To all my baking friends, have fun making these Gluten-Free Sourdough Cinnamon Rolls! They’re a real treat and so good when fresh and still warm!
If you haven’t made a gluten-free sourdough starter before but want to bake some GFV cinnamon rolls, consider trying the Easy Gluten-Free Vegan Cinnamon Rolls recipe first. Those include active yeast.
The instructions are slightly different, so make sure to read both recipes, and watch the how-to video before starting. The yeasted ones can be ready in less time, but the sourdough ones are worth the wait!
The rising times vary depending on if you leave the sourdough to ferment on your counter or the refrigerator overnight.
- Small pan (non-stick works well)
- Small bowl(s)
- Measuring cups
- Measuring spoons
- Large mixing bowl (clear is great)
- 9-inch (or larger) baking dish (round or square) or
- 9-in (up to 12-in) cast iron skillet
(a larger skillet will give each roll more space to grow) or
- Baking sheet or larger baking dish 9 x 12 inches
- Plastic wrap, silicon cover, or clean tea towel
- Parchment paper
- 2 tablespoons brown rice or sorghum flour (18g)
- 1/2 cup water (118g)
- 1 cup sorghum flour (110g)
- 1 cup brown rice flour (125g)
- 1/2 cup millet flour (60g)
- 1/2 cup potato starch (70g)
- 1/2 cup arrowroot starch (60g)
- 1 tablespoon psyllium husk (whole)* (7g)
- 1 tablespoon coconut palm sugar (12g)
- 1 teaspoon baking powder*** (4g)
- 1/2 teaspoon sea salt
- 1 tablespoon fresh lemon juice (optional)
- 1/2 cup gluten-free sourdough starter (brown rice or sorghum) (150g)
- 1 cup warm homemade hemp milk**
- 1/4 cup water (add in incrementally)
- 1/3 cup coconut oil, softened****
- 1/2 cup coconut palm sugar (80g)
- 1 teaspoon pure vanilla extract
- 1–1/2 tablespoons cinnamon
- 1/8 teaspoon (or just a dash) cayenne pepper (optional)
- 1/8 teaspoon nutmeg (optional)
- 2–4 tablespoons coconut butter
- 1–2 tablespoons hemp milk
- 1/2 tablespoon coconut palm sugar
- 6–8 tablespoons organic powdered sugar
- 1 tablespoon hemp milk
Option 3: Enjoy plain!
To make the roux, in a small pan (non-stick works well) on low heat, combine 2 tablespoons of brown rice flour (or sorghum flour) with 1/2 cup of water. Stir continuously with a soft spatula while cooking for 2 minutes. The roux will be ready once it looks like a thick paste. Remove from heat, spread it around in the pan to let it cool faster.
Sift, combine and mix the first 9 dry ingredients. Add the lemon juice (optional), warm hemp milk, roux, sourdough starter and mix well. Add the 1/4 cup of water incrementally and mix in between each addition, we don’t want the dough to be too wet. Mix until everything is well combined. Cover (plastic wrap, silicon cover, or clean tea towel) your bowl and let your dough rise for 6 to 8 hours. The dough will grow a bit in size. If mixed in a clear bowl, you will see the growing bubbles on the sides. Wait for some signs of bubbles or dough growth before manipulating the dough.
On your kitchen counter, place a 13-in x 20-in sheet of unbleached parchment paper. You will need it to help you roll the dough. Transfer the dough to the paper and flatten out with your hands to an approx. 8.5-in (d) x 15-in (w) rectangle.
Preheat oven to 375° F and grease your baking dish or cast-iron skillet with coconut oil. If you decide to use a baking sheet, you don’t need to grease it but do line it with a sheet of parchment paper. Combine the filling ingredients; coconut oil, cinnamon, nutmeg, cayenne pepper, vanilla extract and mix until well combined and smooth. Spread the filling mixture over top of the dough rectangle with a spoon or your hands except for a 1-in edge (closer to you) for sealing the roll. Watch the video to help you.
With a sharp knife of kitchen string, gently mark and cut the roll into 8-10 equal parts. Place each dough roll into a greased baking dish or onto the lined baking sheet. Make sure to keep space between each. They will rise and grow once baked. Bake for 22-25 minutes or until the edges are golden. Watch the recipe video for tip about baking with steam. Do not overbake as they will get dry and crumbly. Once ready, let cool for 5-10 minutes before icing.
Icing the cinnamon rolls is optional but does add a nice touch—especially if serving these to friends or family. Make the icing with ingredients you have on hand and play around with some variations. Enjoy once cooled!
Store on your kitchen counter, covered for 1-2 days. It is best to warm up the rolls on the second day. They will be drier the next day.
*1 tablespoon Bob’s Red Mill Egg Replacer.
**Warm hemp milk, not hot. To make 1 cup of hemp milk, blend 1-1/4 cups of water with 1/3 cup of organic hemp seeds/hearts in a high-speed blender and strain to remove any larger bits. You can try another type of plant milk; I haven’t tested any other for this recipe.
***Baking powder; gluten-free, corn-free, aluminum-free. To make homemade baking powder, you can mix approx. 4 tablespoons of cream of tartar, 2 tablespoons of baking soda and around 2 tablespoons of either arrowroot starch/flour or tapioca flour. You can also buy some premixed.
****You can use Earth Balance’s vegan butter as an alternative to coconut oil. Some are soy-free.
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