Looking for the perfect gluten free cinnamon buns recipe? Try these gluten free sourdough cinnamon buns. They are rich, chewy and delicious. Everything you could want in a cinnamon bun, except the gluten!
Why use sourdough?
It is hard to make delicious, rich-tasting, chewy, gluten free bread products. Starches, bean flours and xantham gum just don’t taste that good. Wholegrain gluten free flours are flavourful and nutty, but result in a dense slice of bread.
Sourdough fermentation solves all of these problems:
- by breaking down the complex proteins and carbohydrates in wholegrain flours
- adding flavour to baked goods
- using the rising action of yeast, coupled with acidity of the ferment, to get a double rise
So next time you make gluten free cinnamon buns, try using a sourdough starter!
- 1 cup starter
- 2¾ cups gluten free flour mix
- 4 egg yolks (see notes)
- 1 egg
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
- 1 tbsp of xanthan gum
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1½ tablespoons melted salted butter
- Mix the sourdough starter with 1 cup of flour and allow to ferment for 4-24 hours. (See notes about how to make the starter.)
- Mix the remaining 1¾ cup of flour and all of the dough ingredients into the fermented dough.
- Gently roll the dough into an 18" by 12" rectangle (use parchment paper to help with the rolling. Spread with the melted butter then sprinkle on the cinnamon and sugar. (At this point you could also add ½ cup of raisins or walnuts).
- Roll the dough along the 18" side, into a tight cylinder and squeeze gently to even out the layers.
- Slice into 12 rolls, and place them in a greased 9x9" glass dish with the cut side down. The baking soda will act right away so you don't need to wait for them to rise.
- Cook at 350 F for 30-40 min (until browning.)
-Here’s my recipe for a gluten free sourdough starter. It takes 3-5 days to get a good starter, so plan ahead!
-Either buy a store-bought flour, or use my recipe to create your own.
-I like the richness that comes from using the 4 egg yolks in this recipe. However, you could replace the 4 yolks with 1 whole egg.
-Feel free to replace the sugar with a granular sweetener of your choice. I usually use date sugar.
-I recommend topping your gluten free cinnamon buns with a kefir cheese frosting or cashew cheese frosting because it is delicious and probiotic!