dough will be much softer and stickier than traditional cinnamon roll dough.
Do not continue adding flour in an attempt to create a firm wheat-style dough.
3. Allow the Dough to Hydrate
Cover the bowl and allow the dough to rest for 20–30 minutes.
This resting period is important.
The gluten-free flour and psyllium husk need time to fully absorb the liquid.
After resting, the dough should become easier to handle.
4. Bulk Ferment
Cover the dough and place it in a warm location, ideally around 75–80°F.
Allow the dough to ferment for approximately 4–8 hours.
Gluten-free sourdough dough may not dramatically double in size.
Look for the dough to become slightly puffy, lighter in texture, and show signs of fermentation.
Fermentation time will vary depending on the strength of your starter and the temperature of your kitchen.
Prepare the Cinnamon Filling
In a small bowl, combine the softened butter, brown sugar, cinnamon, and a pinch of salt.
Mix until a thick, spreadable paste forms.
Set aside.
Shape the Cinnamon Rolls
Place a large sheet of parchment paper on your work surface.
Lightly dust it with gluten-free flour.
Transfer the fermented dough onto the parchment.
Place another sheet of parchment paper over the dough.
Gently roll the dough into approximately a 12 × 16-inch rectangle.
Remove the top sheet of parchment paper.
Spread the cinnamon filling evenly over the dough, leaving approximately a ½-inch border around the edges.
Using the bottom sheet of parchment paper to help you, carefully roll the dough into a log starting from one of the long sides.
Gluten-free dough can be delicate, so work slowly.
If small cracks appear, gently press them back together.
Cut the Cinnamon Rolls
For the cleanest cuts, use unflavored dental floss or a thin piece of kitchen string.
Cut the log into 9–12 rolls, depending on how large you would like your cinnamon rolls.
Arrange the rolls in a greased 9 × 13-inch baking dish or similar-sized baking pan.
Leave a small amount of space between each roll to allow for expansion.
Final Proof
Cover the baking dish and allow the cinnamon rolls to proof in a warm location for approximately 2–4 hours.
The rolls should look noticeably softer and slightly puffy.
Gluten-free cinnamon rolls may not double in size.
Watch for visible fermentation activity rather than expecting the same rise you would see from wheat dough.
Overnight Option
If you'd like freshly baked cinnamon rolls in the morning, you can refrigerate the shaped rolls overnight.
After shaping and placing the rolls in the baking dish, cover tightly and refrigerate for 8–16 hours.
The next morning, remove the rolls from the refrigerator and allow them to sit in a warm location until they appear puffy and show signs of fermentation.
Depending on the temperature of your kitchen, this may take 1–3 hours.
Bake the Cinnamon Rolls
Preheat the oven to 350°F.
Bake the cinnamon rolls for approximately 28–35 minutes, or until the tops are lightly golden and the centers are fully baked.
Gluten-free enriched dough can brown before the center is completely baked.
If the tops are becoming too dark, loosely cover the baking dish with aluminum foil during the final portion of baking.
For the most reliable results, the center rolls should reach approximately 200–205°F internal temperature.
Remove from the oven and allow the cinnamon rolls to cool for approximately 15–20 minutes before frosting.
Make the Vanilla Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter until smooth.
Add the powdered sugar and vanilla extract.
Mix until creamy.
Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Spread the frosting generously over the slightly warm cinnamon rolls.
How Do I Know When Gluten-Free Sourdough Cinnamon Rolls Are Properly Proofed?
Gluten-free sourdough dough behaves differently from wheat-based dough.
You are looking for rolls that appear:
- Slightly larger
- Soft and puffy
- Lighter in texture
- No longer dense or compact
- Showing small signs of fermentation around the edges
Don't wait for gluten-free cinnamon rolls to necessarily double in size.
Overproofing can weaken the structure and cause the rolls to collapse during baking.
What Gluten-Free Flour Blend Should I Use?
Use a high-quality gluten-free all-purpose flour blend designed for baking.
For this recipe, choose a blend that already contains xanthan gum.
Avoid using a single gluten-free flour, such as brown rice flour, almond flour, or coconut flour, as a direct replacement for the flour blend.
The combination of starches and flours in a gluten-free baking blend helps create a softer texture and better structure.
Why Does This Recipe Use Psyllium Husk Powder?
Psyllium husk helps provide structure and flexibility in gluten-free sourdough baking.
Traditional wheat dough relies on gluten to trap fermentation gases and create elasticity.
Psyllium helps gluten-free dough retain moisture, hold its shape, and become easier to roll.
For the most consistent results, use finely ground psyllium husk powder rather than whole psyllium husks.
Can I Make These Dairy-Free?
Yes.
Replace the whole milk with an unsweetened dairy-free milk and use a dairy-free butter alternative.
For the frosting, use dairy-free cream cheese and butter alternatives.
Make sure all ingredients are certified gluten-free if strict gluten avoidance is required.
How to Store Gluten-Free Sourdough Cinnamon Rolls
Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days.
Because gluten-free baked goods can become firm when refrigerated, gently reheat individual cinnamon rolls before serving.
Microwave for approximately 15–20 seconds, or warm them in a 300°F oven until soft.
You can also freeze the baked, unfrosted cinnamon rolls for up to 3 months.
My Rustic Roots Baker's Tip
Don't try to make gluten-free cinnamon roll dough behave like wheat dough.
It should be softer and stickier.
Give the flour and psyllium time to absorb the liquid, use parchment paper to help with rolling, and watch the dough rather than relying only on the clock.
Most importantly, make sure your gluten-free sourdough starter is active before beginning the recipe.
A healthy, active starter combined with proper fermentation time is what helps create soft, tender gluten-free sourdough cinnamon rolls.
Happy baking! 🤎
The team at My Rustic Roots