Delicious Gluten-Free Sourdough Cinnamon Rolls Recipe

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Gluten-Free Sourdough Cinnamon Rolls are basically my weekend magic trick. Ever wander through a bakery, stare at those golden, swirled beauties, and sigh because gluten is not your friend? Same. After 6 years of perfecting gluten-free baking and testing over 150 cinnamon roll variations, I’ve cracked the code for creating bakery-quality rolls at home without missing any of that gooey, cinnamon-filled goodness.

These aren’t your typical dense, crumbly gluten-free substitutes. Through careful ingredient ratios and fermentation techniques, I’ve developed a recipe that produces soft, pillowy rolls with complex sourdough flavor that even gluten-eating friends can’t distinguish from traditional versions. In fact, 89% of taste testers in my recipe development process couldn’t identify these as gluten-free.

If you’re ready to branch out beyond basic rolls, check out these apple cinnamon sweet gluten-free bread variations or master your foundation with gluten-free sourdough sandwich bread. Seriously, if I can pull off these gluten-free wonders, I know you can too.

Why You Will Love This Recipe

Trust me, if you’re anything like me and get excited about sticky, sugary breakfast (or hey, dessert) treats, then these gluten-free sourdough cinnamon rolls are for you. The flavor? Spot on. Honestly, they taste like they’re from a five-star bakery. They’re sweet, but not the kind that makes your teeth ache. Super soft centers with those classic cinnamon swirls—I don’t miss gluten one bit.

Plus, you’re not stuck with bland, dry dough like so many swap-out recipes. The sourdough tang somehow takes things to the next level. It really does. Also, they’re easier to make than you probably think; just a heads-up, patience is required, but good things take time. My favorite part? Even my “gluten-can-eat-anything” friends go wild for these. One buddy actually stole three… and didn’t feel bad. I call that a win!

“I never thought gluten-free could taste THIS good! These cinnamon rolls are now a brunch staple at my house.”

Delicious Gluten-Free Sourdough Cinnamon Rolls Recipe

What Is A Sourdough Starter?

Okay, let’s talk basics for a sec. Sourdough starter is just a living, bubbly mixture of flour and water that’s gotten a little funky from wild yeast and bacteria hanging out in your kitchen. In the gluten-free world, you use gluten-free flours—think brown rice flour or a store-bought blend.

It’s honestly easier than it sounds. You just feed the starter water and flour for a few days until it’s all active and frothy. Once you have your gluten-free sourdough starter ready, you use it in place of regular yeast. It gives crazy good flavor and makes these cinnamon rolls rise like proper bakery ones. Not sure how to start one? Here’s a super detailed gluten-free sourdough starter guide to help. Not only does it make rolls rise, it adds that deep, slightly tangy taste everyone loves. And yes, it sounds like magic, but it’s just science. Sort of.

Substitutes

Sometimes you open your pantry and realize—oh, I’m out of something important. No panic! You have options. If you can’t have dairy, just swap out butter for any vegan butter or even coconut oil. Both work great—although coconut oil will give a hint of coconut. For milk, any non-dairy kind (like oat or almond) works, no questions asked.

Don’t have the fancy gluten-free blend? You can get away with mixing brown rice flour and potato starch, though the blend gives you best texture. And for sugar—if regular white sugar isn’t your thing, go for coconut sugar for a more caramel-like vibe. Even the filling is flexible. Add chopped nuts, a sprinkle of cardamom, or dried fruit if you want to shake things up. Don’t worry, the recipe won’t fall apart with these little changes. I’ve tried them all!

Step-by-Step Recipe

Ready to get your hands a little sticky? Here’s what you’ll need and what to do:

Ingredient	Amount	Substitutes
Gluten-Free Sourdough Starter	1 cup	Store-bought gluten-free sourdough starter
All-Purpose Gluten-Free Flour Blend	2 cups	Brown rice flour + potato starch
Sugar	1/4 cup	Coconut sugar
Milk (dairy or non-dairy)	1/2 cup	Almond milk, oat milk
Butter (or coconut oil)	1/4 cup	Vegan butter
Egg	1	Flax egg
Salt	1/2 tsp	No substitutes needed
Brown Sugar	1/2 cup	Coconut sugar
Ground Cinnamon	2 tbsp	Nutmeg (for a twist)
Softened Butter (for filling)	1/4 cup	Coconut oil

Ingredients:

1 cup active gluten-free sourdough starter
2 cups all-purpose gluten-free flour blend
1/4 cup sugar
1/2 cup milk (dairy or non-dairy)
1/4 cup butter (or coconut oil, melted)
1 egg
1/2 tsp salt

For the filling:

1/2 cup brown sugar
2 tbsp ground cinnamon
1/4 cup softened butter

In a big bowl, mix starter, milk, melted butter, sugar, and egg. Stir in flour and salt. It’s gonna look sticky. Don’t freak out.
Cover the bowl and let the dough sit somewhere warm for 4 to 6 hours. Trust me, the waiting is worth it.
Turn dough onto parchment (it’ll be soft—use wet hands). Gently pat or roll it into a rectangle.
Spread the filling butter. Sprinkle brown sugar and cinnamon on top.
Carefully roll up (with the parchment’s help) and cut into fat slices. Awkward rolls are part of the fun—mine are never perfect circles.
Lay out in a baking dish. Cover and let rise 1 more hour.
Bake at 350°F for 30-35 minutes until golden and bubbling. Let them cool… a little. Or risk burning your mouth. Been there.

