Ingredients
Scale
- 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
Instructions
- In a big bowl, mix starter, milk, melted butter, sugar, and egg. Stir in flour and salt until the mixture is sticky.
- Cover the bowl and let the dough sit in a warm place for 4 to 6 hours.
- Turn dough onto parchment and pat or roll it into a rectangle.
- Spread the filling butter, then sprinkle brown sugar and cinnamon on top.
- Carefully roll up the dough and cut into slices.
- Lay the rolls in a baking dish and let rise for 1 more hour.
- Bake at 350°F for 30-35 minutes until golden and bubbly.
- Cool slightly before serving and optionally drizzle with powdered sugar mixed with milk.
Notes
Wet your hands while handling the sticky dough. Do not rush the rising time for the best results.
- Prep Time: 240 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free