With a sweet cinnamon filling and a soft, supple dough (made without using gums), these cinnamon rolls really hit the spot for gluten-free eaters. Ferment the dough overnight and then form the cinnamon rolls in the morning for a lovely addition to brunch or breakfast.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!
- 3/4 cup sucanat or coconut sugar
- 1 Tbsp. ground cinnamon
- 4 Tbsp.s softened butter
- 1 Tbsp. melted butter
- 1 egg
- 1-1/4 cup whole milk
- 1/2 cup gluten-free sourdough starter
- 2 Tbsp. ground flax seed
- 2 Tbsp. ground psyllium seed husk
- 5 Tbsp. melted coconut oil
- 2 tsp. vanilla extract
- 1-1/2 cups sorghum flour
- 1 cup potato starch
- 1/2 cup tapioca starch
- 2 Tbsp. coconut sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- In a medium mixing bowl, beat the egg with the milk and gluten-free sourdough starter. Sprinkle in the flax seed, psyllium seed, melted coconut oil, and vanilla extract. Whisk together until completely combined.
- In a separate bowl, whisk together the sorghum flour, potato starch, and tapioca starch with the coconut sugar, baking soda, and salt.
- Add the dry ingredients to the wet and mix well until all ingredients are completely combined.Mix or knead dough an additional 2-3 minutes, using either moistened hands or the paddle attachment of a mixer.
- Cover dough tightly with plastic wrap or a lid and allow to ferment at room temperature overnight. In the morning, dust a piece of parchment paper with potato starch. Using the parchment paper, press the dough out into a rectangle 1/4 to 1/3 inch thick.
- Make the filling by combining the coconut sugar, cinnamon, and salt with a fork. Add in the softened butter and melted butter and mix until a paste forms.
- Spread the filling over the dough rectangle as evenly as possible, using a butter knife or off-set spatula. Roll the dough upon itself, starting at the edge furthest away from you. Carefully work the dough from the center outward, being careful not to tear the dough as you roll. Once it has been entirely rolled up, pinch the edges of the dough closed.
- Butter a 9x13 inch pan generously. Cut the cinnamon roll dough into twelve pieces. Place the cut cinnamon rolls into the buttered pan, placing the rougher-edged pieces cut-side down. Cover and allow to rise for 1-1/2 to 2 hours. During this time the dough won’t necessarily double but it will puff up slightly.
- During the last 15 minutes of the rising time, preheat the oven to 375 degrees.
- Uncover the pan and place the rolls into the preheated oven for 17-18 minutes or until the tops are firm and the bottom and sides are just starting to brown.
- Remove from oven and allow to cool slightly before frosting with cream cheese frosting.