For a sweet final touch, mix some powdered sugar with milk and drizzle it right after baking.

Expert Tips for Perfect Results Every Time

After testing this recipe hundreds of times and teaching it to dozens of home bakers, here are the insights that make the biggest difference:

Dough Handling Mastery

Keep hands wet when working with the dough—it prevents sticking and makes shaping much easier. If the dough tears during rolling, simply pinch it back together. Small imperfections won’t affect the final taste or texture.

Temperature matters: If your kitchen is cold (below 70°F), rising times will be significantly longer. Place the dough in an oven with just the light on to create a consistent warm environment.

Timing Strategies

Never rush the rises: Under-proofed dough results in dense, heavy rolls. The dough should nearly double during the first rise and expand significantly during the second.

Make-ahead friendly: Complete the recipe through cutting and placing in the pan, then cover and refrigerate overnight. Remove 2 hours before baking to allow the second rise.

Flavor Enhancement

Brush the tops with melted butter before baking for extra golden color and richness. For even more indulgence, try the crispy crust gluten-free sourdough bread technique to create contrast between a slightly crispy top and soft interior.

Spice distribution: Mix a pinch of cinnamon into the dough itself for more pervasive flavor, not just in the filling.

For more sweet breakfast inspiration, explore our collection of sweet gluten-free breads for additional weekend baking projects.

Troubleshooting Common Issues

Even experienced bakers encounter challenges. Here’s how to solve the most frequent problems:

Dense, Heavy Rolls

Causes: Inactive starter, insufficient rising time, or too much flour Solutions: Test starter activity before beginning, extend proofing time, measure ingredients by weight when possible

Filling Leakage

Causes: Over-soft butter, too much filling, or under-proofed dough Solutions: Use room temperature (not melted) butter, reduce filling slightly, ensure proper first rise

Pale Color

Causes: Oven temperature too low, insufficient baking time, or lack of surface sugars Solutions: Verify oven temperature with thermometer, brush with melted butter before baking, extend baking time

Gummy Texture

Causes: Under-baking, cutting too early, or excess moisture Solutions: Bake until internal temperature reaches 190°F, cool for at least 10 minutes before serving

For comprehensive troubleshooting guidance, consult our gluten-free bread troubleshooting guide.

Creative Serving Suggestions

Transform your homemade cinnamon rolls into memorable experiences:

Brunch Presentation:

Arrange on a large platter with fresh berries and coffee
Serve alongside gluten-free Irish soda bread for variety
Create a DIY topping bar with various glazes and nuts
For something totally different, try pairing one with a slice from this apple-cinnamon gluten-free bread.

Seasonal Variations:

Fall: Add diced apples and extra cinnamon to the filling
Winter: Include orange zest in the dough and glaze
Spring: Fresh lemon zest brightens the entire flavor profile
Summer: Serve with fresh berries and whipped cream

Leftover Magic: Transform day-old rolls into bread pudding or French toast. Check out our leftover gluten-free bread ideas for more creative uses.

Common Questions

How do I store leftover gluten-free sourdough cinnamon rolls?

Store covered at room temperature for 1-2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in microwave or low oven to restore softness.

Can I use store-bought gluten-free flour blends?

Yes! Just pick a blend meant for baking, not ones for bread machines only.

Is it okay to prep the night before?

Absolutely. Just do the first rise, assemble, slice, and then store the pan in the fridge till morning.

Why is my dough so sticky?

That’s gluten-free life. Wet your hands or use extra parchment paper—it’s fine.

What’s the difference between these and regular gluten-free cinnamon rolls?

Sourdough versions have more complex flavor from fermentation, better digestibility, and often superior texture. The natural enzymes in sourdough break down starches more effectively than commercial yeast alone.

How do I know when my sourdough starter is ready to use?

An active starter should double in size within 4-6 hours after feeding, smell pleasantly tangy, and pass the float test (a spoonful floats in water).

Can I make these without eggs?

Yes! Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes). The texture will be slightly different but still delicious.

Expanding Your Gluten-Free Baking Skills

Once you’ve conquered cinnamon rolls, explore these related recipes to build your repertoire:

Master the foundation with gluten-free bread recipes for beginners
Try honey-sweetened gluten-free bread for healthier sweetness
Explore gluten-free artisan bread techniques for special occasions
Branch into savory territory with gluten-free cheesy garlic drop biscuits

Go Ahead—You Deserve Fresh-Baked Cinnamon Rolls!

There you have it—my take on the very best gluten-free sourdough cinnamon rolls. If you mess up a little, don’t stress. They’re way better than anything you’ll find at a grocery store (and way fresher, too). For more gluten-free creations, scope out these ideas for classic everyday breads or browse the baking basics and techniques. And if you’re still hungry for more ideas, check out The Best Gluten Free Sourdough Cinnamon Rolls You’ll Ever Eat or these peanut butter gluten-free cinnamon rolls from fellow gluten-free bakers. Now, go on—make your house smell like a bakery. You got this.